The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

stouffville suntribune thursday april26 2007 5 prevention the key to safe high school in the aftermath of32 coldblooded killings at virginia tech theres a tendency to turn ones attention toward schools particularly high schools within our own region within our own town could this happen here its a question many par ents are asking in newmar ket in aurora in richmond hill in markham in uxbridge and yes in stouf fviue li could a similar tragedy happen here yes of course it could not on the scale of the blacks- burg massacre perhaps but a tragedy just the same why because unless schools are converted to armed camps theres no foolproof defence against someone killing someone else all administration staff and students can do is make their buildings as safe as pos sible which i suppose is lit tle comfort to those who continually worry about such things last week 12 hours after the blacksburg bloodbath hit the airwaves i paid an unan nounced visit to stouffville district secondary school ignoring a report-to-the- office sign on an entrance door i stood momentarily in the lobby checking the plaques trophies and photos as id done on many previous occasions i then strolled noncha lantly down one hall and up another peering into class rooms as i walked during all this time i met dozens of students none spoke or gave me a glance to most if not all i was a total stranger finally on returning to the start of my tour i met a gentleman i later learned was a viceprincipal i told him my reason for being there and he wel comed me into his office it was with mixed emo tions that we spoke while surprised at the ease of access to a centre where in all honesty i had no business being i was just as impressed with safe guards in place to protect people from similar tres passers nothings totally fool proof viceprincipal ron zoratto told me ifs a tough scenario we do all we can being vigilant involves staff as well as students mr zoratto explained eighthundred extra pairs of eyes will let us know when somethings amiss he said a system called code red is practised twice a year should this occur in reality the school goes into total lockdown and emergency services are notified mr zoratto said we hope it never hap pens he stated roaming with jim thomas but a programs in place if it does video cameras are inside and outside the building he said and all administrators carry walkietalkies doors around the build ings periphery are kept locked mr zoratto said the school has an excellent rela tionship with york regional police we call and theyre here he said street beat officers also drop by on a regular basis he said character education is important at sdss he said its part of everything we do our focus is on preven tion said principal arlene smith we know in a moment if someones in the school who has no business being here we look out for each other when student concerns arise she said trained coun sellors are available to pro vide assistance most students polled said the size of the town and the size of the school makes for a safe environment we all know each other said jason bell grade 11 were tightknit ive experienced no problems stated heather hunter grade 10 kirstie hembruff a stu dent in grade 11 praised the work of staff english teacher efy marinis and her efforts with a program called stu dent empowerment occasionally the police drop by she said but its sel dom anything negative melissa menzies and bianca bartley both in grade 12 said cameras should be checked regularly to make sure they work grade 11 student marnie hull said she couldnt imag ine anything happening here like at virginia tech maybe were a little too complacent she admitted student kasandra grove compared stouffville sec ondary to family if discovered in halls without an excuse were quickly escorted back to class she said jim thomas is a stouf fville resident who has writ ten for area newspapers for more than 50 years bacon our peameal will be on sale this week our butchers like it when that happens because they dont have to slice it a time- consuming enterprise because we do it by hand we sell lots of our peameal for a number of reasons the first being that we only sell centrecuts secondly we use a fairly lowsalt 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 and 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 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 rs if your knife is tum bring it too well sharpen it honey garlic sausages well be making lots of these for this weeks feature they have a nice full flavour a good amount of garlic but not spicy a bit of advice is that everyone at the table should partake just to prevent any obvious lingering effects reg 399 lb ciprian c whats f ookkn at the dem our newspaper ads are a group effort as you could imagine we chat amongst ourselves and come up with a plan that we think is best for the moment as im writing this section im reading doreens outline of what theyll be cooking and i must say that even the writing itself gives me big comfort and we havent even gotten to the food her manner of writing is much like her manner of living sweet and earnest with rounded edges and order and she even dotes on it too anyway what theyll be making is lemon couscous salab made with couscous cucumber green onions fresh basil lemon juice sea salt ive got lots currants and a mustardhoney dressing and as a bonus doreen says its very healthy and well be making scotch eggs which despite what you may think do not come from scotland but from fortnum mason in london in the 1700s what they are is a hardboiled egg wrapped in english breakfast sausage meat which has an added boost of worcestershire and caramelized onions herbs and spices you can sve the air fare and the jet lag by getting them here this week food veneoanewvork off this week whats happenin tside all the pansies are now in if theres a particular colour that youd like nows the time if you can use full flats theyre 1200 each also youll find bowls in 12 and 16 size window boxes and some square planters our first shipment of rosemary has now arrived as well usually weve got those in rounds and ovals plus some medium size i was asked a number of times on the weekend for ivy its now here 8 varieties if youre needing a centrepiece for inside or out during the day weve got round kalahchoe planters or ovals ferns are beginning to arrive as you know the huge ones show up first then some more moderate sizes tuesday next were also strong just now in the nice red spikes something that disappeared last year rather quickly scavola beginning on friday geranium hangers next week washington sparagus its a sure sign that spring is actually coming when the asparagus begins to come from washington state you know thatf our local product is actually just beyond the gg j dgrtek meteorological horizon for the moment though w stlz this is the good stuff jbf t from washington jmmm week whatsbaking this week cheese please we sell some pretty good cheese at our store but none better than the personal selection artisan cheddar from believe it or not my friends at brunello imports its a fabulous 3yearold white cheddar you may wonder why white but its the original colour of cheddar milk being white well feature this cheese at a reduced price this week but not reduced as much as normal because we pay a lot extra to get this cheese reg 369100 g my buddy patty esaw is all over me about our cabbage rolls them being not the genuine article this according to his fond recollection of the past transylvania i think the more i looked into the issue the more cultures i found who claim cabbage rolls as the foundation corner stone of their particular cuisine suffice it to say that not one cabbage roll fits all ours being a good fit for moms who dont have enough time to make them at home yet want some for dinner serves 3 4 reg 1095 off this week cfflmof soup we make this soup with good oldfashioned middle- oftheroad mushrooms chicken stock cream and a light seasonin reg 599 ea 2ff off while they last for this week were thinking black and white more or less a formal attitude in the bakery if you could imagine well be making vanilla bea brulee this is made with fresh vanilla beans swirled with great i dark chocolate digressing a bit you may notice some dark dust at the bottom or the ramekin they are the remnants of the vanilla beans just so you know 99 reg ea chocolate etfffs its a choux pastry puff filled with ganache dark and white chocolate cream finished with more i ganache imagine and some very artistic white chocolate drizzle yt4 reg r ea black and wffite mousse cakes this is a 3layer affair made with chocolate cake and white cake filled alternately with chocolate mousse and white mousse best of both worlds one size fits all 9 this week jljl ea choxxcoconut macaroons this is a chewy coconut cookie that has its better half dipped in dark chocolate jl ea chocolate reverse cocffixes these are dark chocolate cookies that have beautiful white chocolate chunks these come in containers skjc0 reg 0 ea marbled chocolate loaves these are the coffee or tea loaves that we make this time with that marbled swirl its for those of you who are indecisive should i get choco or should i get orange or maybe 1 of each its a delicious a combo reg k ea all these items will be off wh1lb thky last and we will be making something new thats a good fit with this weeks big idea its a three layer chocolate cake filled with ganache and masked with vanilla frosting well have two sizes mini at 95 and medium at 1495 specials in effect until closing sundat april 29 hours mon 1100700 tuesthurs 900700 fri 900800 independent sat 900600 sun 1000500 grocer 548 carlton road unionville 4l 9401770 wwwthevulagegrocercom j