Members (11): Alan, Andrea, August, Deb, Ed Ed M.,Emma, Jeff, John, Marty, Michelle, Rod
Guests: Waterbury Rotarian Jeff Smith and Roger Osinchuk (speaker)
ANNOUNCEMENTS
• Changing of the Gavel will take place on 6/24 at Vermont Vines. So far only 14 members have responded. Check your email for invitation. For more info, contact Emma.
• Club board meeting will take place on 6/5 at noon at Senior Solutions.
• Ron Theissen is recovering from a bad fall. He would appreciate cards and calls.
• The club received a thank you from Springfield Area Parent Child Center diaper bank.
• 2025-2026 club membership invoices have been sent. If you haven't received it or if you are thinking of leaving Rotary, please contact Marty.
• 2025-2026 sponsorships of the club's website are available. Again, an email has been issued. If you have any questions, contact Marty.
TREX PLASTIC CHALLENGE UPDATE
The Springfield Vermont Rotary Club hascollected 201 pounds of plastic film towards our goal of 1000 pounds of plastic film for the thirteenth recycled bench that will be given to Springfield Parks & Recreation.To date, 10,347 pounds of plastic film (over 5 tons!) have been removed from the waste stream since we started this project in February of 2023, delivered to Shaw’s Supermarket, and heading to Trex Company for recycling. Please continue to bring your plastic film to the Springfield Town Library. NOTE: We need volunteers to help sort the plastic at the Library. For more info, contact Alan.
UPCOMING PROGRAMS
June 10
Jeff Mobus
June 17
Local Scholarship Recipients
June 24
Changing of the Gavel
Vermont Vines @ 5:30 PM
NOTE: Programs are updated on the club website.
The next board meeting will be Thurs., June 5, 2025 in the conference room of Senior Solutions. Minutes of the board meetings can be found on the club website. All members are welcome to all board meetings, your input is valued, please come!
SERVICE ABOVE SELF
President Deb welcomed all to the June 3, 2025 club meeting held at the Springfield Area Parent Child Training Center. For the thought of the day, she offered this quote attributed to Mahatma Gandhi: “The greatness of a nation and its moral progress can be judged by the way its animals are treated.”
BOWL OF LIFE: (members put three things about themselves on paper and place into a bowl and then we try to identify the member)
This member's clue was:"I have had only one employer since I graduated college in 1980" — Rod Arnold
HAPPY EVENTS:
Ed M: Grandson finished his first year at UVM on the dean's list
Jeff: Town finally received a bond it has sought for two years.
Jeff: His youngest son celebrated his 26th birthday
Jeff: He guessed the bowl of life on first try.
Alan: It a beautiful day to enjoy Rotary fellowship.
John: The weekly BBQs at Bibens raised money for Meals on Wheels.
Emma: Evelyn turned 3.
Emma: Mason turned 6 months.
Jeff S: The club newsletter keeps him well informed about what's happening.
Jeff S: His son finished the Lacross season at Uinversity of Southern Maine without breaking anything.
Jeff S: His son is active with the Harwood HS Rotaract.
RAFFLE:
The weekly prize of $5 was won by August who donated it back to the Club. The big raffle grows to $59.
PROGRAM:
Renowned local veterinarian Roger Osinchuk gave an informative talk about Wagyu beef to members of the Springfield Rotary Club.
Vermont has emerged as a hub for premium Wagyu beef production, blending traditional Japanese cattle genetics with the state's sustainable farming practices.
In Springfield, Vermont Wagyu, a woman-owned farm led by Dr. Sheila Patinkin, raises 100% full-blood Wagyu cattle on the historic Spring-Rock Farm. The farm emphasizes natural rearing methods, avoiding added hormones and unnecessary antibiotics, and utilizes advanced genetic tracking to ensure superior marbling and flavor.
Other Vermont farms, such as Morgan Brook Farm in Westford, Woodlawn Farmstead in Pawlet, and Sheldon Creek Farms, contribute to the state's reputation for high-quality Wagyu beef. These farms provide a range of products, from premium steaks to ground beef, available through local farm stores and online platforms, allowing consumers nationwide to enjoy Vermont's exceptional Wagyu offerings.
Complementing these efforts, Vermont Cattlemen, a collective of family farms, produces American Wagyu by crossbreeding Wagyu sires with local dairy cows. Their mission is to support Vermont's dairy farmers by introducing high-value beef genetics, resulting in meat known for its rich marbling and flavor. Their cattle are processed at Vermont Livestock Slaughter & Processing in Ferrisburgh, VT, with options for local pick-up and delivery. For more info, click here.
This bulletin attempts to give a gist of the meeting. However, it is always better to attend. If you have any complaints about the contents of this bulletin...
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