Moving along....

We finally met with the County this morning. Jail Building Project Manager Frank Draxler gave unofficial notice that they would be "closing" on the buildings we're in on April 11. Then we have six months to move, according to their word. Frank also claims that the County is under no obligation to compensate our cooperative whatsoever, and only offers the possibility of assistance to us because the County wants to be a good neighbor.

I'm sad to leave this great neighborhood, and the river, and the hard work we've put into renovating these old buildings... but remember the words of Joe Hill: Don't mourn, organize!

And that's exactly what we're doing. Organizing and planning our growth and prosperity!

Oh, you might learn something from this Spectator news article.

Freshest Produce in Town

That's right I said it, JLF has the freshest produce in town. Did you know that the micro greens we receive from Dragsmith Farm on Thursdays is cut that morning? We are also carrying local organic tomatoes and two different kinds of locally grown organic mushrooms. That's pretty fresh I think. Just wait for June when we're receiving the vast majority of our produce from local farmers. Also, this week we have strawberries, dates, kiwi, mixed salad greens, red romaine lettuce, carrots from "Willey Farm in Ca.", shiitake mushrooms, zucchini, green kale, celery, cabbage, green top beets, broccoli, eggplant, grapefruit, tangelos, limes, royal mandarins, cherry tomatoes, plums, bananas, pears, mango and potatoes. I want to make a special mention to the spinach we got in on Thursday, it is the best I have ever tasted. So come on down to the store and pick up some fresh produce today.

Fatty Boombalatty

The guys from Furthermore just dropped off a fresh batch of Fatty Boombalatty. It's going quick so stop in and pick up a six pack for $7.99.

Off their website...
Fatty Boombalatty: a dangerously drinkable Belgian

Availability: Spring/Summer. ABV: 7.2%.

The conception and naming of this beer happened in one fell swoop. Unsure whether to offer a light session beer or a fun ball-buster as our warm weather seasonal, we decided on a beer that would be “a big, fatty boombalatty” version of a Belgian white. And away we went, taking a recipe for a white beer and ramping up the grain bill by 50%; we dropped the amount of wheat by 75% to keep the beer rough around the edges. We bucked tradition by steering the bitterness in the direction of a pale ale, and coupling hops with coriander in the fermenter. The resulting beer gives you all the bubblegum goodness of a big Belgian, with enough crispness to cut through the sweet profile, thus making you want to sip it again and again. Dangerous, indeed!

furthermorebeer.com
ready.fire.aim

Paper or Porcelain?

Ok. You've heard the bag debate, paper or plastic, right? Well obviously you've already figured out you should really bring your own. We collect paper bags from you, your friends and neighbors to share when you forget. It's really no problem.

You drink coffee, too, eh? So do we. And there's a debate here, too. It's styrofoam or wax coated paper, right? Not really a choice, when it comes down to it. If you drink coffee, chances are you're drinking it just about every day. So it should come as no surprise to you, if you leave your house for awhile, especially in the morning, you'll be looking for some joe at some point. Bring a mug! If you forget, and you will forget, we all do, there should be an ecological choice where you get coffee. And it's not styrofoam or wax paper or even made of genetically engineered corn. It's you - taking the time to drink your coffee "in house" so they'll give it to you in a mug, or having them fill the one you brought.

At Just Local Food Coop we've been thinking and talking about this. We are committed to being good stewards of our environment. And we want to support you in doing the right thing, too! So when you stop down and forget your mug, no problem, we've got a rack of clean mugs waiting for you. We also serve our coffee "to go" at the Farmers Market in this same fashion. Yes, we could probably sell more coffee if we gave throwaway one-use cups to folks down a the market, but thankfully we're not just about making money. We're different. We're a co-op. And we're finding new ways to make businesses work for people and the earth we inhabit!

Thanks for your support.

Alchemy is Back!

Alchemy Fine Foods is back in the business of producing high quality foods. Instead of a retail location they are again working through local groceries/specialty stores, like Just Local Food. We are proud to be carrying a diverse range of their products and look forward to the new endeavors Bradley and his family are undertaking.

In stock currently...
Russian Potato Salad 16oz $4.39
Apple/Beet Salad 16oz $4.79
Curried Yam & Walnut Salad $4.79
Hummus 8oz $3.79
Aegean Tapenade 8oz $4.99
Artichoke Antipasti 8oz $4.99

Check out this section often for new products coming in weekly, maybe even salads and sandwiches in the future.

Holyland flatbreads are a perfect way to shovel in these addictive deli items.

On the Menu: Local Hospital Thinking Local

Just Local Food Co-op workers have been working with farmers and local institutions on developing a far-reaching sustainable food system in our area. Check out a recent TV spot from WQOW on the first stages of a "buy local consortium" being developed with Sacred Heart Hospital and soon other local institutions!

Produce Thursday March 13, 2008

This week at JLF we received; plums, zucchini, celery, broccoli, kale, cabbage, eggplant, green top beets, royal mandarins, tangelos, grape fruit, shiitake mushrooms, green peppers, fair trade bananas, spinach, romaine lettuce, green beans, mangos, yellow onions, pistachios, red potatoes and yukon gold potatoes. Local this week we received; Mississippi and Wissota greens, Crimini mushrooms, White Button mushrooms and Connell Red apples. Also we have carrots and artichokes from Willey's farm in California(I know there not local but I love what they do).

New Growth

It appears the County is moving along with their plans to purchase and tear down the buildings we operate our grocery store and home delivery service from. Here's an article from today's city paper on the subject.

We want you to know that we are looking at this as an opportunity to grow and better serve our customers. We will find a new home for our Downtown Grocery store and move when it is appropriate. According to County timelines, this could be as soon as early this summer. While we are sad to leave this great spot on the river, it is clear we cannot survive much longer in this controversial location.

Stay tuned for how you can help us in this transition!

For now, please keep in mind that the County is under no legal requirement to help our cooperative move. It would be good for these County Board members to know that they do have an obligation to help businesses that their plan is directly impacting. Perhaps you'll let them know how you feel?

Thanks for your continued support during this transition!

Local Landscapes + Scottish Vistas~ Photographs by Melanie Travis

Special artist opening this Saturday 5-6:30pm!

Maple Syruping Time

Hmmm. It's a sure sign of spring when the buckets and taps get cleaned, the cordless drill gets charged, and the maple buds start popping out. Yes, it's syruping time. Not just out in the "bush", though, right here in town, too. Last year I tapped four of our neighbors silver maples and boiled 50 gallons of sap down into a few quarts. It took forever, with lots of cartloads of sap down the alley and nights at the stove boiling sap for nearly three days. That's how I did it, with some supplies from here. Check out the Beaver Creek Reserve offerings, or take a peek at a map, to make your own local maple discovery! Sap flows best with cold nights and warm days, which appear to be forecast for early next week. As soon as the local bush has boiled down, we will have a variety of local maple products for your enjoyment!

Chocolate and Tea Samples Saturday

Mark your calendar "stop at Just Local on Saturday" to visit with Dana Johnson from Equal Exchange who will be here to answer your questions about fair trade chocolate and teas. She's also bringing a box of samples for you to try, so if you've been wondering what's the difference between Green Tea and Green Magic Tea? or what is a cocoa nib anyhow? Saturday (3/8) is your day at the store, 10 to 2 is your time.

Kubb this Saturday

From the Foodlums and the Eau Claire Berserkers Kubb club comes this:

Kubb Friendly in Peace Park, across from our store.

This Saturday, March 1 from 12 to 2pm.

Come play kubb, or watch and learn, or just hang out and share some food.

Delicious news from your friendly meat department

St. Patrick’s Day and Easter are coming, and the meat department is eager to help you celebrate.

Corned beef – it’s not just for St. Patrick’s Day, but what better time to think of it? It’s hard to find corned beef that is all natural, much less local, but we have a solution! MAKE YOUR OWN!!! It takes 2 weeks, so if you want to do this for St. Patrick’s Day, buy a roast this weekend and get it going!

It’s a fairly simple process – coat a roast in a salt and spice rub, massage and turn it daily, then after 2 weeks, soak it in water for 1-3 days, and it’s ready to cook. Simmer it with some carrots, potatoes, and cabbage, and you have a very delicious corned beef dinner (plus leftovers) that you made yourself. (Oh it’s so exciting!)

Copies of the recipe (from Julia Child’s book, The Way to Cook) are available at Just Local, along with a nice selection of roasts from Wheatfield Hill, Little Spring Valley, and Out to Pasture.

Leg of Lamb – How about a leg of lamb from Lambalot Acres for this year’s Easter dinner? We have a sign-up sheet, similar to our Thanksgiving turkey ordering process. Sign up by Monday, March 17, and we’ll have your order ready for pickup or delivery on Friday, March 21.

Legs are available butterflied, bone-in, and bone-in with shank. The bone-in is great if you want to make soup the next day, and the bone-in with shank makes a nice presentation for carving. (btw, just last weekend Laura made lamb stock at home for the first time, then Scotch Broth the next day; it beat the heck out of the Campbell’s version she used to love as a child.)

Fresh Pork – Another really nice option is a pork roast or pork tenderloin from Beaver Creek Ranch. Pork is so versatile, the possibilities are endless. Rosemary and garlic, Chinese barbeque, Cuban, mmm, go adventurous or traditional. We have a few of each in stock now, and will be getting more tenderloin in shortly.

Please let us know if you have any requests in the meat department.
We’ve been selling lamb like crazy lately, with the shanks being a particularly hot item. We expect more shanks, gyro strips, kebabs, and ground for this Saturday.

We currently have a nice selection of lamb chops and leg steaks, which are really tasty, and fast and easy to make as well. If you haven’t had lamb in a while, or aren’t sure you like it, check out some of the recipes posted in the store, or look on-line, and give it a try. You’re in for a nice surprise.

UPDATE needed: paper grocery bags

UPDATE: Holy cow! Are you guys hoarding bags for the revolution or what! Collectively you've delivered a small truckload of paper bags and, as promised, I am now responsible for getting the screenprinting ink from Benny's and putting the "carrot revolution" on our bags for your viewing pleasure. Among the fun involved with re-using paper bags is finding treasures like breadcrumbs and receipts from the Big K in 1998.. and old bags from stores with names like "Kerm's" and "Cassidy's"... KEEP THEM COMING! ~aaron

Hey there. We are totally out of paper bags right now. We depend on you, our faithful customers, to help us save money and precious resources on packaging. Do you, your neighbors or coworkers, have some paper bags saved up? Even if they don't shop at JLF, chances are they would be happy to share their bags. Would you mind collecting them and bringing them in? I'll even make an offer - if we get a whole bunch of paper bags in over the next week, I'll personally spring for a tub of screenprinting ink and will put our collectible logo on the new batch of used bags, it's the carrot revolution. Thanks for your help.

Chili Sampling & Corned Beef (How to)

Chris from Wheatfield Hill Organic will be sampling chili made with their ground beef this Saturday, Feb. 16, at Just Local Food, from 2-5pm. She's also bringing in frozen organic peppers from their organic farm, which means we have everything you'll need to replicate her recipe!

We just got a quarter cow from Wheatfield Hill Organic in last week, and have both their regular ground beef (the best for burgers) and lean ground beef. We also have a nice selection of their steaks and roasts, including ribeyes, t-bones, porterhouse, chuck and arm roasts, and short ribs. How about some steaks for a romantic dinner, or a big ol' pot roast for the ultimate comfort food?

And, speaking of beef, Laura successfully created a delicious corned beef from a brisket, kosher salt, spices, and 2 weeks in the refrigerator. She will have the recipe and instructions available at the store on Saturday, so if you haven't had corned beef in a while, you may want to buy a roast and give it a try. (According to Julia Child, almost any large cut of beef will make a good corned beef; we have plenty of roasts for you to choose from.)

One last tidbit from the meat department:
We just got a whole lamb in from Lambalot Acres, and have a wide selection to choose from -- French racks, chops, leg steaks, kebabs, ground, shanks, and gyro strips. If you haven't had lamb before, you're in for a treat!

Fresh in This Week

Red beets, tangelos, dates, spinach, broccoli, kale, garnet yams, baby carrots, yukon gold potatoes, white button mushrooms, d'anjou pears, bananas and pink lady apples. Thats what we got in Tuesday, plus we have plenty more regular items in as well. I am very sorry there will be a shortage in Dragsmith greens this week and possibly long term. There green house was over ran with aphids and they have caused a large loss. Also there is a shortage in Wisconsin tomatoes so we are out, but we should get them on Thursday. Also Thursday, we will be getting zucchini, green beans, avocados, shiitaki mushrooms, tomatillo and ginger. Come on down or add something to your weekly milk delivery.

avocados, just local style

Our most recent batch of avocados have a web code, which links us to some more information about them. Info on their origin from the code:

All PRAGOR members are considered smallholders, meaning that as rule they do not own more than 10 hectares. PRAGOR's task to organize grower meetings and the logistics of the avocado harvest is comprehensive, since many of the families live in remote and difficult to reach villages.

With joint forces PRAGOR manages to improve the general living standards of the members.

Every PRAGOR member has the right to hand in a proposal regarding the social projects to be accomplished with the Fairtrade premium. Given that PRAGOR members live in 8 different municipalities (with different necessities) these proposals are of ample variety. The members have to decide, in a democratic way, how to spend the Fairtrade Funds. It has already been decided that the first funds will be used to support a centre for handicapped people in Periban. Another proposal, which is currently under investigation, is to hire a doctor who will be responsible for all PRAGOR members and their families. As the Mexican health system is very poor (and relatively expensive), such a system would be far more effective and less costly.

Pick up some of these avocados down at the co-op.

new in HABA

Just in this weekend, freshly made goat milk soaps from Coon Creek's Julie Maro! These soaps are hand-made using essential oils and goat milk right off her farm. Valentine shapes arrived just in time to make you or your sweetheart smelling good for the holiday. For Spring time freshness two new scents, Honey Oatmeal and Geranium, are also on our shelves.

Speaking of Spring clean Mrs. Meyer's came out with a fresh new Basil scent in her cleaning line. Currently we have both the dish detergent and the hand soap in this unique new blend.

Wyndmere Naturals, a woman-owned, woman-run organization, also whipped up a new hand cream utilizing natural coconut and jojoba oils. This product can be found on the bottom of the Health and Beauty display and comes in a blended scent of mint and rosemary.

For those of you fighting the cold blues we recently started carrying Alacer's 'Emergen-C' a power-packed vitamin and mineral drink in powder form. For kids we have strawberry flavored packets with over 500 mg of Vitamin C in addition to Vitamins A, B's, D, E and K. For adults mixed berry "Bone Health" formula with added calcium can be found on our shelves. Both products are sold by the packet or by the box, stop down and check them out.

That's what is new for February, keep us posted with your requests!

~submitted by Ashley Clough, haba buyer

Back in Stock

After being almost completely out of produce Sunday and Monday we are back in stock. Today we received; baby spinach, broccoli, kale, satsuma tangerines, green bell peppers, white button mushrooms, blood oranges, celery, bananas, red d'anjou pears, garlic, hydroponic tomatoes and avocados. Thursday should also be a big day for getting more wonderful produce. I also wanted to mention that sprouts are currently on sale, when you buy any bread or salad dressing you get free sprouts. Thanks for supporting the co-op.

should we stay or should we go?

Here's an article, recently published in the UWEC campus-based community publication Progressive Outpost. It helps shed some light on the complicated matter of the possible jail expansion and how it impacts our local food co-op...

County Jail Project Threatens Downtown Food Cooperative

By Jeremy Gragert, Eau Claire
The Progressive Outpost – February 2008 (Published January 29, 2008)

The $59.1 million Eau Claire County building renovation and jail project ap­proved last year, which includes a massive new three-story jail being sited between the current county building and the Chip­pewa River, is very close to the Just Local Food cooperative grocery at 772 First Ave. For months, preliminary site plans have shown a parking lot replacing the building that Just Local Food currently leases, mak­ing the worker-owners of the cooperative more than a little nervous about the future of their store.

“We want to stay here. It’s a great spot for a grocery store,” said Aaron Ellringer, a worker-owner who has been exploring Just Local Food’s options if the building’s owner, Gerald Niblett, agrees to sell the building to the county. Currently, the county is in the process of having the property indepen­dently appraised so an offer can be made to Niblett, said Frank Draxler, the city-county purchasing director who has taken on the role of project manager for the expansion project.

About half of all properties east of the current county building, between Lake Street and Grand Avenue, are under threat of being acquired by the county for either the new jail or new parking lots. The exceptions include all the Grand Avenue businesses, the houses directly on Lake Street, and the Victorian home at 751 Second Ave. Ellringer of Just Local Food questions why the building that the store operates out of was not given similar protection by the Eau Claire County Board.

Some county board members are wondering the same. County board supervisor Maureen Slauson, whose district includes the county building area, said she doesn’t understand why all of the commercial buildings along First Avenue are under threat by a riv­erfront parking lot. “There are a number of people on the county board who do not want to see this gone,” Slauson said, adding that the buildings have historical and aesthetic value even if they did not house the only grocery store in the downtown.

It has been grumblings like that that may have caused the latest jail site plan (released as a draft on January 11) to leave almost all of the commercial buildings on First Avenue intact, with the exception of a portion of Eau Claire FabriCare, an operating dry cleaning and laundry busi­ness at 768 First Ave. The sudden appearance of the commercial buildings on the plans surprised Ellringer of Just Local Food, because he said that Draxler and the acquisition firm hired by the county to appraise the property, Timbers-Selissen Land Specialists, Inc., has always made it quite clear to him that the county intends the store to be a parking lot before the end of the year.

“In order for us to stay here we need to improve the infrastructure of the buildings,” Ellringer said. “Nobody is going to improve the infrastructure of the buildings if the county is threatening to buy them and rip them down.” Because of that threat Just Local Food has been working with the city for months on finding a new loca­tion in the downtown, rather than spending time and resources to buy or improve the building they are cur­rently occupying.

But recently, Chuck Gable, of Eau Claire, has been in contact with Just Local Food about how he could help financially support improvements to the buildings so that the cooperative could stay. Gable has even been in contact with Niblett about purchasing the buildings before the county makes an offer on them, but Niblett is waiting for the county’s offer first. Gable says remov­ing the buildings and the businesses along First Avenue would be a mistake. “These buildings were built in the 1800’s for food distribution,” Gable said. “Just Local Food is providing the same service as the people who built the buildings had.

It is unclear whether Niblett, the owner of the properties, will sell to the county following the apprais­al that is expected to be complete by February. Accord­ing to Draxler, if Niblett does not want to sell at the price offered to him, the county is obligated to pay for a second independent appraisal, and if a deal can’t be worked out after a third appraisal the acquisition goes in front of a judge. In the end the county has the power to condemn individual properties, but not without the approval of the county board.

Draxler said the county has not had trouble acquir­ing properties to date, with each property acquisition having to get the approval of the county board. Draxler said that the county board has the final say, for exam­ple, over whether the buildings along First Avenue are purchased by the county or not. Supervisor Slauson, quoted earlier, said she would vote against the county purchasing the buildings. For the time being, Draxler says, the county is planning to offer Niblett a price for the buildings and will try to negotiate a purchase some­time in early February.

“My priorities are working with the site plan and making sure we have adequate parking,” said Draxler. “If we don’t need those buildings (for parking), we aren’t going to take the buildings.” Draxler said there is no set number of parking spaces required at this time, but at a minimum, the county would prefer to replace the number of parking spaces lost when the new jail is built on top of current surface parking. “It’s mainly up to how much parking we need and the cost of acqui­sition,” Draxler said, about whether to acquire certain properties outside of the jail footprint.

Draxler admitted that the owners of Eau Claire FabriCare, the dry cleaning business next to Just Local Food, do not want to sell their building to the county either. “FabriCare is concerned with its client base,” said Draxler, a base that is primarily people who dress formally and work at or near the county courthouse. A move elsewhere, even if the county pays FabriCare to relocate, could shut down the business if the cliental can’t be maintained.

To answer concerns of community members, one project workgroup formed in December, called the Community Advisory Team, has representatives from the neighborhood and area businesses and is charged with providing input on the outward appearance of the jail building and the basics of the site plan. Representa­tives of the Milwaukee-based firm Venture Architects, which has the contract for architectural and engineer­ing services for the project, attend the meetings. Ven­ture presented the latest site plan on January 11 show­ing the Just Local Food building on the plan for the first time. When asked why the buildings were on the site plan, Draxler said: “It was just the way the architect drew it at the time.

According to County Clerk Janet Loomis, the Com­munity Advisory Team has no real decision-making power, and therefore the meetings of the workgroup are not given public notice. Technically, members of the general public are allowed to attend but must contact the county for meeting times and locations. Draxler said discussion of specific businesses would not be al­lowed at future Community Advisory Team meetings, which are scheduled every three weeks for the months ahead. It would not be appropriate to publicly negoti­ate the future of the buildings, and the Advisory Team does not have that authority anyway, Draxler said. “I’m not going to allow discussion of Just Local Food at those meetings,” insisted Draxler.

The future of the buildings, and whether Just Lo­cal Food will have to relocate, is expected to be decided by the end of March. Ellringer said the grocery coopera­tive is looking at all of its options, and are hoping to be included in discussions with the county officials and Timbers-Selissen, the firm hired to handle acquisition for the county. Ellringer summed up the uncertainty: “It’s a rollercoaster, that’s for sure.

Upcoming Meetings:
held in Rm 2550 of the Eau Claire County Courthouse

Public Open Houses
Wednesday, February 20 – 6:00pm
Wednesday, April 2 – 6:00pm

Community Advisory Team
Friday, February 1 – 7:30am
Friday, February 22 – 7:30am

Tuesday's Produce

Did anyone ask for fresh green vegetables? Today we got in green chard, bagged spinach, mixed baby romaine, beautiful broccoli and celery. We also have green beens, green cabage, green avocados, green kiwis and green limes. A side from greens we also recieved local mushrooms, white onions and D'anjou pears.

What's Local?

This time of year it seems to get grim in the fresh produce department, at least if you're looking for local. While it is hard to make a complete meal of fresh 100% local veggies or fruits right now, remember pretty much everything else can be local, or regional farm-direct like the grains from Whole Grain Milling Company, pictured.

A quick review of what we've got:

Fresh fruits and veggies. We do have a regular supply of hothouse organic local tomatoes. Try them! We also almost always have local fresh mushrooms, sometimes sprouts and root vegetables too. And of course the greens that come in every Thursday afternoon. And a few bushels of Connell Reds are left too. (All of the other fresh, non-local produce we carry is Certified Organic or biodynamic).

Frozen fruits and veggies, most of which are grown on or near the farm that anchors/founded Sno-Pac frozen foods in Caledonia Minnesota. We get these direct from the farm.

Meat. If you eat meat, all of our beef, chicken, turkey, pork and bison is local. Eat My Fish. (We do have a few convenience items that don't qualify) Try something new.

Dairy. Going strong. Cheese, milk, yogurts, butter, cheese, and cheese. Local and farm-direct.

Grains. Whole grain milling and Great River milling are grinding out the flours, meals and cereals. We're still looking for a reliable way to get more Great River products fresh from the mill.

sweet potato or yam?

Ever wonder the difference? So do I! We sell a variety, but after some more research, it looks like they end up being all sweet potatoes technically. Certified organic from California is the best we can get, coming to us via a produce distributor called co-op partners. Types that we've carried are jewel, garnet, beauregard and the appropriately confusingly named sweet potato yam. Each is a different variety with their own characteristics. Colorwise, the whiter ones are more starchy, the darker ones more sweet. There was a discussion of sweet potatoes this week on the Splendid Table (on public radio or podcast), which prompted this post along with lots of questions in the store, "are these sweet potatoes or yams?"

I'll suggest this recipe, one of my favorites for sweet potatoes, it hits the greasy fix anyway, Ingredients are only sweet potato, butter and salt.

Thursday's Fresh Produce

New today we received Willey's carrots from Cali., spaghetti squash and green cabbage. We also got Pink Lady apples, more bananas, Dragsmith greens, Cara Cara oranges and butternut squash. Just to remind you, you can always have us deliver the fresh produce to your home Friday mornings with your milk.

Quinoa Burgers

Last night we had a lovely meal entirely from Just Local Food and I thought I'd share it with you. We had Quinoa Burgers.

1 cup quinoa - cooked
4 carrots chopped
1 onion chopped
garlic chopped
broccoli chopped
(you can add any vegetable you wish)
1 - 2 eggs
spice as you like (I add mock chicken broth, salt and pepper)
flour as needed

mix all together. form patties and pan fry (we used canola oil from the store) until golden

I then add a dollop of BBQ sauce and a slice of gingerbread Colby cheese and bake in the oven for a few minutes.

Serve this up on a bun or not, serve with Sno Pac french fries and some fresh green beans from the store. Delicious.

snowshoe red ale

JLF is the first store in Eau Claire to offer this unique beer from New Glarus this season. Hope you enjoy.

Settle in with Wisconsin's Snowshoe Ale. This beer is brewed with a blend of American and German malts. A complicated decoction mash process ensures a rich malty flavor. We also infuse generous amounts of Yakima Golding and Bavarian Hallertau Hops to add a special note of warmth for your winter evenings enjoyment.

Expect this beer to be a beautiful copper-red, with a fruity ale body and a spiced hop finish. Then sit back and rejoice in the season because it's these Wisconsin winters that keep the whiners out.

Style	Red Ale
Flavor	Rich malty flavor with notes of warmth

New This Week in Produce

Tuesday January 22, 2008

Organic Blood Oranges from California, always sweet with a red fleshy center. If you never had one, stop in and get one today.



We also recieved; red chard, cucumbers, broccoli, avocado, turnips from Harmony Valley,baby romaine and mushrooms. We did not get any more bananas because the distributer was out of fair trade, they should be back in Thursday.

just local food in the "news"

Please check out a fairly in-depth article in the Chippewa Valley Business Report that touches on a few key aspects of our business.

This Week in Produce

Produce Thursday January 17, 2008

Just to update you we this past Thursday we recieved; Red Kale, Deglet pitted dates, green beans, broccoli, lemons, cara cara oranges, navel oranges, limes, pink lady apples, Dragsmith greens and green tip bananas. I also wanted to let you know about apple fest, Saturday morning. The last locally grown Connel Red apples will be at the store to sample and buy. There will also be apple sauce pie and dehydrated apples to sample. You can buy sauce apples or good eating apples.

NEW PIZZA + more new frozen items

Sadly Jenny Elliot of On Fire! Ovens in Menomonie, our local pizza maker, is not making pizzas because of health reasons. We have supplemented this loss with a new variety of pizza. Nonna Rose's Pizza from Iowa. It's a 12 inch frozen pizza that is all natural with a hand stretched crust. We offer a Four Cheese with a Roasted Garlic Crust for $8.59 and a Sausage and Four Cheese variety for $10.39.
Other new frozen items are Ezekiel English Muffins, Castle Rock Sweet Cream or Molasses Chocolate Chip Ice Cream, Ian's French Toast Sticks, Chicken Nuggets and Fish Sticks, and Nature's Path Frozen Waffles.
SnoPac is now offering 80oz (5lb) bags of your favorite frozen vegetables! These bags come in Peas, Mixed Veggies, Sweet Corn and Green Beans. All for $12.39.
Sno Pac also now has Crinkle Cut French Fries!

New Single Batch Beer from Furthermore

I'll let Aran and Chris of furthermore beer describe this one...

Makeweight: An Ecumenical Mash-Up

Our triple pale is a bastardization of three regionally distinctive recipes that were stacked in unequal measure in order to make a beefy beer which highlights each recipe’s finer points: Esters from a dominant Flanders yeast are reigned-in by cleaner American and London strains; Kent Golding hops provide mild bitterness, giving English and Belgian specialty malts room to breath; Oregonian hops offer a fragrant nose; Belgian candy sugar boosts the strength of this mash-up to 8.5% ABV.

furthermorebeer.com

ready,fire!aim.

mid january news

New bulk section growing, what would you like to see?

One of our number one requests from customers is for bulk food. We have been working on the proper licensing and equipment needs in order to make this happen. We're really close, and want you to now let us know if there is something you want to buy in bulk from us. Many things will have to be bagged "weavers" style, but we do have a few bins that will allow you to fill up your own container. We won't have a ton of these bins to start out with, as they cost anywhere from $75 on up per bin, but that is our long term plan. Thanks for helping us get there with your support!

Why we carry what we do.

We have customers that come from all over to get their hands on great local food. I'm always flattered when someone says they drove 50 miles to visit our store. I was thrilled the other day when a familiar couple from Ladysmith was checking out. They love our store, and always challenge me to do better. They asked why we expanded beer when they want to see us expand our produce section. It's a good question, one I've heard before, and one I'm not afraid to answer. Of course, our name is Just Local Food and as such we set ourselves up for some flack when we stray from that pretty confining moniker. So why did we choose beer over more produce, or cheese, or anything else?

Well, we are more than food, and more than local. You know that. We're also a business, and we need to sell things (food mostly) to make money so we can pay the farmers and the workers. Unfortunately, not everything people want to buy brings in money for our business. Fresh produce is one of them. Sometimes it tastes great but is ugly so people don't want to buy it. Sometimes it has a weird name, or color. And sometimes we sell out of something, then get a bunch more in and it doesn't sell. Unfortunately we can't just put the produce in the warehouse (as if we had one anyway) and wait until we think folks are ready to buy it. No, it rots. Our fault? Sometimes. Your fault? No. That's just the way it is. We have set a goal of having the best produce section in town, so we're not going to quit.

So. Why beer? We had room on our shelves, some customers asked for it, and there are quite a few great microbreweries around here. We also want to provide as many different items as possible - not only to increase sales overall, but to remind people that we live in an area that really can provide for most of our needs! And it makes our art openings easier since we have an in-house supply of beverages!


Grow your own.

The best way to ensure your own supply of fresh produce is to grow your own. We want to help. We're starting by ordering a bunch of seeds through Seed Savers exchange. You'll see them in the store soon. We'll also be working with Dragsmith Farms, the folks who bring us the incredible greens every year, to supply you with other gardening supplies and starter plants when the time comes in Spring. Start planning now!

local apple fest!

Local apples in January? Only at Just Local Food!

Check them out today (Saturday) at the Winter Farmers Market (from 9-1 at the Unitarian Church on Farwell) and at the store.

If we have any left, we'll do it again next weekend!

For info on the great local Connell Red Apples we're selling, click here.

UPDATE: THANKS for coming down to the winter market and buying apples! We sold out of this batch and we'll be retrieving the rest of our local apples for next weekend!

Thursday's Produce

Fresh produce in this Thursday.

We received organic pistachios, org. chestnuts from Iowa, more broccoli, bananas, local org. conell apples, org. kale, org. celery and more red onions. Earlier this week we also recieved local org. horseradish, cara cara oranges and org. red leaf lettuce. We also have lots of apples that aren't pretty but they make great sauce. Check out the price list below.
Fuji Apples, 3lb bag...4.69/ea Ambrosia Apples...1.59/ea Conell Red Apples....99/lb
Avocado...1.19/ea Bananas....99/lb Broccoli...2.79/lb Cabbage....99/lb Carrot 2lb bag...2.59/ea Carrot, Baby Peeled 2 lb bag...4.19/ea Celery...2.79 Chestnuts...9.69/lb Cucumber...2.49/lb Dragsmith Parsley...1.75/ea Dragsmith Marjoram...1.75/ea Garlic...5.00/lb Ginger...6.69/lb Grapefruit...1.79/ea Mississippi Greens...5.30/lb Spinach...3.70/lb Wissota...3.90/lb Horesradish...7.39/lb Kale...1.99/ea Kiwi...2.99/lb Meyer Lemon...3.59/ea Lime...2.49 Red Onion...1.19/lb White Onion...1.19 Yellow Onion....89/lb Navel Orange...1.49/lb Cara Cara Orange...3.69lb Navel Orange 4# bag...5.99/ea Valencia Orange....49/ea Pear...1.99 Baby Pepper...3.19 Green Bell Pepper...1.99/lb Pistachio...9.69/lb Red Potato 5# bag...4.69 Russet Potato 5# bag...3.59 Yukon Gold Potato 5#...4.69 Radishes...2.79/lb Red Leaf Lettuce...1.89/ea Golden Shallot...8.39/lb Acorn Squash...1.49/lb Butternut Squash...1.29/lb Delicata Squash...1.49/lb Sunchokes....99/lb Tangerine....99/lb Local Hydroponic Tomato...5.99/lb Yams...1.99/lb

Don't forget you can have any of this wonderful produced delivered right to you with your milk delivery.

artist reception this saturday!

"Monday Night Drawings" by Mark Kasiewicz

Stunning Vistas, abysmal precipices, sexual islands, illusionary portraits, marauding shadow dancing totems, intentional misrepresentations and revisionist self-perceptions in ink, pencil and pastel, manipulated beyond traditional application and sips of Monday night wine and blocks of time.

Where: Just Local Food Co-op, 772 First Avenue (JLF phone 577.5564)

Artist's Opening Reception: Saturday, January 12th 5:30 - 7:00

Cost: free

Show length: from Jan 4 – January 31

now open sundays!

That's right. No longer do you need to substitute crummy weak white eggs in your Sunday omelette because you forgot to pick local free range eggs at JLF on Saturday. We are open. Stop in.

When we posed the question "should we be open Sundays?" a few months ago the overwhelming response was "NO!". We were shocked, really. Our customers wanted us to rest & take a break. You said you were willing to wait until Monday, and that "the organization" needs time to rest.

Well, we agree with all of that. We do want to rest, and will. The thing is, we now support nine workers instead of four or five. And some workers actually want to work on Sundays, and who are we to deny them their right to work? All of us can still pick a few days off if we'd like, and we can hopefully serve more and more people because we're open seven days a week. Considering we are one of the only places to buy food downtown (there are several other small grocery stores, and Kwik Trip sells bananas) we really felt an obligation to be there for our neighbors as well.

So thanks for supporting us, no matter what day you shop!

Thursday's Produce

Just in Thursday Morning!


We received Ambrosia apples, broccoli, carrots (peeled and regular), celery, Rio Star grapefruit, Dragsmith greens, fresh Meyer lemons, Cara Cara oranges, Baby Mixed Peppers, Butternut squash, tomatoes and fresh yams. Don't forget we also have delicious red cabbage from Minnesota and lots of green bell peppers.

happy new year!

Hey there.

We are so pleased you've chosen to support our store. And thanks to you, we're looking forward to another great year of local food!

This year you can look forward to our coop improving in many ways: more produce, better customer service, more labels, and how about some bulk? What else do you want? Let us know..

holiday news

Howdy! Hope all is well.

We've got some quick news for you, hoping you'll stop down for a quick visit to fill your fridge and fruit bowls!

Doesn't a fresh salad with lots of greens sound good right now? If you're like me, you've eaten a lot of heavy and sugary foods recently - well, more than usual anyway. A fresh green salad wouldn't only hit the spot, it will give your body a boost of vitamins, minerals and the building blocks for new red blood cells - chlorophyll! We are so proud to work with Maurice and Gail at Dragsmith Farms, and are quite flattered that they bring us their fresh locally grown greens every week, even though they have a lot of requests and not enough growing! Help make us proud and keep the greens coming by stopping in today to help us sell out!* SOLD OUT 12/29! more thursday...

Fresh micro (mississippi) greens pictured here, colorful short leaf mixed (wissota) greens, and tender small hand picked spinach leaves. I just have to say one thing about spinach here. When it is grown patiently and carefully in the winter, the plant has plenty of time to build up some cold tolerance - some oomph, flavor and a shelf life you'll never experience because you'll eat it right up. These beautiful bags of baby spinach are seriously grown over an hour North of here. Why would you bother with mystery greens when we can get these? (at least for awhile)

If you're not convinced, how about we give you a seven+ dollar bottle of Native Harvest maple or strawberry vinaigrette (dressing) completely free with a purchase of a $3.70 bag of spinach. While supplies last, which means I shouldn't probably bother to send this out!

So that's why we're also giving away Native Harvest jam with any purchase of Positively Third Street bread (most $3). We have an abundance of freshly baked bread from Duluth's longstanding worker owned cooperative bakery. Take a loaf, and some jam.

From the produce case I'd like to feature the local items (instead of the incredible (but limited) supply of domestic seasonal fresh organic citrus) that include:

• the greens mentioned above from Dragsmith in Barron
• organic soup mix from flood devastated ($750,000 loss) but still harvesting Harmony Valley near LaCrosse
• two kinds of big radishes (black or white!) and red sunchokes (recipe), also from HV
• hydroponic tomatoes from Blair
• organic white mushrooms from Eden
• red cabbage from minnesota

Also fresh: another crate of freshly picked, crispy and nutritious (florida) green beans, fresh ginger, broccoli, kale, green peppers...

And remember, that empty spot on the shelf - that doesn't mean we're careless, it means we're waiting for the fresh, good stuff. We don't keep a whole warehouse full of food sitting around waiting for you. Next week's milk is grass yet to be eaten by the cow, next week's spinach is super baby sized and being prayed over (grow, grow grow! along with a sun dance), and next month's ground beef may very well be wandering along the shores of the Chippewa (thank you, dear animals)... thank you for your understanding and sharing this vital information with your friends, so they start to understand how our store is different too!

By the way, the chickens are totally into winter now and we have local EGGS coming out our ears! Make deviled eggs, or an omelet this weekend, or pickle a bushel, just come in and buy eggs! You were just complaining last month about how we didn't have any!

*sorry if we already did sell out of greens, they come in late Thursday if you want some next week, or call and have us set one aside for you!

closing early New Years Eve

Hey there. The store will be closing down early on New Years Eve, around three.

Closed New Years Day, and back at it again on Wednesday for a great new year!

Thanks!

For your enjoyment, I've included a picture from our first summer (2005) at the downtown eau claire farmers market, back when it was in the old dirty parking lot, back when we didn't have a storefront, back when we had uniforms, back when Ralph was still allowed, back when there were only four workers, back when local food wasn't on the minds of most, back when we were forging new ground with milk, cheese, & coffee at the market...

Just In! New items for your holiday feast(s): pork tenderloin, roasts & more...

The meat department just received some new items for your holiday feasting pleasure.

Pork tenderloin -- beautiful lean tender pieces, easy and fast to cook, and delicious.

Pork roasts – these are from the hind quarter, and should make a very special dinner with plenty of yummy leftovers.

Salmon – wild-caught in Alaska and frozen at sea, these beautiful whole salmon fillets would make a great party plate. (we normally carry these, but we’re getting in a big delivery, and they do deserve special mention)

Breakfast sausage (1# package) – what better time to linger over a special breakfast? Cook up some sausage, an awesome omelet, toast that bread you got a few days before at Marie’s Bakery, break out the good jam and coffee, oh yeah…

All are from Beaver Creek Ranch, and have now arrived.

Please let us know what you think of these new items, and if there is anything else you’d like us to carry.


In case you need any ideas…

Pork Tenderloin with roasted apples and onions
http://www.epicurious.com/recipes/food/views/109169

Pork Tenderloin with balsamic-cranberry sauce
http://www.epicurious.com/recipes/food/views/100314

Pork Tenderloin Cubano
http://www.epicurious.com/recipes/food/views/5874

Glazed Salmon Fillets with Dill Mustard Sauce
http://www.epicurious.com/recipes/food/views/13238

Salmon with Soy-Honey and Wasabi Sauces
http://www.epicurious.com/recipes/food/views/105026

just local dinner

This is what we're having for dinner with our neighbor tonight. All from Just Local Food! From top left: Beaver Creek Ranch porkchops; fresh organic white mushrooms grown in nearby Eden Wisconsin; organic russett potatoes; and fresh green beans that don't just "taste" fresh, they are fresh - picked just days ago in sunny Florida and flown to us. A sinful treat, come and get some while they are fresh!

This is what will happen to the chops & shrooms. The beans just need butter and some Zalta. Ditto with the russets!

Tuesday's Fresh Produce

Just in!!!
Tuesday morning
New this week are bean sprouts from Minnesota. Also we have more of the great fresh broccoli. We received more Meyer lemons, baby romaine, local mushrooms, and potatoes. We still have plenty of delicious locally grown Conell apples.

Lambfest 2007 (Lamb-o-rama ??)

Looking for new ideas for dinner? How about lamb?

We carry lamb from Lambalot Acres, and now have leg steaks, shanks, ground, kebabs and strips, uncooked brats (no msg), and gyro strips. Also, we're taking orders for boneless, butterflied leg-of-lamb, if you're thinking of something different for your holiday meals. These may be ordered anytime, or if you'd like it for Christmas, order by Dec. 19 for delivery or pickup on Dec. 21.

Here are 3 recipes to get you started...

Braised lamb shanks with caramelized onions and shallots
http://www.epicurious.com/recipes/food/views/1197

When it's really cold and dark outside, this is one of the ultimate comfort meals. Lamb goes really nice with a Syrah; a good dark beer would probably be a good match as well.
I've used this recipe as a starting point. The important thing with lamb shanks is seasoning them with the salt and pepper, browning them nicely, and cooking them s-l-o-w-l-y (2 or more hours) in a tasty liquid until the meat falls off the bone. This can be done covered on the stove, or in a low oven (e.g. 225 degrees). When the meat is done, uncover and reduce the sauce while you're cooking up some mashed potatoes (the root veggies in the recipe make a nice addition). Once you try lamb shanks, you'll be hooked.


Spiced lamb in pita
http://www.epicurious.com/recipes/food/views/104033

There are lots of ways to make tasty lamb patties/burgers/meatballs; this is one of them. Paired with some good HolyLand pita or lavash, and a yogurt sauce and/or caramelized onions, and you've got yourself a really yummy sandwich. Add some hummus on the side, maybe some tabouleh or a greek salad, and it's vacation on a plate.


Rosemary lamb kebabs with tapenade-rosemary aioli
http://www.epicurious.com/recipes/food/views/5487

This gives you one idea of what to do with lamb kebabs. We've got kebabs pre-cut and packaged; if you prefer thinner slices, try the "stir-fry strips". Or, get the leg steaks and cut them yourself. When I saw tapenade-rosemary aioli, I thought a good shortcut might be to use Becky's Olive Salsa, possibly mixed with some mayo or yogurt. If you don't want to get out and fire up the grill, try pan-searing the chunks of meat until they're nice and caramelized.

Epicurious.com has lots of interesting lamb recipes. Give it a try!

local apples and pears

This fall we got a call from Ron at Schaeffers Orchard Run, he had a LOT of great looking connell red apples on the trees, but nowhere to immediately store or sell them. Their on-farm store was now closed, and their wholesale partners wanted more than he had. We at Just Local Food were sad at the thought of all these great local organic apples rotting on the tree, so we took action. We called up a local cold storage warehouse and arranged to store 50+ bushels of organic apples, planning (OK, nervously hoping) that in a month or two, we could pull the apples out and find a general public ready to embrace local apples! We also put away a few bushels of local clean-grown heirloom Kieffer pears that were rock hard and not selling well, curious more than anything at how time would treat them.

Well, we just visited the cold storage warehouse for the first time last week and the apples are incredible! And the kieffer pears? Better than ever! We've already sold several bushels of kieffers and only have a few left. Due to their funky look we will not be putting these on the sales floor, rather taking special orders from folks who know what they are getting into!

We are very proud to offer these unique products, that, without your support, simply would not be available this time of year! Now you have a local organic option for apples, at least until we run out again!

Call or email our produce department to special order larger quantities of these fruits.

So, what are connell red apples and kieffer pears? Read on and follow the links...

This is a great article on the origins and characteristics of connell red apples.

And here is some information on heirloom pears from Slow Food USA and the following recipe from backwoods home magazine specifically for kieffer pears! We have all ingredients at our store, including fresh organic ginger!

Pear honey

Pare and core hard-ripe Kieffer pears. Cut in chunks small enough to easily feed through food grinder fitted with coarse blade. To each quart of ground pears add the following:

3 cups sugar
Juice of one lemon
Grated rind of one-half lemon
1/2 teaspoon ground ginger

Boil mixture in stainless steel, porcelain, or graniteware pot stirring frequently until thickened (Do not use aluminum). When desired thickness is achieved, immediately put in hot, sterilized jars and seal. Remember that this is a spread and should not be overcooked to a jelly stage.

A tasty variation is to substitute orange and nutmeg for lemon and ginger.

This weeks produce

Just in Today! Green beans, green kale, broccoli, local Connell Red apples and local heirloom Kieffer pears, honeydew melons and Dragsmith greens as well. Also we have lots of citrus and root veggies.

Here is a complete list of fresh produce in our store at this moment, most prices listed at the end are the per pound price. (We're working on getting this info to format better):

apple, connell local $0.99
Apple, fuji OG Canada $0.99
Avocados, Hass OG mexico/each $1.79
Bananas OG FT ecuador $0.99
bananas, frozen organic $0.75
Bananas, Ripe OG FT ecuador $0.75
Beet, Green Top Chiogga OG CA $2.39
Broccoli OG CA $1.99
Carrot 2# OG CA $2.59
Celery, OG CA/each $3.99
Garlic, White OG california $5.00
Ginger, Yellow OG Peru $6.69
Grapefruit, Ruby OG CA $1.25
green beans fl org $2.79
Green Kale CA $1.79
Greens, Mississippi/bag <100mi $5.30
Greens, spinach/bag <100mi $3.70
Greens, wissota/bag <100mi $3.90
hvf burdock root 10oz og $2.99
hvf soup mix, 3 pounds og $6.75
Kale, Green OG CA $1.79
kiwi 1 pound bag $2.96
Lemon, Meyer Biodynamic $4.29
Lime Biodynamic CA $2.49
Melon, Green Honeydew OG MX $1.79
Mushrooms, White OG eden, wisconsin $2.75
Onion, Red Jumbo OG CA $1.49
Onion, White OG CA $1.19
Onions, Og yellow jumbo, CA $0.99
Orange, Og Navel, CA $0.79
Orange, Valencia OG CA $0.49
Peanut, roasted/salted NC $1.90
Pear, Red D'anjou OG Oregon $2.79
Potato, Og Red, CA 5# bag $8.05
Potato, Og Russet 5# bag WA $3.91
Potato, Yukon Gold OG ND 5#bag $4.69
Shallot, Golden OG $8.39
Squash, Og Butternut, MN $1.16
Squash, Og Spaghetti, WI $1.16
Squash, OG Winter/Misc $1.29
sunchokes, organic local $2.59
Tangerine, fairchild OG CA $2.15
Tomato, Hydroponic OG local WI $5.49
Tomato, roma OG Mexico $2.75
Yam, Sweet/Grnt/Orntl/Jewel OG CA $1.99

best beer in town

While our focus is definitely on local food, we've also made friends with a number of local brewers and we're proud to offer their products along with the food you've come to trust at our store. If you haven't tried any of the beers, you might find a recent review of microbrews (and another in the works) in the Leader Telegram worth reading. Check out Jeff and Audrey's review of a few local beers at the leader telegram website click on features and then food to find a list of pretty decent restaurant and food reviews (check out their review "high quality chocolate..." for a descriptive and flattering review of the chocolates we carry from Obsession!)! And remember - we sell single bottles of local microbrews for only $1.50, and always offer "mix and match" 6 packs for $7.99, which make a great gift for party hosts and packer fans alike. Oh, and we are stepping up to be the regions biggest seller of Point Beer in returnable glass bottles! Bottoms up!

eggs and nog

As of today we have plenty of fresh free range brown eggs. Mary's chickens have started to lay again. We also have a consistent but small supply of organically fed eggs coming from Matt Buvala. the price of Matt's eggs have gone up, a direct result of organic chicken feed prices going up, which is mostly a result of higher corn prices overall in the area. Ethanol is made from mostly genetically modified corn varieties, not the organic corn that Matt includes in a balanced diet for his chickens, but the price goes up anyhow!

Have you had any eggnog yet? It will only be around another few weeks. We have organic egg nog from Organic Valley, a regional farmer-owned cooperative that has this to say about their eggnog:

What is Organic Valley Eggnog?
Eggnog is a thick, creamy and sweet drink made by beating certified organic egg yolks with organic milk, cream, sugar and sweet spices. Traditionally served from late fall to mid-winter, Organic Valley Eggnog is a favorite holiday treat.

What makes our Eggnog organic?

The eggs, milk, and cream for rich, satisfying, and delicious Organic Valley Eggnog are produced by cooperative family farmers working in harmony with nature.

just local news early december

just local news early december

inside:
wreaths
eggs
spices
this saturday: winter market, anderson tasting & art opening
share your thoughts?

Wreaths

We have only 8 sustainably harvested wreaths remaining. No trees were cut down, and in fact they come from a co-op of responsible landowners working to preserve our forests for generations to come! Please stop in and pick one up for your home or tie it to the front of your SUV or bike. These wreaths come to us form longtime customers and friends Linda and Jack Corey, who are part of the co-op that produces the wreaths. Thanks, folks!

Eggs!

It happens every year. A few times even. The local egg "market" gets sketchy and noody has eggs for awhile. Why? Well, let's start with why you buy eggs from Just Local Food and local farmers in the first place. You want to know where they come from – a local farm, and you want them to run free when they want. And we try to bring you this consistently. You want the chickens to live a "natural" life, which means when the weather changes – it gets really hot or cold, for instance – the chickens don't "naturally" lay eggs. So, the weather changed to cold recently and the chickens that reliably lay for you most months of the year are holding out. What do we do as a store dedicated to local food? Do we buy sub-par, inferior factory eggs to make up? No. We work with other farmers that meet (y)our standards (we've called over 12 local egg suppliers in the last two weeks – NONE have eggs, well, Matt brought in 15 dozen but they disappeared in as many minutes), and if we can't find anything, we patiently wait for Mary's chickens to start laying again (they will), and try to explain why we don't have eggs to our customers, and HOPE they don't get angry (and when they do, we try not to take it personally!)... so thanks, really, to the chickens, who will soon get used to the cold...

Spices

We've stocked up on spices this month to meet the needs of your holiday culinary demands, and we've added some new flavor to the existing flare on the shelves. Bay leaves for your traditional, chili powder for your pot of warmth, lemon pepper per request and some cayenne to answer that winter chill. We've also got some new seasoning blends: Mama Garlic and Pepperman. Stop in and stock up!

This Saturday, December 8:

Lynn from Anderson Farms is coming with corned beef, kielbasa, and ground beef to sample and sell starting at 10am. In the evening, Just Local Food presents an art exhibit: A Taste of Place ~ works by Paula Gorski, Tere Hering, Dana Johnson, Christine Dickman Loew, Noriko Slowinski and Barry Weiss Opening reception, 5-6:30 pm.

We'll also be tabling at the Winter Farmer's Market at St. Raymond of Penafort Catholic Church, S10444 Hwy 53 (1 ½ miles south of Brackett, WI on Mallard Road) between 9:00 am-1:00 pm. There should be 12-15 farmers there bringing a variety of excellent meats, cheeses, dairy, honey, pork, maple syrup and more.

Give us your thoughts?

Hey, here it is that time of year, the giving season. We would very much like to show our appreciation and listen to you tell us how we can do our job better. We are open to suggestion, criticism and even detailed accounts of how your shopping experience at Just Local Food can improve. We would like nothing more than to give you, our valued customer, the gift of knowing that we are listening, interested and willing to make Just Local Food Co-op your favorite grocery.

As always, thanks for reading!

~aaron, jen t and the many merry jlf elves

Thanksgiving Newsletter

Hi there!

Hope all is well for you. We're having a ball working with so many great farmers and awesome customers. Please read on for a variety of news items, including a moving/development update at the end!

Have a great weekend! ~aaron and the nine other workers & owners (yes, you've helped us grow to ten... or is it eleven...)

inside:
turkeys produce beer grocery gift certifiates sample saturdays JLF moving?

turkeys

Turkeys are in! We've had a few last minute requests for birds but we are sorry (and a little happy) to say we've sold out of extra turkeys. We're already planning next year's turkey season with Vince and Julie, and rumor has it they'll be increasing production yet again next year. Happy thanksgiving! Thanks to our many hard working local and regional farmers, this holiday is cooking up to be a delicious one!

produce

Winter season changeover of our produce case is in progress. And as we approach the one year anniversary of our produce section you can be assured that the workers at Just Local Food are doing our best to get you the freshest, best tasting fresh produce we can find. We've got some seasonal specialties in stock now that you might consider. Citrus season is kicking in and we have valencia and navel oranges as well as lemons, grapefruit, and two types of lime. We have a special on juicing limes right now, a nice big bag for a few bucks. We also have plenty fresh organic cranberries in clamshells – use these local nutritional powerhouses in classic recipes or try something new. Cranberries are good for you and good for our region! Also check out our selection of sweet potatoes – four varieties going fast, but don't worry we get more in every week!

beer

While our focus is of course on food, we do continue to carry a variety of beer exclusively from small regional breweries. Our stock hanges continually, as most small brewers make small batches and change their beers with the seasons. In particular, we've been fond of the selections from Viking Brewery like the Big Swede – big and rich (like us, or espresso). But now I want to inform you of a new company that we've started to deal with. Their name is Furthermore beer and they make excellent brews, but unlike any other beer in Wisconsin it is distributed directly by the brewers. So the fellas who brew the beer bring it right to us. My favorite beer of theirs right now is the fallen apple – it's fresh pressed local apple cider mixed with cream ale. Yum. Check out their website and come try a six pack! As always, almost all of our beer is available in mix-your-own six packs, a personalized beer sample session in a box.

furthermore beer

grocery items

As always, something new fell off the truck from Natural Farms (our regional distributor) this week! A selection of wheat and gluten free baking mixes, including a wheat-free biscuit and baking mix just in time for dinner! We also have some rice pastas, new fair-trade organic chocolates, canned organic pumpkin, and hopefully all of your old favorites too.

gift certificates

We know you love our concept and care about just local food and our regional farmers as much as we do. Why not share that love with someone else this holiday season? We have gift certificates in any amount that would allow your friends and family the opportunity to try the local food that you love! Give them the gift of great taste and vitality! We've got a number of great local, organic and fair trade gift ideas for the season, and are preparing an in-store display to help you along. Thanks for your support!

sample saturdays

The first farm featured in our seasonal Saturday sample sessions will be Anderson Farms, sampling their products at our store from 10-3 on Saturday Dec. 8. Their beef is 100% grass-fed, and all products are MSG & nitrate free. Samples of their delicious corned beef (cured brisket), deli roast beef, hot dogs, and kielbasa will be available.

Are you moving or what?

Hey, I'm sure most of you have heard directly or through the grapevine that Just Local Food is moving. Well, it turns out we may not have a choice in the matter as Eau Claire County has just recently told us they will be buying the building from our landlord and ripping it down next summer to build a new riverfront jail. While many of us may oppose the jail expansion, we've determined that our thriving business cannot survive a lengthy neighborhood or county-wide battle over property rights. The good news, as you also may know, is that we have spent a great deal of time and resources in business planning and negotiating with the City of Eau Claire and various property owners in the South Barstow redevelopment area and other locations downtown. While we have nothing concrete to bring to you at this time, we will be presenting you with our growth opportunities in the near future. A few things are certain, though: we are commited to keeping our store in downtown Eau Claire, we want to expand in several key areas, and we'll need your help and input to make the next step a success! In the interim, please keep supporting us as much as you can and help spread the word. Let us know if you have any ideas or know of interesting properties for sale or lease, too. Every little bit helps!

Thanks!

You rule.

~aa

www.justlocalfood.com