’ Rock radio careers get boost From page 14 and firings. He started out in Bathurse, New Brunswick, and began his slow move west, making several stops along the way that included Winnipeg and Toronto. Upon arriving in Vancouver, he made a couple of inquiries at the local srations, but initially opportunities were few. Rock 101 programming director Ross Winters reriembers it didn’t rake jong for Edwards to find something. “When he (Edwards) came out here we created a new show for him. The response has been outstanding,” said Winters. After seeing his weekend shift creation flourish, Winters decided to make the call in conjunction with other fine-tunings at the station, “E think the audience was crying for us to go mainstream,” said Edwards, whose unique style appears to be catching on. Winters concurred. “The radio station was going along well bur some of our numbers were a lit tle softer than we'd have liked to see them,” said Winters, who also altered the music mix at the station by reducing the amount of ’60s music on the play list. “They're (Edwards and Zeuch) bouncing, “They’re bouncing off the walls; they’re full of energy.” off the walls; they're full ef energy. They're new and they're fresh to the mar- ker. This market hasn’t heard a for of new blood in a long time.” Edwards is happy to provide the tresh- ness. : “I'm very contortable with rhe music. After all, it’s the entertainment between the pipes. 1 mean everyone plays music, it’s what happens between the songs,” said Edwards. “I think you can give music a whole different feel just by how vou present it.” Meanwhile Edwards’ alter-ego, The Champ, is paralleling its master’s success. Featuring narrated short skits centred around The Champ, 2 tough guy with a temper shorter than his air time, it spe- cializes in often particularly lowbrow humor. While Rock 101 has been airing The Champ for more than ovo years, it has just caught on in the U.S., a much targer and more lucrative market. With 300 sta- tions already on board south of the fine, even Jarger success awaits with a planned cartoon currently on the drawing board. As tor Olat Zeuch, the last vear-and-a -half has been like a dream. “Certainly the first time Pve done drive and certainly the first time ve done weekends. Jake brought me along,” said Zeuch, who lives in Deep Cove. “Pinch me it’s great, It’s the third largest marker in Canada and in my home town.” Direct democracy forms NORTH Vancouver District’s newly appointed Task Force on Direct Democracy meets weekly this month. The mectings, set for 7 p.m. Wednesdays at the municipal hall (355 West Queens), are Gpen to the public. The mandate of the task force is “to advise councit-or the possible implementation of a municipal constitution (direct democracy), under the authority of the. Municipal Act.” -; At its first meeting on May 27, the task force developed a plan which will lead te a report and recommendations to council on or before Nov. 1, The plan calls for : @ general statement of democracy; @ an examination of tools for implementation; @ preparation of preliminary proposals and recommendations; § soliciting experts’ opinions; @ soliciting public input; B formulating a final report. For more information call 990-2211. . im North Vancouver . Urgent public au = = Seized & Unpaid Cargo "Unique tribals” 2 “Many small and large sizes” Handknotted Persian carpets. Many pure siJk, wool from Iran, Pakistan, India, China, Turkey. Runners, Kilims etc... 100's of pieces. ~ The Katerelos Family (oumers) Summer Camp Pp IN , * Master, classes in Acting: + Acting for the Camera’ “+ Playbuilding & Outdoor Adventures oo” Offered weékdays:July 60.24) . "For more information, please call 877-0678 | Greg Wilson: every Friday in the auto section of your North Shore News. THE BEST HOMEMADE AWAY FROM HOME! I's a formula that can't be beat. Celebrauny their 28th anniversary this vear, Taso's Restaurant knows about cooking from scratch. "Evervthing we make nere is homemade,” savs manager and chef Peter Katerelos. “Our tzatsshi, hummus and doughs are all made nghe here, every day." Peter says his customers love his meat and tomato sauce. "I use fresh tomatoes only and { grind them myselt: A familiar landmark on the West Vancouver restaurant scene, Taso's specializes in autheatic Greek and Italian fov-d. Customers can choose from » mouth-watering selection of pastas, pizza, souvlaki and roast lamb as well as Taso's famous baby back ribs. "Our ribs are so tender, they melt in your mouth,” says Peter. Crisp salads with homemade dressings — Blue Cheese, Thousand Islands and a zesty House complement a delectable meal. Peter, who says 90 per cent of his customers are tegulars adds, “the only complaint we ever have is that there's too much to eat!" Located at $337 Marine Drive, Taso’s restaurant has a 60-person banquet facility for business and community functions, "Our guests really enjoy having the room to themselves. We celebrate lots of birthdays and anniversaries here, sometimes even baseball and hockey games! There's plenty of free parking in the back and easy access for strollers and wheelchairs, says Peter. "Customers don't have to climb our stairs out fiont if they don't wart to. In the back, there are no stairs at all." 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