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sR J tn PO 8 SD ihe gh iat Sag ages SAREE & Shp SE ag TT 0 re aie 4 ww hu aa aa i 6 - PORT PERRY STAR - Tuesday, January 28, 1992 "Scugog's Community Newspaper of Choice" The Port Perry Star 188 MARY STREET -. PORT PERRY, ONTARIO - LOL 1B7 PHONE 985-7383 FAX 985-3708 The Port Perry Star is authorized as second class mail by the Post Office Department, Ottawa, for cash payment of postage. Second Class Mail Registration Number 0265 Subscription Rate: 1Yoar-$32.10 6Months-$18.72 Forelgn-$90.95 includes $2.10GST includes $5.95GST includes $1.22GST EDITORIAL Publisher - J. Peter Hvidsten News Editor - Scott Anderson Features Editor - Julia Dempsey Sports Co-ordinator - Kelly Lown ADVERTISING Advertising Manager - Anna Jackman Advertising Sales - Jackie Metz Production - Pamela Hickey, Barbara Bell BUSINESS OFFICE Office Manager - Gayle Stapley Accounting - Judy Ashby Billing Department - Louise Hope PRODUCTION Retail Sales - Kathy Dudley, Lynda Ruhl Annabell Harrison, Trudy Empringham Robert Taylor, Marlene Moore Member of the Canadian Community Newspaper Association Ontario Community Newspaper Association Published every Tuesday by the Port Perry Star Co. Ltd. Port Perry, Ontario * GST included in price Editorial Comment Trashing Recycling? It appears that the wheels of the Durham Region Recy- cling cart are beginning to fall off. After only a short while in | the region, many are becoming disillusioned by the high costs ' and little headway the program is making. According to John Aker, chairman of the region's works committee, last year's recycling program cost approximately $4 million. The program managed to divert only 20,000 tons of a total of 360,000 tons of garbage. This equates to approxi- || mately 5.5 per cent. Many people, some staunch advocates of the recycling program are beginning to have second thoughts about the jus- tification of such a program. In times of penny pinching and number crunching, people are pointing to the program as a way to cut costs and save money. According to Councillor Aker, processing costs for the program were approximately $4.5 million, while revenue gen- erated from the sale of the processed goods amount to only $450,000. Most of the goods recovered by the program were eventually discarded as a purchaser could not be found for the product. During a recent address to regional councillors, the chair- man of the region Gary Herrema said "nothing is sacred" as they attempt to find ways to slash costs for the region's 1992 budget. He hinted that even recycling could see cuts. But Councillor Aker says recycling will not be affected oth- er than the curtailing of any future expansion, but cutting the ~ service completely is out of the question. Other councillors don't feel the same way however. Coun- ~ cillor Susan Dulny from Ajax questioned whether the program justified the costs. She said although the program had good in- tentions, the issue must be addressed. Scugog's mayor Howard Hall also has doubts about the value of the program. He says "people are suddenly rethinking the issue." He says a fourth "R" should be added to the three "Rs" reuse, refill and recycle -- that being Reality. He says re- ality will have to dictate whether the region will be able to af- ford the program. Cost-cutting measures have already been implemented that have a direct effect on the recycling program. Beginning Feb. 1, the collection has been cut back to a bi-weekly sched- ule. This will save the region $7 million over five years. But will it be enough to save the recycling program? The pros and cons must be weighed to determine whether it is worth saving the program. Durham U Gary Polonsky has an idea that could radically change the direction in which Durham College is heading. Mr. Polonsky, president of Durham College, was at re- gional council on Jan. 22 to present his idea for offering a full university degree at the educational institution. Under his scheme, Durham College would begin offering the courses re- quired to obtain a Bachelor of Arts degree in September, 1992, followed by a science degree, an engineering degree and an MBA. He sees approximately 50 students enrolled in the course in the first year, 150 in the second year, and 4,000 by the 10th year. This could swell to 20,000 by the 20th year. By granting the college university status, Mr. Polonsky says Durham residents would not have to go to other parts of the province to get a degree. In full support of Mr. Polonsky's idea, regional councillors voted to fund half of a $70,000-feasibility study to investigate this idea further. There are far more positives than negatives in seeing Mr. Polonsky's idea work. Regional Chairman Gary Herrema says when off-shore companies investigate Durham Region, the first question usually centres around available educational fa- cilities. Durham Region cannot afford to see this idea fall by the wayside. In order to guarantee the economic future of the re- gion, we need to train our future workers in the region and keep them here. If we don't, the region will be nothing more than a bedroom community. 7 40 towie ' SOSUSS ids NY TIL '\X : a Bam SE I = Wyle what 5e€ms to py be the toub nece 3 {2 Sl Whe a le POSITIVE RESPONSE The Port Perry Star's subscription drive, which has been taking place over the past couple of months, has pro area residents. To date, 770 householders have become new subscribers to the Star and another 360 have enthusiastically renewed their subscrip- tions so they won't miss an issue. Our salespeople have been extremely pleased with the courteous reception they have received from local residents and impressed by the number of positive comments our readers have expressed about your community paper. By far the most critical comments were expressed during the first few weeks, when many residents voiced frustration with not receiving their newspaper in the mail until Wednesday. This was the situation in rural areas and in Port Perry where supermailboxes were in place. Since revising the Star's printing schedule lo allow Tuesday delivery to homes and rural areas, we have been flooded with positive comments. . It is gratifying for the entire stall at the Star (lo know the product they are producing each week is well received in the community. This voice of confidence makes us strive even harder to make sure we provide the best possible com- munity newspaper for our loyal readers. Our thanks for your support and confidence. CHOLESTEROL I've snickered at the in-laws, and chuckled at friends over the past couple of years whenever they mentioned cholesterol. Yes, cholesterol, the new health "buzz word" of the nineties. It seems almost everyone is talking, or com- plaining, about cholesterol and even food pack- aging display colorful starbursts indicating the contents have "low or no cholesterol." Not being one to jump on the bandwagon , I've ignored the talk, and in fact never gave much thought to having mine checked. There was no way I intended to give up my chips and gravy, bread smothered with butter and cheddar cheese or pie with flaky crust and ice cream on the side. My theory was, "If ya don't feel sick, don't ask if your are." It's kind of a take- off on the saying "if it ain't broke - don't fix it." to be very popular with But that's all history now! On a my recent trek to visit Dr. Bill (no disrespect for the medical profession intended), I mistakenly asked about cholesterol. While he checked my arm for an ongoing case of tendonitis; he explained what cholesterol is, who it effects and what must be done to lower its level in the bloodstream. I never planned having mine checked, but before I knew it he handed me a form, with some ineligible scrawl on it, and asked me to report to the lab the next morning for some blood tests. I figured rather than cause a scene, I'd march right in there the next day, give my couple vials of blood and "show 'em good" how healthy I was. Well, they took the blood, but from what I hear, "I'm not showin' nobody, nothin." I was watching the news when Nancy app- roached me witha little piece of paper fluttering in | her hand. "Dr. Cohoon (that's Dr. Bill) called, and you're in a lot of trouble," she announced. I'm positive, but I'm sure I detected a slight smirk on her face as if to say "I told you so." "What?" I said. "He says your cholesterol is high, extremely high, and you're going to have to change your eat- ing habits," she informed me, still gloating. That was about a week ago. Since then I've been subjected to a variety of bland foods. In fact, my father-in-law (who is also fighting this invis- ible demon) told me a good rule of thumb to follow is, "if it tastes good, it ain't no good for you." Oh, great! This means no more jelly filled donuts, no more Crispy Crunch chocolate bars, no more chocolate chip cookies or runny butter tarts. Rare roast beef is out, mashed potatoes with gravy is a thing of the past and hamburgers with melted cheddar cheese are a no, no! Now I'm relegated to the unhappy hordes who have to eat pita bread, low ro 1. fre cheese and vegetables. Why is it that almost everything that's green is supposed to be good for you? Every night is a new eating experience in our home now as Nancy is experimenting with low fat, low cholesterol, low calorie cookbook recipes. I'm not sure which prospect is worse - dying of clogged arteries or dying of starvation? Il have to give that some thought! wv ) SF WE Re _-- iH EE oo A 3 ' E; Ch os di SG Be ee A IP ee