Club Life Fall 2021 : simplebooklet.com

ALSO IN THIS ISSUEPRESIDENT’S MESSAGE................. 03CHIEF OPERATING OFFICER’S REPORT......................................... 05JUNIOR GOLFER VS. ATHLETE........ 13GROUNDS: FALL REPORT.............. 15PICKLE WHO?............................... 17EVENT CALENDAR........................ 20JUST FOR JUNIORS........................ 23On the cover - Relaxing in the Mixed Lounge photographed by Saleme Fayad Photography.Saleme’s work is also featured on page 1, 4 and 7Board of DirectorsBOARD OF DIRECTORS John SliskovicPresidentPeter HallFirst Vice PresidentDoug DavisSecond Vice PresidentLynne LeitchPast President Britta JonesJeff PetrieDoug MacKenzieNancy GeeBob DiFrusciaMarlene McGrathJeff DotyMANAGEMENT TEAMJon Nusink, CCM CCEChief Operating OfficerChris Lawson, PGA of CanadaDirector of GolfJayson GriffithsDirector of Agronomy and GroundsAdam BaranowskiDirector of TennisMonica Mick, CPA, CADirector of Finance and AdministrationMichael Hearse, CCMDirector of Clubhouse OperationsAlicia Clow-EnnisFitness ManagerBen EngHouse Department SupervisorMitch BukataFacilities Maintenance LeadMichael StarkExecutive ChefChris CarnegieFood and Beverage ManagerBrandie CooperMembership and Communications ManagerFALL 2021CONTENTS 11STOLLERFAMILY ESTATE2 FALL 2021 860 SECONDS WITH... 9FERMENTING 19GET TO KNOWRUI

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You will be reading this message in September, and I suspect like me you are wondering where the last few months went. Your Club has been extremely busy since golf and tennis resumed in the latter part of May. We are a fortunate group to be able to enjoy such exceptional facilities in what is continuing to be a challenging time. Golf rounds are still up 32% for June though August compared to our average pre-pandemic year but down 8% from 2020. The tee sheet has been manageable with only one day where members were not able to get a time and typically successfully obtaining a time within 18-36 minutes of the request. Limited guest play has been allowed and most days there have been a handful of open times on the tee sheet. The men’s and women’s Member-Member Events were well attended as were the Mixed Events. The Club championships were played in some extreme heat yet were still well attended with the highest participation, second only to last year.Tennis rounds are up 33% in the period from June to August compared to our average pre-pandemic years and up 17% in the same period from 2020 showing continuing growth and participation. League play has been strong, and the Club Championships will be played in September.The past few months have seen our food and beverage team transition from take-out only to being able to provide outdoor dining and finally indoor dining. Even some special events have resumed to utilize a combination of 3 FALL 2021our outdoor and indoor banquet space.The fitness team has demonstrated its agility, no surprise there, by facilitating virtual and outdoor classes which have been a success.One thing I knew before taking on the role as President was that the membership is not shy to share views on a variety of topics. I have received many emails and the vast majority have been complimentary. The condition of the golf course, the service provided by the golf, tennis and fitness teams, and the performance of the food and beverage team have all received numerous compliments. The occasional email suggests an area for improvement, and we welcome both the compliments and the suggestions for improvement so thank you for the feedback and keep it coming.We continue to be in a strong financial position. While I am somewhat hesitant to say this as things can change awfully quickly, we may be able to borrow less than originally anticipated to complete the golf course renovation. Credit is due to Jon and the management team and to our members who support the Club with their usage and by proposing new members. We currently have 12 families on the verandah and just over 20 families on the waiting list. An enviable position. Board of DirectorsPRESIDENT’S MESSAGEJohn SliskovicJohn.T.Sliskovic@ca.ey.com

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in developing vaccination policies. At the time of writing, we have sought advice from medical experts and compared thoughts with other clubs. Our policy will have been announced by the time you are reading this edition of Club Life Magazine. Let’s hope we can all enjoy a fabulous fall at the Club. Last year we played golf well into November. We deserve a repeat.Stay healthy!John SliskovicClub President.Your Board recently undertook a full day session to look ahead at the key items to deal with over the next year to be consistent with our vision of being one of the premier private golf and country clubs in Canada offering an exceptional total membership experience. A brief overview of some of the items discussed include:• Membership experience with the various amenities offered by the Club.• The tendering of the different portions of the golf course refurbishment and enhancement project.• Plans for a successful start for the pickleball courts including instruction and demonstration.• A permanent shading solution for the terrace necessitated by the storm that swept away our large umbrellas. • Enhancements to the equipment and layout of the Glenmore kitchen. • The possible renovation of our restaurant and bar in the grill room and terrace room areas.• Improving our use of technology, and members making reservations to optimize our service.• An increase to entrance fees.While I was hoping to only have favourable things to comment on in this message, the current state of the Covid-19 pandemic and the delta variant make that impossible. Management and the Board have been closely monitoring the developments including the recent actions taken by universities, colleges and businesses SPRING 20204 FALL 2021

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5 FALL 2021It seems as every new publication of Club Life Magazine is prepared to go to print, all those who submit articles either inwardly or outwardly hope that there is no longer the need for the dreaded words “Covid” or “Pandemic”. Unfortunately, we aren’t that lucky once again.This global pandemic is a phenomenon which has really highlighted the need to come together for one common goal, be able to think on your toes, and have faith in yours and other’s leadership to navigate through the storms.I’m not scared to admit that I have experienced many sleepless nights the past year and half wondering if the decisions that I am entrusted to make are the right ones for my nearly two thousand members and staff, plus their families. I know the Board, who are in voluntary leadership positions at the Club share that burden. An example is our new Indoor Club Use Policy which restricts indoor facilities to only those who are fully vaccinated. Policies like this inevitably result in someone being left out or restricted, but in the end, I believe is the correct decision for the vast majority of our stakeholders.However, the angle I will take on this whole topic this time around is that of ‘kindness’. Kindness is all the different ways, both big and small that we express care, concern and consideration for ourselves and those with whom we share the world. The common phrase for this health crises is that ‘we’re all in this together’. This is very similar to one I’ve heard my Mom quote many times, ‘After all, we’re all just walking each other home’.Through all of this, I seem to witness more kindness occurring than pre-covid times. I have no way to measure if that is actually the case or is it that I am simply more in tune to noticing it. I like to think the former. On the contrary I appreciate the quote, ‘rudeness is the weak person’s imitation of strength’.One of my favourite tv series, currently being streamed on Apple TV, is Ted Lasso. If you haven’t seen it, I highly recommend it. It was nominated for 22 Emmys staring SNL’s Jason Sudeikis. It’s a witty sit-com, complimented by a bit of sport, featuring a varsity football coach character that has no business doing what he is hired to do which is coach an English Premiere League football team. The reason this show has become so popular is that it is refreshing and funny, and as the story develops, it can all be dissected down to the fact that everybody has struggles, nobody is perfect, and the overall theme is that if you can be anything, be kind. The human race has had a craving for kindness now more than ever.Much has happened at the Club in the last few months as we begin to transition from summer to fall. Like most of the world, we at the Club are experiencing a labour crisis never seen before, with it being more difficult than I can remember to attract and retain employees. Couple that with another high use summer on the golf course, the tennis courts, and in the restaurants, it has required some great sacrifices and hard work by our core staff to step up even more to fill the gaps. As we round out the summer, I am very proud to be surrounded by a solid and dedicated management and full time team of staff who have made sweet lemonade out of the lemons. Many members have taken the time to compliment the conditions of the course, the courts, and the improvements we have experienced with food quality and service standards this season. I thank you for your kindness!In the coming weeks, we will look forward to introducing the sport of pickleball to the Club. On the tennis courts, the lighting received a welcome upgrade and investment making night play more enjoyable. Another upgrade to our courts, scheduled the week of October 25th is a project including laser grading. This is recommended to take place every 10 years or so and involves scraping the top surface of clay from the courts which dome over time. Then levelling the surface and installing a new layer of fresh clay. The last time this occurred was about 15 years ago, and although it was contracted to be done last fall, it was postponed due to the late start of the season because of the province’s stay at home order in the spring. Now is the time for this upgrade, and as such, the tennis season will have a hard stop on Sunday October 24th this year. A week or so earlier than normal. If you are in the Clubhouse in the near future, please have a look at the decorating upgrades done to the main foyer and the South Lounge in particular. The Clubhouse Committee is very proud of the results. As we begin our annual FALL REPORTJon Nusink, GM/COO - jnusink@londonhuntclub.com

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6 FALL 2021budget process, we will be looking forward to upgrading the shade option on the Terrace and replacement of much of the oldwrought iron style patio furniture, which will be very timely.In the past month we have welcomed the Code and Sheffield/Forbes families, who were introduced in a past Club Life Magazinefrom the Veranda to Full Membership and offered five new families positions on our Veranda Membership.Chase Komaromi is a Real Estate Agent and amateur professional golfer who joined our Intermediate 30-34 membership category.He was proposed by Bill Handsaeme and seconded by Perry Ferguson.Victor Niemialkowski is a new Intermediate 30-34 member and the Financial Controller at Clinical Research Dental Supplies andServices Inc. He was proposed by Mike Emery and seconded by John Sliskovic.Cole and Allison McLay are new Intermediate 30-34 members. Cole is a Legacy Member (son of David and Andrea McLay) anda Sales Manager with Vidyard and Allison is a teacher with the Waterloo Catholic District School Board. They were proposed byPeter Hall and Craig Wood.Dillon O’Henly and Anastasia Edwards are new Intermediate 30-34 members. Dillon is a Chartered Professional Accountantat MacNeill Edmundson Professional Corporation and Anastasia is an Insurance Broker with BFL. They were proposed by JimMacNeill and seconded by Jamie Gregor.Adam and Dana Simpson are new Intermediate 30-34 members. Adam is a legacy member (son of Van Simpson) and anInvestment Advisor with RBC Dominion Securities and Dana is a Chiropractor at Mobilita Function and Performance which sheowns. They were proposed by D. J. Williams and seconded by Alex Vander Hoeven.Please join me in welcoming these new Members to the Family!We are fortunate to have an extensive pipeline of potential members on our waitlist which is currently expected to be approximately2 years long. However, we are always open to welcoming new and exciting people to our Club Family, so the one word of adviceI can give to anyone who has a friend or colleague who thinks joining the Club in the future is something they would like to do, Iwould say, lets get things started because the sooner we do, the less of a wait they will have.A topic that has been discussed and debated over the years at every Club and organization is that of ‘Culture’. Think of culture asthe personality of the Club. It’s the experience that our members, potential members, and our staff have when they interact withour Club. More specifically, it is your core values, beliefs and behaviors that define your club’s culture. That has everything to dowith the people in your organization. In our case, our Members and our Staff. Culture is organic and evolves over time. One keything that ensures the preservation of our desired culture are the various rules and regulations that Clubs have.Some may think that Clubs with too many rules are stuffy and have a hard time keeping up with the times. But my experience isthat it’s these rules that help shape and preserve our culture, which is much more based on traditions than current trends. Albeit, asmentioned, things evolve and require to be re-examined from time to time. For example, our Club’s dress code. It is probably timefor a refresh, and some clarification, which will be undertaken this fall for next year. Other rules that tend to be broken around theClub is the use of music on the golf course, tucking in your shirt, or the wearing of hats backwards to name a few. Does wearing ahat backwards actually affect someone else’s day? Probably not, but it is a rule that is put in place to remind us that we are a bitdifferent than the world outside our gates. That we have an extra level of refinement and tradition which we value. And that needsto be nurtured and promoted. It’s part of our culture, and why people choose to enjoy life at a club like ours.It’s no surprise that some people seem to believe that some rules simply don’t apply to them. This isn’t a problem exclusive to ourClub, but in society in general. This issue puts our staff in a precarious situation. Most people don’t like conflict, and nobody likesruining someone’s day by sending them home to change. The staff would much rather make your day brighter than have to enforcea rule. However, we are always willing to educate for those who may authentically not be in the know. The Board has recentlyreaffirmed that it fully supports the Management Team’s efforts in enforcing the rules of the Club.A good culture is important. And it needs a little bit of mutual respect and ‘Kindness’ to achieve it’s desired results. I’m glad thevast majority of people at our Club feel the same…so Thank You.As I write this, I can see a maple tree near the first fairway hinting at changing its colour. Good luck to all the children and scholarsreturning to academia this fall. We have a good two months left to enjoy the sports that we love, and arguably the best part of theyear.

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8 FALL 202160 SECONDS WITH...Meet David Spinney. David joined the Hunt Club family in February 2020 with his son Marco and is a member of Canada’s Olympic Wrestling Coaching staff.ACTOR WHO WOULD PLAY YOU IN THE MOVIE ABOUT YOUR LIFEThe Rock (Dwayne Johnson), except he’s taller.PINEAPPLE ON PIZZA - YES OR NOAbsolutely! LIFE LESSON EVERYONE LEARNS ONCEIf you put your hand in fire, you’re going to get burned.SWEET OR SALTYNeither. THANKSGIVING TRADITION IN YOUR FAMILYGoing to the pumpkin patch to pick our pumpkins for carving.FIRST JOBDishwasher at a Chinese restaurant when I was 14. THREE WORDS THAT BEST DESCRIBE YOULoyal, pragmatic, compassionate.PINEAPPLE EATING, INVESTMENT ADVISOR AND WRESTLING COACH DAVID SPINNEYFAVOURITE BOOKMeditations by Roman Emperor Marcus Aurelius (Gregory Hays translation). A short but essential read on Stoicism.SOMETHING ABOUT THE OLYMPICS THAT WOULD SURPRISE MOST PEOPLECanadian Olympic Gold Medallists receive $20,000 CA for their efforts – a reward below the poverty level for Canada and embarrassingly inadequate given the lifetime of work required to reach this pinnacle. Compare Singapore, which pays $738,000 USD...BEST PLACE TO WATCH A SUNRISE OR SUNSETPu’u ‘Ula’ula, the tallest peak of Haleakalā on Maui, Hawaii, USA.FINISH THE SENTENCE - ONE YEAR INTO MEMBERSHIP...I knew the Hunt Club was one of the best investments into health and wellness that I have ever made. It’s been a great way to stay connected and spend time with family, friends and loved ones.

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10 FALL 2021Michael Stark, Executive Chefmstark@londonhuntclub.com, instagram.com/huntclubfoodanddrink/FERMENTINGMany of the foods that we eat have been fermented. Beer, wine, vinegar and kim chi all go through a fermentation process. Fermentation is one of the oldest food preservation methods known. Benefits of eating fermented foods are vast and great for the body. The only problem is most fermented foods that we purchase have been sterilized and no longer have the benefits that they once possessed. The food industry does this to add extra longevity and also for perceived food safety benefits.In the last several years we have seen a rise in fermented foods with active bacterial cultures. These active cultures not only transform foods but actually preserve them. The active cultures and their byproduct is a food that is rich in nutrients and very good for gut health. The bacteria that is responsible for fermentation (secrete anti-microbial peptides) that aide in destroying harmful bacteria and fungus that live in our digestive tract. The void that is left when these harmful bacteria are killed can then be replaced by the helpful bacteria found in fermented foods that aide in digestion with the creation of probiotics. The food industry will sanitize (fermented foods) or kill the active culture so that food items will be more shelf stable for longer. For example, if you leave a sealed jar of sauerkraut out at room temperature for several days it will explode from the pressure that fermentation creates. Almost all live culture fermented products need to be stored a lower temperature to retard the growth of the bacteria present. The re-emergence of live culture fermented product has become huge over the last several years. The most notable is kombucha a drink that is created from fermenting black tea that is teaming with live probiotic cultures. Most people find the flavour profile of fermented foods to be enjoyable, the sour and umami rich flavours with a hint of carbonation that tickles the tongue. Eaten alone or with other foods fermented food products that have a live culture are not just very tasty but very good for you. I have included a recipe for home made pickles worth trying if you have never done this before. The only word of caution I will give is that you must follow all food safety protocols when it comes to sterilizing jars and work spaces. The best way to sterilize jars is boil for ten minutes or run them through the dishwasher. Th Ris of

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11 FALL 2021The story of Stoller Vineyards is one of transition. Set on 400 acres in Oregon’s Dundee Hills, the Stoller Family Estate is a turkey farm turned vineyard that produces 10 varieties although their main production is Pinot Noir followed by Chardonnay.In the spirit of Thanksgiving, let’s get back to the turkey farm turned vineyard. In 1943, current owner Bill Stoller’s father and uncle purchased the property to raise turkeys. Over the next 50 years, the brothers saw the farm grow from a small family farm to a full-scale turkey operation with 700,000 free-range turkeys at its peak.In 1993, after wetting his toes in the wine industry as one of 36 investors in Ridgecrest Vineyards (now Ribbon Ridge), Bill purchased the family farm and set his sights on developing it into a first-class vineyard. It was also at this time, that Bill became co-owner in Chehalem Winery which Stoller was the second estate of. To say that Bill’s upbringing on the family farm positioned him for success in the wine industry would be an understatement. Blending the principles of honest, hard work and technology, Bill and his team of 34 leaders manage the pruning of the vines and harvest, done by hand, and the responsible, sustainable approach on the vineyard.Through their reservoir, herbicide free weeding system, advanced weather systems and work with the natural ecosystem for pest control, Stoller has earned their LEED Gold and LIVE certification making it not only a beautiful winery to visit and/or enjoy a bottle from (as many of our membership do in our dining areas) but also a place that is changing the sustainability standard in the industry.The next time you’re at the Club or looking to purchase a bottle for home, consider the Stoller Family Estate Pinot Noir, Dundee Hills 2018. As reviewed by Paul Gregutt, contributing editor of Wine Enthusiast Magazine “It’s a tightly wound mix of sharp red berry and peppery herb. The leaf and stem flavors wrap into a lightly earthy finish. The wine was aged in mostly neutral and 15% new French oak.”We look forward to uncorking a bottle to enhance your next dining experience at the Club and see if you agree with Mr. Gregutt!Chris Carnegie, Food and Beverage Managerccarnegie@londonhuntclub.com instagram.com/huntclubfoodanddrink/STOLLER FAMILY ESTATE

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14 FALL 2021As PGA of Canada Professionals, we are seeing children start to play or find golf earlier and earlier. Having our Junior members exposed to golf at a younger age is great, as it will help the sport to stick and lead to lifelong golfers. At the Club, we have seen a significant rise in Junior numbers over the past number of seasons with increased participation in our own spin on the Drive, Chip & Putt event, and our weekly development programs. These numbers are encouraging; however, our team of Pros note the most encouraging aspect is the recent surge of Juniors who are able to find a balance participating in multiple activities, not just golf.In the past, we have suggested to a couple of junior golfers that they should play less golf, and instead spend some of their time playing other sports. Yes, that might sound crazy, especially coming from the mouth of the Club’s Professional Staff, however we only want the best for our Junior golfers. With that, we want to ensure the total development of their athletic ability and coordination. Long before the internet, video games and smart phones, most children played a variety of sports or were engaged in various activities such as music lessons, soccer, gymnastics, or hockey. All of these activities help to improve our basic learning and development of motor skills. In addition, participating in multiple sports and activities facilitates in building coordination, which is the basis of most sports, golf included. Playing multiple sports will help a child to learn to control and use both sides of their body, build confidence, and even contribute to golf skills such as balance, agility, and speed. The problem with getting too specific early on is that it can lead to a lack of these basic skills, and even at times lead to injury from overuse. Another potential concern is the increased risk for burnout, as well as isolation from other children their age. We found a study from the PGA Tour that showed that over 90% of their players were multi-sport athletes until at least the age of high school, leading to the consensus that children should be involved in multiple sports or activities until at least the age of 14 or 15. Another interesting statistic that supports the benefit of multi-sport athletes is that the average rookie age on the LPGA tour is 25 years old, and 30 years old on the PGA tour. So, there is lots of time to work on golf!We will always be able to find that one rare case of a Junior reaching early success that might cause one to theory, however as a parent it is important to consider the benefits of your child partaking in multiple activities before focusing on golf exclusively. When only participating in a single sport, research shows a significantly greater risk of burnout, leading to juniors quitting the sport before ever reaching a university or professional level. In Canada, we are prone to seeing this in young hockey players, but we have seen it happen with other sports and activities such as gymnastics, dance, and piano.Another benefit of involving children in multiple sports and activities is it gives them the ability to be coachable, as they are able to work with a variety of different coaches and teachers. Children are also able to learn the importance of teamwork when partaking in a team sport. It is understandable for parents to want their child to concentrate on one sport early on, but recognizing that research has demonstrated the multitude of benefits of multi-sport athletes will assist in reaching the ultimate goal of a well-rounded athlete with long term abilities. As a parent myself, I recognize and understand that schedules are important and it can be difficult to accommodate multiple activities in a busy child’s life while still finding time for school work, family, friends, and even some downtime. While we would all like to hope we have the next Annika or Tiger, we should recognize that there is no real advantage to being so sport specific at such an early age. With the seasons changing, I hope you keep this in mind as you are deciding how your child or Junior golfer will spend their free time and developmental time this off-season. As parents, we look to foster happy, long-term golfers, not just focusing on turning them into PGA/LPGA Tour stars.

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15 FALL 2021“When in the fresh mornings I go into my garden before anyone is awake, I go for the time being into perfect happiness” - Cecilia Thaxter“The breeze at dawn has secrets to tell you. Don’t go back to sleep” – RumiAs I write this newsletter, on a quiet weekend morning, 2 summer seasons of Covid-19 uncertainty have passed. Songbirds awaken the peaceful break of dawn with their rhythm of chirping and melancholy crackle and tweets of morning song. Taking the time to reflect and enjoy the calmness and stillness of daybreak and its fleeting moments is “natures gift” to us all.Greenkeepers and golfers share this love of open space, the sounds of a well struck ball, the smell of fresh cut grass, the sparkling glimmer of morning dew, the breeze influencing the next shot and the camaraderie of playing the game or preparing the golf course with others. Golf is a social sport, albeit; practice tends to be in isolation, vary rarely do we see a solitary golfer walking the holes. Within Grounds, planning can be an individual task, however, it is the collaboration, planning and execution that provides joy in the finished product.An example of this shared experience was the agreed to, pre-dawn, 5:20 a.m. meeting of the GCSC Committee, on Friday, August 13th. The willingness to re-arrange professional, business, and personal schedules to attend such an unusual “on-course” meeting says volumes about our Membership and the commitment your fellow volunteer Committee Members have for the property which is, London Hunt and Country Club. The act of participating and watching the “Art of Greenkeeping” meant so much to the Grounds Staff and was no less received and enjoyed by those attending.The evening prior to arriving, the Committee Members and staff were sent a concise, digital job board schedule of 36 morning assignments. These “job chits” help plan a morning flow which occupies 180 focused labour hours each morning. The small group of Members including Board representation and the presence of our Golf Professional Chris Lawson and COO Jon Nusink enjoyed coffee in the dark as the lights of the greenkeeping convoy approached. All the tasks of preparing a golf course were concentrated for viewing around the 1st tee, 18th green and 1st fairway.One after another the train of machinery and staff broke the silence of shear darkness with headlights and flashlights as they passed the 1st tee. 5 fairway mowers, a sand pro machine and 2 rough cutters immediately set to work mowing the rough approaches on diagonal lines in clockwork fashion. The lights of the fairway mowers lighting the darkness like “fireflies” swarming the night sky. While watching the symphony of activity unfold, excellent discussions and questions arose as to the methods and reasoning behind the preparation of the golf course. Most certainly, the need to manufacture time to maintain operational efficiencies, while keeping a gap ahead of early tee times drives morning schedules.Jayson Griffiths, Director of Agronomy and Groundsjgriffiths@londonhuntclub.com, twitter.com/GriffithsJaysonFALL REPORT

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16 FALL 2021The group of course officials gathered on the 18th green where a single riding triplex mower broke through the darkness to remove the dew of morning grass with a 1st pass. This clip was soon followed by the walking action of 2 greens mowers cross cutting the green in a perpendicular fashion to better tighten and gather the leaf blades all of which are measured by volume daily. Questions arose as to the “why’s and how’s” of the pending operations, including the plastic turning boards carefully placed along the collars to minimize the bruising and crushing action of turning metal rollers when lining up a next pass. The skillful co-ordination of 3 greens cutters, 1 apron cutter, 1 trim cutter, 1 roller, 1 hole changer, 1 data collector and 3 bunker rakers is practiced with harmony over time. As these operations were unfolding, Assistants Deb Dale and Rob Wilson showed the committee the art of hole changing, including the use of a two-piece plug technique to monitor rootzone moisture and the painting of a clearly defined white ring around the newly created hole. Lastly, the high-pitched resonance of the hydraulically driven roller squeezed the finished surface in advance of play. Data metrics are important to decision making, influencing adjustments of inputs relative to plant health in an effort to maintain a consistent playing surface. A handheld moisture meter provided a volumetric percentage of available plant water. This figure is pivotal to seasonal water deficits to allow plants to undergo normal growth processes. Like a bank account, withdrawals are made daily, requiring this figure to be adjusted for anticipated payments.As the sun rose, this 25 minutes of bustling activity was complete, 10,000 sq. ft. of green was double mown and rolled, hole changed, 2 acres of fairway mown, 12,000 sq. ft. of bunkers raked, tee blocks dressed, and the Grounds Team departed over the horizon to repeat the process to holes 2-17.Once the dawn light allowed, Assistant Deb Dale demonstrated the “Stimp Meter”, a tapered meter stick developed to measure surface consistencies relative to ball roll distance and inputs. The committee were shown the method of collecting ball roll distance across a preferred flat surface averaging 3 rolls in two directions. These data metrics are collected daily throughout the season to observe changes daily while meeting or exceeding a standardized expectation 98% of the time.The fundamentals of growing consistently healthy, exceptional turf begins with a solid foundation. Sunlight, Soil, Air and Water. These 4 pillars need to be equally strong to deliver a playing surface resilient to environmental limits. Even as important as these pillars are the Member golfers, Board of Directors and volunteer committee members who support and engage the management personnel and staff in achieving the goals set out by the London Hunt and Country Club.Looking back at the 2021 summer golf season I am truly thankful for the opportunities provided. Waking up to the smell of fresh cut grass, the sparkling glimmer of morning dew, the crack of a well struck tee-shot and the unknowns of the day ahead are blessings for which we are grateful. On behalf of the entire Grounds Team, I wish to extend my sincere appreciation for the resources and support provided to make each year a success. We are truly thankful to Membership. In the spirit of Thanksgiving, we wish everyone a tremendous fall golfing season.

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Adam Baranowski, Director of Tennisabaranowski@londonhuntclub.com, instagram.com/londonhuntclub_tennis/PICKLE WHO?Pickleball the fastest growing sport in North America.Since the beginning of the sport in 1965 pickleball has been exploding in popularity and growth. Millions ranging from young to old have been playing tournaments all over the world. Thus far, USAPA (United States Amateur Pickleball Association) has over 40,000 members and 3.3 million participants in the United States.Back in 2001 when pickleball was introduced in the Arizona Senior Olympics, it was the largest venue consisting of 100 players. Soon after the event would grow to nearly 300 players. In 2003, Pickleball would list 39 recognized locations to play in North America: 10 states, 3 Canadian provinces, and 150 individual courts.The USA Pickleball Association was established in 2005. Few years later an official rulebook has been published.In November of 2009 the very first USAPA National Tournament was held, attracting close to 400 players from 26 states and several Canadian provinces. In their 2019 report the Sports Fitness Industry Association revealed that pickleball continued to be one of the fastest growing sports in the U.S.17 FALL 2021

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18 FALL 2021In the same year the USA Pickleball National Championships in Margaritaville drew over 28,000 fans. The popularity and growth of this sport did not happened overnight, it took some time. Thanks to founding fathers, Joel Pritchard, Bill Bell and Barney McCallum this sport has come to life.Just like most good things happen by accident so did pickleball. It all started in 1965 when they got together on the weekend with their families on Bainbridge Island in Washington. On one rainy day when their kids were bored at home, nothing to do, and getting on parents’ nerves, they decided to throw them outside to play. They gave kids table tennis paddles and perforated plastic balls and told them to go and play on the badminton court. First they started with the badminton net (60 inches high) volleying the ball back to each other. Later on, they realized the ball bounced just as well on the asphalt and eventually lowered the net to 36 inches.With time paddles have been through transformation as well just as tennis once did when it started. Going from wooden paddles to more sophisticated paddles made from primarily lightweight composite materials, including aluminum, graphite and fiberglass. Everyone is looking to get that extra edge if it’s power, control or touch. But the sole purpose for creating this game was so the entire family would be able to play and enjoy. The learning curve is unlike tennis. People at different stages of their lives are able to pick up pickleball and play right away. Because of this reason alone the popularity has skyrocketed. I hope once we open our courts, I will see you out there.Remember, however, to stay out of the “kitchen”.

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Alicia Clow-Ennis, Fitness Manageraclow-ennis@londonhuntclub.com,facebook.com/LondonHuntClubFitnessCentre/RUI SARAIVA19 FALL 2021For nearly 6 years you have seen this person in and around the club. You can catch him in the basement of the Clubhouse, and sometimes even on the golf course, giving people a stretch to ease their tension. Known for his personable demeanour and well toned biceps, I thought it would be nice to get to know him better. So, I’d like to introduce you to Rui Saraiva, CEO of Stretch Health Canada, father of two, and all-around nice guy.Gting t know...Rui Saraivahttps://bodyrestore.janeapp.com/What brought you to your career choice of FST and RMT?My background actually started in fitness, military, and fire fighting. Like a lot of people in my industry, massage was a second career for me. The thing that led me into the world of stretching and massage was my clients. I was a personal trainer for many years, and most of my clients were middle aged and just looking to improve their overall health and mobility. Around 2013 I was introduced to my first stretch therapy certification at an international fitness conference in Toronto and I was absolutely hooked. From there I quickly advanced through all my stretch certification level advancements, eventually going back to school for registered massage therapy around 2016.When you are not busy helping people with their health and wellness what do you spend time doing?To be honest I’m a bit of a nerd. My time is usually spent reading, listening to audio books or podcasts on everything from philosophy to personal development, and weight lifting. I’m also borderline obsessed with keeping up to date with everything related to Elon Musk and rocket propulsion technology. Occasionally I also enjoy watching combat sports like mixed martial arts. If you could have dinner with any three people who would they be and why?Great question. Its hard not to put Elon Musk on that list. I’m fascinated by smart people and how their brains work. He would definitely be an interesting guy to talk to. I think it would be cool to have dinner with someone like Neil Armstrong. It would be fun to ask him all about the Apollo missions. Lastly would be Jean Claude Van Dam. He was my childhood hero growing up and I was always impressed with his flexibility and physique.What drives you to work so hard?This was something instilled in me from a young age. I come from a family of hard-working immigrant parents, and I started working with both at a young age. By 8th grade I was working 5 days per week helping my parents clean factories in St Thomas. From that point forward I always had a strong sense of drive, work ethic, and motivation to achieve more for my life.Rui, you are always so upbeat. Do you have any pet peeves?Yes, I do have a few. The biggest one probably being laziness. I think human beings have so much potential and often don’t live up to their inner greatness. This is also why I appreciate a good underdog story. There’s something very profound about individuals who find ways to achieve amazing things despite having dealt with horrific circumstances. I also can’t stand listening to other people chewing their food.You are busy with so many things currently. Do you have time to watch TV and if you do what are you currently watching? I don’t have a lot of time for TV but might occasionally delve into a series (usually fantasy or sci-fi related). Favourites include Game of Thrones, and the Walking Dead. As you’d probably imagine I also love war movies being a former member of the Canadian Armed Forces. Favourites include We Were Soldiers, and the Band of Brothers series.What would be the one piece of advice you would give to someone from a health and wellness perspec-tive?It’s hard to think of just one…so I’ll give you two. First, it’s never too late to start, but the reality is the longer you wait the harder it becomes (So don’t wait!). Second would be that movement is always good medicine. The body is designed for it. Just MOVE! Dance, exercise, walk, stretch, play etc. You’ll never be sorry you did!

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20 FALL 2021SEPTEMBER TENNIS SINGLES CLUB CHAMPIONSHIPS I September 10, 11, 12Open and A Flights with consolation draws for Men’s, Women’s and Junior Singles.MIXED GOLF 9 HOLE EVENT I September 10An evening of 9 holes of golf complimented with food and beverage.MEN’S SOMERVILLE CUP MATCHES I September 12Men’s match vs. Hamilton GCC, Brantford GCC and Rosedale GCC. 12 members represent each club. MEN’S GOLF LEAGUE CHAMPIONSHIP MATCHES I September 15Final round of 2021 Men’s League. 9:00 a.m. shotgun and 2:15 p.m. shotgun. WESTMOUNT INTERCLUB TENNIS MATCH I September 15An away match for our adult players at Westmount.DOUBLES/MIXED DOUBLES CLUB CHAMPIONSHIPS I September 17, 18, 19Open and A Flights with consolation draws for Men’s, Women’s and Junior Doubles.TENNIS CLOSING DINNER I September 18Register for this outdoor event. Come early and you may catch a doubles semi final action on the courts.WOMEN’S GOLF CLOSING DAY I September 23A 9 hole shotgun start at 4:00 p.m. followed bydinner. Theme - Safari: Wild About GolfFRIDAY NIGHT TENNIS MIXER I September 24An evening of doubles tennis - no partner, no problem, please contact the Tennis Chalet to be paired.JUNIOR TENNIS SINGLES SERIES I September 26Singles competition for our Junior Members.VIRTUAL COOKING CLASS: FERMENTING I September 30Learn how to make kim chi, sauerkraut, pickles and kombucha (kombucha cultures will be available to take home).

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21 FALL 2021OCTOBERMEN’S CAPTAIN’S CLOSING MEMBER MEMBER I October 1, 2Celebrate the end of another golf season.COOKING CLASS: FISH I October 7Learn how to butcher and clean a whole fish, the differences between flat fish and round fish and other practices that aide you in cooking fish with confidence. In the class we will cook salmon for dinner with some simple sauce and sides.BEATLES CONCERT I October 7Enjoy note-for-note live renditions of Beatles' classics including costume changes representing various eras of the Beatles.THANKSGIVING DINNER I October 10A traditional turkey dinner with all the trimmings, served family style.COOKING CLASS: UMAMI I October 14Learn to master the elements of umami! Create an umami rich salad and finish with a rich umami broth featuring shitake mushrooms and kombu with buckwheat noodles and roasted pork.WESTMOUNT JUNIOR INTERCLUB TENNIS MATCH I October 16An away match for our Junior players.MEN’S ERVASTI HOST ROUND I October 16Annual match in which teams play and honor Mr. Ed Ervasti a London Hunt member and golfing legend. Each club will have a team of 6 players compete over two days, playing 3 rounds. COOKING CLASS: CHICKEN I October 21Learn how to take apart a whole chicken and cook bone-in chicken casserole. Additionally, we roast the whole bird and create a chicken stock from bones.COURTS CLOSED FOR SEASON I October 24Tennis courts are closed for the remainder of 2021.COOKING CLASS: VEGAN I October 28Learn how to create simple vegan dishes for your family. This class will teach you how to create balanced, nutritious vegan meals that are easy to prepare and introduce you to products that may be new to you.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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22 FALL 2021NOVEMBERCOOKING CLASS: BUILDING CHARCUTERIE BOARDS I November 4Sample and discuss cheese, learn to pickle vegetables, sample cured meats, and learn about fruit and vegetable pairings that will compliment your cheese and meat presentations.COOKING CLASS: BREAD I November 11Create your own starter. Learn how to use and prove yeast, and about enriching and creating beautiful breads at home.The holiday season will be here before you know it, and there's still time to book your Christmas party here at the Club!Whether it's with friends, family, co-workers or social clubs, the London Hunt and Country Club can cater to all your holidayneeds. Please contact Ginny Leyten toinquire about space.HOLIDAY EVENTSMEN‘S CHRISTMAS PARTY I December 1The ultimate night out with the boys at the Club this season.WOMEN’S CHRISTMAS PARTY I December 2It’s girls night out and the perfect opportunity tocelebrate the season.CHILDREN’S CHRISTMAS I December 12Celebrate the season with Santa at this year’s Children’s Christmas.HUNT CLUB FAMILY CHRISTMAS I December 23Christmas traditions tend to focus on food and family which means a Christmas feast is what encompasses the holiday for many. Enjoy an evening of food and family to the sounds of the holidays.

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JUST4JUNIORSLONDON HUNT AND COUNTRY CLUBSEPTEMBER 22 IS WORLD RHINO DAY!World Rhino Day celebrates ve species of rhinos around the world. Some interesting facts about rhinos include:A group of rhinos is called a crashRhinos are herbivoresTheir horns are made from keratin, the same substanceas our ngernailsRhinos have a great sense of hearing and smell but not sight They wallow in the mud to protect their skin from the sun The gestation rate for rhinos is up to 16 monthsBecause of their thick skin and deadly horns, rhinos have no natural predators.The Black rhino is the most aggressive of all the species.The White rhino is the largest species and weighs up to 5,000 pounds. Some rhinos have two horns. I’m a Woolly Rhinoceros!I lived during the last Ice Ageand am an ancestor of therhino. My closest living relativeis the Sumatran rhino. APOLLOMale - 2 years oldMAXWELLMale - 15 years oldMAGNUMMale - 24 years oldSOLIOFemale - 11 years oldHOW SWEET ARE THESE GENTLE GIANTS?Meet Solio, Magnum, Apollo and Maxwell, four rhino orphans from the Sheldrick Wildlife Trust in Kenya.Visit the website to read their stories of survial and learn which ones have returned to the wild.https://www.sheldrickwildlifetrust.org/orphansQ. What is as big as a rhinobut weighs nothing?A. Its shadow!hahaha!Q. How do you stop arhino from charging?A. Take away hiscredit cards.hahaha!

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Club Life Fall 2021

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