Regina man almost throws away comic collection, discovers Fantastic Four #5 edition worth $18,000

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A Regina man is considering himself fortunate after discovering a comic book, he was about to giveaway, may be worth close to $20,000.

For years, Al Neumiller kept an old box of comics hanging around the house, but about three weeks ago, he figured it was time to get rid of it.

Neumiller said he was either going to donate them to the Salvation Army or simply throw them in the trash.


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But after reading a newspaper article on Lee Pearson, the owner of Bridge City Comics in Saskatoon, about finding an old classic Archie book, Neumiller thought he would bring his collection to him.

So he made the trip to Saskatoon.

“I had a bunch of Archie comic books so I thought maybe he would be a good guy to talk to see if he wanted them,” Neumiller said.

Pearson wasn’t interested in more Archie comics, but offered to go through the rest of Neumiller’s box.


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“I thought he was going to have a heart attack for a minute because his eyes got as big as saucers. It was an amazing reaction when he looked at it,” Neumiller said.

That was Pearson’s reaction the moment he laid eyes on Marvel’s 1962 Fantastic Four #5 comic.

“I stopped dead in my tracks. There was a brief second of disbelief and then my forehead got very warm and I felt a little dizzy,” Pearson said.

Pearson said he believes the copy would sell for about $18,000, or even more.


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“From my reaction, he knew it was worth something and I couldn’t have been happier to give somebody news like that,” Pearson said.

Neumiller said Pearson wanted to buy the comic off him right there and then, but was honest in telling him that it was a little bit out of his price range.

Now the two are working together on finding a professional who can accurately value his Fantastic Four #5 comic before selling it.

So for now, Neumiller said it’s safely locked away.

© 2019 Global News, a division of Corus Entertainment Inc.

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Winnipeg man arrested after Ontario police find $800K worth of cocaine during traffic stop

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The cocaine was found during a traffic stop on Highway 17 near Dryden, Ont., Friday, police said.

Officers found 8 kg of drug after vehicle pulled over on Highway 17 near Dryden, police say

Ontario police have arrested a Winnipeg man after officers found eight kilograms of cocaine during a traffic stop near Dryden, Ont., Friday. (CBC)

A Winnipeg man is facing drug charges after police say they found hundreds of thousands of dollars worth of cocaine during a traffic stop in northwestern Ontario Friday.

Ontario Provincial Police say they pulled the vehicle over around 11 a.m. on Highway 17, east of Dryden, for Highway Traffic Act offences.

During the stop, police found eight kilograms of cocaine, with an approximate street value of $800,000.

A 29-year-old Winnipeg man is charged with possession for the purpose of trafficking cocaine and trafficking cocaine.

He remains in police custody.

More from CBC Manitoba:

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Unclaimed lottery ticket sold in Hamilton worth $10K – Hamilton

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Check your wallet, your purse and your dresser drawers: someone in Hamilton has an old lottery ticket worth about $10,000.

But here’s the catch: you only have two more weeks left to claim it.


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According to the Ontario Lottery and Gaming Corporation (OLG), the winning LOTTARIO ticket was sold in the city nearly a year ago on Saturday, Jan. 20, 2018.

The winning numbers were 10 – 15 – 23 – 30 – 39 – 42 with bonus number 32.

Players have one year from the original draw date to claim their prize.


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That means the owner(s) of this ticket should fill in the back portion, sign it and contact the OLG Prize Centre at 20 Dundas St. W. in Toronto before 6 p.m. on Monday, Jan. 21 to claim their prize.

Information about this and other unclaimed tickets is available by visiting the Unclaimed Tickets page on OLG.ca.

© 2019 Global News, a division of Corus Entertainment Inc.

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Trudeau says similarities between Scheer, Harper are worth ‘pointing out’ – National

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OTTAWA — Prime Minister Justin Trudeau says Andrew Scheer‘s Conservative party is in the exact same place it was under Stephen Harper‘s leadership and that’s why he and his Liberals will continue “pointing out” the similarities.

The Liberal party put the Harper stamp on Scheer the day he was elected leader of the Conservative party, billing him as a far-right social conservative. The Liberals raise Harper frequently and drop his name in fundraising emails to supporters.

READ MORE: Andrew Scheer says Justin Trudeau is Canada’s most divisive prime minister

“We are focused on what is truly important while Andrew Scheer’s Conservatives are stepping up the same divisive and negative politics we saw from Stephen Harper,” wrote Liberal party president Suzanne Cowan in an email blast sent this week.

In an interview, Trudeau told The Canadian Press that the Conservative party’s approach to a range of issues shows that it does not have plans or ideas that differ from Harper’s.

“Canadians so clearly rejected Stephen Harper’s approach to government, the approach in the 2015 election, and yet on climate, on the economy, on international engagement, on migration issues, on Indigenous issues, they are very much still in the exact same mode that they were pre the 2015 election.”

“I think that’s sort of something that is worthwhile pointing out to Canadians,” said Trudeau.

In almost the same breath Trudeau said that in the next election he’s not going to try to “vilify” or “demonize” his opponents. But he suggested that he doesn’t view his comparison of Scheer to Harper as vilifying him.

WATCH: A broad ranging end-of-the-year conversation with Prime Minister Justin Trudeau






Trudeau said when he was emphasizing his “sunny ways” during the last campaign, people were quick to point out any time he said something critical of Harper. But, he said, he’s going to be very sharp any time there are clear distinctions of policy between him and Scheer, or when he thinks Conservatives are trying to divide the country.

“I will make no apologies for being very passionate, sometimes overly enthusiastic, in the way I engage in robust debate but I am as much as possible going to keep it on a substantive level.”

READ MORE: In Christmas message, Trudeau urges Canadians to ‘stand together,’ help out

He also said Scheer himself has not been able to articulate his differences from his predecessor. He pointed to an Assembly of First Nations meeting earlier this year where a chief directly asked Scheer how he’s different from Harper and Scheer asked for “a little bit of patience for when our platform gets released.”

Brock Harrison, a spokesman for Scheer, said if anyone is stuck in 2015, it’s Trudeau.

“He wants to re-fight the 2015 campaign because virtually everything he and his government have done since then has been a failure,” said Harrison, adding that Trudeau will have to explain why he’s “failed to balance the budget, secure the border, build pipelines, and provide relief for Canadian families.”


Conservative MP Pierre Poilievre made similar comments in an interview recently, suggesting Trudeau points to Harper to deflect from his faults and because he’s feeling nervous about his chief opponent.

READ MORE: As 2019 federal election looms, Pierre Poilievre rejoices in agitating the Liberals

“You know the fact that he keeps trying to change the channel from Scheer is probably a good indication that he’s afraid of running against Scheer,” he said.

Poilievre said Trudeau uses the strategy to avoid taking responsibility for his own “failures,” and that whenever he’s asked about something he quickly deflects.

“It doesn’t have to be Stephen Harper, it can be anyone. But it’s the No. 1 rhetorical technique he employs — to quickly change the subject to another human being as soon as he is caught in trouble or failing. So we expect more of that, it’s actually a common tactic among privileged trust-fund babies.”

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How to Meal Prep a Week’s Worth of Not-Boring Lunches in Two Hours | Healthyish

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This story is part of the 2019 Feel Good Food Plan, our two-week mind-body-belly plan for starting the year off right.

This year’s Feel Good Food Plan lunch strategy is all about doing more with less. This weekend you’ll make three big-batch recipes (Chickpeas! Roasted vegetables! Eggs!) and two flavor-packed sauces. Grab some fresh greens at the store, and you’re set for a week of never-boring lunches. Here’s how it all comes together:

Cooked chickpeas are the anchor of this plan; you’ll turn them into a week’s worth of soups, salads, and creamy hummus. Before all that can happen, though, you’ll want to soak 1 pound of dried chickpeas overnight to cut down on tomorrow’s cook time. (If you’re using an Instant Pot or pressure cooker, there’s no need to soak.) The next day, when you’re ready to meal prep, start with the chickpea recipe below. Luckily the hands-off cooking method, inspired by Mina Stone, makes it easy to prepare everything else while you wait.

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This hands-off method was inspired by Mina Stone, author of Cooking for Artists, who swears by adding lemon zest and olive oil for brightness and full-on flavor. We wholeheartedly agree!

SEE RECIPE

If you’re using an Instant Pot, combine the chickpeas with 8 cups of water and cook for 33 minutes on high pressure. After the beans are cooked, use a manual pressure release.

While the chickpeas are simmering, you’ll tackle the roasted vegetables. Use sweet potatoes, carrots, cauliflower, asparagus, brussels sprouts, onions—whatever you’re going to want to eat this week. Just make sure to chop them into relatively equal sizes so they cook at the same time.

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Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week. Use asparagus, brussels sprouts, onions—whatever vegetables you’re craving.

SEE RECIPE

While the roasted vegetables and chickpeas are going, cook any hard-boiled (or soft-boiled) eggs you’d like to eat this week. You’ll use around six eggs throughout the week, but add in a few more if you’d like to prep for breakfast too.

For hard-boiled eggs, bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into the water one at a time. Once the water comes back to a simmer, cook for 10 minutes, then carefully transfer eggs to a bowl of ice water and let cool until just slightly warm, about two minutes. Gently crack eggs all over and peel, starting from the wider end, where there’s a handy air pocket

Finally, take a few minutes to prep two essential super sauces that will liven up the simplest middle-of-the-week lunch. We suggest a creamy tahini-ranch and a just-basic-enough shallot vinaigrette, but choose any dips or dressings that call to you from this list.

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We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.

SEE RECIPE

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This is a great excuse to treat yourself to some seriously delicious vinegar—check out this list of our favorites.

SEE RECIPE

Finally, creamy hummus is an excellent base for roasted vegetables, hard boiled eggs, and any raw vegetables you have on hand. Plus, it can be prepped up to five days in advance. Make the hummus by blending 1.5 cups drained chickpeas with the juice of 1 large lemon, 1 garlic clove, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water. Adjust seasoning to taste.

Two hours later, everything you need for a week of great lunches is at your disposal. (If you’d like to save some of the chickpeas for another week, submerge them in their cooking liquid and freeze. When you’re ready to eat them, reheat the chickpeas and liquid in a saucepan with a splash of water.)

Monday through Friday, you’re just a few steps away from any of the lunches below.

FGFP Lunch Mezze Horizontal

Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

Lunch idea 1: Easy Mezze Plate

If you haven’t prepped your hummus, follow the above instructions. Once it’s made, all that’s left to do is assemble. Snip some tender stemmed cilantro or mint, halve a hard boiled egg, and crumble up some feta. Place the toppings onto the hummus with some of your meal-prepped roasted vegetables, then freshen it up at lunchtime with a lemon wedge or drizzle of olive oil.

FGFP Lunch Egg Salad Horizontal

Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

Lunch idea 2: Chickpea Salad with Bitter Greens

Radicchio is wonderfully bitter and crunchy, and makes a hardy base for cooked chickpeas, eggs, and any vegetables you have on hand. Those meal-prepped chickpeas and eggs are the only cooked components you need, so all that’s left to do is a bit of quick assembly. Prep any sturdy green, slice a few Persian cucumbers, chop up your favorite herbs, and halve two hard-boiled eggs. Put down a layer of radicchio or any green you fancy, then scatter your toppings on top and finish with a generous drizzle of tahini ranch (or another dressing) and a few cranks of black pepper.

FGFP Chickpea Sammie Horizontal

Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

Lunch idea 3: Smashed Chickpea Sandwich

Tuna salad goes vegetarian with this creamy, crunchy chickpea sandwich recipe. Crush a generous scoop of drained chickpeas with the back of a spoon, then add yogurt, olive oil, or tahini ranch for creaminess and heft. Mix in chopped celery, capers, or pepperoncini, then layer with thinly sliced vegetables and lettuce on whole grain bread. Wrap your sandwich tightly with butcher paper or parchment paper to keep stray chickpeas from falling out.

FGFP Lunch Chickpea Soup Horizontal

Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

Lunch idea 4: Brothy Chickpea Soup

This soup is made by doctoring up the delicious brothy, super flavorful chickpea cooking liquid with two teaspoons of white miso. Place chickpeas and their liquid in a small saucepan, drop in chunks of roasted sweet potato or other roasted vegetables (which you already meal-prepped!), and gently heat. Tear and add sturdy greens like kale or collards for additional heft. Add a thinly sliced egg once it’s all hot, and a dash of hot sauce or chile crisp. If you’re working with a microwave, thin the miso with a splash of chickpea liquid before adding the rest of the chickpea mixture, then add vegetables and heat. Add the egg hot sauce once the soup is hot.

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Full-Fat Yogurt Is the Only Yogurt Worth Buying

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Imagine that you spent all day making a hearty, slow-simmered stew. The broth had thickened into a stick-to-your-ribs meal that would help you through the cold months, helping suspend big chunks of braised meat and tender vegetables. But then, just as you were about to serve it to your guests, you dumped a cup of water into the pot, turning it into a paler, blander, thinner version of itself.

That’s what happens when you buy low-fat yogurt: You’re getting a watered-down version of the rich, creamy, thick, and tangy dairy that you could be mixing into dips, dressings, and marinades. And there’s no way to make it taste as good as the full-fat stuff.

Every Night Salad with Yogurt Ranch

We know that stew and yogurt are very different, but we wanted to paint a picture of just how dramatically different low-fat and full-fat yogurt can be. Recent research has proved that whole-fat isn’t evil, and some even say it’s even beneficial to your overall health. And eating a little bit of whole-milk yogurt (which is between 4–5 percent fat content, by the way) is better than eating a whole tub of low-fat stuff, which is usually full of stabilizers, has a chalky texture, and will cause anything you make to taste just a little off.

fennel yogurt dip 2

Photo by Chelsie Craig

Make your yogurt dips the best they can be by using the full-fat stuff.

When you use a low-fat yogurt in a recipe—whether a yogurt cake or a sauce to dip chickpea fritters into—you’re diluting the flavor, and it’s tough to reverse your mistakes. Whole milk yogurt is luscious, full of good fat, and carries all the flavors of a given dish, whether you’re working with a bunch of fresh herbs, pungent grated garlic, or hot chiles.

This is most apparent in regular yogurt, which is already thinner than Greek yogurt, its strained, thicker, tangier, denser sibling. Fat-free Greek yogurt is still thick, sure, but there is no flavor there; it’s fake thick, and is a bland fraud with unappealing gritty texture. Our favorite yogurt to cook with Wallaby Greek yogurt, which is silky, tangy-but-not-too-sour, rich, and is just as delicious on its own as it is atop shakshuka, or in a marinade for lamb chops.

basically yogurt romaine ranch

This is Wallaby Greek yogurt that we loooove. Buy it by the tub!

We typically call for Greek yogurt in our recipes because it is more versatile—you can always thin out Greek yogurt if you need to, but it’s harder to concentrate the flavor and texture of regular yogurt on the fly. Once you add olive oil, lemon juice, and salt, you have a spoonable or dippable sauce for meat, vegetables, or even chips. If you did the same to regular yogurt, it could become too loose. And that’s a lose-lose situation.

The TL;DR version of all of this is: Buy full-fat yogurt. If you’ve been messing around with the low-fat stuff, everything you use it for will taste better. Clear eyes, full-fat yogurt, can’t lose.

How about some homemade yogurt ranch?

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Guelph man charged with stealing $880 worth of beer, groceries – Guelph

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Guelph police have laid charges against a Guelph man after a grocery store was robbed of $880 worth of beer and other goods on multiple occasions.


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Police say they were called to a business on Paisley Road Thursday after receiving word from loss prevention officers about a man allegedly stealing over $400 worth of beer and other items.

Officers responded to the store and arrested a suspect.

Loss prevention then alerted police that the same man was spotted allegedly stealing on a couple of other occasions earlier in the week including a $430 haul on Wednesday that included beer and meat, along with a $50 haul of beer the day before.


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The 43-year old Guelph man is facing three counts of theft under $5,000 and will appear in court on Dec. 4.

© 2018 Global News, a division of Corus Entertainment Inc.

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‘Salt, Fat, Acid, Heat’ Is the New Netflix Series That’s Very Much Worth Your Time

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Chef and writer Samin Nosrat is one of those instantly likable people. Watch five minutes of her new Netflix show (out October 12) and you’ll want her to be your personal cooking guru, or, at the very least, your friend. She’s relatable, approachable, and her food is never too precious (see: these recipes she created for this very magazine). This is immediately clear from her cookbook, also called Salt, Fat, Acid, Heat, a permanent fixture on many bookshelves in the Bon Appétit offices.

“My secret weapon… is letting bits of humanity creep through,” Nosrat tells me by phone. She feels like most food shows fall into two camps: the highly produced, cinematic, aspirational shows like Chefs’ Table; and the stand and stir, you-can-do-it studio shows. Nosrat sought to find the white space between the two. “What I didn’t see, and what I didn’t understand why I didn’t see, was why there couldn’t be something that was beautiful and cinematic yet accessible.” Thus, Salt, Fat, Acid, Heat was born: a four episode series that aims to show home cooks that beautiful is also within their reach.

In the show, Nosrat travels to one locale per episode (Japan=salt, Italy=fat, Mexico=acid, her home in Berkeley=heat) to take a deep dive into what she sees as one of the four core elements of cooking. She visits all types of food professionals, from artisanal soy sauce producers to talented Mexican home cooks to seek stories of people that are often skipped over in mainstream food media coverage. “I wanted to show the kinds of people who I didn’t see ever in other food television. Whenever possible, going deeper in the Google results to look for a woman, to look for a person of color, to look for a home cook,” she says. “It wasn’t always the most obvious person. It wasn’t always the easiest person to locate, but those were things I knew I wanted to push for.”

And it works. The group of people that Nosrat features feel like a very large extension of her family—she learns from them, she messes up with them (“those are the moments that people will relate to and I believe will really empower them”), she eats with them. Food TV should move a bit more this direction—toward the people that we don’t already know about, toward their passions and knowledge—and Nosrat is the right person to lead the charge.

Check out an exclusive clip of Salt, Fat, Acid, Heat below, and watch the full series starting October 12:

All products featured on Bonappetit.com are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

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Montrealer finds forgotten lottery ticket worth $1.75M in an old jacket

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A Montreal man was cleaning out his wardrobe and readying some clothes for donation when he found a forgotten lottery ticket hidden in an old jacket — a ticket worth $1.75 million. 

Gregorio De Santis hadn’t planned on cleaning out the wardrobe, but said his sister encouraged him to get the job done.

Thinking he might have won a few bucks, De Santis decided to see if the Lotto 6/49 ticket, dated Dec. 6, 2017, was worth anything.

When the lottery ticket was validated, he at first thought he had won $1,750 — a pretty exciting prize for anybody.

But, as it turns out, the prize was worth 1,000 times that.

De Santis said his heart almost stopped when he realized he was suddenly a millionaire. He credits the unexpected win to his sister. He was still in shock during his visit to Loto-Québec on Friday to collect his cheque.

« I would never have looked in that wardrobe without her, » he said.

De Santis wants to organize his retirement plan and take some time to think, he said.  As a hockey fan, he said he will likely go see more games with his nephew.

The jackpot on Dec. 6, 2017 was actually $7 million. It was divided into four parts.

According to Loto-Québec’s website, the claim period is one year from the draw date printed on the ticket or, for scratch tickets, one year from the product launch date.

In this case, the winning ticket was just two months shy of expiring.

With files from Radio Canada and La Presse Canadienne

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