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Sibley Ski Tour '84 THANK YOU On behalf of the Arnprior Pee Wee boys and their chaperones; we would like to extend our thanks and appreciation to their billets' families, teachers, Minor Hockey and everyone concerned and involved in the Terrace Bay - Arnprior Twinning. We were overwhelmed by the reception and hospitality extended to us throughout the entire week and look forward to extending our warm "Valley" hospitality to the Terrace Bay Pee Wee boys and their chaperones while they are in Arnprior. INCREDIBLE | Fresh side, tray packed PORK Family pak 9-11 per pkg. PORK CHOP 1.38... Tender & juicy T-BONE or WING STEAKS Extra lean 1.78 Foodmarket quality GROUND BEEF a ~*~ % Nig Soe ~~ Ib. fy rhe Sst bro <ioer 4, SRNL coy Emmet 1h) LS Kh eine WS Sy { 1 Over 500 skiers are expected to participate in the 7th Annual Sib- ley Ski Tour. The Tour, which will take place on Saturday March 3, 1984, features 20 km, 40 km and 50 km cross-country ski trails. All routes start at the boundary of Sib- ley Provincial Park (pass Lake) and end at Rita Lake. Full support ser- vices will be available on site and throughout all routes. 3 Registration forms for the tour are still avail- able at most local sport stores and _ recreation centres. The fee is $13.00 for the 20 km tour and $25.00 for the 40 and 50 km tours. Regis- trations will be accept- ed until Friday, March 2, 1984. Skiers are reminded that Sibley Ski Tour kits, with their bibs may be picked up at the Red Oak Inn (Thunder Bay) AS ee i A a ee ee ee Cut from the loin, serve with plenty of mushrooms SIRLOIN STEAKS. a koe SET 3.58 Ib. "ale agit 3 "ok GROUND CHUCK 1s . ) 1.18... 3.38 » Terrace Bay-Schreiber News, Wednesday, February 29, 1984, page 7 Wax up those skis and come out to the Sibley Ski Taurl Shaw's white 24 oz. BREAD Farm fresh, large 10 Ib. bag POTATOES 1.99 Romaine LETTUCE 49° .. SCHREIBER FOODMARKET i. FREE DELIVERY TO SCHREIBER AND TERRACE BAY * 824-2599 © (Butcher Shop) 824-2037 | er el | tahoe eS EBT 7 a ae rE FE NG, Tt et "AE aw &. on Thursday, March 1 from 5:00-9:00 p.m. and on Friday, March 2 from 5-9 p.m. On tour day, buses will depart from the Red Oak Inn at 7:30 and return to the Inn at the end of the day. The Tour will begin at 9:00 a.m. sharp. Parti- ' cipants are encouraged to arrive early in order to permit time for parking, waxing and warming up. The starting area will remain open until 10:00 a.m. Shuttle buses will travel between the start- ing and finishing areas all day. Tickets are still avail- able for the Apres Ski Party at the Red Oak Inn. The Party starts at 6:00 p.m. with dinner at 7:30 p.m. and pre- sentation-of awards at 8:30 p.m. For further information call (807) 622-6929 during the day. Wax your skiis for the Tour The 7th Annual Sib- ley Ski Tour will be held on Saturday, March 3, 1984. An important consideration in pre- paring for the Tour is waxing your skis proper- ly. When choosing ski waxes, consider the fol- lowing: 1. type of ski (wood, waxless fiber- glass, waxable fiber- glass). 2. condition of the snow. 3. forecasted weather conditions on Tour day. 4. application of the wax. The condition of the snow will vary in accord- ance with the tempera- ture of the snow (which is different from the air temperature); whether the snow is old, pre- viously frozen or newly fallen; and the moisture content of the snow. Skis should be as prepared as possible for any condi- tions, from the recent balmy weather to the sub freezing tempera- tures of January. The Sibley Ski Tour begins at 9:00 a.m. sharp, therefore, many skiers rely on weather reports to prepare their skis before the event. The best approach is to prepare the bases of your skis well before coming to the park. Wooden skis require a pine tar base. Wax won't stick without pine tar. Hot waxing is recommeneded for Fibreglass skis for ef- fective glide. The tips and tails of waxless skis can be hot waxed to help the glide if you want to go faster. Waxing for the '"kick" area of the ski should be done the day of the event, with final application and trial run to be done at the site. Select the colour (hard- ness of wax according to the temperature and state of the snow). Have a selection of waxes to choose from. Before the start of the - event, ski approximate- ly 500 m. to test your "'kick" and your 'glide' (this gives the ski, the wax, and you a chance to warm up). Carry extra waxes with you since the temper- ature of the snow is bound to change over the course of the day. Take the time to stop and wax correctly - this can save a lot of aggra- vation due to "slip- ping' or "sticking". Each waxing system (e.g. Rex, Swix) differ in their colour schemes. A general rule is to apply the harder waxes first. For the 40 km and 50 km events, a "binder" wax could be helpful. Klister waxes are sticky, gooey, colour- ful, fun and easier to apply when the klister is warm. (Vaseline helps get klister off hands). The final prepara- tion for this wonderful winter venture is im- portant to your enjoy- ment of the day. In closing keep in mind the following helpful hints: 1) Try out your creative waxing techniques in your training runs well before March 3. Ex- perience as many wea- ther conditions as possi- ble during training - there is no second guessing weather or snow conditions. 2) Complete your pur- chases of potential waxes well before the tour. Don't count on local. shops to carry "purple" klister the day before the event. Chan- ces of 500 other eager sking enthusiasts meet- ing you at the counter front will be greatest just before Tour day. 3) If you are unsure of your waxing ability, con- sult an expert, a local skiing enthusiast, a spe- cialty shop, or a cross country manual. Letter to the Editor "Get the facts and figures" Dear Karen: In regards to your article in the Feb. 22nd edition of the "NEWS"' Opinion titled "Health care isn't the issue here' ..., I feel that I must respond to your article with some con- cerns of my own. According to your article, these concerns and others were dis- cussed at a recent Coun- cil meeting in Terrace Bay. I was happy to read that Don Ross and Dave Stewart were in attend- ance to defend the Hos- pital and the Board. I'm curious to know who was in attendance to de- fend the position of the Ambulance Service? You say in your arti- cle that complaints must be justified with facts and figures, and then be prepared to attack the people who are respon- sible for these inade- quacies. From where or whom are you to get these facts and figures from? I believe that the service being accused, continued on page 8