MONDAY
FEBRUARY 23, 2015
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Vol. 64, Issue 36
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There was a season-high crowd of 3,224 on hand Friday at Western Financial Place as fans came out in droves in support of Pink the Rink Anti-Bullying Night. The atmosphere was electric as Kootenay Ice captain Sam Reinhart scored the 300th point of his WHL career to lead his team to a 4-1 victory over the Edmonton Oil Kings. For more on Reinhart and the Ice, turn to Page 6.
Students learn the art Wagner advances with of drawing cartoons cheeseburger chowder ARNE PETRYSHEN
Cranbrook students had an opportunity to let their more artistic side show over the past two weeks. Cartoonist Julian Lawrence has been an artist in residence for the past two weeks in School District 5 schools. The residence was organized by the Canadian Parents for French. Lawrence also works for
the non-profit organization ArtStarts. “The mandate with ArtStarts is to send artists into schools in British Columbia to teach students the skills that each artist has,” Lawrence explained. “There are over 100 different artists on the roster, ranging from musicians to actors to visual artists.” Lawrence had been in the local schools for
two weeks and was headed back on Saturday, Feb. 21. On Friday, Lawrence was at T.M. Roberts Elementary. He also visited Mount Baker Secondary where he did art sessions for the 10, 11 and 12 grades. He spent a day in Fernie teaching his art at the elementary school and high school.
See ART, Page 3
Local chefs will meet up in next round of soup challenge
TRE VOR CR AWLEY
Two local heavy hitters went at it on the final challenge of the first round for the Kootenay Granite Stone Soup Challenge on Friday at the Salvation Army soup kitchen. Sous Chef Doug Wagner with the St. Eugene Mission Resort was victorious with a
cheeseburger chowder while fellow competitor Marc Rathpoller of Tuscany’s and his apple, sausage and squash soup with potato, was defeated by a slim margin of only three votes. It was the final challenge of the preliminary round, as four other chefs already went head-to-head this past
week in two previous events. Both chefs were unfamiliar with their surroundings and even what ingredients they’d have access to inside the Salvation Army kitchen, however, their instincts and years of experience in the business kicked in once they got started.
“My soup ended up changing right up until the last 25 minutes, just as I was looking in fridges, finding different ingredients,” said Wagner. “A jar of pickles sitting out for sandwich service ended up being the catalyst to tie it all together and turn it into cheeseburger chowder.
See SOUP , Page 4