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The Gallivanting Gourmand
Greg Duncan
Greg Duncan
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is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

Posted 07.11.05
Montreal

GREG DUNCAN

A homegrown Canadian crisp

Québécois separatists beware; this column is peppered and flavoured with patriotic flag-waving commentary and uses references to a proud Canadian federation of ten provinces and three territories.

This column promotes proper flag and culinary etiquette and, as such, the author worked closely with the Royal Canadian Flag Office to monitor Canada Day flag-raising and picnic activities on the West Island and its surrounding potential new Canadian territories.

Why? In response to the many injustices performed by l'Office de la langue française, there is an increased need for vigilance and protective measures to ensure continued Canadian cultural identity.

You think I'm kidding? Lets get the scoop on why Canada Day has been celebrated nationally.

On July 1, 1867, the British government (under Queen Victoria) approved a plan, which allowed Canada to become an independent country with its own government. This new nation, which remained loyal to Britain, was called the Dominion of Canada.

At that time, the new Dominion of Canada had only four provinces (Ontario, Quebec, Nova Scotia and New Brunswick). These days, there are ten provinces and three territories.

On June 20, 1868, a proclamation signed by Governor General Lord Monck called upon all Her Majesty's loving subjects throughout Canada to join in the celebration of the anniversary of the formation of the union of the British North America provinces in a federation under the name of Canada on July 1.

The July 1 holiday was established by statute in 1879, under the name Dominion Day.

On Oct. 27, 1982, July 1, which was known as Dominion Day, became Canada Day.

Dignity of the flag

The national flag of Canada should be displayed only in a manner befitting this important national symbol; it should not be subjected to indignity or displayed in a position inferior to any other flag or ensign. The national flag always takes precedence over all other national flags when flown in Canada.

The only flags to which precedence is given over the Canadian flag are the personal standards of members of the Royal Family and of Her Majesty's eleven representatives in Canada (The Governor General and ten Lieutenant Governors).

The national flag of Canada should always be flown on its own mast - flag protocol dictating that it is improper to fly two or more flags on the same mast (one beneath the other). Further, the following points should be kept in mind:

    The national flag of Canada should not be used as a table/seat cover, as a masking for boxes or as a barrier on a dais or platform.

    While it is not technically incorrect to use the national flag of Canada to cover a statue, monument or plaque for an unveiling ceremony, it is not common practice to do so and should be discouraged.

    Nothing should be pinned to or sewn on the national flag of Canada.

    The national flag of Canada should not be signed or marked in any way (A border could be attached to the outside edge of the Flag on which it would be acceptable to have signatures leaving the flag itself untouched).

To celebrate, you should proudly make a truly Canadian dish using Canadian ingredients grown on Canadian soil in the Canadian Province of Quebec for Canada Day.

RHUBARB STRAWBERRY CRISP

For the filling:

5 cups diced rhubarb
2 cups sliced strawberries (or raspberries)
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2-teaspoon cinnamon

For the topping:

1-cup all-purpose flour
3/4-cup brown sugar
1/2-cup large-flake rolled oats
1/2-cup butter, melted

Preheat oven to 375 F. Grease a 9x9x2-inch baking dish. In a large bowl, combine rhubarb, strawberries, sugar, flour, and cinnamon. Place in prepared baking dish. To make the topping, combine flour, sugar, oats and butter. Sprinkle over rhubarb mixture. Bake until fruit is tender and topping is golden brown, about 35 to 40 minutes. Serve warm with vanilla ice cream if desired.

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