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Beginner Fly Fish Course May 29, 30


DennisS
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Just a few reminders for the weekend Fly Fishing Course by NLFT TU Chapter. If you have your own equipment please bring that with you. Also Bring a hat and protective glasses. Bring your ticket if you have one We also have a list of 12 paid particapents without tickets. You will need to ck in.

 

Start time is 8:30 am.

 

We may have problems with the parking lot as there will be a comunity clean up going on and they use the parking lot for this function. You then may have to park on the street.

 

Sunday start at 9:00 am weather permitting, at Cardiff, North of St Albert. Map will be supplied. If a ride needs to be arrange we can discuss on Sat.

 

Lunch will be supplied both days Hamburgers & Hot Dogs with Salads.

 

any questions please call me at work my direct line is 780-447-7991

 

Small request if you have a ticket please call my work number. from 8am to 4:30 today or tomorrow

 

Dennis Southwick

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Paul concidering the weather it went very well. Sat. was mostly class learning. The only thing we couldn't do was the casting. Sunday was a wash but will try and get that in again this Sunday. There were 15 people which was just right wouldn't want it much bigger.

Rick put on a very good program. We got rave reveiws from the particapents.

 

It was fun doing and sharing our knowledge with the particapents.

 

A big thanks to the instructors.

 

Tight Lines Always

Dennis S :fishing::fish_jump:

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I concur with Dennis' comments.

Rick's presntaiton was well orgainzed and hit the right note in terms lots of info without being overwhelming.

The participants seemed to be engaged all day and were appreciative of hte amount of knowlege imparted.

They are all looking forward to the casting and fishing portion.

Sunday we arrived at Cardiff to be met by snow on the ground, rain falling, cold temperatures and very slippery banks on the pond.

Rather than freeze or dunk our students we opted to postpone to next Sunday.

 

By the way, the BBQ lunch was also well received. Thanks to Dennis for braving the cold and snow to cook.

Dave

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