Rotary Club of Sackville Bulletin March 3, 2016

  Josh was in the Chair today.  He grew up in Dorchester, where he claims to have a great time growing up.  He thinks some of his teachers remember him for all the wrong reason, still he has fond memories of small-town NB, especially when he was in law school.

   He recalled looking to buy a house in the Dorchester area.  He waited until the lady put it on the market, then discovered he might not be able to afford it.  With the help of Rotarian Ove and some Creative Accounting (CA), he bought it and has been fixing it up since 2012.  The house (built in 1848) still consumes a fair amount of his time.

Louise was happy that the Club sought fit to award her a Paul Harris Fellowship last Thursday.  She was totally surprised..........Sue P. was happy and sad - happy that she and Lorne had a great time in Costa Rica, and sad that Lorne ended up in the hospital with pnemonia in Toronto.  They got home late Monday night and Lorne is starting to recover, even though he had no heat or power in his house when he got home..........Trish was happy and sad.  Happy that the "girls" are coming from Ontario to "chill out" for a few days, and sad that she missed serving breakfast at the school last Monday.............John was happy that the Club awarded him a Paul Harris Fellowship two weeks ago  The ever humble John thought there were more deserving members.................Louis was happy that he go to go to Halifax last week and in the upcoming March break, he is going to Quebec to ski.

     The winner of this weeks Gold Mine Draw was a guest of the Club today.  Paulette Purdy is shown accepting her cheque for $985 from Rotarian Sandy Harper.

Sandy introduced our speaker - Sue Purdy, who talked about Food Safety.  She recently attended a course put on by the Town on January 30th.  Recent laws make it mandatory that, as a provider of fundraising breakfasts, we need to have members who have taken the Food Safety course.  One of the most important components is the washing of one's hands.  A special sink must be provided just for washing hands and every time a member changes jobs, they should wash their hands.  Another consideration is how food is maintained - that is time and temperature.  Foods must be kept at a certain temperature once cooked and in some cases, should be disposed of after not being used in a reasonable amount of time.  Chili and beans are one of the foods that can cause disease if not handled properly.  Members serving food and kitchen workers should be using hair nets and gloves.    Dishes and cups cannot be touched on their respective food surfaces.  If you have a cut on your hand, you cannot work in the kitchen.  Sue will consider getting chef hats instead of the hair nets.  Sue will be discussing, in detail, these procedures with all those working our breakfast on March 19th.  The next course will be again sponsored by the Town and is scheduled for April 13th from 9 am to 3 pm.