You can see there were little pieces added through the years. We have one member, Dr. Robert Krenz, DDS, who has been with us since the beginning of our operation in 1957. Doc is now retired and brings his grandson out to the club. For those of you who haven't experienced our morning breakfast, we invite you to try it out before your hunt. Our homemade sausage and our thick sliced bacon is something you can't find at any restaurant. The local butcher shop puts pork loin hams in our sausage. It's called whole hog sausage.