Alternative sauces of income

By: Korie Marshall

Hannah Van Der Wilk and Sydnie Pelletier stir the vegetarian batch and get ready to start dishing out spaghetti dinners for the Canoe Valley Skating Club’s annual fundraiser on Sunday. They rent the Lions Hall and dish up over 500 orders of spaghetti dinner, complete with buns, packets of parmesan, and love. Over the years as orders got bigger, Sharronrose Shalla and Shawn Pelletier have worked out a system to keep the sauce hot, the vegetarian and non-mushroom batches separate, cook the pasta and get the orders out in about two hours. The dinners are then delivered to your home by members of the Club and their families.

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