SACRAMENTO SAFARI CLUB

A Chapter of SCI

August 2021 Issue
P.O. Box 3987
Napa, CA 94558
www.sacramentosafariclub.org


A Message from your Chapter President

I am getting very excited about our upcoming Dinner and Fundraiser on August 28. It has been almost two years since our last one. It takes a lot to put this kind of event together. Your board works daily and meets once a week to complete the many tasks required to have a successful event. But to be honest, ticket sales are slow. This is expected in these trying times, but I want you to remember the vital work we need to carry on with.
 
SCI, unlike other organizations, only requires we share 30% of our net proceeds with them from one annual event. That’s right; we keep 70% of the net proceeds of the annual fundraiser and 100% of any other events we produce during the year. With that 30%, SCI (the mothership) maintains staff in Washington DC that fights for our right to hunt and fish. The SCI staff is constantly monitoring bills that would affect us, both nationally and by state.
 
I told you last month about the California Coalition, a non-profit owned by the 10 California SCI clubs. The California Coalition has its lobbyist, Kathy Lynch, who works with the leadership of each California chapter to monitor and respond to “bad” hunting and fishing legislation that would affect our rights to hunt and fish. Kathy Lynch will be at our Dinner. I hope you make a point to search her out and talk to her about this vital work.
 
Most of the money for these efforts comes from our annual Dinner/Fundraiser. Please, we need you to come to help us support these efforts. If you have any questions about this work, please communicate with me directly at wayne@sacramentosafariclub.org. But the most important thing you can do is buy a ticket at Annual Fundraiser | Sacramento Safari Club.

If you can not come, then please consider donating what you can afford at Donate to Our Club | Sacramento Safari Club.

Happy hunting.



 
Legislative Updates
We are on the Lookout!

AB 1223 Ammo Bill
As you remember, AB 1223 (Levine) Firearms and ammunition: excise tax failed passage on the Assembly Floor on June 3 (46-20). Through much dedicated effort by many, we killed it! This bill failed to get the required 2/3 vote (54), but the author requested and was granted reconsideration.

Make sure you take action! We urge you to reach out to your legislators prior to August 16th 


!
Don’t miss our 45th Annual Banquet & Fundraiser!

August 28th @ the Double Tree by Hilton Hotel in Sacramento.
Doors open @ 4:30pm

Don’t want to make the drive home?
The 3 Anti-Hunting Arguments Hunters Should Actually Worry About


SSC RECIPE OF THE MONTH
Provided by Ken Baccetti
SSC Officer

TUSCAN SALMON

INGREDIENTS
3 salmon filets – 1/4 lb. each
2 teaspoons olive oil
2 tablespoons butter
5 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup vegetable broth
5 ounces jarred sun-dried tomato in oil, drained
1 3/4 cups heavy cream
Salt and pepper to taste
3 cups baby spinach leaves
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped

INSTRUCTIONS
1.       Heat oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side or until cooked to your liking. Once the salmon filets are cooked, remove them from the pan and set them aside.
2.      In the same pan, melt the butter in the remaining cooking juices. Add in the garlic and fry until fragrant (about 1 minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1 – 2 minutes so they release their flavors. Finally, pour in the vegetable broth and allow the sauce to reduce down slightly.
3.      Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your desired taste.
4.      Add the baby spinach and allow it to wilt in the sauce, and add in the Parmesan cheese. Allow the cream sauce to simmer for another minute until the cheese melts through.
5.      Add the grilled salmon filets back into the pan; sprinkle with parsley and spoon the sauce over each filet. Serve this creamy, garlic Tuscan Salmon over a bed of rice, pasta or your favorite steamed veggies.

If you would like to share your personal recipes, please email them to Ken and they will be featured in our monthly newsletter!


A Monthly Reminder on Hunting Ethics



SCI HUNTERS’ CODE OF ETHICS
Recognizing my responsibilities to wildlife, habitat and future generations, I pledge:
  • To conduct myself in the field so as to make a positive contribution to wildlife and ecosystems.
  • To improve my skills as a woodsmen and marksman to ensure humane harvesting of wildlife.
  • To comply with all game laws, the concept of fair chase, and to influence my companions accordingly.
  • To accept my responsibility to provide all possible assistance to game law enforcement officers.
  • To waste no opportunity to teach young people the full meaning of this code of ethics.
  • To reflect in word and behavior only credit upon the fraternity of sportsmen, and to demonstrate abiding respect for the game, habitat and property where I am privileged to hunt.