Did you know that back in 1912, a Rotary Club could only have one member representing an occupation? Presumably, this was to prevent competition. Later membership was opened up for all businessmen adhering to the business Code of Ethics and the 4 Way Test.
The 4-Way Test
Of the things we think, say or do:
Is it the TRUTH?
Is it FAIR to all concerned?
Will it build GOODWILL and BETTER FRIENDSHIPS?
Will it be BENEFICIAL to all concerned?
New Member
Patricia Goosen was approved and granted full membership in the Rotary Club of Selkirk. She will be inducted at our September 14 club meeting.
50/50
Al Curtis tried his hand at winning the 50/50 pot but did not have any luck.
Best Poker Hand
Rotarian Rhonda started 6 weeks of the Best Hand in Poker last week. She reminded us that when we bring guests we are given an extra card. Due to inflation the fines are now $2. So, make sure you wear your badges and pins.
Program Speaker
Rotarian Fraser introduced the guest speaker, Mr. Rob Sarginson who is known to us as a retired teacher and member of Red River North Tourism. He has always had a passion for our local heritage and introduced historical walking tours to the Selkirk area.
Brief History of Captain Kennedy house and family Link
President Jean confirmed that our Rotary Club has sent a letter of support to be added to the presentation that the Committee to Preserve Captain Kennedy House will be doing at a St Andrew’s Council. Meeting.
August 24th Fellowship Evening
Due to Covid 19 our Annual Fish Fry was changed to a Fellowship Evening at the Selkirk Golf Course. 20 Rotarians including several family members enjoyed a casual, relaxed wings and pizza night. Thanks to Diane health rules were followed and the food was very enjoyable.
Source: Selkirk Golf Course Instagram Instagram Post
President Elect David Thorne spoke briefly about our need for some creative fundraising ideas. To get us thinking he talked about an idea where tickets would be sold and the grand prize would be a dinner for ten presented in the home of the winner by an executive chef, perhaps from the Red River College Culinary School. He would appreciate your feedback on this possibility and any other suggestions you would like to make.
