At Hodgson Mill, our family is working hard to make food that’s the very best for your family. Our cold-grinding grain mill and “just in time” production creates healthy food full of all that nature intended. It’s about healthy food you can feel good sharing with your family – including organic and low fat foods full of fiber and whole grain nutrition. The company tradition that started back in 1882 with Alva Hodgson continues to inspire everything we do. Explore more to learn about our company’s family story and discover how our modern flour mill and traditional stone grain grinders make our foods so naturally wholesome and healthy. Hodgson Mill’s products are considered premium quality because of the top-notch grains we use, as well as our special stone milling techniques. Each of our five stone mills produces only about 800 pounds of whole grain product an hour. That’s not a lot when you compare us to giant commodity mills, but sometimes less is better. We take satisfaction in giving you, our customer, the best we can, and sometimes that just means taking a little more time.

Many of you are familiar with Hodgson Mill’s products, and since they’re just across the state line in Effingham (IL), we felt they were a must-add to our growing list of certified organic choices!

I love science. I love being in the lab. Once I retired from my job as a chemist, I found that I missed the experimentation. Once I began making my own soap, just after I retired, I found that I can create and experiment with various scents and soap varieties in my own kitchen. I love using more natural soaps on my skin without all of the harsh additives in the store bought bars or body washes. I love how it makes me feel. I love it even more when people tell me how good my soaps make them feel and how much better their skin feels! (And I’ve spoiled my husband who refuses to use store bought soap! He even takes his own soap to hotels when he travels on business.)

My creative work with soaps is an extension of a 30-year career as a chemist at Eli Lilly and Co.  I first got interested in soap making after using some wonderfully scented hand-made soap while on a mission trip in Haiti nearly 5 years ago. Once I returned home, I investigated the science behind the craft and started some experimentation of my own.  I now use my understanding of chemistry to create beautiful and fragrant hand crafted soaps and love to share my creations with others who appreciate the difference that these soaps make to their skin.

Tippecanoe County is lucky to have Jane Sellers, and we’re thrilled to be able to offer her lovingy hand-crafted all-natural soap to you.

April 26, 2012

Updates

FM-

Full season is full.
Rach will ask Erin Nelson for options. No decision is made.

Cody
suggested selling CF totes through other vendors.  A card inside can state that the money paid
to the vendor can go towards their membership.

Fundraiser 4/28/12

34 RSVPs 11 VIPs

We will have an information table.  Frozen goods will be sold @ the end of the
lunch & end of the mtg.

Raj and someone else will run back to the freezers at the
Dojo and Rajs house to get the goods.

Someone needs to bring the sign

Products-

No new products bought before May 16^th.

We have looked for short grain brown rice but have not found
an option that will work for us at this time

“Smoking Goose” brand out of Gunthrop has high margin. Other
co-ops recommended their line

Pig & Cow splitting will happen in May.

IS GMO corn finished beef acceptable?

Cody brought up working with Pogues Run on shipping.  We could order together and split the
shipping

Raj said no, that Pogues run is not interested.

Cara brought up Zach Bails old idea of becoming a part of
Peoples Elbow to get better pricing on shipping

Nothing was determined.

Online Store &
pick up order procedures

(Raj will make an announcement with the new board, he said
it was too much for the current board to handle at this meeting)

It was brought up that we are growing too fast

When we decided to launch the store we has a lot more
volunteers

Raj was allowed to take all the responsibility

Cody is hosting an online store organizational meeting at
his house 5/3/12 at 7:00

It was decided that CF HAS to get a procedure in place for
the store.  We had one and it was
unattended.

Raj wants a gabber/greeter for the pickup dates and a
packer.

The online store needs to run separate from the BOD

Discussed: Barb
Del Carlos questionnaire-  Add more
description to the term (GMO-free, Organic, Natural etc) It passed to be handed
out at the meeting.

**Cara and Mary’s board terms are up and they will not run
again.  Cody is resigning.

Treasury Report- $13,694.38

Other news
– The health department was invited to the CF storage space at the garage and
they cleared us.  They told us that we
needed new thermometers in all freezers/fridges. We now have all new
thermometers.

March 22, 2012 — Held at Spurlocks @ 6:30pm

Current Business

Raj and Rachael have suggested making 3 committees to run
the online store.  These committees would
be headed by BOD members but not made up of all BOD members.  The BOD passed these committees.

• Customer Relations – Store announcements, sales
  tracking, pickup coordination, delivery options (Rach will head) Phil offered
  to open a 2^nd pickup time
• Product Committee- Reordering, new products, evaluate
  cost/profit, new vendors relations (Raj will head this) Cody suggested having a
  call list to remind customers of their pickup time
• Marketing and PR- not much was said.  No one is running it

Barb Del Carlo will send out an announcement of 2 committees
and mention trying to start the marketing committee.  She will send out with 3 dates and people
will choose the date.

The committees will hold regular meetings.  Then report to the board.

Membership Certificates- Haven’t been sent because we wait
to fill a full sheet (8) before we print.

We should be checking membership cards before sales.  This can allow for us to validate
membership.  It will also clear up any
confusion about membership.  People in
the past have thought that they are members because they signed the email list.

Membership meeting details- Post cards with information
details (Rach is drafting this week)

Please
include RSVP to the POB and online.

Farmers Market – Motion to not be seasonal.  We tabled it.
We suggested thinking of ideas for marketing at the Mosey

Facility- We are operating in the garage.  We need to ask for permission to use the
courtyard as a social area.

Online Store

New Product- Honey lady at the FM. Maple syrup, send Raj
info.

Treasury Report: Grand total: $14,001.81 with FM & Flour
order $900 spendable

Checking: $2,145.10

Operations: $ 371.71

Equity: $11,485

Next Meeting April 26^th 2012

City Foods Minutes

March  1st 2012 6:30 – 9pm at Spurlock’s

Present: Barb Del Caro, Denis Del Carlo, Raj, Ben L, Ben A, Rachael, Cody, Cara, Mary, Phil

Old News

Online Store Sales

• Some orders are not getting picked up.  Cody suggested we offer a courteously call to remind customers when pick up is open
• We have 2 repeat customers
• Member specials are being developed
• Do we offer “member specials” to friends or only members? Tabled

Volunteer Meeting Review

• Barb Del Carlo is our new Volunteer Coordinator!!! Welcome Barb!
• Rach suggested we hold regular volunteer meetings
• Barb and Rachael will meet to further discuss

New Products and Fundraisers

Mark Hufford

• Double M Farms outside of Rossville, IN has offered to donate $500 worth of freezer chickens.
• We will add chickens, pork sausage, pork bacon, and eggs from Double M Farms to our store
• Product stays at Mark’s until orders are closed.  He delivers what we need.

Fundraiser / Member Meeting

• April 7th was the date for our annual meeting / fundraiser at the Knickerbocker.  Due to Easter, April 28th is the confirmed date.
• Cody and Raj made the menu.  Cody is handling the majority of the cooking at the Bistro 501.
• We will need 3-4 people to set up.
• Annual meeting details discussed on 3/8/12 6:30 pm at Spurlocks

Online Store

New Products

• Cheese will be added to next order cycle.  We voted to sell the cheese in “units” with a 1lb minimum.  We will charge per pound in the future.
• We will add chickens, pork sausage, pork bacon, and eggs from Double M Farms to the store

Order Cycles

• Staying with 2 week cycles until we have more volunteers

Inventory / Order

• Inventory is being done
• Once we hear back from more volunteers we will vote on paying the $300 seasonal fee.

Farmers Market

Treasury Report

Ben and Raj

• Operations account $1191.  There was a miscommunication about member equity being transferred into operations account.  Raj and Ben will discuss and report back.

Other

Dojo

• Phil added lights and locks so that the side door is more accommodating.

Dwolla

• Cara signed us up and will write an intro.  $0 fees under $10 transactions. $.25 fee over $10 transaction.
• Paypal is expensive and we need options.
•  Square is also being setup

Commercial Kitchen

• Cody will contact Long House Farms about kitchen availability
• BP kitchen has new tenants and is not open for rent

City Foods Board Meeting – February 2, 2012

Rachael calls meeting to order

Monday, Gregory Monzel from Pogue’s Run spoke at the library.  If we can publicize, Greg will come back.  Ben A. asked Julie to make a press release, but Greg never sent biographical information for information.  Presentation was very informative, Greg is the contractor to build the store and stayed on as the general manager for 11 months.  Most of what he discussed was building the actual store, but he was also very involved in grant writing and fundraising beforehand.  Indy Foods is an organization; Pogue’s Run is the store.  After Indy Foods had raised enough money, and secured funds for a manager, they hired Greg to finalize location, raise money, and build up the store.  Indy Foods was a non-profit organization, not a cooperative.  MOST PROFIT COMES FROM BAKERY AND DELI!

City Foods should become an LC3 (new definition for minimal-profit businesses that focus on social benefit) – get tax-deductible donations) – will be legal after this year.

Fundraising:

Short-term goals:

Long-term goals:

Cody: We need someone to do this full time; the Board are all part-time, and over-extended, but it will never be what it could be if we don’t have a general manager.   Break it down to a reachable number (i.e. $30,000) for a full-time manager.

Online store needs to be run by a person.  Greg: get lamb and cheese.

Cara: we need to decide on a direction; events and galas, or the online store?

Volunteers: who will organize?  Send volunteer coordinator job description to volunteers who want to work with City Foods.  GreaterLafayetteVolunteer Network – contact all of our 25-ish major volunteers and find a coordinator or two.

Fundraising: Big, signature event.  Send a mailing to members and ask for $20 per person.  Host a harvest dinner, use up inventory, and make some money.

Online Store: We need to run the store.  What we need: press release needs to go out, emails to members, getting volunteers to a big meeting.  WE NEED TO GET THE PEOPLE IN THE ROOM WITH US.  Likely to recruit 5 people.  People need to know the store is open for orders, send notification.  Send a notification that it is almost closed.  Change message on pick-up date and time.  Bags for orders.  After tallying orders, someone needs to pick up list and pack orders.  We will also need someone to do inventory and package product.  Someone needs to be at the garage to hand out orders.

DATE FOR NEXT ORDER:

6 board members, 2 volunteers.  Assign tasks permanently.

Ben L.: volunteer notifications, Falon will help; customer notification – Google calendar?  Write a message and schedule to be sent.

Phil: inventory; visual and updated spreadsheets and web site, posted to Google Docs

Ben A.: treasury and cashbox

Rachael:  online updates to websites and date changes

Mary: packing orders and printing order slips

Cody: hand out orders

Email on ordering being open – Ordering open Monday-Monday (Feb. 6-13)

Updating automated message – include pick-up date/time, info on forfeit of orders, etc.

Saturday hours: 10-noon; Feb. 18, March 3, March 17

Volunteer Call-out:  late Feb./early March (21^st, 23^rd, 25^th of February)

Packing – Friday, Feb. 17^th

Treasurers Report – As of today, we have $1,051 in operations.  One new member, Craig Stinson has thrown in $20 for membership.  $11,680 in membership directory.  Online store is operational; City Foods has not made the transition to a viable business.  Fundraising was effective, but not enough.  Sales did not pay for themselves.  We spend $90-$100 every month – $50 for garage, $30 for insurance, $300 for farmers market.  $25/visit if we only do it sporadically.  Deadline for FM is first day of market.  Meeting is on Tuesday for Farmers Market vendors.  If we don’t get a membership, we won’t be on the website and we might not get a spot every week.  FM starts on May 5^th. Credit cards; WOLLA/Cube/Paypal.  It would be a good idea to offer all three options to our members. Money would go to the deposits account.  Motion to establish Wolla account, seconded, passed.  This is a non-credit alternative.  Ben keeps the money box safe; there is always $50 in the cashbox.

Google groups; Ben L. has set it up, everyone can access and emails are archived.

Online store: Fat Cow?  We do not want to pay them again.

Rachael: we need to start gearing our focus toward fund-raising; next meeting will be focused on fundraising events.  Start-up Co-op conference: March 9-10 inBloomington.  Scholarships available, contact Rachael.  Contacted by Purdue about Iron Chef competition sponsorship February 18.

Date and Time:   December 8, 2011, 6:40-8:30 PM

Board Members Present: Cara, Ben L, Cody, Rachel, Ben A

Investigation of vegetables for the online store

• Cody will look into this using Marketmaker a Purdue online resource
• Marketmaker is on the Purdue Agriculture website
• Farmers need to be found who are interested in cooperating in this endeavor

A list of potential products which can be added to our inventory needs to be developed.

Flour has been ordered for the online store, but it was the incorrect type.

• In the future receipts need to be received and checked before any shipments are sent
• Items purchased for the online store should already have been agreed upon by the board before purchase

Ben Leonard will look into starting a Google group for the board to make e-mailing easier

Beta Run

• Board members were supposed to opt in for the online store test run.  That is why some people did not receive reminder e-mails about ordering
• Elana hasn’t picked up her order.  She is not concerned.
• Shopping cart needs to be easier to use.
• Change pick up times at 10am

Next order Dec. 17^th to Members only

• 17^th pick up 10-noon
• Orders close 15^th
• Order prep 16^th Cara
• Cody to check on labels on products
• Send out notification email by 12/10 Rach- draft, Ben L- Send it out

Next year- Store will open to public also.  Members will be special pricing each ordering round

Product order

• Inventory sheet will be online – Rach
• Stamp, paper, are in.
• Bags need to be improved but we have enough
• Pack more product (accidentally on agenda)
• Ordering more product: Work with Indy Co-op about splitting shipping. Ben (loading dock?)

Volunteers

• We have more volunteers
• Create a Google Docs folder for Volunteers only
• Cody will conduct a volunteer meeting mid January at the library: he needs tasks that need to be done and an email to be written.

Treasury Report

• Spendable Cash: $606.20
• Amount in Operations: $1194.03
• Working to get donations

New Business/Parking lot

• Mid to late Jan. Greg Monzel may talk for us.  He started the Indy Food Co-op
• Google Docs needs organized
• Reveal the Online Store 2012 and send members a notification/comment card/discount code
• Newsletter, Julie is working on it
• Midwestern Prairie Farmer magazine is writing a 4 page article on City Foods thanks to Cody !!
• Dwolla, Square, vs Paypal
• T-Shirts
• Business Cooperator Tab Logos with info

Next Board meeting January 19^th 6:30 Spurlocks

Maddox Farms is merely a hop, skip and a jump down 52 – in Otterbein.

Maddox Farms has been family-operated since 1848, for five generations, and is currently transitioning to offer a larger variety of all natural products. While the big farms become more and more specialized, we are diversifying. Currently, we keep bees and raise free-range cattle, goats, chickens, guinea fowl, and ducks. We raise grass-fed, corn-finished (with our OWN corn) beef cattle without hormones or antibiotics and can offer freezer beef almost year round. We fatten several pigs the old-fashioned way…surplus goats’ milk, apples, kitchen scraps, and a natural corn mash – no GMO soybean meal. Our chickens and ducks are free-range and we sell eggs throughout the year. Aracauna is one of our favorite chicken breeds and they allow us to offer “Easter” eggs- naturally pink and blue eggs. Whole free-range meat chickens may be available in the summer months, but require an advance order. From our beehives, we sell raw honey and comb honey. We also utilize our honey and goats’ milk to make custom hand-crafted soaps and bath products.

At City Foods, we love farmers like Mike and Lise (pronounced “Lisa”) Maddox. What a joy it is to bring their products to you!

Hoosier GrassFed Beef is just on the other side of the county line, in Attica.

Hoosier Grassfed Beef is a family-owned farm. In partnership, the DeSutter and Hollinger families’ endeavor is to work in concert with nature to produce the most healthful and tasteful beef possible. Our farm has been recognized as a leader in conservation practices. Our meat, raised on fresh, green pasture whenever possible and never receiving grain, contains no artificial preservatives or growth hormones. Needless to say, reconstituted animal parts have no place on our farm!

Hoosier GrassFed Beef has been called “The finest beef available in the state of Indiana.” We at City Foods are delighted to offer their products to you.