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w w w .in si d eH A LT O N .c o m O A K V IL LE B E A V E R W ed n es d ay , A u g u st 1 0, 2 01 1 6 467 Speers Rd., Oakville Ont. L6K 3S4 (905) 845-3824 Fax: 337-5571 Classified Advertising: 632-4440 Circulation: 845-9742 Open 9-5 weekdays, 5-7 for calls only Wed. to Friday, Closed weekends The Oakville Beaver Editorial and advertising content of the Oakville Beaver is protected by copyright. Unauthorized use is prohibited. OPINION & LETTERS My name is Kate Eisen, I own a mid-century modern shop in Toronto. About three or four years ago, my friend Duncan and I were in a Goodwill store in Oakville. We were looking for mid-century things, I for my shop and Duncan to sell on ebay. While we were there I found a chalk drawing that I fell in love with instantly, it was of a fox. I bought it and brought it to the shop and hung it on the wall as I really was interested in it. Perhaps about three weeks later I went back to the Goodwill and found another drawing of a bird by the same artist, one signed Bunny Morton, the other Bunny M. Over the next few months people would come into the shop and com- ment on the pieces, how much, what are they, how great they were, etc., even my neighbour who owns a few galleries and is quite well versed in art asked me about them; who did them, were they for sale, etc. but I wasnt selling them. I cant tell you how attached I am to these two pieces. My friend Duncan used to own one of Torontos only folk art/outsider gal- leries in the city. He is really a special- ist in folk and outsider art, but is very well known in the art community. We both commented on the work for days and even months on how great the pieces were, speculating on who Bunny Morton was or is, was Bunny Morton a man or a woman, old or young, the signature could be a child or a senior. Since Ive found these two pieces Ive wondered why these pieces were at the Goodwill, perhaps Bunny Morton died or moved into a retire- ment home? Ive thought about asking for any- one to contact me who can tell me anything about Bunny Morton. So here I am writing in my quest to find out who Bunny Morton is or was... ,Kate Eisen Toronto The Oakville Beaver is a division of NEIL OLIVER Vice President and Group Publisher of Metroland West DAVID HARVEY Regional General Manager JILL DAVIS Editor in Chief ROD JERRED Managing Editor DANIEL BAIRD Advertising Director RIZIERO VERTOLLI Photography Director SANDY PARE Business Manager MARK DILLS Director of Production MANUEL GARCIA Production Manager CHARLENE HALL Director of Distribution SARAH MCSWEENEY Circ. Manager The Oakville Beaver is a member of the Ontario Press Council. The council is located at 80 Gould St., Suite 206, Toronto, Ont., M5B 2M7. Phone 416-340-1981. Advertising is accepted on the condition that, in the event of a typographical error, that portion of advertising space occupied by the erroneous item, together with a reasonable allowance for signature, will not be charged for, but the balance of the advertisement will be paid for at the applicable rate. The publisher reserves the right to categorize advertisements or decline. Letter to the editorBarbecue safely Letters to the editor The Oakville Beaver welcomes letters from its readers. Letters will be edited for clarity, length, legal considerations and grammar. In order to be published all letters must contain the name, address and phone number of the author. Letters should be addressed to The Editor, Oakville Beaver, 467 Speers Rd., Oakville, ON, L6K 3S4, or via e-mail to editor@oakvillebeaver.com. The Beaver reserves the right to refuse to publish a letter. THE OAKVILLE BEAVER IS PROUD OFFICIAL MEDIA SPONSOR FOR: ATHENA Award THE OAKVILLE BEAVER IS PROUD OFFICIAL MEDIA SPONSOR FOR: Recognized for Excellence by Canadian Circulation Audit Board Member Canadian Community Newspapers Association Ontario Community Newspapers Association Suburban Newspapers of America In search of Bunny Morton Tree-watering tips grown from experience Art in the Park is a holiday tradition With this summer's sizzling temperatures, the tantalizing aroma of steaks and burgers on the grill is common. As you continue firing up that barbecue, residents are reminded the most important ingredient for any barbecue or picnic outing this summer should be food safety. As much as it's important to know the rules of the road when it comes to driving, bicycle riding, skateboarding, swim- ming, boating and travelling... so, too, is it important to think of safety rules as you stand behind the grill. Food-borne illness is more common than people think. The Public Health Agency of Canada estimates 11 million to 13 million food-borne illnesses occur each year in Canada. Symptoms include abdominal cramps, diarrhea, nausea and vomiting. Many cases of what people commonly refer to as a '24-hour flu' are actually the result of food poisoning. The risk of food poisoning is greater during the summer since barbecuing and picnicking are common hot weather activities for families and friends. The first step to summer food safety is to get off to a clean start. Wash hands, utensils and surfaces with hot, soapy water before, during and after preparing foods. Sanitize countertops, cutting boards and utensils with a mild bleach and water solution and wash all produce thor- oughly before preparing, eating or cooking. Another important step is ensuring frozen food is thawed properly in the refrigerator, by running it under cold run- ning water or in a microwave oven. Thawing food on the kitchen counter, at room tempera- ture, is an unsafe practice since this can allow bacteria to grow. In addition, the mantra of every cook should be, 'keep hot foods hot, minimum 60 C (140 F) and cold foods cold, at 4 C (40 F) or colder'. The risk of food poisoning also increases if meats such as hamburger, chicken or ribs are not properly handled, pre- pared and cooked on a barbecue. Under-cooked meat can be a breeding ground for bacteria such as E.coli and salmonella, which creates a potential health hazard for anyone who eats the contaminated food. To protect your family and guests use a meat thermometer to ensure the meat has reached a safe internal temperature - poultry: 82 C (180 F), and beef/pork/ground meats: 71 C (160 F). Finally, all barbecue and picnic hosts are urged to keep the two-hour rule in mind. Foods that can spoil should not be left out at room tem- perature for longer than two hours and leftovers must be refrigerated or frozen as quickly as possible. Following these food safety tips will ensure your barbecue doesn't turn into a memorable occasion for all the wrong reasons. Your photo of a man watering a tree in the July 27 edition of The Oakville Beaver is a poor example of how to water a tree. This method wastes water through evapora- tion and frequently does not get water to the roots. A more efficient and economic method of watering is to use a deep root feeder. This tool is simply a 3 ft. tube, with a switch at the top to control the amount of water and the hose connecting point. The tube is pointed at the bottom and there are four holes to allow the water to escape. The water is slowly turned on as you insert the tool in the ground. You move the tool around the tree and outward so that all the small feeder roots get water. These are available at most nurseries for about $40. I used one for many years at our home. Gerald Norris, Oakville Many thanks on behalf of the Oakville Art Society (OAS) for covering our recent Art in the Park event at Coronation Park. You helped us get the message out beforehand and this was of great importance to us this year due to our last-minute location change. We are pleased with the turnout of people to enjoy the art work and OAS looks forward to many more years of carrying on this local art show event on the August Civic holiday. The fol- low up photos were also appreciated and your photographer captured the scene quite well. Brenda Smith, president, Oakville Art Society