Congratulations Karlee Wallin & Kathy Mitchell!

Congratulations to Karlee Wallin & Kathy Mitchell, winners of 2018 Board Elections.

We want to say thank you to everyone who took the time to vote, as well as the candidates who ran. We were thrilled to have such interest and a great turnout at the Annual Meeting.

NOTICE OF ANNUAL MEETING & PROPOSED CHANGES TO ARTICLES OF INCORPORATION

Please join us for our Annual Owner Meeting on Tuesday, May 8th
5:30 to 8:00
222 Water St. (The new location!)

Hello Just Local Food Owners,

The staff at Just Local Food has been busy improving the current location on Farwell Street AND planning a move and expansion to a bigger, better location on Water Street. They’re working their tails off and we appreciate everything they’re doing to expand the business and advance our community, economy, and environment. The board has been working to get us ready for a move, too. Part of that work is communicating to our owners about the important things you, as an owner can do to help make sure our plans come to fruition.

One, we have announced the plans to expand and move the grocery operation. It’s extremely exciting. Just Local has been talking about expanding since they moved to the current, very small location in 2010. Of course, an expansion project requires financing. Our plan includes funds from grants, conventional bank loans, and investment from owners in the form of purchased shares. Details about investment possibilities will be shared, soon. Please consider investing in our co-op and our community and purchase shares when they become available.

Two, in order to offer the investment shares of the co-op, we must amend our by-laws and our articles of incorporation. We will vote on these changes at the Annual Owner meeting on May 8th. Please plan on coming and supporting the changes to our governance documents that will allow us to meet our funding goals. We need atleast 50 owners present to reach a quorum, so tell everyone you know!

Third, we have a slate of wonderful candidates running for the board of Just Local Food. There are six people interested in two spots on the board. One of the important aspects of being a co-op is that it allows owners to vote for those in charge of its governance. Please check out their candidate statements and vote for the candidates of your choice. If you can’t make up your mind, candidates are also invited to speak at the annual meeting on May 8th and you can cast your vote after hearing them speak.

We’re excited to be moving Just Local Food into the future and we’re so glad you’re a part of it!

Rachel Hart-Brinson
JLF Board President

Proposed changes to Articles of Incorporation

Beaver Creek Ranch – Grantsburg, WI

Crystal Ball Farms’ cow barn burning down was awful enough, but the consequences don’t stop there. Our dairy farmer friends have distributed local food from St. Croix County down through eastern Minnesota and back into western Wisconsin every Friday since 2004. Their rural route helps out a lot of good folks and now that distribution system has been put on hold for six months or until they are able to rebuild. This new reality also means that we don’t get weekly meat deliveries from Doug and Kathy Anderson at Beaver Creek Ranch (Grantsburg, WI).

Since September 2010, Just Local Food Co-op’s meat buyer, Nik, has called Doug every Tuesday and placed our order: a case or two of chicken breasts, a case of chicken thighs, the best damn chorizo sausage anywhere in the Upper Midwest, and “a box of wieners” for good measure. Every week Nik and Doug giggle like immature schoolboys to their favorite meat-related jokes. Every Wednesday Doug loads his pick-up with boxes of grass-fed Highland beef, Duroc pork, and poultry (processed by the Ye Ol’ Butcher Shoppe) and drives to the dairy farm where the boxes are stored in Crystal Ball’s walk-in freezer. Every Friday morning (early) the boxes are loaded onto the milk truck and delivered to co-ops like ours by the likes of Brad or Jim or Barb or Troy, depending on who’s had a hernia, or who’s on vacation, or whose truck broke down, blew a tire, or was engulfed in flames. (We always buy ’em a coffee whenever that happens!)

At any rate, the silver lining now is that though we will place orders less frequently (and may experience some out-of-stocks), we get to see Doug in person! And that is always a pleasure.

The first time Nik met Doug was in January of 2011. JLF’s meat department was a lot less meaty back then, and since Nik didn’t know what he was doing and because there was no formal training process (no formal anything, really), Nik and Aaron took a road-trip up to Grantsburg and met with Doug on a bitterly cold and windswept day. Twenty-below-zero not to mention a windchill. Doug’s hay (his main crop) was buried under snow, the woolly Highlanders were fending for themselves, and Doug (only 73 back then!) was giddy with excitement. He fairly sprinted from shed to barn to shed, told the stories behind every tool and piece of machinery, leapt over open holes in his hay mow, and then after a couple of hours, after everyone was officially cold and unable to speak cogently, Doug took Nik and Aaron inside the house which was warm and filled with the aroma of homemade chorizo chili. (Doug learned how to cook after he returned from his service in the Korean occupation and found employment at San Quentin, California’s notorious state penitentiary.) Kathy had also made bread the night before and Doug had pressed several heads of garlic, so everyone ate chili and dipped fresh bread in garlic oil. Nik’s paradigm was shattered that day on so many levels, but mostly he remembers Doug eating two bowls of chili in the time it took him to eat one–and Doug, as always, never stopped telling stories.

Here’s to the Andersons!

What’s for Dinner? Lemon Parmesan Salmon with Wilted Bok Choy and Rainbow Quinoa.

Stop by TODAY (4/19) for your “What’s for Dinner?” ready-to-go meal kit! This week’s recipe is Lemon Parmesan Salmon with Wilted Bok Choy and Rainbow Quinoa. Everything you need to make this delicious meal, only $27.99. Recipe card and step-by-step instructions included. Serves 4.
Vegetarian? Swap the salmon for Smoked Hempeh for $3.00 less.