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

ls auction- eering a van- ishing skill? The answer is “no”. That is, if interest and enthusiasm displayed by Stouffville's Ken Prentice are indications. “I love it," he says. So did members of Lemonville United Church, June 5. They loved it â€" an auction sale at the local community centre that, when pro- ceeds are tabulated, will exceed $7,000. Part of the earn- ings included an origi- nal Stouffville-Bethesda crank telephone that sold for $1,000, a batch of Dee Miller's butter tarts that brought $200 and 12 apple pies donated by Florence White that added $170 to the coffers. “It was wonderful," said Marion Wells, a com- mitted project supporter. “Community involve- ment at its best." No one was hap- pier than auctioneer Ken Prentice along with associates, Keith Pike and Clare McGuckin. For it reminded them of fun and frolic linked to ‘the good old days’ when auction sales posed pure entertainment. Yes, back then some people came to buy, recalls Ken, whose great uncle, John Henry Pren- tice, started the family tra- dition. but others attend- ed only to be entertained. And entertained they were, later by Ken’s uncle, Ken Prentice, and soon- to-follow Clarke Prentice. Ken Ir.'s father. Now 56, the younger Ken, 21 financial planner and stockbroker with Dundee Securities, says he follows the auction route more for pleasure than a profession. “Fof me, it’s as much fun working as it is for people watching: While delivering his customary spiel, he always wears an open- road Stetson hat and carries the consummate cane, both hand-me- downs from his dad. on to receivé his BA in economics from the Uni- versity of Western Qntar- A graduate of Markham High, Ken went i0 and a I from York. It was, however, while still a boy and attending sales with his father and Back to future at church auction master's degree re auctioneers a dying breed? uncle, that he was bitten by the auction bug, an interest that prompted enrolment in the Western College of Auctioneering in Montana. “I learned more from my dad and from that college than I ever did from university,” he said. Each bid-caller must have his own lingo plus a good understanding of values. A quick wit helps, he adds. But auctioneering’s not for everyone, Ken insists. The highs and the lows of the profession Ken viv- idly recalls. He remem- bers huge crowds attend- ing sales at the George S. Henry and Carman Wes- ley farms. He also remem- bers stories during the Dirty Thirties of his uncle Ken begging for bids and customers paying with promissory notes. Roaming Around “If it was all talk, a par- rot could do it," he said. On one occasion, an irate husband accosted his dad following a sale saying if he sold his wife one more item, he’d sue for divorce. The years have taken their toll, Ken admits. There are few farms left in Whitchurch-Stouffville and even fewer farm auc- tions. Also, garage and yard sales have eaten into the auction market. Even age-old antiques, once commanding huge prices, are virtually ignored. lim Thomas is a Smufli/ille mident who has written [Drama newspapers fbr more than 50 years. "If it can’t be put in a microwave or a dish- washer then it won't wash," he says. But once in a long while. the hands of time reject the trend. The lune 5 auction at the lemon- ville Community Centre was one such occasion. Everyone went home happy, including the guy with the crank telephone. with Iim Thomas ’ “TEXASâ€"â€" EEF CHOPS for tenderness 'que _ami couple of ways- mone Rib, allowsyou they arecut lam 2 Well, they meat p are a picked at the How to cook them? There week eabI uldbe theb )and orless. mdofthcri personally the name 3'“ rib more I have theufirst wou_ld be to stgrt _them_on a pgetty and . flavour. thcfirstwouldbctostartthanonaprcttyhot'ucand mflysmgcthmtumthc catdownabitandcg magmabmtm-Zsmdcpcndingonhowthickyour murmm'l‘heothaistosmdfinhotaprcmus, putthanintoaprchcatedovcntofinishflflowing to fi'ec-pyourcE-ciflforyourveggicsorthemtdoors ' or whatever you have happening. Either wa will be real good.0nccanc1thetscrvconc ortwo, ' onyour appetite/Ihcscarcal'athlegymditionatourstorgandit mnghtbcbesttorcsa'vcsomc' ouhavethcmin our Inns. This is not the big, thick Ydlowfin cut into steaks, but fillcted icccs more “k‘ %° “:3; “‘ size. ' is s' ‘ to or Grouper and Wobabl grilling. 18 best. e will vc 3 or 4 red frommyIamcs Beard 18h Cookbook. $17955; V1 I ,1,.z\( ili (iRQg "I a R 'I‘hcscarcmadcwithourOmcgnPorhflhcminyarcthc samcas ' us),thcyarconthcmild % side wi an absence of but, but a full rich flavour made better bf a generous gig wm cdgcofgarlicllcg.$4.99b We'll have ommflfl vwngmmd ouangIhlIC on cthisweck, 99¢petpound and 99¢ each respectively. These arcwhat you'll need to make Grethc’sDankhwcumbcrmddiflsaMandthu-edpcswill beavaihblc. I‘hcsngnmfiogxowmandasfiuhascanbc. Summerisdefinit hereandwehave ' uneedto brighten or?) yourcllzwme inside and nyaove a amount MngingbaeWmdplantersineveryshape colouryoucanimagine. Evan’sgardmingtipforthnweek is to remembertorotate your ‘ tohelpm them and flowering evenly. e’ve just got in rosemary flatleafparsleytobolsterournieeselectionof herbs, we’re also expecting some coriander by the weekend. We’ve tsomegorgeouso”potxofl(roesandra.ltisa relativ new (new to us anyways) speaes of flowering plant nativetoSriIankaJthaslonglastmgorangepeachbloaoms andiscaredformuchlikeahi lac-31%; indoor-outdoor plant that can last male; years. ' week we have a couple ofthingsonspedal. ehaveimpressivelargeflfoothvy whgamg varieties of that will belyon spejal for . ect an urnsoufionorsim asan egant aceentoniuomeur Orehkfealehasbeena h sneeeuandwe’relgettinga hshipmentthisweehAt 2 OR 319.9901'81 .99each it’seasytoynderstandwh it’s a 20911!" deal.- If You’re «We: savory. Mi WHAT’S HAPPENIN’ ' UTSIDE o 69¢ PRODUCE SALE tof 'on 'fé’:99cit’s" "andis mchfimig‘m - mmmm‘“ .Besureto dropinthhweckandsecwhat’sfi‘gllandblomning. â€"HONEY GARLICâ€" SAUSAGE S We make this old-fashioned stew with the meat that's between the bones of a prime rib. As far as I am concerned, its the best 'ble meat to useâ€" and proof is just how it turns out. I like ' stew served with either tzleortheC’ ' ' elle noodles. t's a £39in '1 E as on PRINIE RIB ~ STEW~ Reg. $15.95 SPECIALS IN EFFECT UNTIL CLOSING SUNDAY JUNE 20TH INOI'INDIN' 0.06" ' Hours: . 10:00-7:00 ~ m.-nm. 9:00-7:00 ~ Pd. 9:00-7:00 8“. 9:00â€"6:00 ~ Sun. 10:00-6:00 548 Carlton Road, Unjonvillc II- I've been from team that I t“ of call them Bonfire S ' _ 'I‘heseare‘g‘aw. , o andthereaon 'of B tun. la mfiukmwwmwm £3? ted were these ) tationlwithlhe ,and umbos for flu qmnrmm t takcaxlnganallknifcora' ofkitdicnshcanandmt up Vbark themmm _V¢i99!’¢in8w¢f9!t9.l“"€ a . um ._ Wm Wm” shell thcm'whe'n you eat them, so have a small bowl at hand. Egg. $26.95/lb DAD'S ROOT BEER I’mthinkingthatthcreisnobcttcttimetohavcadealon Root Becr,andwh}mot Dad's? Thisisold-timc stuff,alot likcmostdads;thuaccordingtomykids. Oncthingthat Iknowisthatold-timcdadslikckoothchloau,yustas much as the new-time kids that hang out at house. I'm ' ' dutyou'llnecdalotof ms this.It ' fasLCascof24. o N m 3mg: THIS WEEK â€" ggu Chinese bag: appa some chopped canons, mud CdifomhflmoncfgtwtedScsamcfisomcdfiedchow mcin noodles, all dressed up with a sweet and mun-ice ' and 1/ 2 fig; soya dressing. Reg. $1.8 /1993_A wm soya dressing. Reg. $1.89/1Wg o A, - wm .IOIODOCIOCOOOOOOOOO .I...‘..........O.ID COCONUT mum are medium sized shrimp breaded in ¢ EACH the coconut style, and deep fried. wg Theywillbe ......................... TheKitcthookstcllmcthatwe'll havelouoffi'eshm mmcgmbuondcheforthemmwhoeatwhmver thcywmganda :dectionoflechha Mushroo- Ifetewhichwillbcavailabkz.Wetnhould haveyoueovaed' youdon'twanttospendtoomudnimc inthekitchen. www.thcvillagcgroccr.com 7. ............. $13.95 each 940-1770 WHAT'S c OOKINW AT THE DELI O $19.95