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In the event of a discrep-ancy between this listand the official winningnumbers, the latter shallprevail.
PICK 3Winning number Sundaywas 473.Winning number Saturdaywas 847.
EXTRAWinning number Sun-day for the main prize of$250,000 was 4954013.Winning number Saturdaywas 3042840.
LOTTO 6/49Winning numbers Satur-day were: 4, 14, 16, 25,45, 47. Bonus numberwas 27. The jackpot of$6,887,917.20 was notwon. 5 winners in the 5out of 6 + bonus numbercategory win $54,921each. 129 winners in the5 out of 6 category win$1,758.50 each. 6,462winners in the 4 out of 6category win $66.50 each.118,478 winners in the3 out of 6 category win$10 each. 90,708 winnersin the 2 out of 6 + bonusnumber category win
$5 each. Wednesday’sjackpot is estimated at$11,000,000.
LOTTO MAXWinning numbers Fridaywere: 9, 16, 17, 19, 22,41, 43. Bonus numberwas 12. The jackpot of$10,000,000 was not won.1 winner in the 6 out of 7+ bonus number categorywins $313,569. 47 winnersin the 6 out of 7 categorywin $6,671.70 each. 3,110winners in the 5 out of 7category win $126 each.68,999 winners in the 4out of 7 category win $20each. 65,854 winners inthe 3 out of 7 + bonusnumber category win $20each. 616,022 winners inthe 3 out of 7 category wina free ticket. Next Friday’sjackpot is estimated at$20,000,000.
WESTERN MAXWinning numbers Fridayfor the main prize of$2,000,000 were: 2, 6,10, 30, 37, 42, 49. Bonusnumber was 47. Winningnumbers for $1,000,000prizes (exact match only)were: 20, 33, 38, 42, 45,46, 48; 5, 6, 7, 13, 18, 19,26; 1, 6, 20, 21, 30, 32, 34;4, 9, 11, 15, 24, 27, 48; 2,3, 26, 29, 37, 38, 43; 7, 9,10, 19, 25, 33, 38; 2, 11,20, 21, 22, 29, 39.
INSIDE
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CANADA POST SALES AGREEMENTNO. 0563595
Recycled newsprint isused in the productionof the newspaper.Please recycle.
WHAT with the Jets getting hotter (despite Sun-day’s loss) and the weather getting brutally cold,I suspect most of you are eager to find out what
happened at this year’s Great Manitoba Food Fight.This is the annual competition at The Forks wherein
teams of budding food scientistsfrom the faculties of agricultureand human ecology at the Univer-sity of Manitoba battle to see whohas created the tastiest and mostmarketable new food product.The way it works is 10 teams
pitch their product ideas and pro-vide samples to a panel of expertjudges consisting of Judy Wilson,director of marketing and com-munication at the Asper School ofBusiness; Dave Shambrock, execu-tive director of the Manitoba FoodProcessors Association; and me.Once again the students’ high-
tech culinary skills and marketinggenius filled us expert judges withpride in our education system andhope for the future of democracy.I say this because the products whipped up by the
students on Friday, while not always tasty in the senseof being something you would want to swallow, werepacked with antioxidants, pro-biotic bacteria and fibre,all designed to improve gastrointestinal health, lowerblood pressure and slow the aging process.This is a radical departure from when I was in school
and the major concern of students was to speed up theaging process because it made it easier for us to get ourhands on important educational items, such as beer.In previous years, the student teams picked their own
ingredients, but this year, out of sheer cruelty, organiz-ers forced the competitors to pluck a random ingredientout of a hat and then build a food item around it. The firstthing we judges popped into our mouths was a “CarrotCake Oatmeal” made with powdered carrots, which, ac-
cording to the students, can help prevent night blindness.“It’s a good way to have vegetables for breakfast,”
they said. “We think we can target this to middle-agedpeople.” As a middle-aged person, I would say the maingoal of us older persons is to find new ways to incorpor-ate vegetables into our morning routine and then, whenour wife isn’t looking, wrap them in bacon.This year, the students were more innovative than
ever, proving they had grasped the single most import-ant rule of food science: If something tastes like foaminsulation, make sure you dip it in chocolate!For instance, we consumed a Black Forest Cake that
featured the mystery ingredient of soluble flax fibre. “Tomake it taste really good, we decided to add cocoa pow-der, dark-chocolate chunks and cherries,” the studentsexplained.We judges also gobbled “Canola Chocoballs,” which
were essentially chocolate-coated balls of somethingcalled ground canola press cake, which looks and tasteslike a product you would (a) feed to livestock, or (b) useto insulate your house.The big winner this year was the “Sea Buckthorn Plus-
terz,” salty pretzel clusters drizzled with white chocolateand dried sea buckthorn, a plant with magical healthproperties and a name that sounds, to me at least, like amenacing sawtoothed creature from the sea.“With a name like that, you should sell them in a bag
with a scary pirate on it” was my helpful marketing tipto the students. My fellow judges clearly agreed, becausethey responded with a chorus of: “ARRRRR!!! AR-RRRRR!!!”“I’m so surprised,” Elisabeth Harms, 24, a member of
the winning team, chirped later. “They’re easy to eat andsea buckthorn does everything good for you. But no oneknows what it is, which is why I’m so surprised.”So, thanks to all these brave young food scientists, our
future has never looked brighter because — with thepossible exception of the “Pinto Bean Smoothie” — I’mpretty sure it will be dipped in chocolate.
Students discover chocolatekey to serving healthy food
In theDougHouseDoug Speirs
A_02_Mar-18-13_FP_01.indd A2A_02_Mar-18-13_FP_01.indd A2 3/17/13 10:19:33 PM3/17/13 10:19:33 PM
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