Posted by G. Stowe Talbot on Jun 05, 2018
Flag Salute & Invocation by Tim Krell
Visiting Rotarians: None
Guests: guest speaker Chris DePalma
Rotary fellowship event on Thursday June 21 at Hotel Bellwether “Blues, Brews and BBQ”, an evening of socializing, music and great food: 
Tresha and Curtis asking for replacement for Flo with Sergeant at Arms.
Brewers by the Bay will be Sunday, July 29th. 
AnnualChanging of the Guard” Party will be the evening of Tuesday July 10th, 4-8pm at Stew Ellison’s hose.  It will be family friendly event, a crab feed, plus brauts on the grill!  Please let Sean Cool ( if you will be attending!
New Member Induction: Harte Bressler introduced Erika Buse, a real estate realtor / broker with Coldwell Banker Bain. After college she worked in SanDiego, Santa Barbara where she married Derek Buse (also a broker) and moved to Bellingham to form a family. She enjoys running, skiing, and boating in the San Juan Islands.  Welcome, Erika!
Business Bucket by Pete Rittmueller talked about his business and the joys of working outside, in interesting locales, on fun projects.
Bucks in the Bay
  • Stan $100;
  • Curtis Dye update on the family, son working with Moseri Construction, three more weeks with the Mexican exchange student;
  • Chuck Walter went to wine tour Walla Wall celebrate anniversary with wife;
  • Brent Walker 44 years of marital bliss, and arrival of 6th grandchild;
  • Tim Krell daughter was in parade then prom last weekend and graduation soon, also hockey update;
  • Jim Johnson family update;
  • Steve White with a 50th wedding anniversary;
  • Andy Clay ham radio class;
  • Bob Moles travels to SC;
  • Christine Palmerton went to see son graduate from police academy, and heading to LA;
  • Inga Drechsel wedding anniversary;
  • Harte Bressler loves driving fast cars on the track;
  • Curtis Smith comments will bring his “Brothels” book net week for purchase by members;
  • Stowe bittersweet feelings selling majority ownership of his third generation family business, Bellingham Cold Storage;
  • John Purdie daughter’s graduation.
Sergeant at Arms by Mark Turner
Fines for miscellaneous sins.
Brad Cornwell introduced Chris DePalma, CEO of Jack Mountain Meats, an artisan food company dedicated to locally sourced, handcrafted, quality food. The company was founded by small group of investors committed to locally crafted meats.  In 2013 Chris was hired to start the company by working on recipes and finding a reliable source of quality raw material.  Chris did a lot of giving samples at Farmers Markets in return for feedback from the consumers. In 2014 the company bought a small processing plant in Burlington, where they are now.  They have five full-time employees. 
The company strives to fill the niche for local and sustainable meat made with natural, simple and pure ingredients.  The meat is all purchased sources that raise the animals (mostly pork) very clean, natural and free roaming, using humane animal husbandry practices,  Food Alliance Certified pork, free of antibiotics, GMOs, corn, soy or any added hormones.  It’s a farm-to-table experience.
Jack Mountain only buys and processes “whole carcass”, meaning they use all of the animal for their products.  For making bacon, they use “dry cure” technique (unlike the “wet cure” mass-produced products from competitors).  Try to differentiate from competition.  Products include:
  • Bacon
  • Chops and loins
  • Ham and capicola
  • Fresh sausages
  • Various smokes and cured meats
Jack Mountain Meats can be found at Barkley Haggen, and both local  Bellingham Food Coop stores.
Respectfully submitted,
Stowe Talbot