Nov. 25, 2013
At the end of my 80-minute commute from St. Paul, I was greeted by the sound of sizzling hamburgers smothered in sauteed onions and pressed between grilled slices of home-made, multigrain French
sourdough. Thank you, Linnea! What a sweetheart of a step-daughter. Her gift gave me an extra hour of time this evening - an opportunity to prepare an invoice and packing slip for beef that my
husband Dave will drive to the farmer co-op warehouse tomorrow noon.
Our grass-fed beef will be divided among boxes packed with a variety of meats, veggies, and frozen pizzas, as specified by the customers. The packed boxes will then be delivered to, or picked up
by, families within a five-county area in west central Wisconsin.
This system has been developing over a three-year period as farmer coop members have managed production to meet the demands of a growing customer base. It takes a lot of work to reinvent a local
food system. It's required amazing hours of organization, labor and communication to engage farmers and continually build the customer base. It's demanded deciplined coordination, lots of
old-fashioned conversation, and hundreds of hours to implement new marketing technologies. Hats off to the leadership and staff of the West Wind Community Co-op. Because of their efforts,
there's a food hub growing to meet the local demand for sustainably produced foods.
Dave and I are late comers to the effort. We ...
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