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"I now know my way around (the hospital) pretty well. I also know many of the doctors and nurses. They've “I try and teach others how to deal with problems similar to mine.” she With beautiful auburn hair. bright blue eyes and sparkling white teeth glow- ing as she speaks, Kaitlyn tells of adjusting to hospital routines. These roles include mem- bership on the Sick Kids' children’s committee, a help- er with Glad Park’s kiss-and- ride program, participant in ballet with the York Dance Academy and lover of drama and gym. She’s also a Sun-Whune carrier. The paper’s carrier of the month in November, she's saving her earnings for the hospital fund. She was diagnosed with Vacterl syndrome, an illness that, even in layman's terms, is too difficult for most to understand. However, with childlike simplicity, Kaitlyn emlains it this way: “some of my inner organs stopped working". What followed, Miéhelle describes as amazing. Countless surgeries, extending over a one-year period, plus monthly checks, has resulted in the emer- gence of a vibrant little girl possessing leadership quali- ties second to none her age. Kaitlyn, 11, daughter of Jason and Michelle O'Brien of Stouflville, was admitted to Sick Children's Hospital shortly after birth. “Our school is bub- bling with excitement," Mr. McNaughton said. “Nothing like this has ever happened here.” The assembly, a partner- ship between the hospital and Wal-Mart, was arranged through Glad Park princi- pal Drew McNaughton, Sick Kids’ public affairs associ- ate Caroline DeSilva, hospi- tal development officer Dee Diaz and Ed Wirun, manager of the Wal-Mart Super Cen- tre in Stoufiville. The celebration, unlike anything experienced here, recognizesaGradeGgirlasits Children’s Miracle Network Champion. VVlfitchumh-Stoufivifle. Kaitlyn O’Brien is one of 10 children to be honoured across Canada. Stall~ and students of Glad Park Public School welcome Sick Kids staff to Whitchurch- Stouffville tomorrow. Kaitlyn’s time to shine for school, hospital ‘I try and teach others how to deal with problems similar to mine.’ ver the past 133 years, Toronto’s Hospital For Sick Children has welâ€" comed hundreds of children from Iim Thomas is a Stoujfiiillp resident who has written fnr arm newspapers for more than 50 years. For the occasion, Kaitlyn will wear a pendant bought two months ago at Sick Kids. On it is inscribed her favourite word: believe. That says it all. But Ms DeSilva of Sick Kids knows. “What better way to cele- brate Kaitlyn's achievements than in the company of her peers? It's sure to be an excit- ing morning." Carol Hopkins, an area nurse, visits Kaitlyn at school three times daily. “She’s marvelous," Ms O'Brien says. “My room teacher, (Anne Jones), is also very nice," Kai- tlyn adds. Kaitlyn admits she's not sure what’s in store when students gather for a school assembly tomorrow. She will also serve as grand‘marshal at WakMart's Walk for Miracles in June. While visiting Disney World, Kaitlyn will have an opportunity to share her miraculous story with audi- ences on behalf of Sick Kids hospital, promoting finan- cial support for the institu- tion. Kaitlyn’s mother, a recep- tionist at CI‘V, says the love and care Kaitlyn’s received at Sick Kids and Glad Park “bring tears to my eyes”. During March break, Kai- tlyn and her family, accom- panied by other champion children from across Canada, will be treated to a week at Disney World, courtesy of The firm's U.S. division accords a similar privilege to a select group of boys and girls from across the United States. “We’re fortunate to have such a marvelous facility so conveniently located and a stafl so skilled and caring,” she said. “We can’t thank them enough." “They even stayed with me and slept there overnight.” Kaitlyn’s mother describes Sick Kids hospital as a phe- nomenal place. all been wonderful. “My mother and dad took really good care of me while in hospital," she adds. Roaming Around with ]im Thomas CmCKENPIEs 'PRIME' EYES Thisismold,faithfulaottofsa 'dnt wemakc M-itmhnaumwing ofits own. omake these, weuscfairlylcan, coarse-ground pork, :1 ~ amount of garlic, % on, 32.?“ um?” ‘““ ' fig atouchof DEL MONTE AN TALOPES After a fairly long stretch of not havin really good cantalopes, the new crop have arrived. g‘hese are the very big size '6', which is the premium size. They have pranium flavour and sweetness . . . and a great Sdect'isinfactanAlbcrmGradcuniqucm aparfiaflarmeatpacku(yw'rcaflowcdtodo mthanada),andthismeatdoesnotmcct mcGrdc'A'mMIfsmzflyamuch HONEY GARLIC AUSAGES Manyfolkfiomthetndeemnetovisitournoremueewhatwedo andhowwedoit. Utuaflythey’llukhowwegotsurtedinthe Ewen entree business. It seems me thatgwe’ve done it forever - but when I think Doreen’s Chicken Pies were the first thing (and for thelongesttime, eonlything)thatwemade.Whenitcametohaving a huge backlog of_ orders, we realized that our customers were us something. So this is it, folks, the ‘Chartet ber’ofourfimenentrée _ business that has grown quite large indeed. on nus WEEK Reg. $14.95 ea. Serves 3 - 4 price this week! gradingth ' abitof tion...Gradc'A' hasanumbcr udafiomandc'Al'bdngdnkanatand thcminiqnummmhrdforGradc'A',whaw s33 $33; wwcrpmanaauonowcrma Mennipedstmmm Trimc' hummdwm Canada gnd‘thc United 3mg. Only about 1% of the Ourfeaturc soup is Becharl . I love the heartincss of this soup -â€" it great flavour, lots of beef . . o 3228:: £1222 ’) 0/2 (brisket int) and it’s fming. Reg. $5.99 ea. BEEF BARLEY SOUP I just finished a buying visit to one of our suppliers of planting containers. We bo t some interesting stufl', more of the ' ° containers that sold out last year, and a few new ones that I'm excited to be planting in. Further, one ofmymarketbuddiesandlmadean arrangement with one of the growers to plant some 6" pots of some more popular varieties of container plants; thisinstadofthe‘!" size. Ourthinking is that it's already a short season, so better the plants have a head-start and look voluptuous earlier. And, the pansics should be ready at the end of March. It's all so exciting . . . WHAT'S HAPPENING SIDE ! We'll be them this week in thwe three flavours; lemon, with homemade lemon curd and cream; mocha, with layers of gamche and mocha cream custard; and mixed berry, with whipped cream. These Will be featured this 96”” week at ...... $215: While supplies last! We'flbemkingomfibledieflymlhdxiswcekWegotmrtedwiththesealongtimeago whencneofdufltehenguyfiflmmgldninhmadeuponefmflnemfflunch.Itwasan immatheandhismommadeintheirl’innishdeli. thnxakdhimnemuldmmawhokbmhmonmscninthcstonbeupmnod thathewasvaybusywithhisotherjobsandootfldn'tâ€"mdtruthfifllyitwassomc mondn before these appeared as an occasional and, evenmally, an everyday item in our $3811“; I THISWEEK... DUCHY ORIGINALS SPECIALS IN EFFECT UNTIL CLOSING SUNDAY MARCH 21 Hours: CA INDEPENDENI GROCER Mon. 11:00-7:00 ~ Tues.â€" i993 Sat. 9:00-6:00 ~ Sun. 10:00-5:00 548, Carlton Road, Unionvillc www.mevfllagegrocér. com 940-1770 WhenIseethese,I_thinkthatthisiswhatthe inventor of Pita originally intended. They're made with puff pastry (our own) and filled with fruit; flavours being apple-raspberry, peach, appleâ€"cherry, apple-blueberry, apple an nature] and apricot. These are big, in fact 6" round. You may need to share . . . Reg. $5.99 ea. ch. $5.99 ea. I was mildly' appalled to find out that Kiwi is a big item in most of my buddies' stores, but not mine. Why so? I thought . . . perhaps it's where I have them displayed . . . I've set things right now. The display is moved, the kiwi is beautiful and the price is right; let's see mwznm now! ' m"... Anyogc who know; u}; knows git I am not a ecknighthawk, boost: at mornings a w I get up in c middle ofthc night to drive down no the produce terminal in South Etobicokc. Iusuallyarrivein timctositand have a cofl'ec with or 4 of my buddies. The talk ranges from tractors to trucks, to store procedures and business, but inevitability produgc gnattcg» _ ' Sun~1iibunel 111m Feb. 2g 2(1):! ' . 9:00-7:00 ~ Fri. 9:00â€"8z00 Ourfishfaturefdrthisweekisfrom the Caribbean where the locals call it ‘Chicken of the Sea’. The fillets are thick and meaty, with a large flake, it’s fairly mild and slightly sweet. How to cook it? The meat counter folk E] have a recipe ' ’for on: sounds â€" an ‘ AXE MAHiMAHI DESSERT These pears come from Washington and are very big and beautiful. You'll need toletthemripentobeat theirbest... andthebest thing to serve with these is a mature cheese, perhaps a white cheddar. Bose ()FF THIS WEEK