Not count­ing the years

Stanstead Journal - - FORUM - Spe­cial col­lab­o­ra­tion Ge­orge Weller Vic­to­ria Vanier

Last­week marked the 168th year of the Stanstead Jour­nal. It is the old­est weekly news­pa­per in Quebec and the Town­ships’ old­est busi­ness. If brag­ging was in or­der, we could also say that we are Canada’s old­est, con­tin­u­ously pub­lished news­pa­per, the Quebec Chron­i­cle Tele­graph hav­ing been forced by the Amer­i­cans to close shop in - ing been an in­ter­na­tional news­pa­per when we pub­lished the Bor­der Jour­nal in the ear­lier days of the last cen­tury.

Fact is that the Stanstead Jour­nal is still pub­lished; a bet­ter news­pa­per week af­ter week. Fis­cally re­spon­si­ble, we can­not af­ford to be bad; we do not have deep cor­po­rate own­ers be­hind us nor are we some sort of tax shel­ter. It’s truly ‘no money-no candy’ that rules us.

And money is im­por­tant. Our ad­ver­tis­ers seem to get it: in a tight money mar­ket they still spend their money ad­ver­tis­ing with us. There is one rea­son for this: you are their cus­tomers. If they did not see your money in their busi­ness you would not be hold­ing this news­pa­per in your hand, so help us serve you by telling them that you saw their ads in the Stanstead Jour­nal when you shop with them. Need­less to say, shop with them first.

shelf man­u­fac­tured prod­uct, done in a rather rev­o­lu­tion­ary way for to­day, some­thing that doesn’t need a cou­ple of hun­dred dol­lars to use, nor ac­cess to elec­tronic sig­nals that you must pay for monthly. It can be folded into a hat if it rains, will gladly print any pic­tures of a folded Ipad used as a hat, if some­one has done it, and will stand cor­rected.

Yet, this is not a Lud­dite news­pa­per. A lot of our ad­min­is­tra­tion chores are done on the cloud and a lot more of our pro­duc­tion will be in the next year. You can ac­cess the Stanstead Jour­nal any­where in the world, usu­ally be­fore the first copy is sold, through News­pa­perdi­rect, a Van­cou­ver based com­pany. It can be done by read­ing the same copy on press­dis­play.com or on your smart­phone or tablet at press­reader.com; for a small fee you can en­joy your news­pa­per any­where in the world.

bet­ter gift than a sub­scrip­tion to the Stanstead Jour­nal? But a fix­ture in the lives of some fam­i­lies for two mil­len­nium and 1900’s and the 2010’s as three.

If sub­scribers and sin­gle copy buy­ers are our life and blood, they are also the real own­ers of this news­pa­per, the pub­lisher feel­ing no shame in say­ing that he doesn’t run this busi­ness, you do. It is not the news­pa­per that he may dream of pub­lish­ing; it is the one that you want to read. There is MUST please YOU. Nice thing about this is that the whole crew en­joys it.

So thank you, once again, on be­half of the peo­ple that pro

Fi­nal­prepa­ra­tions are un­der­way for this year’s Community Thanks­giv­ing Din­ner to be held on Thurs­day, Novem­ber 22nd. The event, now in its ninth year, is spon­sored by the New­port Elks Lodge, the Uni­tar­ian Univer­sal­ist Church of Derby Line and the Area Agency on Ag­ing.

The din­ner is open to the pub­lic, of­fered at no charge and in­tended to serve area se­niors and oth­ers who may find them­selves alone dur­ing the hol­i­day. At last year’s event more than 500 meals were served, in­clud­ing over 170 hot dinners that were de­liv­ered to home-bound res­i­dents. In ad­di­tion, more than $3,000 was raised to help area se­niors stay warm dur­ing the win­ter months.

This year’s event will be held on Thanks­giv­ing Day at the Elks Lodge on the Derby Road. Elks Lodge mem­bers Red and Frances Dew­ing will co­or­di­nate the prepa­ra­tion of the meal.

Doors will open at 11:15 a.m. Mu­si­cal en­ter­tain­ment will be pro­vided. Reser­va­tions are re­quired and can be made by call­ing the Agency on Ag­ing at 334-2190. Trans­porta­tion to the event is avail- able for those who need as­sis­tance. As in past years, those at­tend­ing are asked (but not re­quired) to bring a non-per­ish­able food item that will be do­nated to the lo­cal food bank.

A tra­di­tional Thanks­giv­ing menu of tur­key and gravy, mashed pota­toes, stuff­ing, squash, corn, cole slaw, din­ner rolls, pies and bev­er­ages will be served. Take­out dinners will also be avail­able for those who are con­fined to home.

Ad­di­tional do­na­tions are needed to sup­port the event. As in past years, un­used pro­ceeds from the din­ner will go to sup­port the Emer­gency Fuel Fund main­tained by the Agency on Ag­ing. Do­na­tions may be mailed to the Area Agency on Ag­ing for North­east­ern New­port, Ver­mont 05855 and are tax de­ductible.

For ad­di­tional in­for­ma­tion, to make a do­na­tion or to vol­un­teer your time, please contact Patricia Beck­with or Kristo­pher Chisholm of the Amer­iCorps Neigh­bor at the Area Agency on Ag­ing at 3342190.

Cana­di­ans have al­ways been wel­come to take part in this event and, this year, Cana­dian pota­toes will be on the menu. Ge­orge Univer­sal­ist Parish of Derby Line, will be do­nat­ing about two hun­dred pounds of mashed pota­toes for this event, made from a spe­cial va­ri­ety of or­ganic potato that he de­vel­oped on his farm in Stanstead over the last fif­teen years. It is a tasty yel­low potato based on Carola, like Yukon Gold, that is good for bak­ing, mashed, French

A PPP (potato peel­ing party) is their home on Tues­day, Novem­ber 20th, to pre­pare for this event. “I have com­mit­ted to pro­vide 175 pounds of raw pota­toes. I fig­ure it would take 17 ½ peo­ple to peel ten pounds of pota­toes each, so we could use a few more vol­un­teers,” the pota­toes are all peeled, they will be stored in cold wa­ter un­til Thurs­day morn­ing when they will stove and then mashed in their in­dus­trial mixer. To make sure that the mashed pota­toes would make it across the bor­der, Mr. at the United States Cus­toms and re­ceived ap­proval.

If you would like to join in the potato peel­ing party, call Ge­orge

him by email at gweller@ctq2.org.

Photo cour­tesy

Peo­ple were lined up, last year, to get their free Thanks­giv­ing Din­ner at the Elks Club, in New­port. Re­serve now!

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