22 - The Canadian Champion, Frlday, September 25,1998 Cali Oustrich tastes li*ke beef, but i*t's lower in fat alfalfa, clvradavia0 elt from EGG-CITING on page 1 calorie alternatives tb meat. ItS a deli. ruIS ted triail li tasti. iL.e beef wile being lower in fat and calories than beef, chieken or even turkey," said Ms Simmonds. "It looks and tastes like beef." As relative newcomers on the ostrîch farming scene, the couple are living proof that sometimes cbanging a life can be as simple as buyrîîg a îîewspaper. Just three years ago the Simmonds were busy dusting off the grit of city life to dive into country living on their newly acquired 15-acre farm on Fourtb Line. They had bougbt farm in order to bouse Aivywteucan develop inflammatory bowel disease, regardless of age, race or gender. ~YCrohn's and Colitis \121 Foundation of Canada P'Fondation canadienne des maladies inflammatoires de l'intestin Support our mission to find the cure. For more information visit our websitc at www.ccfc.ca or cail 1-800-387-1479 with your hot scoop. Dial 878- 2341 the heavy equipment Mr. Simmonds used in his landscaping work, but it wasn't long belote they dîscsee jarlficr um.for their land. "Three years ago 1 saw an article in a paper about ostrich farming. We thought, 'Huh, ostrich meat,"' said Ms Simmonds. "We started to do a little research." Today the Simmonds have 45 young ostriches and 15 teens. An aduit maie and two adult females are the breeders of the buncb, with the females iaying an egg about every other day. One ostricb egg weighs up to 4 lbs. and takes 42 days to incubate. "There's a lot to ostrich farming. You don't just put them on the field and let them go," advised Ms Simmonds. "We did a lot of research on this." Ostriches are generally heaithy, hardy beasts boasting skin so leathery they can sleep out in the snow in the winter witbout bother. But the Simmonds had to leam tbe whole hatching process. From the start, the eggs are treated with care. They're wasbed witb an antiseptic and bandled with gloves only, so no bacte- ria is absorbed. From there they're put into an incubator for 39 days, wbich turns every two bours to simulate conditions found in the wild. On the 42nd day, the baby ostrich meets the world. Ostriches at White Rock usually go to market at a provincialiy inspected estab- lishment at about 10- 13 montbs. The meat is sold thruugb Brandt foods. "'L'at's important," said Ms Simmonds. "We really don't want people tbinking we're doing this in our backyard." At Wbite Rock, the ostriches are raised in a natural, free-range environment with no added hormones. Their diet consists of 'Me resuit is a heart smnart alternative to r il. tallyiîîg up at 12 cahrie ,î nd two grams of fat for a 100g cooked serv- ing. Compare that to 220 calories and 1Ilg of fat for a beef nib roast, or 160 calories and 3.5 grams of fat for both turkey and chick- en breasts of the same size. Today ostrich meat is available in some restaurants and supermarkets but has yet to find the popular appeal of your typical steak. That might just be a matter of time, said Ms Simmonds. 'This is a new type of thing but it's actu- ally becoming big ail over," she said. "Canadians are just getting used to it. 1 think you'll sec it in more stores when the avaiiability is there." There's definitely interest. In fact, in their first year of business the Simmonds were hit with a wave of curiosity substan- tial enough they have opened up their farmn to the public. "We had so many people buying the meat from us we decided to open up the farm," said Ms Simmonds. "What people realiy find neat is here they can sec them run." Along with wagon rides and barbecued ostrich meat hamburgers and bot dogs, the farmn offers a gift sbop filled with ostricb egg crafts and ostrich meat recipes. One tip - don't overcook. In fact, due to it's low fat content ostrich meat should be cooked about 20-minutes iess per kg than beef and is at its most tender when served medium rare. White Rock Farm is open Wednesday 1though Sunday until Tbanksgiving, then ion weekends only to December 24. For fmore information, cali 519-856-2629. FREE SEMINAR OPEN TO THE PUBLIC0 CREATINO & PROTECTINO WEALTH UN VOLATILE MARKETS Jerry antucci of Berkshire Securities Ine. and Donald Bell of Berkshire Investment Group Ine, invite you to a seminar with JONATHAN WELLUM, MBA, CFA President & Portfolio Manager of the MIC Group of Funds "With the recent volatility in the mazrkets everyone needs to know The T-imes Princiids offCreating Wealh"» *Mr. Weflum was named Fund Manager of the year for 1995 & 1997 * Te AIC Advantage Fund was narned Wednesday Sept. Fu30of1998 y* 7:00rp1m9 BIkhneSeuit ist c2 ea d I hgOfficeman 1375e oaderl$ ifiningastns, n ortednab: Wednsat (905) 3-9000 to7r00erve. 0 ~AIC Performance Record -GROUP OF FUNDS- Since 1 Y Ir lYr5 ear10 Ye rod~uctio AICAdvanxage Fund -5.2% 35.5% 25.1% 20.0% 16.4% AlC Divmrsfied Canada Fund 5.6% 33.1% n/a n/a 30.9% AIC Vaiue Fnnd 8.3% 28.8% 21.6% n/a 18.7% .AJC World Equity Fnnd 24.8% 19.2% n/a n/a 12.2%- Ni rtons are istircal annualcrpone total rates of retura as of Augut 31, 1998. The Mdvantage Fusd was cpeSptmber 30,1996 and? reopensd January 1, 1998. T eeosrefiect change is unit value ancd itributios reevested afid do e nlot o accoount sales, edeoip- ton$, ur op#"na charges payable b ntcdr which would have reduced retums. Put performance dees pot guarantee f uture restIes. our uni value andi Invesment rtatnfaeum s e.,Important Information about any mut ual1ud s containedi t i omplified prospectus. You cas obtain ose frein AIC Limited by calisg 1-8»0263-2144 or thmough your financial advisor. Please read your prospectus carefully before investing.