14 PENINSULA NEWS REVIEW

hy Dr. Shelley Breadner

Dogs bo the Darndest

Have you ever seen your dog eating something disgusting? Or go to
hug him only to discover that he smells revolting? Despite our lack of
appreciation for these-antics, they are normal canine behaviours.

Dogs that eat stools are generally not deficient in certain aspects of
their nutrition. Dogs and wolves are commonly known to scavenge for
food, and stools appear to be included. The faeces of herbivores
(rabbits, deer, horses) contain B vitamins and amino acids. Dogs do
not get parasites from herbivores, but can obtain them through the
ingestion of dog and cat. faeces. The best method of controlling
coprophagia (the eating of stools) is by keeping your dog on a leash
while. out on walks. More serious stool eaters may need behavioural
modification.

Rolling in smelly, rotten. items is also normal behaviour for dogs.
They use this behaviour to disrupt the scent of another animal or
acquire the scent of another. They even groom themselves through
shedding during aroll. .

” Rock eating or ingestion of other non- -nutritional items is called
-pica. Quite ‘often there is extreme selectivity by the dog of the objects
involved..These. behaviours. are: not: normal, and avoidance’ and «
substitution are the best methods of control. canon medications

may be needed for treatment.

Sponsored by NOVARTIS — THE MAKERS OF.
PROGRAM, THE ONCE-A-MONTH FLEA TREATMENT

If you have any questions for our vets, please e-mail us at
BreadVet@aol.com or mail your question to us at:
Breadner Veterinary Services Ltd: ° 652-9700"
244A Keating X X Road, Saanichton, BC V8M 246

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Jacky Keepence. has
changed her. business suit
for overalls and is having a
great time. The co-owner of
the Brentwood Inn with her
husband Michael, Jacky
wants to take the Inn into
the new millennium with'a
new look and. a new. vi-
brancy.

Backed by strong. man-
agement and an enthusiastic

staff, Jacky wants the new di-

rections of the Oak ‘n Barrel

_restaurant and the Brig pub

to reflect her and Michael's
enthusiasm for life.

Darts: and pool tourna-
ments will liven up the ren-
ovated pub, and Jacky has
put her heart and soul into
changes in the restaurant.

Sunny. yellow. -textured
walls complement. sea-blue
panels and west coast wood.
The veranda draws in the
light. and views of Todd Inlet.

“The whole. effect I

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Wednesday, March 24, 1999

wanted is bringing the sun-
shine in to give you the fcel-
ing you get while you're on
holiday,” Jacky says.

She has been supported
by a strong team: Nelles
Shackleton provides man-
agement and-marketing ad-
vice, local artist. Sheibe
Schmidt is painting murals,
and Janet White helps Jacky
learn about and use differ-
ent paint effects to create a
unique gathering place.

Ron Cook .is creating a
trompe l'oeil mural at the
entranceway so when you
enter the restaurant, you'll
feel like you're going back
in time. But the menu will
tell you otherwise.

Chef Mark Maynard has
created “new dishes and
given traditional ones a new.
look with updated flavors.
He still offers chicken cor-
don bleu, but with a sauce of
sun-dried tomatoes and

Mark Maynard is the
Chef at the Oak 'n Barrel
Restaurant.

green peppercorns, and in-
stead of black forest ham he
uses prosciutto. Garnishes
will also move into the fu-
ture with lotus.root instead

of parsley.

He says his cooking is a
fusion that makes the most

of products. that. weren't
available in the past, like

Thai sweet: chili. sauce, or

choy sum, and local prod-

ucts for the best flavor and

freshness.

The Inn is hosting an
Open House on April 10 and
11, with free kayak rentals,
tours in the flat-tray boats, a
coloring contest for kids
pool tournaments, and a
draw fora new name.

Jacky wants to change
the name to suit. the new
liveliness of the Oak ‘n Bar-
rel, to better reflect the
Inn’s proximity. to the
sights, smells and sounds of
this maritime area. She’s
inviting everyone to enter
and try to win the $1200 in
prizes.

No purchase is necessary
to put your suggestion in, so
go-on down, have a look
around, and maybe ‘try
something a little different.

“We are moving into. the new millenium with a fresh. new look, new.
“menu and new. atmosphere. We invite you to enter our renaming
‘you could win. a dinner ¢ cruise e for 30 guests. “

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