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

CRIME Your graffiti vandalism report could earn you $1,000 "We will pursue damages from the accused for financial compensation to repair municipal facilities," said leisure and community services director Rob Raycroft. "Parents must remember if their kids are caught, they must pay the price. "These activities are illegal - plain and simple. Repairing town property is not cheap, and it is not appropriate to put the financial responsibility back on taxpayers," he said in a press release issued by the town. In October, YRP announced the arrest of 18-year-old Uriel Hardie. He was charged with nine counts of mischief under $5,000 in connection with multiple incidents of spray-painted graffiti across town. Report vandalism using the online form or call customer service 905640-1900. Call 911 if you witness an incident of graffiti or vandalism occurring. BACON WHAT MAKES OUR There are at least 5 factors that make our bacon different than most, if not all, the bacon that you buy. The first is that we pay extra to buy `SELECT' sides of pork, which are more meaty and leaner, with the spare ribs still attached. The second is that rather than cut these ribs off in a slab, we remove the bones individually and leave the meat that was between the bones on the bacon. Thirdly, we remove the rind from the outside BEFORE we smoke it, so that you get the full effect of the smoking. Fourthly, we rub the curing salt on (the term is `dry cure') rather than pump the curing solution into the meat. The bacon takes about five times longer to cure this way, but the difference that this makes is that with ours there is little or no `pan juice' that the others have in abundance. The fifth reason is that we smoke these to a temperature high enough to actually cook them, meaning that, although you can eat it as it is (as I often do), it will attain crispiness much quicker than the wet varieties. All these differences add value to the bacon that you actually get from us, and to quote Howard, one of my fave Jewish customers, "There is no better bacon, anywhere!". OFF Reg. $8.95 lb. THIS WEEK BETTER? Residents will be rewarded if provided info leads to an arrest AlI RAzA aliraza@yrmg.com Help the town and earn some cash. As part of a crackdown on vandalism and graffiti incidents in Stouffville, the town is offering residents $1,000 if their information leads to an arrest. The move comes in response to recent events involving vandalism and graffiti throughout the town. You can report any incidents at townofws.ca/ graffiti Whether public or private property, the town will consider reports and work with York Regional Police to apprehend suspects. $ 00 ROAST BEEF OUR DELI 1 To make these, we use boneless blade roasts which we section a bit to remove as much of the internal fat as possible. Slow cooking is the only way with these and I find that the house fills with a really good aroma as the afternoon wears on -- and I get hungrier and hungrier! In fact, the roast doesn't stand a chance! Not only will we have Doreen's tried and true recipe for you, we'll have a glutenfree version as well. Reg. $7.99/lb. POT . .WHAT'S HAPPENIN' ROAST OUTSIDE OUR PICKEREL FRESH I knew that this would be at the top of the charts because we're always making it. We use inside rounds of beef, trim them really nicely, season them with salt, pepper and garlic and slow-roast them until they are medium rare. One further reason is that this is OFF actually a nitrate-free product. Reg. $4.99/100g THIS WEEK 1/3 WHAT'S COOKIN' AT THE uReport | newsroom@yyrmg.com WHY PAY MORE? www.yorkregion.com/ureport YOU NAME IT ...WE FRAME IT 16686 Yonge St., Newmarket (905) 895-4084 Across from Mandarin Buffet Restaurant Since 1983 We'll begin with our Greek Salad this week. We We'll have our now-famous chili make it with tomatoes, cucumbers, onions and chicken with Rice on both Thursday kalamata olives, all dressed up with feta cheese ­ OFF and Friday this week. It's pretty busy, Reg. $1.69/100g. Featured at THIS WEEK seasoning-wise, but not hot ­ in fact We also make a Greek Lettuce Salad which is displayed it's the reason that I especially look in the self-service section just past the bakery. I find this forward to Thursdays salad exceptionally delicious and reach for one a few at the cafe. It will be times a week. Reg. $8.99/container. I have arranged a OFF featured at feature on these as well. For Saturday and Sunday, we'll be Our next item will be our Shiitake Mushroom Soup. making Smoked Salmon Bagels Like most of our soups, there is a considerable cast of sliced red OFF with characters, but that really earthy shiitake flavour shines THIS WEEK onions, cucumber through. Reg. $8.95/900ml. and featured at and cream cheese Our next dish is our Beef Bourguigon. This is a French EACH featured at dish made with shoulder beef that has been slow-cooked Sunday Brunch will begin with our with red wine to perfection. Think either egg noodles EACH chunky cream of Mushroom Soup, or rice or perhaps our scalloped potatoes! Serves 2, Reg. $10.95 per 4x5 foil, and featured at THIS WEEK with either Beef Bourguignon Penne carbonara or Roasted chicken Next, we've made our Teriyaki Salmon in quantity. Breasts in a Mushroom Sauce, We use our Jail Island Farmed Atlantic Salmon, and with rice or mashed, tea or coffee oven-roast it with our teriyaki glaze ­ something that's /100g and a mini dessert, if you have room. been a fave at our store for years. Reg. $4.99/100g. and All for $11.95 per person. featured at THIS WEEK Served from noon till two! Our sous-vide feature this week will be our Slow-Smoked Jack Daniel's Back Ribs. They come fully cooked, and you just follow the warming instructions to a great OFF meal ­ simple as that! Reg. $2.99/100g. Featured at THIS WEEK as well. And lastly, our salad dressing feature will be Raspberry Balsamic, and you'll find this great on most any greens, /250ML JAR including kale! It will be featured at Sugar and Spice and Everything Nice! Time to start baking for the holidays. We will feature a sweet sale on our Paderno "Elite" Bakeware, superb quality made of 1mm thick steel with a tough non-stick coating for durability and oven-safe silicone grips. What we'll have for you this week to go with our Hockey Puck Beer Cheese is Dishwasher-safe and comes with an Apricot-Amaretto Wensleydale (very refined) and some canadian Brie Paderno's "Lifetime Warranty". cheese. The Wensleydale is for nibbling with wine, and the Now Brie is for cosying-up to a nice sliced pear in a sandwich, Makes great Christmas or anything else.......Regulars are Wensleydale $4.99/100g, gifts, too! and the Brie at $3.99/100g, and both will be featured at OFF OFF THIS WEEK 19 WHAT'S FOR DELI! LUNCH? $ 95 EA This fish reminds me of my old Aunt Leila who I think single -handedly depleted the Sturgeon River of stock. They just didn't have a chance once she got in her boat with the old Johnson 10-horse and went after them. We MacDonald kids had many a feed of pickerel at her farm, which was on the river /LB in Sturgeon Falls. Featured at FILLETS Our pizza feature will be `Buffalo Chicken'. We use chicken breast slices which have been roasted with buffalo wing sauce, and add sweet onions, cheese and peppers. 12" size ­ ORANGES PIZZA! 99¢ OFF THIS WEEK 25% Our sidewalk is full again, as I think it should be. You'll find lots and lots of material for you do-it-yourselfers, and a lot of pre-made urn inserts and patio pots for those lessinclined but still wanting beauty. Coming very soon will be the big trees that are all done-up with a festive flare. Inside, Poinsettias are plentiful, as well as holiday table arrangements, Cyclamen and Christmas Cacti. If you'd like something done especially for you, don't be shy, just ask. ! AISLE4! 7 | Stouffville Sun-Tribune | Thursday, November 17, 2016 A new arrival at our store is the MOSS BERRY FARM PRESERvES. These are made in Embro, located between Woodstock and London, Ontario. There is an assortment of jams, and some savoury chutneys. I particularly like the Cranberry-Rhubarb variety....I think I emptied a whole jar unaccompanied before I paired it with anything, but if I had any left, I would serve it with the Brie elsewhere in this ad, or a sharp white cheddar. Give these a try; we've come a long way from Mrs. Luke's in the large tin. CALIFORNIA New crop oranges are now in, after what seemed like a very long wait. The season usually runs from late October to late March, with the off-season supplied from Chile and South Africa. For me, California oranges are pretty much the best, and we'll have a good supply of plump and juicy ones this week. /LB $ 10 95 BAKING WHAT'S 1/3 25% 25% 25 $ 95 8 $399 3 7 $500 $ 99 This is the week that we are going into the cupboard of old and bringing out........RAISIN PIES! I am amazed at how many of you haven't had the pleasure of tasting one of these. The Bakery Manager describes these as " a divine awakening....it was SO GOOD!" We make these in a 9" pastry shell, pack them full of plump Thompson raisins, with a hint of cinnamon and lemon zest, and then sprinkle the tops with coarse sugar. This pie is best just slightly warm. Reg. $10.95 each THIS WEEK? Our next item will be Oatmeal Raisin cookies. It's the most buttery oatmeal cookie ever, studded with lots of dark raisins, available in the single giant size or the smaller version in the octagons. Reg. $2.99 and $6.95 How about our carrot cakes? These are not 3 but 4 layers of cake made rich with dark raisins, coconut, pineapple and pecans, layered and frosted with cream cheese icing, then decorated with cute little royal carrots, just so you know what you've got. Reg. $18.95 each ....and lastly, we'll be making our Raisin Bran Muffins, with buttermilk and golden raisins. Reg. $2.29 each All these items will be featured this week at % $ 99 C HEESE PLEASE! GIMME SOME BUZZ! OPEN WHAT'S THE WE'REHAVINGAFESTIVE 25% OFF ON DEcEMBER 1ST! Please join us for an after-hours get together which will showcase some of our neat foods and wares while you have the run of the store with your neighbors and friends, including us! Come hungry! 7 PM - 10 PM HOUSE 1/3 AREA RUGS CARPET UPHOLSTERY Serving Brock and Surrounding Areas SPECIALS IN EFFECT FROM THURSDAY TO CLOSING SUNDAY, NOVEMBER 20 Hours: Mon. ~ Fri. 8:00-8:00 | Sat. 8:00-6:00 ~ Sun. 9:00-6:00 40% 905-852-6711 Call Rick Blair 4476 16th Ave. (Just W. of Kennedy) 905-940-0655 twitter.com/villagegrocer facebook.com/thevillagegrocer.unionville instagram.com/thevillagegrocer yorkregion.com www.thevillagegrocer.com