THE ADVOCATE 635
VOL. 80 PART 4 JULY 2022
defensive wall of the old town “Quen teña honra, que me siga” (“Whoever has
honour, follow me!”), and the defenders then drove the English back even
further. Philip II granted her a pension, her statue (including pedestal) in
Corunna is more than nine metres high in total and Spanish ships have
been named in her honour.
Karen L. Mirsky was recently appointed as president of the BC Civil Liberties
Association.
Along with 19 other deserving recipients, Anders I. Ourom was awarded
the 2022 Community Award, which recognizes extraordinary British
Columbians who build better, stronger and more resilient communities.
Luningning (Ning) Alcuitas-Imperial was appointed chair of the Workers’
Compensation Appeal Tribunal for a term ending December 31, 2024.
Peeter Wesik was reappointed to the board of directors of the Royal British
Columbia Museum for a term ending July 31, 2023.
In describing the book The Urban Picnic by John Burns and Elisabeth Caton,
Arsenal Pulp Press notes that “urban picnics are a hot foodie trend right
now; from The Economist to Le Monde, food journalists and lovers the world
around are jumping on the blanket. Like so many of us, they want to put
their hectic city lives on hold and enjoy themselves—without having to
head off into the hinterland.”
Brian A. Sims was reappointed as a member of the Organized Crime
Agency of British Columbia for a term ending June 30, 2024.
July 15, 2022 has been proclaimed B.C. Blueberry Day. Enjoy!
North Carolina has an “official fruit” (the Scuppernong grape (Vitis genus)),
an “official red berry” (the strawberry (Fragaria genus)) and an “official blue
berry” (the blueberry (Vaccinium genus)): N.C. Gen. Stat., § 145-18.
“Barbecue is designated as the official State Picnic Cuisine of South Carolina”:
S.C. Code § 1-1-683. The website of the South Carolina Legislature
explains: “South Carolina is ‘The Birthplace of Barbecue’. Barbecue’s roots
can be traced to the 1500s when Spanish explorers first brought pigs to the
New World and Native Americans taught them how to cook the whole pig
over low, indirect heat. South Carolina’s ‘BBQ Trail’ explores the love of barbecue
throughout the state.”