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The end of June marks the end of an era for Daniel McConnachie, staff music director at Stoufiville District Secondary School. For wife Martha, too, a teacher almost 16 years at Stouffville’s Summitview school. However, it’s not retire- ment in the true sense of the word. Mr. McConnachie will pursue a doctorate degree at Boston University, starting i September. - Mrs. McConnachie will focus her attention on two extra-curricular loves, art and photography. She also hopes to become fluent in French and join a choir. Dan McConnachie was born in Toronto but moved with his family to a farm near King City where he attended secondary school. Martha is a native of the United States, grong up in Katonach, N.Y., 70 kilometres north of New York City. They met while attending Queen’s University, Kingston. Even as a student, music flowed from Mr. McCon- nachie’s fingertips. He played the bassoon and baritone Sax in the King City high school band. “As early as grade 10, I was pretty sure teaching music was what I would do," he said. “There was always a lot of music sung and played in our home.” But he didn't depend entirely on others to culti- vate a career. While attending Queen’s, he also played in the university band. He was also greatly influ- enced by Carl Mulcahey, his high school music director. After obtaining her bach- elor of music degree, Mrs. McConnachie taught school at Picton, Kingston and Kettleby before coming to Stoufiville. At Summitview, she direct- ed the Grade 6 to 8 extra- curricular band, the Grade 8 bell choir, taught vocals from kindergarten to Grade 5 in addition to teaching Grade 7 English and math. “As young as age seven, while studying piano, I real- ized my life should revolve around music and children," she said. She never veered from this path. His first position was King City Sr. public school where he remained eight years. Orchard Park school, Stouffville followed, then Lake Wilcox. Rogers, Newmarket and RichmondHiD High. After obtaining his mas- ter's degme at the University of Toronto, Mr. McConnachie attended teacher’s college back at Queen’s. He arrived at SDSS as music department head in the year 2000, succeeding Doqualker. "It‘s been wonderful hem,” Musical couple was a class act an, Dan, the music man will soon retire. he said. The town, he notes, is rapidly changing, “but I still look on it as a country community”. While proud of his senior band, Mr. McConnachie says watching the progress of Grade 9 students has been extremely satisfying. He claims music programs in Stoufiville’s feeder schools has given many young peo- ple a head start. Rewarding too, he sugâ€" gests, is seeing graduates uti- lize skills in extended music careers including Michael Volk, piano at Queen’s; Aaron Clubine, percussion at York and Claire Howard, graduate fluu'st from McMaster. Nor can Mr. and Mrs. McConnachie ignore the pride they hold for their family. Daughter Grace, 26, a graduate in history and physical education from Queen's and now living in Ottawa. and daughter Sarah. 22, a hockey scholarship graduate from Cornell and now employed near Syracuse in New York State. Grace is a fourth genera- tion graduate from Queen’s. She and her fiance will be mam'ed at the university’s chapel in July. He proposed to her atop the Great Wall of China, Mr. McConnachie said. Norwill he forget the recent SDSS spring music concert when he received a student- autographed goaltender's stick, recalling memories of his hockey days with Oak Ridges and Richmond Hill. Mr. McConnachie admits he'll miss Stouffville Second- ary but, is looking forward to obtaining his doctorate. “It'll be a new phase in my life," he said. He and Martha also plan to do some traveling includ- ing trips to Europe, Venice and Alaska. As well, he wants to continue his association with the Newmarket brass band and perhaps join a community jazz band at Uxbridge. A good job is the record bmhieave behind. Jim Thomas is a Stouffuille resident who has written jbr area newspapers for mom than 50 ymrs. His successor, Diane Marlatt, moves over from Markham High. “She’s very enthusiastic," Mr. McConnachie said. “I know she'll do a good job." Roaming Around with Jim Thomas We'llbemakingsomeofthisamazing ‘ fish on Thursday, Friday and Saturday. It‘s a really delicate and richly-flavoured fish. Unlikeoursalmon, thebonesaredifficultto remove, so you'll have to work around them. You'll be rewarded for your work because this has an outstanding flavour. I have made a study (one of many) and I've found that the bestthingtoscrvewiththisisaPuméBlanc v thet‘CanadianBacou’canbeanythingthatisnotelde sulpbaeomdepmdlngondleloakyoumimAnd truthfiilly,oneeyouwanda'outof0ntarioeaetwardor westward,thhbaconbeeomesmoreandmorerare. It could truthfullybe called ‘Ontario Bacon’. OmpumealvviflbemedethisweehOurbutchm likeitvdhenthathappmsbecaueetheydon’thaveto slice it â€"â€" a time-consuming enterprise because we do ltbyhand. Weselllotsofourpeamealforanumberof reasons. The first - weonlycell centre-cuts. Secondly, we useafairly lowâ€"salt cure. Thirdly, wetrimit leansothat there is next to no fat. Fourthly, we don’t pump it with brine to the extent that it becomes watery. Lastly, (but not least) we don’t put it through the “extend” cycle on a tumbling machine to make it bigger. So if peameal is on on your menu, get your knives out, sharpen them up and come andseeus, ‘cause the peameal dealisback! By the piece ~ Reg. $4.99 lb. RS.[fyvurhéfihlull,bv-ivgitm; LB. Mmeâ€"it. $3}; If you are used to in d1:_Ԥtntc_u, yqu’ll mg m oranOakyChardonnay. The kitchen folk have made a beauty crab bisque for this week that uses some spinach pasta, king crab leg meat with the neccessary onions and peppers in a cooked-down bisque â€" it's really good â€" also, we'll be having a feature on Doreen‘s rice pudding, either with raisins or an naturel, and our % old-time recipe of spicy bean 2 19;; salad, both at ‘ WEEK â€" and a good shipment. variety is 'Sugarone' which is avail: between the 'Perlette' and the 'Thompson' 1 LB crop. Enjoy them! “'Ifl We've got the genuine article going on this week. We bought size '25' which is big, and to me, they look fuzzv and a nnn‘ beautiful! WHAT'S OF SWEETNESS AT THE DELI O NEW ZEALAND pcs are now from Mexico .'$"."'--.-..». Marilygoodshipmcnt. The [3.3” '.\‘ . I »A' .', wot/1mm"? monc' which is available rlcttc' [pson' We rank: these with Paul Prudhommc’s spice, as Some of you will remember Christine Cashing doing a bit of cooking at the Hospital Gala Launch. She will be here next Friday to do 2 'Launch' of her own -â€" pasta sauces to be precise. Watch next week for the date and time. wellasafewofourown. The result is New Orleans characterwith a delicious twist! 2Q Reg. $3.99 lb. 3,2?" COMING! SAUSAGES INDIPINDENY GlOCEl Hours: Mon. ll:00~7:00 ~ 9:00-7:00 ~ Fri. 9:00-8:00 NEX'I‘WEEK C SPECIALS IN EFFECT UNIE CLOSING SUNDAY JUNE 81”! ThesidewalkisfullandreadytogothismorningWhat we'vefoundisthatthesidewalkistoosmallandwe've overflowedabitintothelotâ€"andcausedafewparking issuesâ€"sorryaboutthis,itwillgetbettavaysoon. What you'll find is a new shipment of beauty hibiscus bushesinyellow,redandpinkandstandardsaswell, mostlyinred.Thewindowboxesarenowinnicebloom, in a variety of colours. What’s new is another shipment of 6" hibiscus for planters, yet another of fibre geramium handng baskets with trim, some of those sun-loving gazanias, more salvia, both the perennial and annual in blue, reiger begonia patio bowls in full bloom ( for the shade) and an assortment of medium-large shade baskets starting to bloom. A few passion flowers have drifted in, the last shipment of mandevilla has arrived, more tomato plants came Tuesday (good size ones). There are numerous cacti planters done, including the huge centrepiece, some 6" pots of dahlias in a couple of vibrant colours and a good assortment of 25.00 size patio pots with attitude. Another shipment of ferns have come in, as well as some palms of about 3' size. Some of the smaller stuff is winding down a bit, so don't leave it too late â€" it's now um LUU L‘L‘VVI 0000 In fact, we all know that horses like carrots. But did you know that on their birthday they like carrot cakes? Happy birthday to 'Sox‘ the horse on his 29th. DID YOU KNOW Sat. 9:00-6:00 ~ Sun. 10:00-51:00 548 Carlton Road, Unionville to plant! with whipped cream and chocolate- dipped strawberries. STRAWBERRY snomms J -â€" made with moist and fluffy white J cake, fresh whipped cream and diced strawberries. They are then garnished 'IVvo sizes ............. 31895 and $28” www.mcvillagegrocér. com 940-1770 STRAWBERRY PUFF PAST“ â€" These are baked with custard and strawberries, then glazed and garnished with more fresh APRICOT GINGER MUFFINS â€" made with some of the 'mini' apricotes from the produce deparunent. We make them with a bit of ginger and nutmeg, and top them off with a brown-sugar crumble. These are the large sugar cookies which have been hand-painted with royal icing. You could either frame them because they are so beautiful or show them to your kids â€" the cookies won't stand a chance if you do that. STRAWBERRY SUGAR COOKIESâ€"â€" is the week's 'flourless and sugarless option'. The crust is made of toasted ground almonds and hazelnuts. The cheesecake portion is sweetened with a bit of honey and pureed fresh berries. Reg .......................................... s 1495 ea. Allth ' will taxi-2:218“ A _ 0A STRAWBERRY CHBBSBCAH â€" This While quantities last. Smufiville Sun-Tribune I Thurgm lune 5I 2W8 ics. Reg