LITTLE CURRENT—The Little Current Fish and Game Club (LCFGC) annual beef dinner has long been a harbinger of spring. The annual event used to be a wild game dinner but was changed of necessity to a beef dinner a few years back. That change has not dampened enthusiasm for the event by one iota.
“We had an excellent turnout,” said LCFGC President Lou Shortt. “It was a really good dinner and we did quite well with our fundraisers. The community has really been supportive over the years.”
The club honoured charter member Doug Hore with the presentation of a fish-themed clock in recognition of his many years of service to the club. “Doug has always been a very vivacious member of the club,” said Mr. Shortt. “He is one of the last surviving founding members and really the only continuous one. He is always ready and willing to lend his support to any project.” Mr. Hore is no longer able to do a lot of the physical work on the ponds and netting, but he is there cheering the troops on nonetheless. “He may have to use a cane these days, but he is there. We felt it was important to show him how much we appreciated him.”
The beef dinner was, as Mr. Shortt described it, good—largely thanks to the hard work and effort of the volunteer kitchen staff, including Linda Bowerman, Jim Griffin, Glen Andrews, Julie Shortt, Max Burt, Gary Elliott and Bruce Burnett.
In addition to a table full of donated swag tickets, with winners drawn following the meal, a large, numbered print sketch of a wolf’s head donated by Linda Farquhar was the grand door prize. “Linda’s brother is a professional artist out in Calgary,” said Mr. Shortt. The print was won by Ingrid Madahbee.
Aside from its utility as a fundraiser and social event, the annual beef dinner also acts as a great recruitment venue. Mr. Shortt’s first encounter with the LCFGC was through one of the wild game dinners and he found himself thoroughly hooked in no time.
“It is really a great opportunity to meet up with like-minded people,” said Mr. Shortt, a fact borne out by the steady thrum of conversations taking place across the Royal Canadian Legion Branch 177 Little Current hall before the meal—it got quieter as the food came out, another testament to the chefs.
