Interviews: April 2014 Archives

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When autistic children are murdered, are they treated as victims or triggers?

Prince Rupert RCMP say autistic 16-year-old Robbie Robertson was killed by his mother (Facebook).
Prince Rupert RCMP say that earlier this month , 40-year-old Angie Robertson killed her autistic 16-year-old son, then she killed herself. Family members say Robertson and her son didn't get enough support. But Shannon Rosa says that's no excuse for a mother to kill her child. Rosa is the mother of a son with autism, and an advocate for families with autistic children. In a blog post titled "Please Stop Being Understanding When Austic Kids are Murdered," she writes:

"Once again the implication is that Robert's mother Angie, who could tell people what she was experiencing and could have walked away, was the victim; and that Robert, who relied wholly on Angie to communicate and advocate for him and who had no escape options, was ... his mother's trigger."

Listen to the full interview with Shannon Rosa below:

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Mother, father and son among hundreds laid off in Tumbler Ridge

Wolverine Tumbler Ridge.jpg
The Wolverine coal mine in Tumbler Ridge employed over 400 people (Andrew Kurjata/CBC)

Two weeks ago, Monica Jeffrey, her husband, and her son all had jobs at the Wolverine coal mine in Tumbler Ridge. 

Today they are among nearly seven hundred people laid off because of Walter Energy's decision to shut down its Wolverine mine in Tumbler Ridge, as well as the Brazion mine in nearby Chetwynd.

Jeffrey says news of the lay-offs came without warning, and that because the lay-offs are temporary, the company does not have to pay severance for up to two years.

Tumbler Ridge is a coal mining town and Jeffery says with few other opportunities, panic has set in. 

Listen to the full interview with Monica Jeffrey below:

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Egg Curry from our Coastal Cooking Columnist


Adrienne Johnston's Egg Curry dish is inspired by Naomi Duiguid's recipe in her book Burma.

To serve four people:

Follow my recipe for perfectly boiled eggs from the last column. Use 8 eggs and only

set the timer for 7 minutes. When the eggs are cool tap them all over with the back of

a spoon and drop them back into cold water. Use a small spoon to slip the shells off by

insinuating the spoon under the cracked shells and gently lifting the shells off the eggs.

The whites will be quite firm but the eggs will not be quite hard cooked through to the

yolk. Working under water makes this still easier. Rinse the eggs to get rid of every

scrap of shell and then place the eggs on paper towels to dry off.

1 medium onion peeled and sliced thin

4 cloves garlic minced

1 inch piece of fresh ginger, grated

6 or 7 curry leaves

1 big handful of fresh dill washed, dried and chopped

1 heaped teaspoon of ground coriander

¾ teaspoon of ground cumin

1 ½ teaspoon dried fenugreek leaves

½ cup coconut milk

½ teaspoon chile flakes

1 teaspoon paprika

½ teaspoon turmeric

Salt to your own taste

4 Tablespoons of sunflower seed oil (or which ever oil you prefer to cook with)

2 tablespoons of lemon juice

Rub the eggs with the turmeric and salt.

Heat a medium sized dutch oven over medium high heat. Add the oil and then the eggs

and fry the eggs on all sides. To fry the ends you might have to use tongs to hold them


Remove the eggs from the fat and add half of the onions and fry them gently till they are

light brown. Add the ginger, garlic and curry leaves and continue to sauté them... Now

add the dry spices and fry stirring till fragrant. Pour in the coconut milk, stir and simmer

for a few minutes till it is thick. Add the eggs and the dill. Add the lemon juice. Taste

and adjust the salt if needed. Serve over rice, pita bread or roti.