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1759 2012
THE FREEMASONS OFMEDICINE HATBURNS CLUBFR
EEM
ASONS OF MEDICINE H
AT
BURNS CLUB
Robert Burns 1759-1796
`The Selkirk Grace`“Some hae meat and canna eat, and some wad eat that want it, but we hae meat and we can eat, and sae the Lord be thankit.”
MEMBER 2064 - ROBERT BURNS WORLD FEDERATION
253rd ANNIVERSARY
SOUVENIR PROGRAM
Saturday, 21 January 2012Southside Events Center
Medicine Hat, Alberta, Canada
6th Annual Burns Celebration
“A Nicht Wi’ Robbie Burns”
THE FREEMASONS OFMEDICINE HAT
BURNS CLUBBringing Robbie Burns and
Scotland‘s culture and traditions to you
Hazards of being in a pipe band
“In Heaven itself, I’ll ask no more than just a Highland welcome.” Robert Burns
WELCOME FROM THE CLUB
Neil Chisholm(Addressing the Haggis)
FAILTE A CHAIRDE (Welcome friends) to our Sixth Annual Burns Supper. It is an hon-our and a priviledge to welcome you all here this evening. This year we are celebrating 3 spe-cial anniversaries, the 100th Anniversary of the South Alberta Pipes and Drums, the 60th An-niversary of Her Majesty Queen Elizabeth’s term of reign and the 40th Anniversary of BATUS.
This year we also acknowledge the appointment of three new honourary members, Major Ian Cameron (SCOTS) in June 2011, Major Les
McCulloch (AGC) SPS in November 2011, and Mrs. Jennifer Brown (Club Vocalist) in December 2011. Congratulations to you all!
I would also like to thank our sponsors, the 2012 Event Commitee and everyone else who helped make this evening a success. Tonight, we promise you another special event.
Where we will miss some old friends I am sure we will make some new ones, so relax and enjoy the haggis, the pipes and drums, songs, poetry, comrad-ery, and especially our Scotch Bar. Slàinte! Neil Chisholm President
403-504-2723
A. Craig Elder, CFP, FCSI, CLUBranch Manager
Investment Advisor, Financial Planner& Insurance Representative
CLUB ExECUTIVENeil Chisholm, President
Mike Duffy, Vice-PresidentCraig Elder, Gaird & Chaplain
Ken Montgomery, Scribe & TreasurerDirectors: Kevin Van Der Kooy, Bill Cocks, Robert Marsh,
Barry Yard, Chris Gerbrandt, CD, Stuart Hardiker, CD & Major Les McCulloch
AppointmentsBill Cocks, Esq., Club Bard
Jennifer Brown, Club VocalistEric Kean, Pipe Band LiasionRobert Marsh, Scotch Steward
Major Paul McKnight (RE), Club HostChris Gerbrandt CD, Club Photographer
Past Honourary PatronsMW Bro. John D. Hart, Grand Master Mason of Alberta (2009)
MW Bro. Brian Shimmons, Grand Master Mason of Alberta (2010)MW Bro. Gerald Waldern, Grand Master Mason of Alberta (2011)
Past PresidentsKenneth H. Montgomery (2006-2010)
Albert Fyfe (2010-2011)
Honourary Life MembersMajor Andy Harrower (REME)Major Ian Cameron (SCOTS)
Major Les McCulloch (AGC) SPSMrs. Jennifer Brown (Club Vocalist)
FREE
MAS
ONS OF MEDICINE HAT
BURNS CLUB
Brother Robert Burns 1759-1796Depute Master, Lodge Tarbolton Kilwinning St. James, No. 135
Robert Burns was initiated an Entered Apprentice Mason (the first of the three Masonic degrees) in Lodge St. David Tarbolton on 4 July (ironic date) 1781, at the age of 23. He continued his Masonic journey with Lodge Tarbolton St. James Kilwinning, and on 27 July 1784 was elected “Depute Master” of that lodge at the ripe young age of 25. Sir John Witefoord was the Worshipful Master of the lodge, but due to his station, the Depute Master (Burns) was really in charge. This was a standard situation in Scottish lodges where many of the Masters were nobles.
It has been established that Burns was faithful to his lodge. It is also of spe-cial interest that the minutes from his own lodge also reveal in Burn’s own handwriting the dates relating to his name change from “Burness”, which his father had also used, to “Burns”.
Freemasonry’s influence on Burns’s poetry is quite visible. Besides many pieces that specifically deal with the Craft, a number of poems have a strong dose of Masonic philosophy and ideals in them. Fox mentions the poem “Libel Summons”, which finds two brothers in a court docket, one for hy-pocrisy and lying, and the other for the neglect of his duties. With these two brothers for examples, Burns reminds any brother reading the work that the Masonic ideals of brotherly love, relief and truth do not stop at the lodge-hall door, but should be shown to any deserving person, regardless of Masonic affiliation.
Burn’s Masonic Apron
Burn’s Masonic Mark
HONOURED GUESTSLt. Col. Doug Claggett, CD (& Megan McKenzie)
Base Commander, CFB Suffield“Chieftain for the Nicht”
Lt. Col. Andy Teskey, OBE (& Sam Teskey)Deputy Commander, BATUS
Mr. LaVar Payne (& Micheline Payne)Member of Parliament, Medicine Hat
Mayor Norm BoucherCity of Medicine Hat
RW Bro. Les Payne (& Laraine Payne)District Deputy Grand Master, Grand Lodge of Alberta (2011-2012)
MW Bro. Gerald D.R. Waldern (& Pamela Waldern)Grand Master, Grand Lodge of Alberta, AF&AM (2010-2011)
MW Bro. Ernie Butz (& Sue Butz)Grand Master, Grand Lodge of Saskatchewan, AF&AM (2010-2011)
J E W E L L E R YA P P R A I S A L S ,R E P A I R S A N D
UNIQUE DESIGNSin Medi c in e Hat
phone. 403 526 0467910 Allowance Ave SE
www.golddustjewellery.com
10% OFF FOR FREEMASONS AND THOSE PRODUCING A COPY OF THE PROGRAM
‘BILL O’ FARE’First Course
Chieftain o’ the puddin race, warm, reekin’ rich HaggisWi’ McBride’s Baps and Butter, Bashed Neeps
and Champit Tatties
Second CourseArgyll Beef, Roasted Wee Tatties, Wi’ Baby Peas & other
Veggies & Garden Salads
Followed by dessert that includes our custom blendedCoffee or Tea, Traditional Scottish Shortbread
and Anniversary Cakes
(Haggis custom made for the Club by Mike’s Meats, Medicine Hat)
513 - 3rd Street SEMedicine Hat
PRODUCER OF FREEMASONS SPECIAL BURNS BLEND COFFEEAVAILABLE FOR SALE IN THE LOBBY - $15 PER 1LB. BAG
ADDRESS TO THE HAGGIS BY BILL COCkS, CLUB BARD
We may never know exactly what inspired Burns to write `Address To A Haggis’. What is clear however, is that Burns was presenting the Haggis as being a unique and symbolic part of Scottish identity and culture. Through the power of the spoken word and the imagery of vivid language, Robbie successfully portrayed a picture in the mind, which has since become the focal point of the celebration of Burns and Scotland. William Wren Cocks, fondly known as Bill, was born and raised in Medicine Hat. He is a lawyer and former City Alderman who has also been active with music and theatre productions for many years. Last year Bill played Pontius Pilate in the Medicine Hat Theatre Company’s pro-duction of Jesus Christ Super Star and also directed their 50th Anniversary production of The Sound Of Music. A tremendous asset to the club, we are sure you will enjoy Bill’s rendition of this special address to the Haggis.
Hagginasus, or Haggis for short, is endemic to Scotland where the Picts and Scots, using the now extinct Haggis Hound hunted it for its fur. Haggis is now a great delicacy in many parts of the world but especially in Scotland, where traditionally it is hung by its toes for 7 days in a pine-forest before eating. A crafty little beast, not many know it has one leg shorter than the other. This helps it to run in short and fast circles, which greatly assists in it distracting and confusing its enemies. As the haggis is getting harder to find, for this years feast we had to again send out our best Haggis Hunters, includ-ing Mike MacSteiner to greater than usual distances to return with sufficient fare for tonight’s event. ENJOY!
(This reference to the Haggis may have a few errors but is believed to be true, honest)
THE HAGGIS
before after
100th Anniversary, 1912-2012
The band, first known as “The Medicine Hat Pipe Band” was established in 1912. Alex Hosie, who hailed from Forfar, Scotland, late of the High-land Light Infantry, is believed to have been the band’s first Pipe Major. This band affiliated with the Canadian Legion of Medicine Hat in 1928 and was then called `The Canadian Legion Pipe Band of Medicine Hat’. The South Alberta Pipe Band was founded in 1966 when several mem-bers left the Medicine Hat Legion band, which subsequently folded.
The tartan and hat badge used were those of Clan MacDuff, but only because of preference of the band members for that tartan. It is reported that the Chief of Clan MacDuff also gave the band his permission to do so.
In the late 1990’s band membership dwindled as many local children grew up, moved away and new members couldn’t be found. New mem-bers were later found and by 2003 public band performances and parades were again undertaken. The band, renamed the South Alberta Pipes & Drums continues to evolve and regularly play throughout southern Al-berta and northern Montana.
The club is proud to support the band and this year are pleased to have produced their custom 100th anniversary Pipe Major’s pennant as de-picted above. The pennant was officially presented at the Medicine Hat city council meeting held Monday, 16 January 2011 by Mayor Norm Boucher and club president Neil Chisholm. The club look forward to sharing many future events with the band.
THE SOUTH ALBERTA pIpES & DRUMS
100th AnniversaryPipe Major’s Pennant
pROGRAM
COCKTAILS & PRE-DINNER ENTERTAINMENTFeaturing a set by the South Alberta Pipes and Drums and the Amore Strings
GRAND ENTRYEntrance and Introduction of the
Club Executive and Honored Guests
CLUB WELCOMELt. Col. Doug Claggett, CD, “Chieftain of the Nicht”
O’ CANADAAll singing & upstanding, led by Randy Feere
PROCESSION & ADDRESS TO THE HAGGISAddress by Bill Cocks
SELKIRK GRACECraig Elder, Gaird & Chaplain
DINNER Tables to be directed by Master of Ceremonies
TOAST TO HER MAJESTY, QUEEN ELIZABETH IIStuart Hardiker, CD
GOD SAVE THE QUEENAll Singing & upstanding led by Jennifer Brown (Club Vocalist)
THE HIGHLAND FLING AND SWORD DANCEPerformed by the McConnell School of Highland Dancing
THE IMMORTAL MEMORYMajor Les McCulloch (AGC) SPS
SONGS OF BURNS Sung by Randy Feere
INTRODUCTION TO TAM O’SHANTERMajor Les McCulloch (AGC) SPS
“Oh Lord. Since we ha’e feasted thus,Which we sae little merit
Let Meg noo tak awa the flesh,And Jock bring in the spirit.”
FREE
MAS
ONS OF MEDICINE HAT
BURNS CLUB MASTER OF CEREMONIESErik Meier
AT THE CONCLUSION,MAIR SANGS ‘N’ CLATTER
pROGRAM
“Oh Lord. Since we ha’e feasted thus,Which we sae little merit
Let Meg noo tak awa the flesh,And Jock bring in the spirit.”
TAM O’SHANTERStuart Hardiker, CD
TOAST TO THE LASSIESKevin Van Der Kooy
RESPONSE TO THE TOAST OF THE LASSIESMajor Ruby Brydges, CD
MY LOVE IS LIKE A RED RED ROSESung by Jennifer Brown (Club Vocalist)
THE BATUS ANNIVERSARYLt. Col. Andy Teskey, OBE
TOAST TO CFB SUFFIELD & BATUSMayor Norm Boucher
TOAST TO SOLDIERS AWA AND ABSENT FRIENDSLt. Col. Doug Claggett, CD
LORD LOVAT’S LAMENTEric Kean, Pipe Major, South Alberta Pipes and Drums
HIGHLAND CATHEDRAL South Alberta Pipes & Drums
TOAST TO SOUTH ALBERTA PIPES & DRUMSTodd McInnes
BAND SET & FLOWER OF SCOTLANDSouth Alberta Pipes and Drums
A MANS A MAN FOR ALL THATBill Cocks, Club Bard
STAR O’ ROBBIE BURNSRandy Feere & Jennifer Brown (Club Vocalist)
CONCLUDING REMARKS & Raffle draw
AULD LANG SYNE(Sung by all present with hands entwined)
Member 2064
MASTER OF CEREMONIESErik Meier
AT THE CONCLUSION,MAIR SANGS ‘N’ CLATTER
F R E EMA SON SWORLD FAMOUS SCOTCH BAR
Featuring seven special selections as made by theClub's Scotch Steward, Mr. Robert Marsh
Glenfarclas 40yr
$30 each
A special mix of Scotch, oatmeal, honey and cream2 ounce serving, $5.00 each
�is years treat made by Major Les McCulloch
ATHOL BROSEAs made by a recipe of the Queens Own Highlanders
Glenlivet Nadura 16yr
$9 each
Jura Superstition
$9 each
From the Isle of Jura, this is a wonderful single malt. Made up of multiple barrels, none younger than 13 years, it performs as a far more developed veteran. Young oak, with a creamy sweetness is what one will smell out of the glass with this scotch. High quality malted barley on the palate, like a bowl of mum's porridge dusted with brown sugar. Hints of honey develop as the dram opens. It finishes up by bringing forth some spices; cinnamon and a hint of white pepper dance till the end with this one.
FEATURE WHISKY$9 each
Glenmorangie Original
$7 each
This Scotch is the best selling single malt whisky in Scotland, and for good reason. Loads of honey and sweet malt on the nose. Toasted barley that works to balance out the sweetness so it doesn't overpower. As it makes its way onto your palate, not much changes. Who'd want it to? The oak develops here mingling with the honey rather than pushing it to the side. The finish is rather short, but pleasant. Impossible not to like, I highly recommend this one to anyone unsure about Single Malt Scotch Whisky.
Bruichladdich Port Cask (Single Barrel Release)
$7 each
A favorite among our club's members, and for good reason. Light fruits, like nectarine and peach on the nose. It expands into an oaky vanilla, and some far more exotic fruits come forth. The first sip of this is very balanced. The fruit doesn't go anywhere, but a vanilla custard develops, and a floral hint lingers in the background. It crescen-dos slowly, warming, with good length. Not overly complex. Light. Simple. Not wanting to offend, yet it maintains a delicate sophistication.
Dalwhinnie 15yr
$7 each
Sublime stu�! Slight smoke, and slight melony fruit on the nose. Silky smooth taste with barley sweetness coating the palate, then a honeyed sweetness �nishes it all o�. Nothing overpowering on this one. Perfect for beginners.
Please Drink Responsibly !A Cab is Cheaper than an Impaired Charge!
Bruichladdich Valhalla
“Ah, Kyla, drinking makes you
look so bonnie.”
“But Donald, I dinna drink!”
“But Kyla, I do!”
SERVING SIZE IS 1½ Oz.
This 16 year old cask strength example from one of Scotland's most famous Speyside distilleries. Far beyond their famous 12 year old, this is no one trick pony. Juicy green apples and pears are apparent on the nose. The first sip makes you realize, at 55%, water is called for. Add some, then give it a minute to open up. Once the water breaks up the oils and releases the flavours, out comes some honeyed barley with floral notes in the distance, topped with more honey. As it finishes, the apples and pears make a comeback to wrap up this delightful package. This is what discovering Scotch is all about.
For our feature Scotch, we wanted something extra special this year. It is seldom a Scotch of this vintage and
calibre will dip below $1000 per bottle. The nose is very complex and rich. After being distilled in the 1960's, and maturing for 40 years in sherry casks, it needs a little time to open up. Leather, cedar, spice, and heaven are on the nose. The first sip is thick, almost syrupy. Chocolate covered raisins, dates, figs, and a breath of dark cherry in the background. There's a light sherry sweetness there too. It takes its time lingering. Gingerbread and dark coffee cling to your taste buds, more as a dessert than a finish. It is not often one gets to sample a drink of this calibre. Don't miss your chance!
A big 62%'r here. It needs water, but add too little (you can always add more). This spirit spent 8 years
in ex-port barrels and there are only 355 bottles worldwide. We have one! French toast with maple syrup is what's most prominent on the nose. After a drop of water the spice begins to come out. Another drop, and it opens up even more. The first sip packs a punch. Ease into it. Roll it around your palate. A complex, dark, sweetness emerges, thick molas-ses with ginger. A medium finish, not too long, but it doesn't disappear quick, just right. Spend some time with this one. Once it's gone, it's gone forever!
F R E EMA SON SWORLD FAMOUS SCOTCH BAR
Featuring seven special selections as made by theClub's Scotch Steward, Mr. Robert Marsh
Glenfarclas 40yr
$30 each
A special mix of Scotch, oatmeal, honey and cream2 ounce serving, $5.00 each
�is years treat made by Major Les McCulloch
ATHOL BROSEAs made by a recipe of the Queens Own Highlanders
Glenlivet Nadura 16yr
$9 each
Jura Superstition
$9 each
From the Isle of Jura, this is a wonderful single malt. Made up of multiple barrels, none younger than 13 years, it performs as a far more developed veteran. Young oak, with a creamy sweetness is what one will smell out of the glass with this scotch. High quality malted barley on the palate, like a bowl of mum's porridge dusted with brown sugar. Hints of honey develop as the dram opens. It finishes up by bringing forth some spices; cinnamon and a hint of white pepper dance till the end with this one.
FEATURE WHISKY$9 each
Glenmorangie Original
$7 each
This Scotch is the best selling single malt whisky in Scotland, and for good reason. Loads of honey and sweet malt on the nose. Toasted barley that works to balance out the sweetness so it doesn't overpower. As it makes its way onto your palate, not much changes. Who'd want it to? The oak develops here mingling with the honey rather than pushing it to the side. The finish is rather short, but pleasant. Impossible not to like, I highly recommend this one to anyone unsure about Single Malt Scotch Whisky.
Bruichladdich Port Cask (Single Barrel Release)
$7 each
A favorite among our club's members, and for good reason. Light fruits, like nectarine and peach on the nose. It expands into an oaky vanilla, and some far more exotic fruits come forth. The first sip of this is very balanced. The fruit doesn't go anywhere, but a vanilla custard develops, and a floral hint lingers in the background. It crescen-dos slowly, warming, with good length. Not overly complex. Light. Simple. Not wanting to offend, yet it maintains a delicate sophistication.
Dalwhinnie 15yr
$7 each
Sublime stu�! Slight smoke, and slight melony fruit on the nose. Silky smooth taste with barley sweetness coating the palate, then a honeyed sweetness �nishes it all o�. Nothing overpowering on this one. Perfect for beginners.
Please Drink Responsibly !A Cab is Cheaper than an Impaired Charge!
Bruichladdich Valhalla
“Ah, Kyla, drinking makes you
look so bonnie.”
“But Donald, I dinna drink!”
“But Kyla, I do!”
SERVING SIZE IS 1½ Oz.
This 16 year old cask strength example from one of Scotland's most famous Speyside distilleries. Far beyond their famous 12 year old, this is no one trick pony. Juicy green apples and pears are apparent on the nose. The first sip makes you realize, at 55%, water is called for. Add some, then give it a minute to open up. Once the water breaks up the oils and releases the flavours, out comes some honeyed barley with floral notes in the distance, topped with more honey. As it finishes, the apples and pears make a comeback to wrap up this delightful package. This is what discovering Scotch is all about.
For our feature Scotch, we wanted something extra special this year. It is seldom a Scotch of this vintage and
calibre will dip below $1000 per bottle. The nose is very complex and rich. After being distilled in the 1960's, and maturing for 40 years in sherry casks, it needs a little time to open up. Leather, cedar, spice, and heaven are on the nose. The first sip is thick, almost syrupy. Chocolate covered raisins, dates, figs, and a breath of dark cherry in the background. There's a light sherry sweetness there too. It takes its time lingering. Gingerbread and dark coffee cling to your taste buds, more as a dessert than a finish. It is not often one gets to sample a drink of this calibre. Don't miss your chance!
A big 62%'r here. It needs water, but add too little (you can always add more). This spirit spent 8 years
in ex-port barrels and there are only 355 bottles worldwide. We have one! French toast with maple syrup is what's most prominent on the nose. After a drop of water the spice begins to come out. Another drop, and it opens up even more. The first sip packs a punch. Ease into it. Roll it around your palate. A complex, dark, sweetness emerges, thick molas-ses with ginger. A medium finish, not too long, but it doesn't disappear quick, just right. Spend some time with this one. Once it's gone, it's gone forever!
(British Army Training Unit Suffield)40th Anniversary, 1972-2012
The Suffield Block was first used by the British forces during WWII, after their chemical weapons testing facility located in French-controlled Algeria was lost after the conquest of France by Germany. The British could find no suitable location in the UK, thus an agreement was signed with Canada to allow the Suffield area to become available to British scientists for testing. Upon the end of WWII, the British left and the Suffield area was formally taken over by the Canadian Defence Research Board.
In 1969, Colonel Gaddafi orchestrated a coup in Libya and duly took con-trol of the country and proceeded to close down British military installa-tions located at El Adem and Tobruk. This presented the UK with quite a dilemma as there were no suitably expansive areas to allow the British Army to undertake armoured warfare exercises on a suitably large scale in Europe. In 1971 a solution was found when the first lease was signed between the British and Canadian Governments that authorized the British Army to un-dertake battle group training at Suffield. In January 1972 the British Army Training Unit Suffield (BATUS) was formally established.
And, where Gaddafi is now gone, BATUS remains.
Many British soldiers who have trained or worked at BATUS have come back to Canada to stay, and also, over the years many long standing friend-ships have been formed.
The Club congratulate BATUS on their 40th Anniversary and hope they will remain at Suffield for many years to come.
BATUS
Congratulations toBro. Neil Chisholm, Club President
Worshipful Master elect, 2012-2013
fromW Bro. Mike Duffy, Master
and the officers and members of his Lodge
A Scotsman walking through a field, sees a man drinking water from a pool with his hand.The Scotsman shouts ‘ Awa ye feel hoor thatâs full Oâ coos Sharn’(Don’t drink the water, it’s full of cow s ** t.)The man shouts back ‘I’m English, Speak Eng-lish, I don’t understand you’.The Scotsman shouts back ‘Use both hands, you’ll get more in.’
A Wee Scottish Joke........
Irn Bru (Scottish Pop)available at the Scotch Bar
$2.25 each(Goes great with Vodka)
26 Chinook Drive S.W.Medicine Hat, AlbertaT1A 4B3
Ph. (403) 526-8910Fax. (403) 528-9354Ed & Marni Jakubowsky26 Chinook Drive S.W.
Medicine Hat, AlbertaT1A 4B3
Ph. (403) 526-8910Fax. (403) 528-9354
26 Chinook Drive S.W.Medicine Hat, AlbertaT1A 4B3
Ph. (403) 526-8910Fax. (403) 528-9354
Congratulations for 60 years on the throne Queen Elizabeth II was born in London on April 21, 1926, the eldest child of King George the VI and Queen Elizabeth.
Princess Elizabeth gave her first radio address at age 14 as bombs dropped on London during the Second World War. Five years later, she learned how to drive a car and obtained the rank of Junior Commander in the Auxiliary Territorial Service, a women’s branch of the British Army. She married Lieu-tenant Philip Mountbatten and they had four children, Prince Charles, the oldest, is Heir to the Throne.
After her father’s death, Her Majesty became Queen June 2, 1953. In the same year, a Canadian law, the Royal Style and Titles Act, formally con-ferred upon Elizabeth II the title of Queen of Canada.
The Queen is Head of State of the UK and 15 other Commonwealth realms. She has reigned through more than five decades of enormous social change and development and we wish her well. Long may she live! Long may she reign!
Her Majesty Queen Elizabeth II
The Scottish ShoppeWhite Heather Imports (1997) Ltd.
1206 – 17th Avenue, SW., Calgary, AB Canada. T2T 0B8Jim Osborne
Email:[email protected] Phone (403) 264 6383
Be sure to enter our draw for the Quaichdonated by The Scottish Shoppe.
The Queen inspects theCeremonial Guard atParliament Hill, 1 July 2010
Presentation by Stuart Hardiker, CD
TAM ‘ O’ SHANTER ‘A TALE’
Stuart was born and raised in Loanhead, Midlothian, Scotland which neigh-bors the famous Di Vinci Code & Masonic village of Roslin. He left home to join the British Army, The 1st Battalion, The Royal Scots (The Royal Regi-ment) and served around the world until being stationed to Suffield in 1994 where he met Theresa, his lovely wife to be. Stu left the army in 1996 and came back to Canada to marry and served a further 10 years with the Cana-dian Military. Stu has worked for an International Oil Services company ever since and has spent the past 12 years working in Kazakhstan, Saudi Arabia, Dubai, India, Libya & Algeria as a Company Operations Manager. Stu & Theresa have 2 children, Timora & Lachlan. Stu enjoys escaping from hostile countries and spending time at home, camping, golfing and watching his children play soccer. Stu became a Canadian citizen in 2009 but is still very proud of his Scottish heritage. An active member of the Club, we trust you will enjoy this effort so sit back, relax and enjoy “Tam o’ Shanter - a Tale”.
Proud to support culture in the local community
In May 2010 the Casino by Vanshaw expanded with 399 slot machines and Light-ning Poker, the only one in Alberta. They also have 11 live table games. On Friday and Saturday nights the Party Pit comes alive with the Vanshaw Dancers and Live
Entertainment. Come check them out!
In 1980, at age sixteen, Les began his career as a boy sol-dier after wanting to see the world and accidently walking into a recruiting center thinking it was a travel agency. Starting with the Royal Military Police he decided to move on so became a Royal Engineer. Major McCulloch has served all over the world, and operationally in the Falk-
land Islands, Northern Ireland, Iraq and Afghanistan. Having been promot-ed through every soldier rank, Les is now a Late Entry Major within the Adjutant Generals Corps. Within days, Les, now an Honorary Member of the Club, will start his last posting at Kathmandu, Nepal. A jovial gentleman who enjoys very fine Scotch, his connection to Robert Burns is a long and colourful one having been born only 100 metres from the current resting place of the Bard in Dumfries, Scotland.
THE IMMORTAL MEMORY BYMAjOR LES MCCULLOCH
At Home With You Since 1885!
2011 jOLLY BEGGARS BANQUETLimited each year to 37 men (also know as cronies), and with the exception of our hostess Poosie Nancy, men only. 37 is the number as Burns was only 37 when he died. The Jolly Beggars, supported by the club hosts this special annual Burns event, and this year was the third annual. Attendees are select-ed due to involvment with the Jolly Beggars, the club, or as honored guests.
Standing, left to right: Andy Stewart, Ernie Benesch, Larry Beswick, Steve Bos-tock, Jim Balmer, Kevin Conrad, Stu Hardiker, Doug Claggett, Bill McDonald, Don Girling, Eric Kean, Claudiu Pugacev, Adolf Seiler, Ian Baird, Malcolm Sissons, Mark Johnson, Bill Bradbury, Paul Heywood, George Krasilowez, Barry Yard, Paul McKnight, Paul Jerry, Blaine Vachon, Dave Gregory & Clayton Wenzel. Seated, left to right: Ken Montgomery, Les McCulloch, Mike Duffy, Albert Fyfe, Erik Meier, Rick Armstrong, Kevin Van Der Kooy, Todd McInnis, Jamie Jamieson, Chris Gerbrandt, Gerald Waldern, Neil Chisholm and Rick Wigle.
The 8’x32’ Jolly Beggars Banquet Table
Should auld acquaintance be forgot,And never brought to mind,
Should auld acquaintance be forgot,And auld Lang Syne!
For auld Lang Syne my dear,For auld Lang Syne,
We’ll tak a cup o’ kindness yet,For auld Lang Syne.
And there’s a hand, my trusty fere!And gie’s a hand o’ thine!
And we’ll tak’ a right gude-willie waught,For auld Lang Syne.
AULD LANG SYNE
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