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

Wednesday, July 14, 1999 THE OAKVILLE BEAVER A5 New student trustee critical of teachers and government (Continued from page 1) writes on the board that they were there," he said. "It's another hour wasted." Once again, the principal should be informed, said Papke. "It's certainly not our intent," said Papke. "If there are classes that are being left unsupervised, that shouldn't be happening." The school board would only get involved if the princi­ pal failed to act, said Papke. Then the issue would be referred to the board superinten­ dent. Milton Trustee Erica Andrew said she is unaware of the problem. "I've never had any com­ plaints about any one of these," she said. McVety is particularly scathing on the subject of strik­ ing teachers. Too many of his separate school friends have had to transfer to public high schools in an attempt to not fall behind, said McVety. "They say they're doing it for the students, but it's the stu­ dents who are the most hurt," he said. "The kids have to catch up from that." Sitting on the school board should help bring students' concerns to the table, said McVety. Combining forces with a fel­ low student trustee ought to make the older trustees sit up and listen, he predicted. M ike M cVety His theory is that if a student from a north Halton school and a student from a south Halton school come up with identical concerns, then those concerns will be deemed both legitimate and universal. "They work for the students, so that the students will have a better education, and so do we," he said. "They would have to put their faith in us for our opinions." Student trustees are unable to vote. While one suspects that teachers won't have an easy ride with McVety on the board, the government isn't likely to escape, either. He is more than a little con­ cerned about a provincial move to eliminate Grade 13. Starting in September, Grade 9 students entering the system will have four years to complete their high school education. That means they will face a tougher, higher level course load than their predecessors, said McVety. "It's like using the kids who are going into Grade 9 next year as little guinea pigs for their experiments," he said. "Students in high school aren't just test dummies." Keeping in touch with the student pulse should be easy, considering McVety's work on student council. However, he is hoping to be even more accessible through tools such as surveys, web pages and seminars. In his last year at E.C. Drury, McVety enjoys learning lan­ guages on his down time. "Languages are my pas­ sion," he said. "That's what I do." Aside from being fluent in German, English and French, McVety says he can also get by in Spanish, Russian and Mandarin Chinese. He is hoping that a degree in engineering and physics from Queen's University will put him in good stead for a career build­ ing space vehicles with NASA. As a backup, McVety is con­ sidering taking political sci­ ence. He will sit at the board with Georgia Simms a fellow stu­ dent trustee and also a Milton resident. Georgia attends Lester B. Pearson high school in Burlington. She will be serving her second one year term on the board. Run in with bull fails to stop vacation (Continued from page 1) the charging pack, which pushed the tourist face first to the ground. Stodola dusted himself off and searched for his running shoe so he could complete the event. Edward Stodola was not injured. "My only regret is that I didn't get to make it to the end," said Robert. Dagmar Stodola had given Edward a trip to cel­ ebrate his graduation from Queen's University. Robert, a production engineer at Ford of Canada in Oakville, accompanied his brother. Dagmar said Edward is the more daring of the two. "I don't think (Robert) would have done it on his own," she said. "It's not in his personality to seek out adventurous things." About 13 runners have been killed and more than 200 injured in the San Fermin Fiesta since records were first kept in 1924. Robert and Edward Stodola plan to continue their back-packing European vacation. Edward's twin John, who spent some time with his brothers in Prague, didn't take part in the run because he had to return home to work. "I would have been happy to go ... He'll get a nice scar to show his friends," said John Stodola. "As long as he didn't get hurt too badly, it was probably still fun." -- With files from the Torstar Network. ARE THESE HOT DAYS YOU DOWH! I V e V e g o t c o o l id o & l A n y o n e B a t c h A n y 2 B a t c h e s o f W I N E o r B E E R prepared by you on site! Valid un til Ju ly 31 /99 . N ot va lid w ith any o the r offer. TA X ES IN C LU D ED A n y r e g u l a r S t y l e I V I a l t B e e r p r e p a r e d b y y o u o n s i t e ! E x c l u d e s f u l l g r a in b e e r . V a l i d u n t i l J u l y 3 1 / 9 9 . N o t v a l i d w i t h a n y o t h e r o f f e r . ■n i i i i i i i . j - WE ACCEPT COM PETITORS' COUPONS some restrictions apply ■ WE USE ONLY FRESHLY FILTERED WATER! * CHOOSE FROM OVER 100 BEER RECIPES AND 80 WINE VARIETIES VOTED BEST BEER & WINE MAKING FACILITY IN OAKVILLE 3 YEARS IN A ROW! £ £ ? £ ■ £ • 100% SATISFACTION GUARANTEED lEm item $teu> ito u $ Book your brew tim e now! 825-BEER (2337) 481 North Service Rd. ( ju s t w e s t o f D o rva i) h o u r ? M O N - F R I 12-8 S A T U R D A Y | 9 -5 S U N D A Y 1 1 - 3 IOMS, DADS, KIDS A N F CAREGIVERS W E HAVE PROGRAMS! PROGRAMS! LOTS OF PROGRAMS! If you would like to get out of the house, meet new people and have lots of fun the Oakville Parent-Child Centre is the place for you. Call us about our programs which include: • Parent and T o t • Just for Kids • Parenting G roups O R If your little one is ready for a nursery school adventure, call us about our Discovery Station program. Tender loving care, fun and friendships. Offered at 3 locations: • K e r r S t . @ F lo r e n c e • S i x t h L n . @ U p p e r M i d d l e • O l d A b b e y L a n e @ D o r v a i L i m i t e d s p a c e s a v a i l a b l e . For inform ation p lease call 849-6366 O OAKVILLE PARENT-CHILD CENTRE A u th entic Indian Cuisine Authentic Indian food, made to order from the finest, freshest ingredents. Each order prepared from scratch! Foods from all regions of India for every palette -- from extra hot curries to very mild dishes. HOUSE OF INDIA SUGGESTED COMBINATION OF DISHES HOUSE SIZZLING GRILL $35.95 Sizzling Half Tandoori Chicken, Chicken Tikka, Seekh Kabab, Bhona Gosht, Mix Vegetable Curry, Rice, Naan, Papadum, rec­ ommended for two persons. M OHON BHOJ (For two) $33.95 Onion Bhaji, Daal Soup, l/2 Tandoori Chicken, Beef Curry Masalla, Chana Bhaji, Rice, Naan Bread, Papadum. M OHON BHOJ (For one) $17.95 Vegetable Pakora, Chicken Curry Masalla, Mushroom Bhaji, Rice, Papadum. RANI BHOJ (For two) $32.95 Mulligatawany Soup, Samosa, Bhoona Gosht, Shrimp Curry Masalla, Mixed Vegetalbe Bhaj, Rice, Naan Break, Papadum. RANI BHOJ (for one) $17.95 Samosa, Bhoona Gosht, Aloo Gobi, Rice Papadum. SHAHI BHOJ (For two) $31.95 Onion Bhaji, Butter Chicken, Lamb Shahi Korma, Bombay Aloo, Rice, Naan Bread, Papadum. SHAHI BHOJ (For one) $17.95 Onion Bhaji, Chicken Tikka Masalla, Aloo Peas, Rice, Papadium. GANDHI BHOJ (For two) $29.95 (For vegetarians). Papadum, Vegetable Pakora, Samosa, Matar Paneer, Bhindi Bhaji, Tarka Daal, Ricf, Naan Bread. GANDHI BHOJ (For one) $ 15.95 Onion Bhaii, Saag Paneer, Chana Bhoona, Rice, Papadum. SOUPS MULLIGATAWNY SOUP $2.95 A true product of the British Raj. This soup emerged in response to the demands o f the "Pukka Sahib" for a soup with which to commence his meal, made o f lentils, chicken base, ginger, turmeric, and other spices. It forms a useful appetizer. DAL SOUP Red lentil soup, midly spiced. APPETIZERS $2.95 SAMOSA $1.95 Crisp patties stuffed with potatoes and peas with mild Indian spices. VEGETABLE PAKORA $2.95 Potato, Carrot, Cauliflower, Onion coated with batter. Spiced and deep fried vegetable fritters. O N IO N BHAJI $2.95 Sliced onions dipped in Indian batter and fried. SEEKH KABAB $3.95 Minced beef spiced with onion on to spits and fried. CHICKEN PAKORA $4.95 Juicy chicken fritters with tangy sauce. ASSORTED PLATTER $4.95 Samosa, Chicken Tikka, Seekh Kabab, Vegetable Pakota with mint chutney. OUR INCREDIBLE TANDOOR A Tandoor is a cylindrical clay oven fired by charcoal which heats the slides also, thus enabling Indian breads to be cooked on the inside walls and skewered meats to be barbe­ cued at the same time. All Tandoori dishes are marinated in a spiced yoghurt mixture for 24 hours. CHICKEN TANDOORI $9.95 Tender half o f a chicken marinated by our own special recipe, barbecued over charcoal in the tandoor and served with salad & rice. CHICKEN TIKKA $10.95 Tender juicy pieces of chicken barbecued on skewers in the tandoor. Served with salad and rice. SHRIM P TANDOORI $11.95 Specially spiced king size fresh shrimp cooked on charcoal in the tandoor. Served with salad and rice. LAMB TIKKA $12.95 Tender juicy pieces of lamb on skewers in the Tandoor. Served with salad and rice. BIRYANI DISHES (All biryanies are served with vegetable curry sauces) This group of dishes consists of rice fried together with chicken or lamb or beef or shrimp or vegetable whereby the flavour of the meat or vegetable permeates the rice. Biryani is garnished with almonds, raisins, fried onion, and saffron. TIKKA BIRYANI (Chicken Tikka) $8.95 MURGI BIRYANI (Chicken) $8.95 MUGHALI BIRYANI (Lamb) $8.95 SHAHI BIRYANI (Reef) $8.95 CHINGRI BIRYANI (Shrimp) $9.95 NIRAMISH BIRYANI (Vegetable) $7.95 CHICKEN SPECIALITIES (All chicken dishes are served o ff the bone) CHICKEN TIKKA MASALLA $8.50 Diced chicken roasted in the tandoor, cooked with the chefs special sauce. BUTTER CHICKEN $8.50 Chicken pieces roasted on skewers in the "TANDOOR," then cooked with cream and yoghurt, garnished with almonds and CHICKEN KORMA $8.25 A chicken curry mildly spiced and cooked with yoghurt and garnished with raisins. KASHMIRI CHICKEN CURRY $8.25 A chicken curry in the Kashmiri style with almonds, raisins and fresh fruits. CHICKEN ROGAN JOSH $7.95 Tender pieces of chicken cooked with chef s special blended spices, herbs and extra CHICKEN DUPIAZA $7.95 Tender pieces of chicken mainly cooked with onion, ginger, garlic, and garam masala. CHICKEN JALFRAZIE $7.95 Tender chicken pieces marinated with ground spices and sauteed with tomatoes, onion, and green pepper. MADRAS CHICKEN CURRY $7.95 Chicken curry prepared with green chillies and other spices in the Madras or Southern Indian style, hot. CHICKEN VINDALOO $7.95 A fiery chicken curry prepared with extra ereen chillies made slightly sour and extra not. Has real "bite" hot. CHICKEN CURRY $7.95 Chicken cubes cooked with tomato pimen­ to, onion and other spices served in its own gravy. CHICKEN DHANSAK $8.25 A sweet, sour and fair medium hot chicken curry in the parsec (Persian) style prepared with lentils and chefs special blended spices. SAAG CHICKEN $8.25 Chicken cooked with leaf spinach and spices. BANGALORE PHALL $8.50 A chicken curry, extremely hot, highly flavoured. LAMB/BEEF SPECIALITIES LAMB OR BEEF VINDALOO $8.25 Lamb or beef prepared with extra red chill­ ies and made slightly sour. A real fiery red hot curry. LAMB OR BEEF MADRAS $8.25 Lamb or beef curry prepared with red hot chillies and other spices in the Madras style. LAMB OR BEEF DHANSAK $8.50 Sweet, sour and fairly hot curry in the Persian style, prepared with lentils and chef special blended spices. ROGON JOSH $8.25 Lean tender spices of beef or lamb cooked with chefs special blended spices, herbs and extra tomatoes. GOSHT DOPIAZA $8.25 From the Royal kitchen of Simla. Tender boneless lamb or beef pieces cooked with onion, ginger, garlic and garam masala. KARAI GOSHT $9.95 Chunks of lamb or beef cooked with gin­ ger, tomatoes, hot spices and served in a deep iron pan. BHOONA GOSHT $8.25 Lean tender pieces of lamb or beef fried with tomato, pimento, onion and other spices. Served in its own rich thick sauce. LAMB OR BEEF SHAHI KORMA$8.25 Mildly spiced and cooked with yoghurt and garnished with raisins, almonds. SAAG GOSHT $8.50 Chunks o f lamb or beef and fresh leaf spinach together cooked with chefs special spices. LAMB OR BEEF CURRY $8.25 Cubes of lamb or beef cooked with tomato, pimento, onion and other spices and served in its own sauce. KEEMA PEAS $8.25 Minced beef with garden peas made with onion, Garlic, ginger, and Indian spices. LAMB OR BEEF PASANDA SPECIAL $8.95 Chunks o f lamb or beef cooked with chef s special marinated spices, homemade yoghurt, herbs and served with tandoori SEA FOOD SPECIALITIES SHRIMP MASALLA $8.50 A medium spiced fresh shrimp cooked with tomatoes, onion and green peppers. A real delight. SHRIMP VINDALOO $8.50 A fiery hot curry speciality cooked the tra­ ditional way. SHRIMP DHANSAK $8.50 Sweet, sour and fairly hot shrimp curry pre­ pared with lentils and chefs special blended spices. SHRIMP PATIA $8.50 A hot and sour shrimp curry cooked with chefs special blended spices, served in its SHRIMP KORMA $8.50 A shrimp curry mildly spiced and cooked with yoghurt and garnished with raisins and almonds. SAAG SHRIMP $8.50 Fresh shrimp and spinach cooked with chefs special blended spices, served in its BHONA SHRIMP $8.50 A dry prawn curry prepared by frying shrimps with onions, pimento and other spices. SHRIMP MADRAS $8.50 Shrimp curry cooked with extra hot spices in Madras or Southern Indian style. Hot. BHONA FISH $8.50 Fresh fish curry prepared frying fish witn onion, garlic, pimento and other spices. Served in its own rich sauce. FISH VINDALOO $8.50 A fish curry prepared with extra red chillies and made slightly sour. Extra hot. FISH MADRAS $8.50 Fish curry cooked with extra hot spices in Madras or Southern Indian style. Hot. YEGETARIANffPECIALITIES ALOO GOBI $5.95 Potatoes with garden fresh cauliflower cooked in Indian spices. MIX VEGETABLE BHAJI $5.95 Mix vegetable fried together with onion and Indian spices as a dry curry. BHINDI BHAJI $5.95 A dry curry of "okra" cooked with onion, ginger. EGGPLANT BHAJI $5.95 A dry curry of eggplant with tomatoes, onion and other spices. CHANA BHOONA $5.95 Whole chick peas cooked with onion and chefs special spices. MATAR PANEER $5.95 Garden fresh green peas cooked with home­ made cheese. SAAG PANEER $5.95 Fresh leaf spinach cooked with home-made cheese. SAAG ALOO BHAJI $5.95 A dry curry of potatoes and fresh leaf spinach. ALOO PEAS $5.95 A dry curry of potatoes and green peas cooked with onion and other spices. BOMBAY ALOO $5.95 Chefs classic (cooked with onion, ginger and other spices). 171 SPEERS ROAD, OAKVILLE IN MILLER MEWS 845-7418 M USHROOM BHAJI $5.95 Fresh mushrooms, cooked in butter with the ch ef s blended spices and herbs. TARKA DAAL $5.95 Pur^e of lentils, cooked with some spices and garnished with fried onions and garlic. FRESHLY BAKED INDIAN BREADS CHAPATI $1.25 Plain whole wheat flour, rolled out very thin and baked on a griddle. NAAN BREAD $1.75 Leavened bread of fine flour baked in tan­ door. TANDOORI ROTI $1.75 Plain whole wheat flour rolled out and baked in tandoor. POORI Deep fried whole wheat. $ 1.00 PARATHA $1.95 Buttered and leavened whole wheat bread. ALOO PARATHA $2.95 A paratha with a sandwich filling o f pota­ toes. BATURA $1.75 Deep fried leavened fine flour bread. LONG GRAIN RICE SPECIALITIES BASMATI POLAO RICE $ 1.99 Best quality Basmati rice cooked with spices to give a distinctive flavour. PEAS POLAO RICE $3.95 Green peas cooked lightly with Basmati rice and a touch o f spice and fried onion. M USHROOM POLAO RICE $4.95 Basmati rice with fresh mushroom cooked with fried onion. KASHMIRI POLAO RICE $5.95 Basmati rice cooked with almonds, pista­ chio, nuts and dry fruits. Thank you and Namashkar WEDNESDAY DINNER BUFFET A ll you can eat $9.95 M O N D A Y - SATURDAY LUNCH BUFFET A ll you can eat $7.95 TA K E-O U T AVAILABLE _ j New student trustee critical of teachers and government Mike McVety Any regular Style IVIalt Beer ■n i i i .j Book your brew time now! 825-BEER (2337) WE HAVE PROGRAMS! PROGRAMS! LOTS OF PROGRAMS! • Parent and Tot • Just for Kids • Parenting Groups OR Offered at 3 locations: O OAKVILLE PARENT-CHILD CENTRE