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stouffville suntribune thursday aug 12 2004 7 e3 ilv ib sk f 5 x i ipis 1 w- i w fv f gjjjl jbi roaming around with jim thomas bumping into new face of community banking ive been a scotia bank customer more than 60 years first in markham and now stouffville ive seen many changes during this time and so have you no matter which branch you patronize i remember when tellers updated passbooks with pens i also remember when those same caged creatures did addi tions and subtractions in their heads i remember when interest on accounts was calculated twice a year rather than monthly i remember when all banks closed at 3 pm monday through thursday with extended hours only on fridays i remember when banks like post offices were gathering places for friends and neighbours not asignandswipe net work of atms i remember when every manager knew every customer when every manager greeted every customer when every manager lived in the community where he worked where every manager made it a point to frequent the floor rather than toil diligently behind a desk i remember when every manager was a man a man with a name not a faceless robot sporting patent leather shoes and a pinstriped suit ah yes things were per sonal back then but wait journalists par ticularly columnists have a tendency to paint everyone with the same brush thats not fair heres a case in point last week while entering scotia bank under a full head of steam i failed to see a lady travelling on an angle in somewhat the same direction crash the impact jarred the foundations of my 180 pound frame excuseme i said looking more than a little embarrassed excuse me she echoed her smile disseminating my confusion only then did it register id been introduced albeit infor mally to denica shephard manager of the stouffville scotia bank it was an occasion i couldnt let slide so i called her up and made an appointment eleven oclock she responded ill be waiting this 36yearold mother of two is without doubt one of the most captivating individuals ive yet to meet a sociable community booster and an accessible fiscal practitioner rolled into one bom in toronto a bankers daughter denica received her formal education at notre dame high school and u of t started as teller it was while attending university she obtained her first taste of the banking business working as a parttime teller for 825 an hour her father she says would offer her advice she didnt forget never shy away from responsibilities she recalled him say ing she never has her first permanent position was in a scotia bank branch at pickering town centre later she moved up the ladder to the rank of senior operations officer when a managers position became available in stouffville she accepted i love it here including all the people ive come to know and everything the town has to offer she says shes a strong supporter of the whitchurchstouffyille chamber of commerce and the stouffville business improvement area her office has a revolving door she says through which everyone is welcome while a city girl by birth she admits to feeling right at home in a semiruralenvironment at home in rural area it wouldnt be the first time ive pulled on a pair of rubber boots and trudged through a muddy farm field she noted nor is she adverse to climbing aboard a john deere diesel should the owner extend an invitation she personally handles all financial requests up to 250000 i would never say no after a first meeting she said i always look at the whole picture while hesitant to put her loan assurance to the test i must admit i was impressed and to think our arranged interview all came about due to an accidental collision honest jim tiiomas is a stouffville resident who has written for area newspapers for more than 50 years kas sler smoked pork chops weve been making these for quite a few years now and theyve become very popular over time when you get them theyre fully cooked all you need do is warm them either on the que steam them with red cabbage or sauerkraut or do them in the micro any way you choose theyve got lots of that smoked over oak flavour reg 595 lb made daily 2fioff qjfr week creme brule this is one of my favourite desserts in fact its largely the measure by which i judge restaurant dessert menus this is not to announce a sale on these but just a revision of our process of making them for the last year theyve been made in our deli kitchen but only if time allowed it seemed the bakery girls asked if they could take them over with the promise that time would always allowlwell the first batches have been made to rave reviews and many more varieties will follow hopefully some of them this week now how we sell them is in a china ramekin because a when you do the crust with a torch you dont set it on fire and b it presents much better at dessert time for 399 each the ramekin is included and if you return it well refund vbu 500 p ontario s eaches the ontario peach season is now in full swing and well have a feature this week on baskets of peaches these are an early variety yet but theyve got lots of flavour product of ontario basket ghorizo these are made with coarsely ground fresh pork then seasoned in the mexican style with lots of spark youll need beer reg 499 lb off this week whats cauliflower its a great time of the year when local veggies are plentiful and large these are exactly that very large and very good size 6 ontario stroganoff this is whats for dinner along with many other choices from our frozen entree section itfs made with lean sirloin cut in thin strips then browned and simmered in beef stock nicely seasoned perfect widi spaetezle my fav or broad egg noodles a pffl serves 3 4 i 70 reg 1695 our usual term for these would be fall mums but anne marie insists that at this point anyway theyre to replace those plantings that havent fared so well with the weather that weve been having now the replacement mums that we have in stock are not those extralarge giants that well have in a couple of weeks but of a more moderate size this week were well into the local peach season so it will be peach week at the bakery following is an idea of what well have but it may not be all peach custard gakes in jaanas opinion these are better than our mixd berry custard cakes but im not sure these are good s peach c c flans these are made with slices of peach with a touch of cinnamon baked into a shortbread crust 1 peach scones s peach custard muffins these are your average peach muffin with custard in the middle topped with crumble now very above average 99 peach crisps youll find these in our freezer section youll heed to bake them while youre having dinner have some ice cream handy 9 peach pies weve made these only with a pastry top but popular demand is that wis offer a crumble top as well which weve now done theyll be available either baked ready- toeat or readytobake at home so you can have that wonderful flavour wafting through your house 9 sizl s and as you may have imagined all these items will be 13 off this week roast beef in the deli this week well be featuring our roast beef it will be available either medium or rare its trimmed lean and its got lots of flavour because we use inside round formerly rump roast made daily 249 100 g wmwmmwm 13 off this week village grocer quality foods specials in effect until closing sunday august 15 hours mon 1100700 tuesthurs 900700 fri 900800 sat 900600 sun 1000500 548 carlton road unionville 9401770