Club Life Fall 2020 : simplebooklet.com

Board of DirectorsLONDON HUNT AND COUNTRY CLUB MEMBERSHIPThe Club’s distinction as one of the finest in Canada inspires us to endlessly create an experience beyond all expectations. Now consider, how do you enjoy your Membership? On the course, on the courts, dining, entertaining? With family, celebrating holidays, making lifelong friends, learning something new?There are so many ways to enjoy Membership at the London Hunt and Country Club. If you would like to share the joy of Membership with co-workers, friends or family by introducing them to the Club as potential Members please contact Brandie Cooper, Membership and Communications Manager, for information.Brandie CooperMembership and Communications Manager519-471-2523 extension 213bcooper@londonhuntclub.com

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ALSO IN THIS ISSUEPRESIDENT’S MESSAGE................. 03CHIEF OPERATING OFFICER’S REPORT......................................... 05BUNKER EDGES............................ 15A SEASON TO REMEMBER............ 19TRAP AND SKEET REPORT.......... 20ACTIVE IN ONTARIO................... 21EVENT CALENDAR........................ 22JUST FOR JUNIORS........................ 25Board of DirectorsBOARD OF DIRECTORS Lynne LeitchPresidentJohn SliskovicFirst Vice PresidentPeter HallSecond Vice PresidentPeter ChannerPast President David MooreBeth NelliganFrank LongoBritta JonesJeff PetrieDoug MacKenzieNancy GeeMANAGEMENT TEAMJon Nusink, CCM CCEChief Operating OfficerTim McKeiver, PGA of CanadaGolf ProfessionalJayson GriffithsGolf Course SuperintendentAdam BaranowskiDirector of TennisTracey MachesneyFitness ManagerBen EngHouse Department SupervisorMitch BukataFacilities Maintenance LeadMichael StarkExecutive ChefChris CarnegieDirector of Food and BeverageMonica Mick, CPA, CADirector of Finance and AdministrationBrandie CooperMembership and Communications ManagerFALL 2020CONTENTS 9ZOOM THROUGHCOVID2 FALL 2020 12BE OURGUEST 13A LIFEIN GOLF 860SECONDSWITH...

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While still enjoying the last days of summer, our thoughts turn to the opportunity to reflect on the good fortune that we enjoy as members of our Club.So many of you have expressed gratitude for your membership in our beautifully maintained golf and tennis club which has offered respite from the unusual , and often difficult, circumstances created by Covid-19.You have expressed your appreciation for:• the opportunity to regularly play golf as close as possible to your preferred tee time and to participate in your tennis matches – our members have enjoyed significantly more rounds of golf than any previous year. Interestingly, the number of rounds played by members who are not resident shareholders significantly increased. Putting it another way, this year more than ever all family members are participating in the amenities offered at our Club. Although tennis matches have not yet exceeded our 2019 totals, there were a record number of tennis matches in June, a consistently high number in July, and August was the second greatest in 20 years. Our mixed golf events and tennis mixers have had record numbers of participants with full fields.• the hard work and ingenuity of our indefatigable Golf Course Superintendent and his team which has allowed us to weather an exceptionally hot July with limited rain while “working around” our failing irrigation system.3 FALL 2020• the care and attention of our managerial team who have established appropriate protocols and procedures to ensure our health and safety which have passed muster during our four unscheduled inspections by officials from the Ministry of Labour and public health departments.• • the enthusiastic efforts of all our staff to provide us with the best possible member experience in a safe environment • the new approach to member dining with one menu changing regularly over the season - our members have strongly supported our food and beverage service once we were able to open and member dining food sales were 101% of our original budget for August. Dining covers were consistent with recent years, and we hope to see continuing support as we move into the cooler months. Now that we can do some banquet business, we hope to see some recovery there as well as we move into the fall and then the holiday season.There is other “good news” which you may not be aware of. We are very fortunate to have the full support of all of our current members ( membership dues are largely consistent with budget year to date) and we have welcomed 13 new resident shareholders and 7 intermediate members with the result that our Board of DirectorsPRESIDENT’S MESSAGELynne Leitchlynnecleitch@gmail.com

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The Board is mindful of the need to replace the deteriorating infrastructure supporting our golf course, our most significant asset. The comprehensive work undertaken by the Golf Course Master Plan Committee led by Doug Mackenzie will be a significant focus of two strategic planning sessions the Board will engage in September 14th and 30th. You can anticipate a fulsome update and a proposed plan for your consideration following those sessions.I wish you and your families a healthy and happy fall.Lynne LeitchClub Presidentmembership roster is very close to our currently established resident membership cap of 485 and our associate tennis and trap memberships are at capacity.In addition, as a result of the diligence of our management under Jon Nusink’s leadership supported by our controller Monica Mick, costs have been monitored and spending adjusted so that while total operating revenue is unfavourable to budget year to date, total expenses are favourable to budget. As a member of our Finance and Audit Committee noted, our financial results thus far are “amazing” in these extraordinary circumstances and Jon and Monica have done a “great job managing expenses and maximizing revenue”.We are all very hopeful that these positive trends continue. Maintaining our membership is critical to our success and it is important that we all serve as ambassadors of our ClubSPRING 20204 FALL 2020Spence ClarkFebruary 25, 1941 - July 13, 2020In Memoriam

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5 FALL 2020Is it the destination or the journey that matters most?I am convinced there is no such thing as a normal year in this business. Every cycle presents its own challenges, surprises, and victories. Some years are more extreme than others. See 2014/15 and now 2020.2020 started as normal as can be. And then in March….’it’ happened. This year was an exceptional one for challenges, surprises, and fortunately, also for victories. Once we began reopening, things got really busy, real fast, with next to no warning and time to get things up to Hunt Club standards and train a fresh crop of staff. Thankfully, we had good leadership with our veteran staff to help us smooth out the bumps. The biggest phenomenon so far has been the demand for tee times. People are travelling less, older children are home for the summer, and frankly, there isn’t much else to do.Over last year, June rounds were up 38%, July was up 26%, and August was up 41% for a total increase in those three months of 34%, or roughly 5000+ rounds. That’s a lot of great golf, but also a lot more stress on the golf course’s health as well.Luckily, our members have been very positive overall and cooperative when it comes to our challenges with the tee sheet, and support of the food and beverage outlets which have seen 85% of our regular volume of business over these months.So, while the world seems to have come to a halt for the better part of the year, we have been very busy enjoying Club life together. I suppose the answer to the question is that it is neither the journey nor the destination, but rather the company you do it with.Membership levels have maintained throughout the year with 483 Resident Shareholder families, two short of our cap, but 9 more than this time last year. Our Intermediate 19-24 is down 2 from last year, Intermediate 25-29 is up 10 due to returning children of members who decided to come home for the summer, Intermediate 30-34 is down 1 and Intermediate 35-39 is even from last year. All in all we have 1612 full members, which is 4 less than this time last year.We have been very busy with membership inquiries and have a number of new applicants hoping to join for the end of the season or beginning of next season. If this pace keeps up, a waitlist will need to be implemented.As always, the best way for the Club to enjoy a full roster and to recruit new families is through our existing members. If you have someone who you think would be a great addition to the Club, please let me know. I would love to meet them and answer any questions they have.Since the last issue of Club Life Magazine, we have welcomed the following new members:CLUB LIFEJon Nusink, GM/COO - jnusink@londonhuntclub.com

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6 FALL 2020Dr. Chris and Michelle Bailey join us as Resident Shareholders with their children Abbey (15) and Gavin (13). Chris is an orthopaedic surgeon and Michelle is a nurse who now stays home with the family. They were proposed by Stewart Bailey and seconded by Fawaz Siddiqi.Brooke Mikalachki and Tyler O’Shea are returning to the Club as Non-Resident Members. Brooke is a sales consultant with Microsoft and Tyler is recreational therapist. They were proposed by Sandy Mikalachki and seconded by Peter Hall.Dr. Brian Field and Ms. Karen Fryday-Field are new Resident Shareholder Members. Brian is an audiologist and Karen is a leadership and governance consultant. They were proposed by David Nash and seconded by Wes Suchard. Colin and Martha McDougall are returning to Resident Shareholder Membership with their teenage children Peter (16), Molly (16) and Heather (13). Colin is on the faculty at Ivey Business School and Martha is an occasional teacher with the Thames Valley District School Board.Fraser Hetherington is a returning Non-Resident. He is the Executive Vice President at Stokes Seeds Ltd.Please join me in welcoming the newest Members to the Hunt Club family.For the third year, we have been able to award a scholarship to a staff member worth $500 to put towards school expenses. This year, there were four submissions in total. The essays are judged by the Management Team and the winner this year was Brandon Sanders who has worked in the golf back shop for the past five seasons. Over this time, Brandon attributes the ability to coming out of his shell, improving his communication skills and the benefits of loyalty as contributing factors to his success on the job and for the future. Brandon is finishing up in Western’s Kinesiology program with an average grade of 89% with aspirations to become a Chiropractor in the future. Best of luck to all of our members and staff who are returning to school this September!In the coming months, you will see notices to put your name forth to volunteer for one of the Club’s committees. We are very lucky to have over 120 members that volunteer their time to help make the Club what it is. It was once said that volunteering is the ultimate exercise in democracy. You vote in elections every couple years, but when you volunteer, you vote every day about the kind of community you live in. The Nominating Committee will begin their annual process of filling spots on the Board and Committees. If you wish to volunteer your time to a committee, please email me, or call to discuss. The various committees and their terms of reference can be found on our website under Members’ Home > Governance.Due to changes put forth by the Provincial Government, we are now able to host more than one private event at a time, however we are still limited to space and physical distancing requirements. Please inquire with our Food and Beverage office on availability of space to host your upcoming corporate or family function. It’s not too early to be thinking of the Christmas season.Further to that, we are developing solutions to be able to provide our traditional family holiday events this season. So far, we have ideas for Thanksgiving and Children’s Christmas. Under the current restrictions, events like the Men’s and Women’s Christmas parties will not be able to go on as planned unless restrictions change in the meantime, which we are keeping our fingers crossed for. In the meantime, please consider booking a private room for your friends and let us do the cooking and cleaning up afterwards.Congratulations to all our Club Championship winners in golf, with a special props to the Reith brother tandem who won the junior and bantam boys divisions and best of luck to the Champions in tennis, to be played in September. As the leaves begin to change, I hope you enjoy what promises to be a great fall season of golf and tennis, and a new season of trap and skeet.

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8 FALL 202060 SECONDS WITH...SOMETHING YOU CAN’T LIVE WITHOUTMy car.SOMETHING YOU’D LIKE TO LEARNHow to play the saxophone.It has a very intoxicating sound and I love listening to the late Clarence Clemons play his saxophone from Bruce Springsteen’s E Street Band. CHORE YOU DISLIKE MOST Cleaning windows.FAVOURITE THANKSGIVING TRADITIONA competition we have with my family. Every year we pick an appetizer that we all have to make. Then we all gather around the kitchen island before dinner and taste test every entry. We all vote to see which one we like the best. You thought sports were competitive…a big Greek family taste testing can get pretty intense!SOMETHING SPORT TEACHES KIDSSports teach kids a lot of things. It teaches them commitment, organization, setting goals and how to work together. It teaches them the basic knowledge of rules and play they need to have an active lifestyle. Sports teaches kids how to win but also how to accept losing.FORMER TEACHER, COACH, MOTHER AND WIFE JULIE SMYRNIOSFAR OFF PLACE YOU’D LIKE TO TRAVELAustralia.if you could BE ANY FICTIONAL CHARACTER WHO would IT beI would like to be the genie in Aladdin. Then I could travel wherever I wanted to in no time, and have the ability to grant wishes.SOMETHING TEACHERS AND PARENTS HAVE IN COMMONAs a former teacher I think teachers and parents share a natural instinct of care and concern for the well-being of children. They want children to be happy, good decision makers and well-rounded individuals. They want children to pursue whatever makes them happy, regardless of what career path they take.FAVOURITE MOVIEGrease. That was my first date with Bill (my husband). THREE TRAITS THAT DEFINE YOUKind, thoughtful and a good listener. WHAT DID YOU WANT TO BE WHEN YOU WERE LITTLEA private investigator. I love solving things. I would go to the library and borrow every mystery book (mostly Alfred Hitchcock) that I could find. I literally read all the way to school and back with my nose in a book. I would try and solve each mystery and then compare my answer with the one that was written upside down at the end of each book. SOMETHING MOST MEMBERS DON’T KNOW ABOUT YOUI am quite shy and don’t tell anyone that I still hold 3 track records at Saunders since the 1970’s. Some of you weren’t even born yet! APPLE PIE: WITH OR WITHOUT ICE CREAMThere’s always room for ice cream.

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This year has been a challenge for everyone with what is going on with the global pandemic. The culinary department has been planning events for the fall to keep the membership and staff members engaged with one another. In the spring we quickly found that one of the best ways to keep everyone engaged was to hold online Zoom cooking classes. Because we’ve had such great attendance at the Zoom cooking classes, I thought I’d write this article so everyone can learn a bit more about them and hopefully try one if they haven’t already. Much like our annual winter cooking class offering, the Zoom classes range in genre and origin to offer something that will appeal to everyone. As we teach these classes, we offer tips on cooking, variations on the recipes and ensure that we move at a pace that fits everyone’s skill level. In addition to the listed classes for the fall we are pleased to introduce a Zoom pastry class on select Saturday mornings that will be as fun and informative as the dinner classes. See the events calendar for details. To join a Zoom cooking class the participant must register 72 hours in advance to allow the kitchen to procure the needed ingredients and create an ingredient bag. We prepare the ingredient bags for pick up on Wednesday afternoons which includes all ingredients needed, instructions for cooking the dish (in case there is a technical problem) and a list of all equipment required to prepare the dish. The cost for the class ranges between $40-$60 depending on the protein used in the dish and serves two. Class begins at 4:30 p.m. and concludes around 6:00 p.m. when your meal is complete and ready to enjoy.To the right is a list and description of the Zoom cooking classes we will be offering this fall. I encourage you to sign up for any classes you are interested in as attendance is limited. I look forward to sharing this unique experience with some familiar as well as new faces this fall.Michael Stark, Executive Chef - mstark@londonhuntclub.com, instagram.com/huntclubfoodanddrink/ZOOM THROUGH COVID9 FALL 2020SALMON - SEPTEMBER 17, 2020Seared salmon with buckwheat soba noodles, julienne Asian vegetables and a soy based broth. Drizzled with a roasted garlic hoisin glaze roasted shitake mushrooms.CHICKEN - SEPTEMBER 24, 2020Whole roasted truffle chicken served with roasted mini potatoes and roasted root vegetables. Served with a parsley and lemon butter.ROAST - OCTOBER 8, 2020Pot roast, braised beef served with potatoes, carrots and onion - a traditional pot roast recipe that's a keeper. Served with Hunt Club bread.SOUP - OCTOBER 15, 2020 The heartiest chicken noodle soup that eats like a full meal. Chicken broth from start to finish, hand rolled and cut noodles, lots of veggies and of course a little fresh lime juice to finish.LAMB - OCTOBER 22, 2020 Traditional lamb Vindaloo. Lamb braised in traditional Indian spices, served with anis spiced basmati rice and peas. Topped with a yogurt cilantro riata and warm Naan bread for dipping.TOFU - OCTOBER 29, 2020 House made chick pea tofu served over herbed steamed rice with julienne sweet pepper and onions, and a creamy coconut yellow curry sauce.OSSO BUCCO - NOVEMBER 5, 2020 Slow braised veal shank served with saffron risotto, braised vegetables and a tomato leek gremolata.SNAPPER - NOVEMBER 12, 2020 Red snapper en papillote with chorizo, fingerling potatoes, sweet peppers, paprika and a fresh tomato salsa for serving. PEROGIES - NOVEMBER 19, 2020 Learn how to make the dough and several fillings for this traditional favorite. Served with caramelized onions and bacon.DUCK - NOVEMBER 26, 2020 Confit duck leg and cassoulet - one of the most traditional French dishes created by you in your own kitchen.COQ AU VIN - DECEMBER 10, 2020 Chicken braised in red wine the way the French do it. Served with braised Mediterranean vegetable.TURKEY - DECEMBER 17, 2020 Rolled turkey breast stuffed with apricots, cranberries, thyme and Brandy. Served with pan jus sauce and scalloped potatoes with roasted cumin carrots. COOKING CLASS SCHEDULE

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12 FALL 2020As I write this article it has been close to 5 months that the pandemic of Covid-19 has gripped the world forcing upon us all drastic changes in our everyday lives. Childcare, work, communication and so on has all been remapped, but none more than the way we socialize and celebrate. Food and beverage is a main component of the ladder. When we socialize with our friends it is usually over delicious food and refreshing beverages at our favorite restaurants, bars and of course country clubs. When we celebrate milestones such as weddings, retirements, birthdays, anniversaries and graduations we want to share that moment with as many people as possible. These rituals that make us who we are have been hampered but not stopped. It is times like these that we adapt and re-think our social needs so that celebrations can go on even if at a limited capacity.This year although our social calendar for the summer was drastically reduced, we were able to pull off a few events that have brought some normalcy to our Club life. The Ladies and Men’s Member/Member events were well attended and the weather provided us with the means to be able to play golf and enjoy food and beverage outside. Despite a rain out in July, the Mixed Couples Golf event on August 14th was a fantastic event as food was offered on the course instead of the traditional group gathering afterwards. This event was well received and will no doubt inspire future golf events to incorporate a similar format. Tennis league nights and mixers have been very popular and the move from the Tennis Chalet to the Glenmore Patio for a safe physically distanced dinner and social following the Friday Night Mixers has been very successful.As we move into the fall, the Food and Beverage team are working hard to brainstorm creating new events and modifying annual events to accommodate restrictions. With fall and winter right around the corner we are looking to offer a calendar of wine dinners, culinary themes in the restaurant, cooking classes and more. Thanksgiving and the Children’s Christmas Parties are two Member favourites at the Club that are perfect for getting together with family and friends so you will be happy to know that our team has designed exciting ways to deliver these special events. Buffets, which have traditionally taken centre stage for these events, will be replaced with family style serving offered throughout the day to accommodate everyone in a safe and distanced manner. Stay tuned for more details.In the meantime, if you have a private event, luncheon or dinner for more than 15 people on the horizon we would be happy to host you in one of our numerous event spaces. Please feel free to reach out to Ginny Leyten or myself if you have any questions about event booking and/or rules and restrictions on gatherings. We look forward to hosting you soon!Chris Carnegie, Director of Food and Beverageccarnegie@londonhuntclub.com, instagram.com/huntclubfoodanddrink/BE OUR GUEST

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13 FALL 2020As my time at the London Hunt and Country Club comes to an end I find myself reminiscing about the past and more importantly how I got where I am today. From what my mother and father have told me I was the first golfer of sorts from the McKeiver clan. I presume with our Scottish heritage on my Mother’s side a distant relative must have played golf at some time in the past but neither mum or dad knew of any golfers in the family. Our family moved from London, England to a small seaside retirement community on the Kent coast about 70 miles from central London in the late sixties. My Dad had found a new job as a delivery milk man so we started a new life away from London.Football was my first love and I just couldn’t get enough. I played from sun up to sun down. If there was a game of footy going on I was there, pick up or organized. When not playing football my brother and I would explore the countryside on our bikes. One day we found ourselves on the local golf course called the Herne Bay Golf Club. Of course a member quickly told us we were trespassing and that we should report to the golf professional for a reprimanding. Mr. Don Brown was the local pro and he did everything but reprimand us. He hired my brother Nicholas and myself to caddy each Sunday morning in the Pro/Captain matches. During one of these weekly matches Mr. Brown asked whether we would be interested in a second hand set of clubs and some lessons in lieu of payment for caddying. My brother took the money but I took the clubs and so began my love affair with the game of golf. My game progressed quickly thanks to lessons and the Captain of the club making me a junior member. My first handicap was 27 and by the end of one year I was down to a 5 handicap. Herne Bay wasn’t much of a course, it was really short by today’s standards with a par of 68 but to a 14 year old it was paradise. I just loved everything about the game: the challenge, the people I met and the competition. We had by luck a group of eight juniors at Herne Bay that were really keen and drove each other to be better. Out of the eight, four became golf professionals. We played all the local junior tournaments and filled our summers with golf and competition.Around the age of sixteen my parents decided that my education was in need of a kick start and moved me up to London to live with my grandmother while finishing high school. I must admit school was not a priority for me. Golf came first and through some family friends I became a member of the Cuddington Golf Club. Cuddington was on a different level than anything I had experienced in Herne Bay. We played junior matches against Walton Heath, Sunningdale, The Berkshire and many other outstanding courses in the London area. I was fortunate to be playing some of the greatest courses in the world and I had no idea.As my high school days ended I was at a bit of a loss what to do next. To my family and teachers it was obvious that continuing with golf would help me pursue a career that I would certainly enjoy for a lifetime. Good fortune touched me again when I met Mr. Len Roberts the golf professional at Home Park Golf Club, a lovely course that wraps around Hampton Court Palace in the west end of London. Len started to teach me the golf business from the ground up. I learned a lot from Len, he was a fine player and teacher and I enjoyed my time at Home Park. By then it was the early eighties and economically the U.K. was in big trouble. Unemployment was at an all time high and Mrs. Thatcher was in the process of breaking the very powerful miners unions. It was time for me to play my ace card. My parents had immigrated to Canada in the late fifties so although I was conceived in England I was born in Canada making me a Canadian citizen. After crossing the ocean I spent my first few Tim McKeiver, Head Golf Professional - tmckeiver@londonhuntclub.com, instagram.com/londonhuntclub_proshop/A LIFE IN GOLF

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14 FALL 2020months in Washington DC. It was a fine city but life was very different from home and I had a difficult time adjusting so at 21 years of age and missing England terribly I decided to head home. Before heading back I thought I would take the opportunity to visit the city I was born in. One night in June I boarded a greyhound bus and headed to Toronto. I didn’t know a single person and knew absolutely nothing about Toronto. My first stop was the Don Valley Golf Course on Young Street just south of Hwy 401. One of the pros at Don Valley had a five day membership at The National Golf Club and took me out one day. It didn’t take me long to figure out that the National was the place to be. I spent 10 years working for Mr. Ben Kern. Ben was a great mentor and introduced me to a whole new level of operational thinking and service. The National was always looking to be better in golf course conditioning, pro shop operations and member services. George Knudson ran his golf school out of the National. All of Canada’s best players came to play the course and it was by far the most difficult I had ever seen. Al Balding always used to say if you can play the National you can play any course in the world. I grew tremendously as a player in my time at The National. In 1985 I won or tied for first in every assistants event I entered. After winning the Ontario Assistants Championship I had every intention of continuing the run at the Canadian Assistants Championship only to narrowly miss losing on the final hole by one to finish second. The membership at the National were amazingly generous with their time and money. They set up a sponsorship fund to support the golf professionals in the winter months allowing us to spend the winters in Florida playing mini tour events. I will always think back with fondness of the 10 years I spent at The National.In 1990 a new chapter of my life started with the birth of my eldest daughter Kerry. It was time to take life a little more seriously and make some money to support my family. I had made a lot of good friends at the National but it was time to move on and I embraced the opportunity to start off my Head Pro career at the Oshawa Golf Club. The Oshawa Golf Club is situated in the middle of the town and is a Stanley Thompson hidden gem. Hal Butler had been the golf professional for 40 years before my arrival. My time at Oshawa GC provided me the opportunity to develop as a golf professional. The membership was supportive and encouraged the implementation of new ideas that I had acquired from the National. It was an extremely busy course with 40,000 rounds per year which was a challenge as I was used to half that number. After four successful years at Oshawa I left with fond memories as a new opportunity presented itself with the opening for a new Head Golf Professional at The London Hunt and Country Club. In my next and final contribution for Club Life I will continue my story throughout my career at the London Hunt.

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I recently had the opportunity to speak with Andrew Hartsock of Golf Course Magazine about bunker edges and an technique we are experimenting with at the Club. I thought I would share his article with you for my report. I hope you enjoy reading it as much as I have enjoyed the practice and processes detailed.Bunker edges can be an agronomic Achilles’ heel. A Canadian superintendent has hit upon an inside-out approach for improved aesthetics.Perhaps time will tell whether Jayson Griffiths is a mad genius or simply mad. But this much is certain: Griffiths knows how to make a crisp, distinct, even unique bunker.“I appreciate builders and architects,” says Griffiths, superintendent at London Hunt and Country Club in London, Ontario, and an 18-year GCSAA member. “And I have a passion for bunkers. There’s an art form to them.”His masterpiece is on display in the form of one of the two bunkers at London Hunt and Country Club’s practice facility, of which the piece de resistance — pardon the French — is the edge Griffiths fashioned with an intricate inverted-sod technique.Griffiths traces his bunker fondness to his days as an assistant superintendent at Devil’s Paintbrush Golf Club in Caledon East, Ontario, where he gained experience building and maintaining revetted bunkers made in the grand British tradition of stacking sod bricks vertically to create a fortifying — and potentially intimidating — bunker edge. Griffiths studied other bunker styles too, before and after moving on to his current position at London Hunt and Country Club in 2012.Griffiths realized that bunkers, regardless of style, have limited life spans, and edges can be the “Achilles’ heel” over time, he says. “Environmental factors, sand splash, egress from improper golfer foot traffic, etc., all lead to eventual demise,” he says. “Bunkers fail over time. You’re constantly building and rebuilding.”London Hunt and Country Club — originally designed by Robert Trent Jones in the 1950s and redesigned by Rees Jones in 2002 — has been working on a master plan with course architects Michael Hurdzan, Ph.D., and Chris Hurdzan of Hurdzan Golf Design, the centerpiece of which is the replacement of a dated, 38-year-old hydraulic irrigation system. “Our infrastructure,” Griffith says, “is getting a little tired, like a lot of properties’.”Bunkers came up as part of that master planning. They last were redone in 2006, and Griffiths was curious about the possibility of installing a matrix-style drainage and liner system in each of the course’s 63 bunkers, which total 120,000 square feet. Given the added cost of imported premium sand from Ohio, Griffiths wanted to do his due diligence to ensure membership would be pleased with the end result without any needless expenses.He realized he had a perfect testing ground at the club’s 4-acre practice facility. He proposed renovating one of the facility’s practice bunkers with a Capillary Concrete system and the other with a Better Billy Bunker framework. He also suggested importing two kinds of sand and letting the members get a feel for their preference. Griffiths started looking for a contractor for the work, but found there wasn’t much interest in a small, one-off project, nor was there much availability before November 2019. “So, it was either wait until spring or do it ourselves,” Griffiths says.Jayson Griffiths, Golf Course Superintendent - jgriffiths@londonhuntclub.com, twitter.com/GriffithsJaysonBUNKER EDGES16 FALL 2020

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17 FALL 2020They opted for the latter. Over roughly two weeks last October, Griffiths and “a few” members of his staff renovated test bunker No. 1 around their other regular golf course tasks. Griffiths drew on his Devil’s Paintbrush days for the revetted-bunker-style exoskeleton, but the inverted-sod technique was an epiphany.Determined to give the bunker shelf a solid foundation, Griffiths took a trip to the hardware store and returned with 102 concrete blocks, each 2 inches high and 14 inches long. Those blocks formed the foundation, atop which he stacked eight layers of sod with good, thick, established topsoil with the turf cut off. A traditional revetted bunker face is built at a 60-degree angle (too steep and it can collapse) stair-stepping away from the bunker’s center. Griffiths went rogue, stacking two rows vertically, then — “like the Leaning Tower of Pisa,” he says — angling inward toward the center of the bunker before retreating and creating a crude curve.The “shelf” established for the concrete block perimeter.Thick-cut, topsoil-rich sod stacked six to eight layers high. The final height is approximately 12 inches above the bunker floor.The inverted layer of thick-cut sod wrapped along the bunker’s edge ensures soil-to-soil contact and good rooting of the final turf.Each row was tamped with a tamper, stapled and backfilled with soil. Griffiths wanted to sod over the face, but was concerned with how it would knit to the uneven surface. His solution: First turn the sod inside out.“I took another piece of thick-cut sod, inverted it and wrapped it around, then stapled it like the edge of a couch,” Griffiths says. “It was really clean and smooth.”The team finished work inside the bunker, sodded the edge traditionally — turfgrass side up, stapled to the inverted sod — and let it sit over the winter. The end result on full display this season is a distinct, smooth edge Griffiths describes as a “3D look.”Final shaping of the bunker profile in preparation for sodding.Bunker floor drainage excavation, with an extended toe drain at the base of the bunker wall.

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18 FALL 2020Capillary Concrete installation complete, and Kentucky bluegrass sod wrapped tightly over the bunker’s edge and stapled.The practice bunker was filled with two different angular sands, compacted and placed at variable depths of 4 to 8 inches. A wooden divider separates the two sand zones in the bunker.London Hunt and Country Club’s members have responded positively to the refurbished feature. “They love the bunker,” Griffiths says. “The quality of the edge looks fantastic.”Griffiths is aware his inverted-sod bunker — a board delineates the half filled with Tour Grade Signature sand from the half filled with Pro/Angle sand — doesn’t fit every course, and he readily acknowledges its construction required additional resources. The introduction of concrete blocks and revetted bunkering was necessitated by low clay content in London’s soil. A bunker edge with greater clay content, Griffiths says, could be “shaped just like Play-Doh.”A prime concern: How does the staff mow it? Griffiths admits he only trusts a few select members of his team to touch up the edges with string trimmers.He’s keeping a close eye on how well the Kentucky bluegrass handles heat stress from the weather London is currently experiencing, and is using wetting agents and growth regulators to maintain turf health and appearance.The completed, innovatively edged practice bunker.In other words: “A lot goes into it,” Griffiths says. “But no matter what construction you use, bunkers require a lot of maintenance.”Griffiths estimates 25% of his morning labor resources go toward bunker maintenance, and he’s not sure whether his inverted-sod technique will get legs. Work has begun on the second practice bunker — the first has the Capillary Concrete system; the second will feature Better Billy Bunker with turf-type tall fescue sod faces to cope better with heat, drought, insects and sand splash — though Griffiths isn’t certain yet whether he’ll try the inverted-sod technique there too.Regardless, he’s thrilled with the aesthetics of his first attempt. “Our bunkers will have to be addressed at some point. Practice bunkers are a great opportunity to test techniques and materials. It all came out of being spontaneous,” Griffiths says. “We came in under budget, and it was a great learning opportunity. We’re still learning.”

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Adam Baranowski, Director of Tennisabaranowski@londonhuntclub.com, instagram.com/londonhuntclub_tennis/A SEASON TO REMEMBERThe true indicator that we are already at the home stretch of the season is when the leaves have started to turn, some of them you may notice on the courts as well as the grounds when you come in to play. This has been my eighth season already and 2020 feels like it has gone by in the a blink of an eye. Every year I tell myself, “I’ve got this, I have this under control!” But it seems that every year there is a new challenge, a test that keeps me engaged throughout each season. One might see an obstacle or something negative but I see it as opportunity to become more than I am. Constantly growing and evolving as a person, coach, psychologist, motivator, leader, manager, peacemaker, father, artist...I better stop now before I run out of space. Nobody could have predicted we would be in this place - social distancing, wearing masks and constantly cleaning our hands. Being careful where we go and who we spend time with. But people have adapted to this new normal, some with more ease than others, but we are getting there together. Like many, I was unsure what this year was going to look like. But since we opened the gates on May 19th it seemed that we have had more members playing than ever before. There was even a point at the beginning that we were only allowed to play singles even though eighty percent of members play only doubles and to my surprise courts were still being utilized at high capacity. A combination of fantastic weather and members wanting to be more active resulted in high participation in adult and junior clinics, men’s and women’s leagues, and mixers as well as overall play. People seemed to be staying closer to home these past few months utilizing courts early in the morning and evening.19 FALL 2020

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20 FALL 2020While this has certainly been a very challenging time for everyone, I would like to take the opportunity to thank all the staff for their ongoing effort to ensure the safe reopening of the club. As I am writing this in August, we have yet to determine the exact protocols to safely enjoy shooting this coming season. I assure you, however, that all measures will be taken so we can enjoy the upcoming Trap and Skeet season in the safest way possible. We will continue to keep all members informed of any ongoing developments.I would like to thank Andy Grainger, Paul Inwood and Jeff Petrie who recently finished their tenure on the Trap and Skeet Committee and welcome Brock Nicolucci and Chris Hawlik who have joined our committee. In addition to Brock and Chris, I would also like to recognize Dave Moore who has joined us as the Board Representative this season. We look forward to the upcoming Trap and Skeet season as it is a wonderful outlet for our members to connect during these challenging times. We look forward to seeing everyone soon.Andrew Johnson, Trap & Skeet Chair - andrew.johnson@cushwakeswo.comTRAP &SKEETREPORTAt this moment, the game has changed and won’t be the same for a while at least. From giving fist pumps and high fives to a racquet tap. No more sharing triumph or defeat. We are conditioned to be distanced. There are virtual fans only at this point at professional events. No more boo’s and ahh’s during points, deflating the energy to some degree in my opinion. But it has brought the game back to its core - one player is playing another, similar to a singles ladder match on court 6 at three o’clock in the afternoon.We have to be able to adapt and be flexible to change in order to grow and evolve. As we know, change is part of growth wherever that may be. If you look at the current legends in tennis, men and women, you will find that all of them across the board have changed, tweaking and adapting their technique and game in some way. Some of them have conquered their own demons. The ones that did not have stayed behind. They look, in a way, like a different player from when they first entered the tennis on the scene.

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Tracey Machesney, Fitness Managertmachesney@londonhuntclub.com, facebook.com/LondonHuntClubFitnessCentre/ACTIVE IN ONTARIOAs we navigate through the times of Covid the limitations on travel will hugely affect many Ontarians plans and rituals throughout the rest of 2020. Well lets turn our travel frowns upside down and take advantage of these times to really explore what our beautiful province has to offer with its natural diversity, including vast forests and beautiful provincial parks. Are you a hiker, cyclist, paddler, or just looking for fun and active day trips for you and your family?Here are a few great options to stay active this fall with your family and explore the beauty of Ontario’s fall colours over the next few months. OWEN SOUND SALMON TOURTour is a self guided tour which begins at the town’s historic harbour and then takes you along the mighty Chinook salmon’s travels where you can watch the salmon spawning in streams and rushing rivers before migrating upstream to lay their eggs in the shallow waters before winter begins. The best times to view the salmon are mid-September to late October.THE ELORA GORGE/ELORA QUARRYFor a pup-friendly trail that is suitable for all skill levels, hike through the Elora Gorge Trails which are located near Elora, Ontario. The popular loop covers roughly 7.2 kilometers and boasts a well-maintained trail that is flat aside from mild slopes and hills – for safety, be sure to stay on the marked paths. The Elora Gorge itself is a stunning 2-kilometre gorge formed by glacial meltwater that is surrounded by limestone cliffs. Biking, kayaking and tubing are also options.TURKEY POINTTurkey Point Trail is a 15.3 kilometer lightly trafficked loop trail located near Norfolk County, Ontario, Canada. The trail is good for all skill levels and is primarily used for hiking and walking but there are many biking trails as well. Dogs are also able to use this trail but must be kept on leash.POINT PELEE NATIONAL PARKSituated at the southern extreme of mainland Canada, Point Pelee National Park is a tiny sanctuary supporting a mosaic of habitats from jungle-like forest to lush wetlands to open savannah. Bike the 4.5 km trail taking you deep into the forest or walk the boardwalk out onto one of the largest freshwater marshes left on the Great Lakes.HILTON FALLSExplore the trails in Hilton Falls and you’ll come across stunning water features like the falls, the rivers, and the reservoir. Located near the 401, breathe in fresh air, and work-out here whether it’s hiking the trails, mountain biking, or trail running. Reservations for visits are currently required.SCARBOROUGH BLUFFSScarborough Bluffs Trail is a 6.8 kilometer heavily trafficked out and back trail located near Toronto, Ontario, Canada that features beautiful wildflowers and is good for all skill levels. The trail is primarily used for hiking and walking and is accessible year-round. Dogs are also able to use this trail but must be kept on leash.We are grateful to be open and offering most of our services to our members. Personal training, RMT and FST are back, pre-registered self-led workout times are available throughout the day and our group fitness classes are slowly returning to a full schedule. Please contact me if you need assistance with registration or additional information of the services we provide. 21 FALL 2020

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22 FALL 2020SEPTEMBERCOOKING TIPS AND TRICKS I September 7Learn how to make mozzarella cheese with Chef Bret. This class will teach you the basic steps from which you will create your own cheeses.MIXED GOLF 9 HOLE EVENT I September 11 Open and A Flights with consolation draws for Men’s Women’s and Junior Singles.SINGLES CLUB CHAMPIONSHIPS I September 12 and 13Open and A Flights with consolation draws for Men’s Women’s and Junior Singles.COOKING CLASS: SALMON I September 17Register to learn via Zoom how to prepare seared salmon with buckwheat soba noodles, julienne Asian vegetables and a soy based broth drizzled with roasted garlic hoisin glaze shitake mushrooms.COCKTAIL AND YOGA I September 17Join Alicia and Tracey for an upbeat and fun Yoga class followed by cocktails and a light refueling snack and social time with friendsFRIDAY NIGHT MIXER I September 18Enjoy an evening of tennis from 5:30 to 7:30 p.m. followed by dinner at 8:00 p.m. COOKOUT IN THE CLEARING I September 19An opportunity to experience the beauty of the outdoors while dishes cook over open fire stations.COOKING TIPS AND TRICKS I September 21Learn how to create different salad dressings and emulsified sauces. This course will teach you how to create oil free dressings, fruit-based dressings as well as hollandaise and bearnaise sauces.WOMEN’S GOLF CLOSING I September 24A 9 hole shotgun start at 4:00 p.m. followed bydinner. Dinner only option available.COOKING CLASS: CHICKEN I September 24Register to learn via Zoom how to prepare whole roasted truffle chicken served with roasted mini potatoes and roasted root vegetables. Served with a parsley and lemon butter.DOUBLES CLUB CHAMPIONSHIPS I September 25, 26 and 27Open and A Flights with consolation draws for Men’s Women’s and Junior Doubles.TENNIS CLOSING DINNER I September 26Register for this outdoor event designed in a Nuit Blanche theme. Come early and you may catch so doubles semi final action on the courts.PASTRY CLASS: PIE I September 26Learn how to make pie dough, sweet short dough, pie fillings, lemon curds and how to finish you pie with decorative tops.

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23 FALL 2020OCTOBERSENIOR MEN’S QUOTA I October 1Celebrate the end of another season. WINE DINNER I October 1Please join us for an evening featuring carefully selected wines paired with exquisite food.FRIDAY NIGHT TENNIS MIXER I October 2Enjoy an evening of tennis then dinner and drinks.MEN’S CLOSING DAY I October 2 & 3Celebrate the end of another season.COOKING CLASS: POT ROAST I October 8Register to learn via Zoom how to prepare braised beef served with potatoes, carrots and onion served with Hunt Club bread. A traditional pot roast recipe that’s a keeper!PASTRY CLASS: PIZZA DOUGH I October 10Learn how to make pizza dough. This class will teach you all the things you need to know to make basic pizza dough finished with a stomboli.COOKING TIPS AND TRICKS I October 12Learn how to do basic cuts, knife handling skills and knife caet like sharpening and honing.THANKSGIVING TAKE OUT I October 12A full turkey dinner or items a la carte - order to suit your needs this Thanksgiving.COOKING CLASS: SOUP I October 15Register to learn via Zoom how to prepare a hearty chicken broth from start to finish then add hand rolled and cut noodles, vegetables and lime juice.KIDS COOKING CLASS I October 17A great way to spend time with your kids learning techniques to decorate a cake you bring home.ITALIAN WEEK I October 19-24When you want a good meal to fill you up Italy is definitely the place to go. Make reservations to enjoy a menu of wild boar pappardelle, truffle and pecorino potato gnocchi and more!COOKING CLASS: LAMB I October 22Register to learn via Zoom how to prepare traditional lamb vindaloo, a dish of lamb braised in traditional Indian spices. Served with anis spiced basmati rice and peas, topped with a yogurt cilantro riata and warm naan bread.PASTRY CLASS: BREADS I October 24Learn how to make enriched bread doughs. This class will teach you how to make sticky buns, brioche and raisin bread.COOKING TIPS AND TRICKS I October 26Learn how to butcher a whole fish, cuts of fish, loin, darn and steak. This class will cover everything you need to know to clean and cook a fish such as proper cooking technique, storage and serving.COOKING CLASS: TOFU I October 29Register to learn via Zoom hot to prepare house made chick pea tofu served over top of herbed steamed rice, julienne sweet pepper and onions, and a creamy coconut yellow curry sauce.HALLOWEEN IN A BAG I October 31Pick up our Halloween in a Bag of Mummy Dogs, Spider Pizza and Goblin Wings with Green Sauce on October 31 and be greeted by staff in costumes ready to say hello to your tick or treaters.

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24 FALL 2020NOVEMBERKIDS COOKING CLASS I November 14A great way to spend time with your kids learning how to make and decorate cake pops which you will bring home at the end of the class.COOKING CLASS: PEROGIES I November 19Register to learn via Zoom how to prepare the dough and fillings for this traditional favourite. Served with caramelized onions and bacon.PASTRY CLASS: CREAMS I November 21Learn how to make mousses and fillings. Tart shells included!COOKING CLASS: COQ AU VIN I November 26Register to learn via Zoom how to prepare chicken braised in red wine the way the French do. Served with a braised Mediterranean vegetable.KIDS COOKING CLASS I November 28A great way to spend time with your kids learning how to make and decorate sugar cookies to bring home. This class is great for our youngest members.CHRISTMAS MARKET I November 28 & 29Mark your calendar and plan to stroll the market for wreaths and Christmas ornaments, then enjoy sleigh rides and a seated biergarten.FOODS OF THE SOUTH I November 1 - 7Enjoy a feature menu inspired by Floridian foods of the south including baked oysters, fried green tomatoes, key lime pie and more.COOKING CLASS: OSSO BUCCO I November 5Register to learn via Zoom how to prepare slow braised veal shank served with saffron risotto, braised vegetables and a tomoto leek gremolata.PASTRY CLASS: SWEET TREATS I November 7Learn how to make choux paste, eclairs, profiter rolls, churros and doughbuts.COOKING TIPS AND TRICKS I November 9In this class you will make a batch of kim chi and the most basic steps to fermenting which can be carried over to create your own recipes.COOKING CLASS: SNAPPER I November 12Register to learn via Zoom how to prepare red snapper en papillote with chorizo, fingerling potatoes, sweet peppers, paprika and fresh tomato salsa for serving.

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JUST4JUNIORSLONDON HUNT AND COUNTRY CLUBDID YOU KNOW...Fossil records dating back 400 million years show that sharks have outlived the dinosaurs and many other forms of life currently on earth.SCIENTIFIC NAME: Rhincodon typusTYPE: FishAVERAGE LIFE SPAN: 70 yearsAVERAGE SIZE: 40 feet, 11 tonsSTATUS: EndangeredWhale sharks feed on plankton and travel large distances to find enough food to sustain their huge size, and to reproduce. Whale sharks are found in all the tropical oceans of the world. There are a number of whale shark clusters that exist around the world. The map to the right indicates six most concentrated areas.WHALE SHARKPHILIPPINESDJIBOUTIST. HELENAGALÁPAGOSBELIZEYUCATANMEGALODON 60ftWHALE SHARK 40ftDIVER 6ftMEGALODON IS THE LARGEST SHARK THAT EVER LIVED?Megalodon lived 23 to 2.6 million years ago, and its fossils have been found on every continent except Antarctica.dId you know...

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GREENLAND SHARKSharks are among Earth's most ancient creatures. First evolving over 455 million years ago, sharks are far more ancient than the first dinosaurs, insects, mammals or even trees. Extinction Events almost wiped all life off the planet - but never sharks including the Greenland Shark which is still alive today. The Greenland shark is the longest living species of any vertebrate living up to 400 years.MORE ABOUT MEGALODONMegalodon may have been the most proficient predator that ever lived, able to hunt the largest turtles, seals and whales. In fact, Megalodon may have been the reason that modern whales, such as humpbacks, migrate into cold waters seasonally, as these are the only waters Megalodon could not survive in. This adaptation of whales may have been what drove the colossal Megalodon to extinction, along with the evolution of a new alpha-predator: orcas.Despite common belief, today's great white sharks are not descendants of the Megalodon, and are in fact related to mako sharks. And yes, Megalodon is 100% definitely extinct.I lovefamily reunions!PLAYFUL PREdATORS?Let’s face it—sharks have a bad rap. Thanks to movies and stereotyping, sharks are feared. They’re labeled as dangerous killers that eat anything in sight. But not all sharks are erce carnivores. Some are quite harmless. Oddly enough, the most harmless sharks tend to be the largest! People are now learning sharks are a critical part of the marine environment and must be protected. Scientists are uncovering new theories about them including that some may enjoy interacting with humans and eachother like the sharks below. Ocean Ramsey caresses a 20-foot Great White Sharkbelieved to be more than 50 years old in waters off Oahu .Lemon Sharks off the coast of the Bahamas. These sharks enjoy spending time in near contact with others.A Leopard Shark at New Caledonia’s Aquarium desLagons enjoys a belly rub much like a puppy would.DO YOU LIKE SCIENCE?Be part of the next generation of researchers learning moreabout sharks everyday!Visit these great websitesto learn more aboutconservation.www.earthrangers.orgwww.worldwildlife.org/

Club Life Fall 2020

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