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avia and Tunisia, were completed during the same week. Throughout the autumn "topping off" cereâ€" monies became more than a weekly occurrence and the flags of many nations began to appear on towers of steel, concrete, plastic and aluâ€" minum. The complete exhibition is on schedule. Of 134 projects which are the responsibility of the Expo Corâ€" poration, 78 are completed. Thirtyâ€" eight more will be completed by the end of February. This leaves only eighteen to be completed after February. These, however, are for the most parts such items as street Last year at this time there were 1,800 construction workers on the site, biting into frozen ground with giant diesels or working on stark concrete foundations. At the peak period in November 1966, there were 8,000 workers on the Construction reached a turning point in September when the exâ€" teriors of three national pavilions, those of the Netherlands, Scandinâ€" Expo‘s own construction and that of the private exhibitors has kept apace with the progress of the seventy participating nations. Now I don‘t want to be a spoilâ€" sport, but I would like to have a few doubts removedâ€"what do they mean by ‘"living bacteria"? Acâ€" cording to the dictionary, bacteria are ‘‘singleâ€"celled microscopic orâ€" Today, with 90 per cent of building completed, the midâ€"river site is already charged with the excitement and glamor which will be presented to the world when the gates open on April 28. T had just finished a slight snack on Boxing Day â€"turkey pickings (this means leaning against the freezer and vulgarly tearing off small succulent pieces of the halfâ€" demolished turkey), a few chomps of celery, three chocolates, a piece of Christmas cake and a russet appleâ€"designed to see me through that timeless stretch between one meal and another (it‘s all right, I‘m going to join Gluttons Anonyâ€" mous next week), when I heard about the new artificial food that scientists are now ~working on. Personally, I think it was a tactless time to make the announcement because some people who don‘t eat as delicately as I do might have felt a wee bit queasy when they read about the crude oil products and living bacteria which will comâ€" pose these scientific goodies. Out of this horrendous mixture, they hope to extract a dried, powdery protein substance which I suppose they‘ll make into ersatz meat patâ€" ties, coloured pale green by using the juices of pulverized pea pods. Expo is 90% Completed Will Open in 3/ Months In the past twelve months, Expo 67 has become a reality. What was a year ago largely frozen mud is now unmistakably the site of a world exhibition. Then, Expo consisted of white lines on blueprints in Tokyo, Washâ€" ington, Havana and Stockholm. On its 1,000â€"acre site, only the green of the original St. Helen‘s Island broke the monotony of the brown earth. site. s > @ e i ce Releoenestesimameteaiees is cieens voe un rmne s on uon omm in omcs â€" Aeermenanmenatatenemabiteiionas ce is oi nsm i hm s us m on hsn m id ds im en an s o c es aeea ces o comnaniniin Ontario Hydro celebrated its diamond jubilee in 1966. The contrast between the old vehicle (upper left) and a new bucket truck, below, tells the story of changes in Hydro‘s operations in those 60 years. In the next 10 years existing generating capacity will have to be more than doubled to meet power requirements. Thermal stations, both coalâ€"fired and nuclear, will play a major role in this. The reactor at Douglas Point, Canada‘s first fullâ€"scale nuclear plant, went ir}to operation late in the year. Construction of Hydro‘s Pickering nuclear station, east of Toronto, continues day and night (upper right). In these stations a controlled nuclear reaction takes the place of burning coal in the production of steam. The electricity is generated by conventional equipment like this turboâ€"generator at Douglas Point (centre right). Hydroâ€"electric stations will continue to play an important roleâ€"new plants are being built and the capacity of existing ones increased. Forms for waterâ€"carrying tubes of a twoâ€"unit extension at Barrett Chute on the Madawaska River are shown lower right. =ONTARIO HYDRO PHOTOS Chefs in 35 countries drew up menus for Expo restaurants. Curaâ€" tors in the world‘s leading muâ€" seums packed 200 works of art to be shipped to Expo. Hundreds of cameramen travelled the globé shooting film to illustrate Expo‘s theme "Man and His World". In France, Commander Yves Cousteau built underwater vehicles for an aquanaut exhibit in the Man the Explorer theme pavilion. ganisms found almost everywhere" (like in old septic tanks and on the lab. floor, no doubt.) Where are they going to pick up the teeming tons of ‘bacteria which they will need and how will we know they will be edible?. I mean, it‘s diffiâ€" cult to inspect something which isn‘t visible except through a miâ€" croscope. And what about these crude oil products? (Just the sound of them makes my tasteâ€"buds wither on the stem.) Are they going to taste of castor oil or coal oil, and will the finished product have to be served up in a yak‘s stomach? Without the yak, of course. The scientists involved adâ€" mit that there are technical probâ€" lems still to be solved. I hope this means that they‘re going to get the bugs out of it. And during 1966 people around the world started talking of Expo 67 and of Canada. The world‘s leading companies in the perfoming arts have accepted invitations to appear in Expo‘s World Festival which critics are already saying will be the greatest collection of talent ever assembled. Work on most of the national and private pavilions is at least 80 per cent complete. The few pavilions which have a lesser perâ€" centage of work completed are of a smaller and uncomplicated nature. None are in danger of being late. Expo Express is gliding around the site in trial runs and the eleâ€" vated miniâ€"rail snakes in and out of pavilions, under bridges and over ponds and lagoons. The ILa Ronde amusement area already has taken on an air of gaiety with construction completed on such features and the French Canadian Village, Pioneerlandâ€"Fort Edmonton, the English Pub, the Garden of Stars and Children‘s World. During 1966 many people . . . and even animals . . . in many countries were also preparing for Expo 67. Dolphins were trained in Florida, kangaroos in Australia and 200 other creatures for the Children‘s Zoo. I know at least two people who would rather starve to death than eat this new idea which it is cerâ€" tain will taste like low grade poulâ€" try mash flavoured faintly with crankease drippings â€" me and Hoppy, our skunk. He‘"s so picky he won‘t even eat chocolate unless it‘s Neilson‘s. Personally, I prefer Cadbury‘s, but Hoppy is American, which probably accounts for it. However, I don‘t suppose either of us will be around when the world‘s furniture and fountains which canâ€" not be done until the last minute. By JOAN SEAGER I‘ve eaten a few peculiar things, particularly during the war. Only people of my age who lived in Engâ€" land then will remember macon, which was a cross between bacon and mutton. And what a cross. Some government scientist must have been sozzled when this inspirâ€" ation struck him. Lest any member of our feathered friends‘ society should think that macon meant unâ€" natural relations between pigs and I realize that the potential food shortage is a serious matter and that even now at least a third of the world‘s population doesn‘t get enough to eat and that whatever food they create has to be portâ€" able, ~offend no. zeligious taboos and keep indefinitely, but surely science can do better than this. How about concentrating on speedâ€" ing up the reproduction cycle of some poor fish or other, so that we could have, say, instant carp? I‘m not picking on carp but they live happily in warm climates in a small amount of water and are eaten widely in India, for example. I mean, the best way of keeping food is on the hoof until it‘s needed, if you know what I mean. Of course, you could get tired of eating carp, but it would be better than sautéed seaweed. it up when they discovered they couldn‘t get the taste of iodine out of the iceâ€"cream. (Which flavour will you have, sonny? Camphor, Epsom salts or iodine?") food stocks get so low that we‘re all tracking worms to their holes. Before the scientists came up with this latest toothsome concoction, they were mucking about with seaâ€" weed from which they were trying to make iceâ€"cream, I think, but we haven‘t heard much about that reâ€" cently. I suspect they had to give 30 Toledo Drive Etobicoke, Ont. Phone 621â€"0944 Guy Mills stands ready to prove Addison‘s on Bay can sell you a & 1967 Pontiac for less than any other dealer He also stands ready to pick up your car and drive it in for an appraisal. And to bring a beautiful 1967 Pontiac right to your door for a demonstration drive. And to mind the kids while you take it for a spin. And to take your 1967 Pontiac in for servicing when you can‘t get into town yourself. He‘s a willing sort of guy. Call him at home or at the office. [( i Meet your uo friendly Addison‘s on Bay Branch Office ON BAY LIMITED PONTIACG â€" BUICK â€" CADILLACG BAYABOYVE COLLEGEâ€"24â€"KOUR SERYICE #24%â€"9141 MR. GUY MILLS Well, now that I‘ve mopped up the drool from the typewriter, I just want to make one requestâ€" will all scientists engaged in findâ€" ing new sources of food please make a New Year‘s resolution that only on nourishing food, but will try to come up with something that‘s fun to eat. And, boys, that means hands off acorns, algae, natural gas byâ€"products and rabbit droppings. e Then there were whalemeat sausâ€" ages; these were a throttled purple shade, looked obscene and tasted worse. This idea came, I‘m sure, from some scientist who was really a Nazi agent in disguise because they had a completely demoralizâ€" ing effect on anyone who ate them. Of course, even the English sausâ€" age underwent a hideous transforâ€" mation during the war; what had been an unforgettable gastronomic experienceâ€"splendid juicy slabs of spicy minced pork accompanied by fluffy buttered. mashed potafoes and little golden .curls of fried onions, known as bangers and mash or airships and clouds) turned into breadcrumbs in battledress. Not even a highly trained bloodhound could have found any trace of meat in the wartime pork sausage. And like so many treasures, it never came back in all its preâ€"war glory, not even after food rationing ended, twelve years later. They must have killed off all the master sausage makers and the secret of bangers and mash died with them. sheep, let me assure them that this product was really mutton which they treated to taste like bacon. At least, that was the theory. Actually it tasted like old mutton which had had unprintable things done to it. HEALTH and BEAUTY DEPT. 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