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From Files 42
Hit the limit - Shown with a morning’s bird limit are, from left, Jim Ayotte, John Cahoon Sr. and John Cahool Jr., all of Madawaska. The three gained their successful catch in the back area of Madawaska. The largest bird was a 10 pound goose. (File photo/1972)
Hit the limit - Shown with a morning’s bird limit are, from left, Jim Ayotte, John Cahoon Sr. and John Cahool Jr., all of Madawaska. The three gained their successful catch in the back area of Madawaska. The largest bird was a 10 pound goose. (File photo/1972)

From our Files – Week of October 19, 2022

Contributed • October 19, 2022

50 Years Ago — Oct. 19,  1972

    Over 2,000 complete safety hunting courses — More than 2,000 present and future Maine sportsmen have successfully completed hunter training courses so far in 1972, according to the Maine Fish and Game Department.

Warden Safety Officer John Marsh says that by the end of the year, the total number of graduates of the voluntary course should pass the 30,000 mark. Since 1958, 29,595 youths and adults have taken the training. The program began as a basic four-hour firearms safety training lesson, but since last year has been broadened to a 10-hour minimum course.

25 Years Ago — Oct. 22, 1997

Une poutine, s’il vous plait — As part of a thematic project from their new French series, Visage 3, students in Lisa Bernier’s MAX-3 classroom enjoyed poutine at Paul’s Gas & Car Wash in Frenchville. The unit centered around a young English girl named Nathalie who spends two weeks in Quebec with a French family. Students soon discovered that poutine is a popular food in Quebec. 

10 Years Ago — Oct. 17, 2012 

Dube continues three-gneration tradition — Ask Adam Dube how he got started in meat processing, and the answer is a quick but thorough history. He grew up into the business. Dube is following in the footsteps of three generations of meat processors, all in the same general area of Frenchville. Dube’s grandfather, Reno Dube, owned R.D. Custom Meat Cutting, close to where Dube lives and works now out of his Frenchville home and nearby meat processing operation area on Route 1. His father, Roger Dube, still helps out. 

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