NEWS photo Paul McGrath MELINDA OUDIJK works on a project as part of the design and decoration program put on by N. Shore Continuing Education. BBQ still a Canadian favorite THE RESULTS of the second annual Weber Canadian Barbecue Survey are in, and Canadians report ” that they love to barbecue. The most popular occasions for barbecuing, topping respondents’ lists for the second year in a row, are: ordinary weekends (83%) and casual entertaining (74%). Only 40% of those surveyed said ’ they barbecue all year round — the _ same number as last year. A total of 46% of the respon- dents said the barbecuing season starts sometime between April and June, with May being the key start- ing point for 44%. Of those sur- veyed, 23% got a jump on the sea- son grilling in April, while 18% got a later start in June. According to 73% cf those inter- viewed, September/October con- eluded their barbecuing enjoyment for the year. Canadians report barbecuing a wide variety of foods Barbecued steak was the most popular dish (40%), and 33% said that they also barbecued vegetables to accompany the steak. Hamburger (24%), whole chicken or chicken pieces (15%) and hot dogs (11%), rounded out the traditional barbecue menu. Some of those surveyed indicat- ed a real spirit of adventure in their barbecue menu choices. Among the more unusual items were pork/whole pig (3%), bacon and eggs (2%), apples and bananas (2%), rabbit (1%) and sausage (1%). Others mentioned barbecuing tofu wieners, salmon, stuffed green peppers, porcupine, oysters, goat, crab, eggplant, shark steak, quail, pizza and octopus. No matter what they were grilling, Canadian barbecuers told us that cooking outdoors has many advantages —- 739% indicated that barbecuing meat produces a more tender flavorful dish. The special taste of barbecued foods is one of the main reasons for the popularity of barbecuing. Respondents said that barbecu- Wigwam popularity surging once again From page 20 job was pitching hay in Agassiz. He worked in a Ladner cannery. then on a fishboat while he saved his money bought a horse and wagon and sold foodstuffs door to door. He approached German investors about real estate Opportunities in Vancouver, and was very success- ful. Within four years of his arrival in the city he was a millionaire. As owner of the Inn, Alvensleben brought in German capital for its completion. Even Kaiser Wilhelm himself was an investor. Over the next few years the inn flourished as boatloads of visitors inade the trip to this romantic location for fishing. hunting and relaxation. When the First World War broke out in 1914, Count Alvensteben was in Germany and could not return to Canada, as he would have been interned. So he took up residence in Seaule. where he lived until his death in 1963. Over the years the Inn changed hands numerous (inmtes as Various owners tried to make a go Of it. During the mic *20s to the "40s it flourished. but then it hit another low point after that, In 1962. the RCMP raided it when it was being run as a gambling casino. It was then vandalized by boaters, and Roy pointed out the new wood flooring that had to be installed after hippies ripped up the flooring for firewood. Not much of the original Inn has survived. One exception is the din- ing com fireplace of granite and brick, which J have illustrated. The chairs, although not ortginally from the Inn, are antiques. us are the armoires in the upstairs bedrooms. and they help to give a feel for what it might have been like here 70 years ago. In 1985 the Wigwam Inn was purchased by the Royal Vancouver Yacht Club and they have since kept it up as an out-station for members. Many thanks to the Deep Cove and Area Historical Association, to Roy Summerfield. and to the Royal Vancouver Yacht Club for this excursion into the past. DEN Program aspires Question About § Breast Cancer? } to fill skills void NORTH SHORE Continuing Education (NSCE) offers a two- year part-time certificate program in design and decoration. The program includes 12 courses on residential and com- mercial design and space plan- ning, the art of color coordination and lighting, design styles of the past and present, interior finishes, and drawing and drafting tech- niques, The program was developed to build the knowledge and design skills that are increasingly needed to start a career or to stay compet- itive in a broad range of design- related fields. Some of these fields include: B the building industry: @ land developers, contractors and home renovators; & companies that offer goods and ing leaves more time to enjoy the outdoors with friends and family. Barbecuing is convenient, according to 63% of respondents, who find that cooking is faster and less work, clean-up is faster, and that gencrally there is less preparation time involved when barbecuing. services to residential and com- mercial consumers; and M the home improvement busi- ness. Many of the courses will also be of interest to those who want to broaden their knowledge of design and decoration or are interested in one of the topics offered. The two-year program offers {2 courses on u part-time basis over Six semesters, two courses per semester, twice a week, Call North Shore Continuing Education at 986-8888 to register for a free information session on Wednesday, Sept. 7 at 7:30 p.m. or Saturday, Sept. 10 at 10:30 a.m. /Call the Cancer | f Information Line § | 879-2323 or toll free § 1-800-663-4242 Or call Edith Saatkamp, pro- gram coordinator, al 254-6557, for more information and a course calendar. 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