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stouffvuk suntribune h thursday feb 15 2007 5 career change came at 60 for master plumber life begins at 40 maybe 50 how about 60 ask stouffvilles tom win ters hes living proof the big 60 is no deterrent to begin ning a new vocation it was back in may 2006 mr winters a master plumber was seeking per manent employment with a reputable firm likewise stouffvilles betz pools ltd was seeking a permanent employee with a trustworthy reputation click two minds miracu lously met the following month winters joined the betz pool staff its been marvelous mr winters says i couldnt be happier and neither could they immediately promoting him to the position of mechanical superintendent mr winters now 60 hon estly admits its never easy contemplating a career change at an age when most are considering retirement this is what i needed he says and fortunately the betz firm needed me the timing was right for him and for them thomas winters is a native of dillon harbor near parry sound following grad uation from parry sound high school he spent one winter in a bracebridge bush camp a true test of survival i wasnt happy he recalls it was much too cold later he hired on with a toronto drywall and lathing firm his pay was 30 cents a bundle youre in the wrong busi ness a plumber friend told him thus began an appren ticeship that would success fully conclude with bruce clark plumbing of scarbor ough he received his plumbers licence in 1968 and moved to stouflville in 1975 the home of tom and diane winters dating back to the 1830s is a story in itself mr winters still refers to it as the wideman house on reesor creek he purchased the property east of town in 1979 from the late fred alsop they have two sons tom jr and john both of stouflville they have four grandchil dren as a 26year member of tiie stouflville lions club mr winters has received just about every conceivable trib ute the organization can bestow including the covet ed melvin jones fellowship and a citation for interna tional leadership in addi tion he holds the helen keller and camp kirk awards as well at the queens golden jubilee medal he has twice held the roaming with jim thomas position of club president in 1993 he was named district governor with the betz firm win ters joined a staff of 130 full and parttime employees making it one of the largest in whitchurchstouffville the companys work ethic is excellent mr win ters says they believe in their product and go out of their way to service their cus tomers winters makework chal lenge has taken him as far away as chippewa niagara falls lakefield midland and guelph the betz name immor talized in the swimming pool industry 65 years ago by the late ken betz is headed by sons marvin of bristol ponds uxbridge and keith of stouf- fville the company is known from cbasttocoast winters says they have a community conscience he says quietly supporting charity work with little fanfare mr winters says its per sonally satisfying to follow through on a pool construc tion job from beginning to end we have specialty crews for specialty tasks he explains each is skilled in the area of his expertise some pools are so amaz ing- only seeing is believing he says as an aside mr win ters points to the manmade mountain at canadas won derland as an outstanding betz achievement they can do almost any thing he states what he likes most about his association with betz is the fact all employees are treated like real people not just numbers fair treatment is their motto he says and this he adds relates to staff as well as customers mr winters admits at age 60 he never believed such an opportunity would come his way but for how long as long as im able to contribute to the success of a winning team he says bacon if you are used to travelling in the states youll know that canadian bacon can be anything that is not side strip bacon depending on the locale you are in and truthfully once you wonder out of ontario eastward or westward this bacon becomes rare and more rare it could be more truthfully called ontario bacon our peameal will be on sale this week our butchers like it when that happens because they doit have to slice it a timeconsuming enterprise because we do it by hand we sell lots of our peameal for a number of reasons the first we only sell centrecuts secondly we use a fairly low- salt cure thirdly we trim it lean so that there is next to no fat fourthly we dont pump it with brine to the extent that it becomes watery lastly but not least we dont put it through the extend cycle on a tumbling machine to make it bigger so if peameal is on oh your menu get your knives out sharpen them up and come and see us cause the peameal deal is back by the piece reg 499 lb ps if your knife is dull bring it too well sharpen it almon from our little fish counter well be featuring our teriyaki salmon its made with totally boneless jail island salmon fillets our homemade teriyaki sauce with sherry and lots of doting further we make this k sbb 0 with orange and ginger as jp fgg fj well as au naturel reg 1495 lb off this week whats atthe roccoli well have a feature price this week on this great broccoli by grabbing one of these as you go by youll mitigate any jth extravaganzas that might occur at the miw bakery counter from california each sour fffc hepherds jtie what well be making this week is some herb- roasted racks of pork which are seasoned with ice- winesoaked raisins roasted apples and herbs of course these are one of my fave dishes also well be making grethes breaded cauli which is a big hit at our house and watch for the china ramekin containers of dinners for two in the dinner counter we will be augmenting the varieties as time passes the deposit on these containers is 200 arid your blue box will be happy with you leekand potato from our frozen section this week were featuring our shepherds pie which to some is comfort food at its finest we use sauteed spanish onion our medium ground chuck and freshly peeled idaho or pei potatoes mashed you just jsfal fulf 0 need to warm it jr ct 0 reg 1095 ea swthk serves 34 ijpweek we start with potatoes and leeks which are cooked in stock seasoned with pernod and white wine and then pureed its great served either warm or cool maybe warm today and as a twist crumble a bit of stilton into it as they used to so so long ago at fentbns reg 599 serves 34 our jfruitcake just wheu you think that youve heard enough about christmas past doreen and grethe just announced to me that the dark fruitcake is made and aging for christmas future a very tasty dip that we have rarely featured is roasted red pepper its great on flatbreads bagel chips crusty baguettes and raw veggies another idea is to use this colourful and savory dip as a topper for baked potatoes grilled halibutv or grilled qk chicken jp igs m breasts i off try some pshf reg 219100g this week cour bill these are a thrill from the grill they are made with nicelyseasoned coarse ground pork and lots of grated old cheddar you may want to let them cool just a touch before digging in because i find that the cheddar retains more heat than you might think m si delicious jfii jlzt vfr reg 450 lb jjs whats baking tfflsweek just for you desperados who leave things late well still have a few valentine offerings till the end of the week what well be making especially for this weekend is fraktals cheesecakes fraktals are those packs of sweetness which are sold from the front table in the store they are caramel brittle coated with chocolate and studded with cashew bits we use them to make this pretty amazing deepdish cheesecake our introductory price will be a and the large at 22 think room temperature for these also well be making some chocolate cream pies 9 size featured at 95 5 ea think sweet this wechl specials in effect until closing sunday february 13 hours mon 1100700 tuesthurs 900700 fri 900800 sat 900600 sun 1000500 548 carlton road tjnionville 9401770 wwwtlievniageocercom