SACRAMENTO YACHT CLUBmedia.virbcdn.com/files/cd/49210882dc290c87-wdmar14.pdf · 2014. 9. 18. · 5 Sacramento Yacht Club-Sanitizing Your Water System Sanitizing Your Water System

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SACRAMENTO YACHT CLUB

From The Helm

Wingdammer WWW.SACYC.COM

MARCH 2014

Commodore

Jim Cameron

Officers

&

Staff

Jim Cameron Commodore

Bruce Moneymaker Vice Commodore

Tim Bunyan Rear Commodore

Shirley Lenert

Secretary

Peter Robertson Measurer

Jim Montgomery

Port Captain

Deborah Ramirez Treasurer

PC Jan Lucas

Past Commodore

PC Junay Gardner Past Commodore

Bob Baker

Director

Ken Stites Director

Rob Connelly

Director

Mike Todd Director

Jackie Robertson

Wingdammer

Debbie Anzack Office Manager

Josie DePew

Bartender

Kim Souza Housekeeping

New Members

Simon Antill and Brittany Carroll

Ekkehard and Kathy Dropmann

Shipmates,

As February has concluded, we have the first

cruise of the year behind us. All of us must give

thanks to Rear Commodore Tim and Linda Bun-

yan and our Cruise Captains PC Gordon and Kevin

Hubble for organizing the cruise, meals, cocktails,

and entertainment. For those of you who could not

make it, the Shakedown Cruise is a month away.

Don’t miss it.

SYC is operating as smooth as could be, even with our recent water trou-

bles. We all should thank Vice Commodore Moneymaker for all his ef-

forts in remedying the water troubles as quickly as he did. See Vice Com-

modore Moneymaker if you have any specific questions about the water.

Thank you Bruce!

Our annual calendar and roster are printed and ready for distribution; if you

have not received your copy, please see Debbie in the office.

In addition to a full schedule in March, we are approaching that time of

year when, we as a club, start our spring maintenance projects. Remember,

we are a volunteer club…if we don’t do it, then who will? Please contact

Vice Commodore Moneymaker or Port Captain Montgomery when you

receive notices of work parties so we can get all of this work done before

summer gets here.

See you soon,

Commodore Cameron

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Vice Commodore

Bruce

Moneymaker

House Happenings — by Vice Commodore Bruce Moneymaker

Be sure to purchase your Tickets for the “king of clubs” drawing!

Shipmates,

Another great month in the house is in the books. February started with the

Annual Fellowship Dinner. Rear Commodore Tim and Linda Bunyan planned

and executed a fantastic event attended by over 110 Shipmates. That great

event was followed by the Superbowl which was well attended also. As Wash-

ington natives, Susan and I were also very happy with the results. We had a

TGIF on Friday March 7th. It was poker night and we had a full table for poker

organized by Shipmate Dan Walters. Finishing out the short month is the Gen-

eral Meeting with Jim MacInnis and crew creating a great meal for all Ship-

mates in attendance.

Coming up in March, we have the Old Salts Dinner and Breakfast to start the month. On March 8th, will be

the Third Annual Meatball Throwdown. Reigning Champion Fran Ulm will be defending her title from

three teams that were drawn from those interested. They are Deborah Ramirez & Christine Hyne, Susan

Moneymaker & Monique Smith, and Chris & Heather Tully. Make sure you don’t miss this great event and

cast your vote for your favorite meatball. On March 14th will be another TGIF. This will be a St. Patrick

Day themed event with Corned Beef and Cabbage and green beer. On the 15th will be the first work party of

the year. There will be a lot of spring cleanup to do so please come out and help. Finishing out March will

be the General Meeting on the 28th and Breakfast on the 29th. Come out enjoy your club, the company of

your Shipmates, and get those all important CES points.

As you all should know by now, just before the Sweethearts Cruise, the Club was informed that our water

had failed the Health Department’s water quality test. Every 90 days, Yolo County Health Department tests

our well for water quality. During this time, we were instructed to boil our water at least three minutes be-

fore drinking. The well and all the pipes were treated and the County came back and tested again, we were

given the A-OK.

If you have filled your onboard water tanks from the Club’s water system between the dates of November

26th and February25th, please treat your boat’s water system. Just do an internet search for “Sanitizing

Boat Freshwater System” and you will find a wealth of information. I have included an article on sanitizing

your water system in this month’s Wingdammer.

Thanks,

Vice Commodore Moneymaker

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Rear Commodore

Tim Bunyan

And just like that, the 2014 cruises are off to an exceptional start! The Sweet-

hearts Cruise to Old Sacramento was attended by 23 boats and 52 shipmates.

Some even brought some guests along to enjoy the fortuitous weather and fes-

tivities. While the cruise officially ended on Sunday, a total of 14 boats stayed

an extra night to extend the cruise to Monday! Apparently, we can’t get

enough of a good thing. Cruise Co-Captains Past Commodore Gordon &

Kevin Hubble and Vice Commodore Bruce and Susan Moneymaker created a

cruise to remember embellished with custom printed canvas boat bags filled

with all things “Old Sacramento”, Valentine treats, and, of course, a fresh-cut

rose for all the ladies in attendance. The hand-made, custom-crafted, individ-

ualized Valentine cookies prepared by Shipmate Janet Anders were quite the

exclamation point to a perfect team effort. A special “thank you” for all in

attendance for lending your sparkling personalities to a truly “sweet” cruise.

Our next cruise, The “Shakedown Cruise”, is April 4, 5, & 6 in Walnut Grove and is being Co-Captained

by Shipmates Ron Keever and Frannie Ulm and Shipmates Larry & Martha Lowder. One of the reasons

for a “shakedown cruise” is to prove our vessels systems and our boating abilities. The Walnut Grove

docks are without electricity and water which fits such an endeavor. Accordingly, this is the time to insure

your vessels systems are up and running and perhaps bring along that extra blanket. CARNIVAL will be

toting a propane fire pit for this special event. With a theme of “Shaken, Not Stirred” this cruise promises

to be more than enlightening with no less than a martini contest dockside! Mmmm...fireside martinis! Be

“on the look-out” for the sign-up sheet coming to us via email in the coming days.

Fun on the docks!! Checking our calendar, please note the Work Party on Saturday, March 15th. Our

trusty Port Captain Jim Montgomery and his able assistants Shipmates John Hardin, Kris Kerhulas, Jack

Lang, and Brian Rohmer will more than appreciate our help “on the water”. Odds are…there’s a free lunch

in this party!

So far in 2014, we have many 100% Cruisers in our midst:

See you….On The Water !!

Tim Bunyan

Rear Commodore

On The Water — by Rear Commodore Tim Bunyan

Anchor Management

Bahama Mama

Cabana Boys

Carnival

Fire Escape

Great Attitude

Hall Pass

Italian Galleon

Kelli Ann

Mixed Nuts

Moneytaker II

More Dithipicable

Our Time

Rio Gato

Sweet Lelani

Sea Our Dream

The Girls

Time Out

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March 8th Annual Meatball Throwdown

March 11th Board Meeting

March 14th St. Patrick’s TGIF

March 15th Work Party

March 28th General Meeting

March 29th Breakfast

April 4-6th Shakedown Cruise

IOGB

On February 23, 2014, the International Order of the Blue Gavel

(IOBG), an association of Past Commodores, honored SYC Past Com-

modore Jan Lucas as she was sworn in by IOBG President Gary

McGrath. She was awarded the Certificate of Honor and a burgee.

The event was held at Pittsburg Yacht Club. The mission of the IOBG

is to recognize Past Commodores of the yachting community and unite

them in order to promote the highest ideals of yachting and preserve its

customs and traditions through social, educational and humanitarian

programs. Congratulations PC Lucas!

Special Thanks

Morris Lum for all the wonderful pictures he takes at the events!!!!

Linda Bunyan for all her pictures of the Sweetheart Cruise!

If you have photos/articles you would like included in the Wingdammer, please send to

[email protected] or the office —attention Wingdammer Editor. Photos/articles need to be in by

the 25th of each month. Thank You

Eight Bells

It is with heavy heart to report of the passing of Shipmate Bill Justis. Bill passed away peacefully Feb-

ruary 26th with Andee at his side. Bill had been a member since 2006.

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Sacramento Yacht Club-Sanitizing Your Water System

Sanitizing Your Water System

Most fresh water system problems - foul odor or taste - don’t originate in the tank, but in the plumbing,

which is an ideal environment for molds, fungi and bacteria that thrive in damp dark places.

Here’s the recommended method for recommissioning fresh water systems. This should be done at least

annually.

Fill the water tank with a solution of 8 oz of household bleach per 10 gallons tank capacity.

Turn on every faucet on the boat (including a deck wash if you have one).

Allow the water to run until what’s coming out smells strongly of bleach.

Turn off the faucets, but leave system pressurized so the solution remains in the lines.

Let stand overnight - at least 3 hours - but NO LONGER THAN 24 HOURS.

Drain through every faucet on the boat (and if you haven’t done this in a while, it’s a good idea to

remove any diffusion screens from the faucets, because what’s likely to come out will clog

them). (Note: Faucet “Diffusion Screens” are located at the faucet’s point of discharge.)

Fill the tank again with fresh water only.

Drain again through every faucet on the boat, repeating till the water runs clean and smells clean.

Cleaning out the tank addresses only the least of the problem.

Most of the problem occurs in the lines, so it’s very important to leave the system pressurized while

the bleach solution is in the tank to keep the solution in the lines too.

To keep the water system cleaner longer; USE the water in your fresh water system regularly. Molds,

fungi, and bacteria only start to grow in hoses, pipes, tanks, etc., that are not being used regularly.

Before filling the tank each time, always let the dock water run for at least 15 minutes first...the same

critters that like the lines on your boat LOVE the dock supply line and your hose that sit in the warm

sun, and you don’t want to transfer water that’s been sitting in the dock supply line to your boat’s sys-

tem. So, let the water in the water system upstream from where you are obtaining water run long

enough to flush out all the water that’s been standing in the system so the water that goes into your boat

is coming straight from the water main.

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Sacramento Yacht Club-Sweethearts Cruise Old Town Sacramento

23 Yachts

52 Shipmates

Cruise Captains and Sweethearts PC Gordon and Kevin Hubble ‘bagged’ the opening day of the Old Town

Sweethearts Cruise by providing signature cloth bags, silk screened and filled with Old Town brochures

for each participant. The cruise schedule was included along with chocolate treats. Each cruiser was

greeted with a red rosé to commemorate the 2014 Sweetheart Cruise.

Shipmate Janet Anders rolled out valentine sugar cookies frosted with each cruise participant's name writ-

ten atop each cookie and enclosed, tidy in cellophane bags. Unofficially ‘officially’ designated Cruise

Dessert Queen, Janet Anders says she does it because she loves doing it for the club. Janet is a fine exam-

ple, one of many, of our members who demonstrate the spirit of our Sacramento Yacht Club. Many

munched on the cookies throughout the evening.

Most Shipmates attended the tasty Sweetheart Spaghetti feed PC Gordon and Kevin Hubble prepared and

served Friday night. The roaster pan kept it steamy hot. Salad and bread provided by none other than the

generous Vice Commodore Bruce and Susan Moneymaker. You two may take tomorrow off! Ha!

What is even more splendid than participating in the Sweethearts Cruise is celebrating a baby born during

the Sweethearts Cruise! The Chovanecs departed the Sweethearts Cruise about as soon as their arrival to

be at the birth of their first grandchild! Brian and Auntie Linda Rohmer made the announcement during

potluck appetizers at 4:20p.m. Grandparents Phil and Tracey Chovanec were elated as our new SYC

Sweetheart was born on Saturday. Welcome little miss magic: Emma Lynn!

The number of boats was large and incoming vessels kept PC Gordon Hubble, Rob Connelly, and Stan

Westerlund busy with three boat-side ties. The boating pros, Shipmates Rich and Mary Campbell, navi-

gated an inside tie in their 36' Sea Ray, "Sea Our Dream". Rich and Mary are well-seasoned having been

SYC members for well over a year now. Their two white, curly-haired doggies are happy to be boating

and mind better than most of us while on the dock. Shipmates Harold and Lelani Alves were aboard 38’

“Sweet Lelani” dog-sitting on their boat for a brief moment. They had just returned from a run on the

American River Bike Trail. Puppy is doing fine and adorned in a sweater that gave him comfort. He did-

n't have to sit by the fire we had blazing dockside. Even Bentley and Lexie were quite happy to take Ship-

mates Victoria and Dave Hoppe for walks on the nice long ramp up to Old Town.

The people report includes a midnight visit from the medics that arrived faster than a speedboat. Tom

Chiappone called for medical concern for Jenny as she had miss-stepped while aboard ship and her split

lip was ailing her. Everyone came to alert to find Jenny reassured that cosmetic surgery would not be re-

quired. Her sweet smile and laughter remains. Chocolate Hearts and red roses were given out and lots of

hugs and love floated around this Cruise-In. Kit Rodden handed out Valentines of beautiful chocolate ros-

es. Kathy Teresi, Tracey Chovanec, Nancy Barker and Sue Baker put on a Sunday night supper that

brought up, by a big notch, the level of potluck! Other members bringing gourmet to the dock was

Heather and Chris Tully, The Girls, John and Mike Felix……the mac ‘n cheese was completely devoured.

Other members came by for a visit: Ron and Julie Eddlemon, Shannon Rogers, and Chris Kerhulas

brought his daughters to the Old Town docks. Over 50 SYC Members attended. Boaters are a most fun-

loving group and then top all that with Valentine’s Day.....makes for a ‘hurray’ day! After games and

midnight everyone was sleeping and all good.

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Sacramento Yacht Club-Sweethearts Cruise Continued

Potluck theme "2014 Circus" playfully appeared early this year while dining during the Sweetheart Cruise

dinner at Fats. Diners were adorned with balloon bunny ears and crowns. Cruise Captains PC Gordon and

Kevin were recognized by Rear Commodore Tim Bunyan for their professional cruise management and

creativity. Co-cruise Captains Vice Commodore Bruce and Susan Moneymaker were thanked for catering

to the crowd and performing as Fleet Captain. Commodore Jim Cameron and Junay Gardner attended the

Cruise Dinner.

Mike Gouweloos, as usual, was eager to participate bringing his potluck dish to the club-sponsored conti-

nental breakfast. He was teased for not reading the most recent schedule change that had been included in

his cruise bag upon arrival. Mike did then also contribute toward the following day potluck breakfast so

he remains 'un-fined'.

PC Johnathon and Nancy Barker came for supper and a special visit with their Delta Cruise Co-captains

Bob and Sue Baker. PC Doug and Debbie McPherson attended and reminded us all to look toward the

Old Salts Dinner on March 1st for PC Jan Lucas.

Commodore Jim Cameron and Junay Gardner kept pace with the activities throughout the weekend. Vice

Commodore Bruce Moneymaker, Rear Commodore Tim Bunyan, Mike Gouweloos, and Paul Anders

commanded the departing boats and then managed the 13 remaining boats throughout Monday.

Thank you PC Gordon and Kevin for sharing the love of your 40 years of wedded bliss with us members

of Sacramento Yacht Club at the Sweethearts Cruise. Your service to this club is appreciated and is a re-

minder of the traditions and high standards of practice at Sacramento Yacht Club.

As boaters we experience the cruise and find ourselves navigating the Sacramento River, one can only ex-

press: “If this isn’t the Big Time…….what is!” (Submitted by Shipmate Linda Bunyan)

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Sacramento Yacht Club-Spring Commissioning Your Boat

SPRING COMMISSIONING

By Peter Robertson SYC SAFETY OFFICER 2014

Boating season is here! Our first Shakedown cruise is coming right up. The time to get on track is now.

These are just my basic “to do’s” to help us kick off a happy and incident free boating season.

Develop a commissioning checklist. For me, it’s all about the lists. Lists will keep us on track

and may even save you time and money as well. The list(s) you develop and use now can become

next year’s checklist. Start by putting together your basic boat inventory list such as: boat gear, sup-

plies, spare-parts, solid food stores, and First Aid and medicines you keep aboard. This can help

make shopping for the best prices easier. Your Owner’s Manual is a good reference as well as the

manufactures websites.

Get cleaning! Take out all the gear you took home last fall and clean it before you take it back

aboard. Wash the seat cushions, vacuum the salon, and clean the carpets. Wash down all the wood-

work with recommended products. Dig way in the back of the cabinets and lazarettes; I was amazed

what I found there.

Check all your safety gear and replace any questionable items. It’s SAFETY GEAR when you

need it to work, it has to work now. If it only looks like it “might do the job”, repair it or better yet

replace it. You are responsible for everyone who gets aboard your boat.

Open up and air out your boat. Check for signs of water leaks or cr itter damage. Mice and rats

eat anything and everything, including plastic/vinyl hosing. Chase down the leaks and re-seal the is-

sue areas. Check for loose cleats, as they are frequent cause of water intrusion. Remove and re-bed

them as needed. Carefully inspect the bolts, nuts, and washers that secure them. Replace them as

necessary.

Batteries. Check the levels in all the cells and add distilled water if need. Charge the batter ies

and test them for proper voltage. If you have “battery banks” they should have identical batteries of

the same voltage and age. Murphy’s Law of Batteries: If you have to replace one bad battery, chances

are you’ll be replacing another one very soon.

Now that you have solid power, inspect the 12 volt electr ical system. Exercise all the switches on

the panels and accessories. Pay close attention to all the bilge pumps and bilge pump switches, auto-

matic and manual. Inspect the float switch terminals for corrosion. Clean all the terminals and ca-

bles.

Generators need annual service as well. Read the manual and do it now. Have spares for it

such as spark plugs and filters on board.

Thru hull fittings: Exercised them frequently, it may save you a haul out. Also, check the hoses

and clamps for deterioration or fatigue. It is easier to replace them now than while underway or roll-

ing at an anchorage.

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Sacramento Yacht Club-Spring Commissioning Your Boat Con’t

Motors/Engines need to be closely inspected; hoses, clamps, radiator caps etc., and other signs

of leaks or heat issues need to be addressed and replaced/repaired as necessary. This year we are

doing a full tune up: spark plugs, ignition wires, coils and new electronic distributors were installed

plus fluids and filters.

Dock power: Closely inspect the dock cord’s whole length not just the plug ends. Look for

nicks, chafes or separation of the outer casing. If the black tightening rings are cracked, broken or

missing replace them. Make sure the receptacles on the boat and dock are tight and solid. If the one

on the dock box is suspect--immediately alert the Port Captain so it can be repaired.

Check the oil levels. If you didn’t change the oil and filters last fall, do it now. Engines, trans-

mission or outdrive(s). Check the coolant levels in fresh water-cooled engines. Don’t forget your

trim tab or power tilt systems. Break out the grease gun and hit all the zerk fittings. Check the own-

er’s manual as some fittings are hidden.

Ground tackle: Anchors, chain, rode and windless/winches. Look for chafing or loose fittings.

Check all the mechanical fasteners and shackles. Are they safety wired? Re-mark your rode so you

know how much is being played out, 25’ marks work well. Check the anchor well drain for clog-

ging to prevent leaks.

Gasoline fueled vessels: Without getting into the science of it, the new blended gasoline can do

great harm, especially in older boats. I strongly recommend you check with your boat’s manufactur-

er about the fuel tanks and hoses in the system, and the type of fuel to use. Get the facts from the

professionals about; gasket deterioration, excess water, “phase separation” and tank deterioration.

Diesel fueled vessels: Diesel won’t have phase separation as there is no ethanol in it, but the

water/diesel interface does provide a place for many kinds of algae to grow. Use a diesel biocide to

help reduce this. Gas or diesel make, sure you change all the filters in the system(s) and keep a full

set of spares aboard.

Use a good quality hull washing products and give her a shampoo from boot str ipe to radar

arch and everything in between. Don’t forget the canvas. Rinse well and dry before you put on a

couple of coats of wax. Careful, most dishwashing or other detergents will remove the hull wax.

Use a special non-skid wax on the non-skid areas of the decks.

Treat the wood surfaces as well. It’s your choice, oil finish, varnish or the new resin com-

pounds make it look great and protect it.

Make it fun! Ask your family, friends and crew to help. They have to be in it for more than the cruise…

Ahoy Mates!

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From the Galley-by Galley Manager Kathy Teresi-

Galley manager

Kathy Teresi

Ahoy Shipmates!

What some fun we had in February. It started out glitzy and daring with the

Fellowship Dinner being our first event. Those of you who attended this spe-

cial dinner were once again my willing Guinea Pigs. Yes, it is true. I have

never made any of those recipes for a crowd (over 110 people) and some of

them I have never even attempted. Who knew if it would succeed? Obvious-

ly, I like to live on the wild side and take chances. I know, I know, I should-

n’t treat all of you like that, but it is so entertaining to gamble with your pal-

ates. There was no way this event would have been a success without all the

wonderful help I had in the galley from Christine Hyne, Stacey Reichenberg,

Sandi Solis, Kay Montgomery, Kelli Stites and Janet Anders. Thank you so

much for humoring me and always being so cheerful when confronted with

time consuming mundane tasks.

Superbowl Sunday was a barn burner with $1.00 hot dogs, $2.00 hamburgers, drink specials and a wonder-

ful potluck provided by all who attended. It was a small crowd but we still were able to turn a profit.

Our only TGIF was prepared by the Paul Hairell, Alicia Ortiz, Rear Commodore Tim and Linda Bunyan.

I, unfortunately, could not attend that event, but I was told it was a delicious spaghetti dinner. Thank you

so much for volunteering that night.

We wrapped up February with our General Meeting Dinner prepared by Jim McInnis, who has been a sta-

ble in the Galley for years. For those of you who missed it, Jim makes the BEST crème Brule that I have

ever had in my life. Thank you, Jim and Crew for such a wonderful and tasty dinner.

As of this writing, I have not yet attended the Old Salt’s Dinner, so my discussion will be in the next

Newsletter.

Back by popular demand is our Third Annual Meatball Throwdown. If you have not made your reserva-

tions, please do so. This great event is a contest for the battle of “Number One Meatball.” If you win,

then you will be the caretaker of our very special trophy and, of course, many accolades given to you by

your Shipmates. The contestants this year who are competing against last year’s winner, Fran Ulm, are

Deborah Ramirez & Christine Hyne, Heather & Chris Tully, Susan Moneymaker & Monique Smith.

Thank you so much for participating and good luck to you all.

March has a special significance to me. What most of you do not know is that I am ½ Italian and ½ Irish.

Consequently, St. Patrick’s Day is my favorite Irish Holiday. It has been a tradition in my home to have

an annual St. Patrick’s Day party with corn beef, cabbage and, naturally, plenty of alcohol. It is also now

the Teresi 14th wedding anniversary. We actually met at my own home 15 years ago at my annual party.

So, you are probably asking yourself, “What does this all mean to me?” Well, it means that I will be cook-

ing you a Corn Beef & Cabbage Dinner on Friday, March 14th. I, of course, will put my special spin on it

and you will not want to miss this very special TGIF. Who knows? We might even have some special

Irish games set up for you to enjoy. At the very least – a green beer special.

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From the Galley Continued-by Galley Manager Kathy Teresi-

I feel like I need to remind you all that this is a volunteer club and we need volunteers to keep it run-

ning smoothly and profitably. I am seeing so many of the same people in the Galley. Although I am

very grateful to these very talented individuals, I would like to see some new faces. Please do not be

afraid to be a lead in the Galley or a helper. One year Kelli Stites was the lead for her first time and I

was with her every step of the way. I even went so far as to have her and Ken stay over at my home

and we made Cannelloni together.

In closing, I want to invite all of you who have special food phobias, allergies, diet restrictions, etc. to

please contact me at [email protected] or 530-748-6135, and let me know what I can do to help

you enjoy your meals more at SYC. Your request can be as simple as asking for your salad dressing to

be on the side. Please do not be hesitant about your needs. Anything you reveal to me is strictly confi-

dential.

Galley Manager Teresi

CHILES RELLENOS CASSEROLE

1 CUP HALF and HALF

2 EGGS

1/3 CUP FLOUR

14 OZ. DICED MILD GREEN CHILES

½ LB. GRATED PEPPER JACK CHEESE

SALT & PEPPER TO TASTE

1 8 oz. can tomato sauce mixed with ½ can mild enchilada sauce

Drain chiles on paper towels. Mix cheeses. Reserve ½ cup of cheese for topping.

Beat half and half with eggs, salt, pepper and flour until smooth. Grease a 1 ½

quart casserole dish and make alternate layers of chiles, cheese and egg mixture.

Pour sauce over the top and sprinkle with reserved cheese. Bank in 350 degree ov-

en for 1.25 hours or until cooked in center.

Makes 4 servings

You can prepare it the night before and bake in the morning or bake it the night be-

fore and reheat in the microwave

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Sacramento Yacht Club

Phyllis DeLoe—March 4th

Debra Tomasello—March 6th

Dave Hoppe—March 4th

Andrea Tyler—March 1st

Dave Krueger—March 3rd

Morris Lum—March 5th

Marc Bay—March 15th

James Cameron—March 31st

Paula Colombo—March 31st

Michael Flud—March 29th

Donna Griffin—March 22nd

Allen Hall—March 7th

Lucy Halliday—March 13th

Brian Korbs—March 19th

Grant LeMeur—March 26th

Modesta Leong—March 13th

Susan Moneymaker—March 25th

Melody Orenchuk—March 21st

Paul Pion—March 9th

Carla Pion—March 29th

Felix Ramirez—March 25th

Jason Rawlings—March 22nd

Bob Repar—March 15th

Twyla Rogers—March 21st

PC Ron Sheets—March 27th

Michael Shields—March 17th

PC Pete Tellier—March 28th

Matt Wilkins—March 21st

Lisa Delaney—April 3rd

Karen Korbs—April 5th

Sandy Little—April 7th

John Peebles—April 4th

Becky Repar—April 2nd

Rod Ward—April 1st

FOR SALE

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Sacramento Yacht Club-Photos

Docking at the Sweethearts Cruise in Old Town

Fun Times at the Sweethearts Cruise

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Sacramento Yacht Club-Photos

Sweethearts Cruise in Old Town

Fellowship Dinner

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Sacramento Yacht Club-Photos

Fellowship Dinner

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Sacramento Yacht Club-April Shake-Down Cruise Flyer

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Sacramento Yacht Club-Opening Day Parade Flyer

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Sacramento Yacht Club-Advertisement

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Sacramento Yacht Club-Advertisement

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Sacramento Yacht Club

3365 South River Road

PO Box 1245

West Sacramento, CA 95691