Presidents Message
We hope this newsletter finds our members, past and present, and your families safe and healthy as we navigate the uncertainty of this horrible virus that is gripping our world. Although 2020 has been a very memorable year, it will surely go into the record books as one we truly wish to forget. All things considered, the positives that have come out of this year are…actually, they illude me at this time.
In March, the 2019/2020 curling season came to an abrupt halt 2 weeks prior to the planned ending. At that time, it was felt, or at least hoped we would be able to begin the 2020/2021 season in a somewhat normal fashion. As we have found out, nothing could have been farther from the truth. The Spring, Summer and early Fall has, without a doubt been trying for all with our Board of Directors and BCC staff members being no exception. It would take 3 pages to bring you up to date on all that has transpired over the past 7 months and I’m sure you would nod off half way through, however, suffice to say that if I could have picked a year to be President, this would not in any way have been the year. That being said, I feel privileged to have the opportunity to be working with such a dedicated Board of Directors as we have this year. Each and every one of them along with our Manager Melanie Hughes and our Bar Manager Dave McLean have stepped up to do whatever it takes to have our club open this season.
Referring back to the opening of this message, there have been so many positives to take away from this year I would never be able to cover them all and stay within the confines of what our communications Board Member (Kyle Kitchen) considers to be and acceptable length for my message. However, while many clubs around our area have either delayed opening or have decided to not open, here we are. We opened one week late on October 19th and the plan is to stay open one week longer than normal, closing on April 10th. Our new Ice Technician Josh Killingbeck has provided us with superb ice to start the season which, as we all know, is something we should not take for granted. Our top-notch caterers TCB are back with us again this season providing us with some of the best meals we have seen in years.
Finally, on a personal note, I hope all our members have been able to take advantage of this pause we have had in our ‘normal’ lives to enjoy more and better-quality family time. It has been said by many of our members over the years that the curling club truly is our curling family. We have all forged friendships at the club that continue over the non-curling months. Now that we are ‘back to curling’ looking like a group of bank robbers who got lost on our way to pulling off the big heist, we are able to rekindle those friendships facemask to facemask that have endured this past seven months either by phone, on Zoom or at the golf course. These are special friendships that have stood the test of COVID 19.
Together we truly are stronger.
Al
Our New Ice Technician
Josh Killingbeck
It all started at the age of 13. A young man in Grade 10. Working a summer position at The Weston Golf & Country Club. Summer was winding to an end, and Winter was fast approaching. I was looking for an opportunity for employment during the school year. This begins the start of a long and fulfilling career in the curling industy.
Winter 2003 - 2004 - My first season of making ice under the guidance and advice of Don Powell. To say my understanding of ice was minimal, is an understatement. I watched it on TV with my grandparents and they would point out the Wayne Middaugh's and and Sandra Schmirler's of the curling world. I was very intrigued and full of passion for something I knew very little about.
As the season progressed I fell in love with the sport, as well the precision in which the job was to be completed. Spring came so quick I hardly had a chance to enjoy it. With the season over and summer starting I worked at WG&CC in the backshop eventually having fall return so my passion was renewed for the upcoming curling season.
This season I came ready to work with knowlegde acquired from the year before, then I recieved a comment that stayed with me ever since, "If you want to be an ice maker, you'd better learn to curl Sparky." - Don Powell
My first year of curling was, well, difficult. The team managed to eek out a series win, this was the last time I won anything for about ten years. Years later during my tenure @ WG&CC, I had the priveledge of gaining a Coach's certicfication, and a Level 1 and Level 2 Ice Technician Certification.
Fast forward a couple years to 2008 - I've got about 5 years experience and I start to branch out and find my own path, I get an assistant position @ Dixie CC working with Kevin Scott, while still working @ WG&CC. Talk about commitment. Unfortunately Dixie didnt' pan out as I had originaly hoped and I was only there for one season.
I continued to work at the WG&CC until January of 2011, at this time I was also working at High Park Club. High Park Club became my new home. They had dedicated staff, passionate curlers, it was and still is a fantastic atmosphere.
Winter 2012 - 2013 - High Park, I can't express my love for this place. It's a unique facility, one of a kind, In the winter I would work part time making ice with the advice of Jim Holland. I got a taste for high end curling during the Stu Sells Tankard. I remeber distinctly saying to Glenn Howard after he made a shot, "nice shot", his response was "I missed."
Whoops. Oy Vey.
Throw the rock down the sheet a bit and we arrive at the summer of 2017. Jim Holland is leaving the club for a position closer to home. An interview process is started to find a replacment candidate for the Head Ice Tech position. I send my resume, and for the very first time, I've become the Head Ice Tech. Stu Sells goes on without a hitch, rumblings or rumours happen, "Who's this icemaker, where has he been hiding." "Wow. This ice is better than Oakville." "Best ice I've played on in five years."
The season was a success! Everyone was happy, full steam ahead. With the successful season behind me, I was offered an opportunity to work at the Leaside Curling Club, I took them up on the offer.
Winter 2018 - Leaside Curling Club. My first season. I worked with Dave Ellis as his main assistant. Bringing my knowlegde I quickly gained the trust of Dave and Paivi (The GM). We had a blast, the season was successful and everyone was happy, bring on the next season.
Starting 2019 -2020 season, I had originaly had no intention of leaving, I was steadily gaining experience and using my knowledge to help out in any capacity I could. We had just finished the installation and then I get a phone call, KW NEEDS AN ICE MAKER!
Hello.
Fast at work, I scramble and get in contact with Jim Uhrig to offer my services. I worked as hard as I could to bring back KW's "Glory Days". The Ice was in dire need of help when arrived, I did my best to get them limping to Christmas.
Eventually some games and big names came and played on the ice, Mark Kean came and played on it and won the "A" Side final for the tankard qualifiers, and John Eppings Coach Jim Wilson wom the "A" Side senoir provincial qualifiers and said very bluntly, "This ice is ******g awesome!"
I'll take it.
Once the season came screaming to a halt from Covid-19 in March, so ended my time in KW, during my tenure there I learned a great deal about airflow managemnet from some fellow icemakers that decided to help out and figure out the rinks issues. I now bring all of this experience to you.
I'm very excited to have an oppourtunity with your club and I look forward to meeting you all face to face (mask to mask?), I'm open, and passionate about everything I do. I have hobbies, such as guitar and ukelele and RC Cars, and yes, I curl. You might say I'm pretty OK. I enjoy travelling and I'm always down for a good chuckle.
My door will always be open, and you can always come on by and say hello, and be greeted with a smile.
Hurry Hard and I look forward to seeing you all out there ice.
Josh
Rock n Roll Trivia Bingo Night
Great night of music and laughs were had by all that attended.
Look forward to seeing more people out for our next night, November 21st. Get your tickets!
Thank you for all that supported this night.
As l've mentioned in the past l could never do it alone, and l don't mind repeating it. It takes a team to pull it off , l can't thank everyone enough.
We are always looking for volunteers, so if you have a few hours to spare we would like to hear from you.
Muskoka Spirits Hard Sparkling Water. A vodka based beverage from the highest growth category of hard spritzers. Comes in 4 flavours:
Coconut/Lime
Lemon/Field Berry
Grapefruit/Ginger
Cranberry/Blood Orange
All are 5% alcohol with 0 grams sugar and only 100 calories per 355ml can.
We would also like to let all know that we have put together a takeout program, partnered with Muskoka Brewery. So if the 11pm closing time is too early or if you are on an earlier draw and have to leave to allow for the next draw to head to the lounge, you will be able to take some beers home with you. We will be offering Muskoka Cream Ale, Muskoka Detour and their new light offering Muskoka Tread Lightly. A 4 pack of 355ml cans for only $11.95 plus taxes for take-out only. It must be combined with a food item so whether you are taking something delicious home from TCB or just pairing with a big bag of chips that you weren’t able to share while at the club, you’ll be able to continue on at home or within your bubble. The Muskoka Sparkling waters can also be part of the mixed 4 pack at a slight up charge.
