BCR_IV Living_091821

iving L Fall 2021

magazine

THE SCOOP ON THE SISLER’S ICE CREAM SHOP

Offering nostalgia and a wide variety of ice cream flavors

ALSO: n n

n

Triathletes in the Illinois Valley Wyanet Locker continues to draw a crowd Sheffield residents get creative to drive business and create a sense of community publication

St. Margaret’s Center for Holistic Health & Wellness COMING SOON to Princeton

St

The mental health and wellness of our community is just as important to us as physical health and well-being. At St. Margaret’s, we strive to help people live their healthiest life. That sometimes means helping people to heal and restore their hearts and minds – not just their body. .M

arg

a r e t’s H e alt h

To help meet the needs in our community, St. Margaret’s, in partnership with Arukah Institute of Healing, will soon be expanding behavioral health services to our area, including LaSalle, Bureau, Putnam and Marshall Counties.

Some Services that Will

• Counseling • Psychiatry • Primary Care • Crisis Therapy • Group/Family Therapy

To deliver a fast response in a crisis, the new center will also provide on-demand mobile services 24/7 to help individuals in mental health or substance abuse crisis in their homes, schools, places of work or other public spaces.

Watch for more information on the development of these services by following St. Margaret’s Health - Spring Valley on Facebook or visiting us online.

Healing for a Better Future.

In Partnership with:

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2 – Fall 2021

aboutsmh.org Living magazine

The joys of small-town living Whenever I run into old friends – I mean really old friends, the ones I graduated from high school with 30 years ago – I often am asked why I decided to keep living in the same small town once I graduated from high school and college.

The answer to that is easy: Family. My big family mainly stayed in this area, and I cherish the close ties I have with them.

To my friends who have moved on to big cities that offer all the excitement you can stand to find, day or night, it’s inconceivable that anyone would choose to stay in the same small town they walked the streets of as a youngster. They often don’t realize that I don’t see staying in the same town as a failure or something to be embarrassed or ashamed about.

I would much rather live in a small town than a big city where I would have to be worried about walking on the street alone after dark or fight traffic for

15 minutes just to move a block. I don’t have a stoplight in my town, and I love it. Once I get in my car to drive somewhere, it’s smooth sailing. There’s no stop and go.

For exercise, I can go running by myself through town and not worry about carrying pepper spray. My kids can walk the streets together and explore their town, just as I once did. They don’t have to spend any time at all on a bus, just so they can go to school each day. The grade school is a five-minute walk from my house, and the high school is only a mile away. We have schools that house preschool through high school in my small town, and that’s really rare these days.

We have recreational opportunities, too. The Illinois River is a short walk away for kayaking or boating. We have tennis courts, basketball courts, a community swimming pool, and places to eat. While it may not be exciting all the time, we feel free and safe here. We know our neighbors, and we look out for one another. We’re not in a concrete jungle – we’re surrounded by green spaces that are seldom crowded.

When I want those exciting moments, I can travel. I can go to museums, shopping centers, trampoline parks, and movie theaters if I don’t mind driving a little while to get there. When I want a change of scenery, I head to the mountains or beaches out of state. But at the end of the trip, I’m always happy to get home, away from the hustle and bustle, away from big-city living.

It’s the quiet moments that I want the most. I want to be able to sit on my deck, enjoying the silence and the fresh air. I want my kids to tell me how their day went and know exactly who they are talking about when they mention their favorite teacher or something funny a kid did in class that day.

That’s what we have here in the Illinois Valley – plenty of opportunities for the small moments, the ones that make life seem simpler and richer. Good people surround us, but we still have room to spread out and breathe when we need some solitude. And I wouldn’t want it any other way.

Contents The Village of Sheffield is a Rare Gem 5 A sense of community in Sheffield benefits the whole village.

Keeping Dad’s Dream Alive One Cone at a Time 9 Tieg and Lucas Sisler honor their family tradition while forging a new path.

A Triple Threat 12

Peru woman competes in triathlons.

Wyanet Locker Continues to Thrive 16 Some call it a destination. Locals call it the Wyanet Locker.

On the cover: Tieg Sisler scoops up a mint chip ice cream cone at Sisler’s Ice Cream in Princeton. She said her favorite hand-dipped cone is butter pecan, but many customers love the lemon raspberry.

Shannon Serpette Niche editor

Living magazine Bureau County Republican P.O. Box 340 Princeton, IL 61356-0340 815-220-6948 Publisher Dan Goetz Niche Editor Shannon Serpette

sserpette@shawmedia.com

Regional Advertising Director Jeanette Smith jmsmith@shawmedia.com

Writers Katlyn Sanden Shannon Serpette Photographers Katlyn Sanden Shannon Serpette Designer Liz Klein

PHOTO BY KATLYN SANDEN

Do you have a story idea you’d love to read about in Illinois Valley Living magazine?

Share your idea with the editor by emailing sserpette@shawmedia.com.

Published by: est. 1851

Living magazine

Fall 2021 – 3

Illinois’ longest operating lumberyard continues to thrive along Peru’s historic riverfront. Maze Lumber has been providing top quality building materials to Illinois Valley contractors and homeowners for 172 years, still owned by the founding fathers (Maze).

Located in a 15,000-square foot showroom and office, we offer building materials for the modern home as well as a full line of the traditional lumber items used in home building, commercial construction, and industrial applications. Our experienced sales staff takes pride in their ability to provide knowledgeable assistance along with prompt delivery at reasonable prices.

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Living magazine

A sense of community in Sheffield benefits the whole village Photos and story by Katlyn Sanden

T

he village of Sheffield is a rare gem. It’s a place where you’re greeted with a smile and leave happier than when you came. It’s one of those small, rural communities that strives for big, real connections.

No matter what day of the week you visit, there is always something for the entire family to enjoy, thanks to their passionate small business owners and residents.

“We want to increase the awareness of our community and drive business in our retail,” said Mary Ann Cernovich, owner of Nest.

“We have a really great Main Street that can hold vendor trucks and trailers because we have center street parking. We have a variety of really good restaurants and the Polka Dotted Dresser (women’s apparel) are all reasons to keep coming back to Sheffield.”

Cernovich opened her home decor shop, Nest, three years ago in a historical building right on Sheffield’s Main Street and Route 6. She offers a wide array of decor items as well as children’s books and encourages customers to tell their own stories through their home decor. She started Nest after she

retired from real estate.

“I was a nurse for many years,” Cernovich said. “Then I sold real estate. I knew I wasn’t ready to retire per se, and the building Nest is in has a lot of historical significance to the village of Sheffield. It was a Christian radio station. But that’s why I put together my love of preserving history and love of community.

Economic development is the mainstay of a small community, so I wanted to add some retail space.”

Not only did she add retail space, but along with a team of people, she started Thrive on Main in 2019, which is held in the spring.

Most recently, she launched Sheffield Street Eats, which runs through September on Monday nights. Thrive on Main is a unique market that is designed for small businesses to thrive. Mobile boutiques and food trucks flock to Sheffield for this one-of-a-kind event that draws thousands of people. Not only do the vendors benefit, but the village’s brick and mortars also benefit from the influx of people.

See Sheffield page 7

Sheffield Street Eats draws crowds every Monday night through the summer.

The event is located in the grassy lot owned by Nest.

Living magazine

Fall 2021 – 5

Mary Ann Cernovich, the owner of Nest, blended her passion for antiques and community to come up with a home decor shop unlike any other.

6 – Fall 2021

Living magazine

Sheffield

Mary Ann Cernovich, the owner of Nest and mastermind behind Thrive on Main and Sheffield Street Eats, strives to continuously improve Sheffield’s Main Street so that all small businesses can thrive.

FROM PAGE 5

“Thrive was interrupted the second year we wanted to have it because of the pandemic,” Cernovich explained.

“But we successfully had it in 2021, and it was wonderful.

We were in the middle of a Main Street renovation, so it was dusty and windy, but it was amazing the amount of people that were here. People were delighted to be out amongst other people and enjoy public activities again.

We take the name (Thrive) of the event seriously. It’s not a ‘me’ thing. This is a ‘we’ thing for the community to thrive.”

The ‘we’ behind Thrive on Main had (and still has) a vision of unifying local small businesses, as well as bringing in outside communities in support of one another.

“It’s the coolest to see so many small businesses come together in a small town, and not only bring their current customers but also gain new customers and respect from other businesses,” said Tara Bohm, Thrive on Main committee volunteer. “They’re able to thrive in a small community. Moving forward with Thrive on Main, our hope and vision is to continue to see small businesses thrive by linking arms together, supporting each other and the community, and just being able to thrive all together.”

Donna Klostermann, also a Thrive on Main committee volunteer added, “Every business in a rural community is essential to the health of the town it resides in. Bureau County does an excellent job valuing their locally-owned businesses.

COVID demonstrated just how important those businesses are, as they were able to adapt to an environment that changed quickly.”

After hearing rave reviews from both shoppers and vendors alike, the team is already hard at work planning next year’s Thrive on Main, which will be in Spring 2022. But they’ve also listened and observed to fill a void on Monday nights, thus creating this summer’s Sheffield Street Eats.

“Sheffield has three great

Living magazine

restaurants that are all closed on Monday nights,” Cernovich said of how Sheffield Street Eats began. “I’ve heard people say, ‘Oh, it’s Monday night. There’s nowhere to eat.’ I’ve been listening and watching what brings people together, and food trucks is one of those things.”

Sheffield Street Eats happens every Monday night from 4-7 p.m. through September in the grassy lot just north of Nest.

“It was difficult at first because it hadn’t been tried,” Cernovich said. “I was holding my breath, hoping people would come to the very first one in June. We had one food vendor, and I was so concerned no one would show up (because of the rain) and this food vendor, who traveled a distance, would go home with a truck full of food, but to my surprise and delight, everybody showed up, and the food vendor ran out of food. It was great.”

On any given Monday night, there are up to four vendors, and with seating, lights, and

music, there’s something for everyone to enjoy.

Sheffield is also home to a grocery store, appliance shop, hair salon, community wellness center, medical clinic, playground and splash pad, hardware shop, construction services, tractor pull, youpick flower farm, you-pick pumpkin farm, greenhouse, meat processing plant, power washing sales, bank, Dollar General, and more. Some people may think Sheffield just gets lucky when they see its flourishing town, but it comes down to the heart of the community itself.

“It’s a lot of people that are willing to do the work,” Cernovich said. “It takes people who are willing to take risks.

We don’t know how this is going to work exactly, but we’re willing to go out there and get it done. It’s the movers and shakers, the idea people. There’s young couples in town that have their own interests who are willing to step up and say, ‘I want to help. I want to be a part of this.’”

Fall 2021 – 7

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8 – Fall 2021

Living magazine

Keeping Dad’s Dream Alive One Cone At A Time Tieg and Lucas Sisler honor their family tradition while forging a new path Story by Katlyn Sanden

I

f you’re looking for a fun, new ice cream experience for the family, Sisler’s Ice Cream in Princeton is the place to go.

Located in what was formerly known as Kramer’s Kitchen, siblings Tieg and Lucas Sisler brought their dream to life after purchasing the building late last year. For them, ice cream is so much more than a job. It’s a way to honor their late father.

“We started because it was my dad’s dream,” Tieg said, discussing what inspired them to open Sisler’s Ice Cream. “He was looking at locations, but never really got the chance to do it before he passed away in 2011. It’s been in the back of my mind for a while, and my brother and I decided to go for it when this location came up for sale. It was the perfect opportunity, so we jumped right in.”

Sisler’s has been a family-owned business since 1908 and gained traction by making ice to be used in home iceboxes. Eventually, ice cream was added, and then butter.

Today, their main focus is producing quality ice cream and ice. The ice cream is still Tieg Sisler points out a key piece of history on their iconic #familyownedhand-packed and made with locallymade wall. the same dedication and atPHOTO BY KATLYN SANDEN tention to detail as it was in 1908, and it’s available in pint, Inset: Tieg and Lucas Sisler are the fourth generation of the Sisler family half-gallon, and three-gallon carrying on the ice cream business.

See Sisler’s page 10 SUBMITTED PHOTO

Living magazine

Fall 2021 – 9

Sisler’s FROM PAGE 9

containers. The ice is manufactured with quality-tested water, never touching human hands. The company no longer produces butter.

The Sisler siblings’ grandpa ventured into the ice cream side of the business, and their father took over when he was ready to retire. Today, the ice cream is made by their uncle, but Tieg and Lucas will be the fourth generation of the family to carry on the ice cream business.

Lucas and Tieg have big plans of adding their own personal touches to the company’s rich history.

“Eventually, we’d like to add an ice cream truck so we can conveniently do weddings and parties,” Tieg said.

Even with their family legacy, getting this far hasn’t always been easy.

“It was all kind of guesswork,” Tieg recalls of the early days of opening their shop.

“I’ve never done something like this in my life, but I have a lot of great resources in my family that helped me through it.”

Their father always wanted a place where the community could have the opportunity to try any of Sisler’s famous ice cream flavors. Tieg and Lucas strive to do just that in their rustic industrial ice cream parlor. Along with hand-dipped, locally-made ice cream cones, they also offer root beer floats, chocolate chip cookie sandwiches, specialty sundaes, ice cream cake, take-home ice cream, and specialty milkshakes.

“We kept everything simple,” Tieg said of their current menu. “We named the first

10 – Fall 2021

milkshake (The Billy) after our dad because that was the shake he made us when we were little. We named the rest of them after landmarks in Princeton.”

THEIR SPECIALTY SHAKES INCLUDE: n The Billy: Chocolate peanut butter banana shake with chocolate drizzle. n LoveJoy: Strawberry banana shake with chocolate drizzle. n Tiger Paw: Chocolate caramel shake with chocolate and caramel drizzle. n Red Covered Bridge: Raspberry chip shake with chocolate drizzle. n Exit 56: Salted caramel espresso shake with caramel drizzle.

Other items they have added to the menu include Custard Corner BBQ (which is the original recipe the former Custard Corner served several years ago), the flavor of the month, popcorn, and they hope to add Chicago-style hot dogs at some point.

The siblings are learning as they go, but never expected the community to show up in the way they did in the first few

weeks of opening.

“I had no idea how excited people were,” Tieg said. “We sold out of lunch and ice cream the first day we opened.

Everyone was coming for lunch. It was packed full. I was running up to Ohio to get more ice cream. Everyone has been so positive and thankful that we have opened the shop.”

“There was a lot of excitement from the community when we announced that we were going to be doing this,” Lucas added. “It was satisfying to watch it finally come to fruition. This was always something my dad wanted to attempt, but never did due to concerns about how successful it could actually be. It feels great being able to pull it off and receive all of this support and positive feedback from the community.”

When asked if family dynamics get in the way of their professional relationship, Tieg says they complement each other well. While she enjoys being the face of the business, Lucas prefers working behind the scenes. They share the workload evenly and include other family members in different aspects of the business.

Living magazine

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Competing in triathlons gives Rebecca Amble of Peru a sense of accomplishment and confidence in herself.

Rebecca Amble (left) and Christa Easi (right) both say that having a mentor or coach can make a big difference when competing in your first triathlon. They can help you come up with a strategy and stay motivated.

12 – Fall 2021

Living magazine

A Triple Threat Peru woman competes in triathlons Story and photos by Shannon Serpette

T

hose who knew Rebecca Amble of Peru when she was younger would think she was the unlikeliest person to someday begin competing in triathlons.

“I was never an athlete at all. I hated gym class. I was a lazy kid,” she said. “I’m not coordinated. I’m not good at aerobics.”

Although she paints a pretty bleak picture of her athletic prowess, she has managed to turn it around – and it all began after she decided to start running.

“I started running in 2012,” Amble, who is now 43, said. “I was actually wanting to lose some weight after I had my twins.”

After her first 5k race, she was hooked and later joined the Starved Rock Runners, a welcoming group full of knowledgeable runners. She knew joining would give her valuable information about running and some extra motivation, but she also made many friends.

“You want to be there for the camaraderie,” she said.

After several years of running, Amble decided to up the ante by completing a duathlon, a run/bike/run course.

See Triathlon page 14

Where to Practice for a Triathlon in Bureau County You can’t fake your way through a triathlon. Either you’ve done the training, or you haven’t. And if you haven’t, you’ll get a hard reality check when the race starts.

If you live in the Illinois Valley, you have training options. In LaSalle County, would-be triathletes can stop by the Illinois Valley YMCA after or before work to hit the swimming pool or the machines. In Bureau County, the one-stop place for triathlon training is the Bureau County Metro Center in Princeton.

“The Bureau County Metro Center has so much to offer,” Nick Davis, assistant director and

Living magazine

superintendent of recreation for Princeton Park District/Bureau County Metro Center said. “You can train for all three aspects of a triathlon in one facility.”

“We have a cardio room full of treadmills and bikes – recumbent and upright. We offer spin classes, a running clinic, and Boot Camp classes for your cross-training workouts,” Davis added. “We have a six-lane 25-yard pool where you can work on your swimming skills, drills, and techniques. Additionally, we have all kinds of other cardio equipment, a loaded weight room, a functional training room, and all kinds of group exercise classes.”

Fall 2021 – 13

s

Christa Easi of Streator (left) and Rebecca Amble of Peru (right) keep each other motivated to continue competing in triathlons by running together.

Triathlon

Top Tips for Training for a First Triathlon Thinking about trying to tackle a triathlon? Rebecca Amble of Peru has completed triathlons and is now working her way up to an Olympic-sized race. For people looking for a challenge, she offered some tips you should know before competing in your first triathlon.

1. Find a mentor, coach, or partner with experience in triathlons: It can be intimidating to go into your first triathlon flying solo. It’s better to have a mentor to guide you along your way, Amble said. That way, you’ll avoid rookie mistakes and understand the process a little better. “And then you learn when you get there,” she said.

2. Practice in open water: It’s fine to work on your form, technique, and time by swimming at your local swimming pool. But you should also include some swimming in a lake if you can and buy a wetsuit to stay warm.

While many swimmers think it’s a good idea to turn their head while swimming as they would while doing laps in a pool, her coach told her not to do that. “Swim like a crocodile,” Amble said, adding that you should keep looking straight ahead. “The less rotation in your neck, the better off you’ll be.”

3. Get a good bike: Your bike can help you or hurt you. For her first triathlon, Amble showed up with her mountain bike, which is harder to pedal than the bikes usually used for triathlons. After that race, she bought a proper triathlon bike, and it’s been easier ever since.

4. Inspect your bike before the race: You don’t want your hard work to be sabotaged by a bike breakdown in the middle of your triathlon. Have your bike inspected before you head to the race or by the experts who are often helping at the race before it starts, she said.

5. Save your strength for the run: The swimming should be looked at as the warm-up during the race, Amble said. From there, you should take it easy on the bike to save your legs for the run.

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Amble met Easi through the Starved Rock Runners group.

FROM PAGE 13 “She was my competition,” Amble said, explain“I had so much fun,” she ing that she was often in said. “I decided to chalthe same local races and lenge myself to participate age categories as Easi. in a triathlon sprint.”

Amble continues to thrive To finish, she would have from the fellowship she to swim 400 meters, bike gets from Starved Rock 13 miles, and run a 5k, Runners. Even the faster which is 3.1 miles. Like runners are extremely enmany who compete in tricouraging to new runners athlons, swimming was the or those who aren’t quite portion that Amble found as fast. Mary Beth Potthoff most intimidating while of Peru is another member training. When you’re runof the Starved Rock Running and get tired, you can ners who occasionally runs start walking, and when with Easi and Amble. Both you’re biking and get tired, women call her an inspirayou can slow down, she tion to other runners. said. But when you’re in “I’m just someone who the water swimming, you likes to run with other have to keep going, even if women,” Potthoff said. you’re tired.

New runners can gain all “I hired a coach because kinds of valuable insight I had no idea how to swim. from the experienced runSwimming is the most diffi- ners of the club, so Amble cult sport for me, especially highly recommends that if it’s in open water. It was anyone interested in coma lot scarier than I expected peting in triathlons join the and very easy to swim off Starved Rock Runners. Easi course,” she said. agrees with that advice, After completing her first saying the group has been triathlon in 2017, she liked a tremendous resource for it so much that she decided her. She completed her first to continue competing. This triathlon in 2021. year, she plans to attend a “I had never done one betriathlon camp in Madison, fore,” Easi said. “I wanted Wisconsin and had three to try one.” triathlons scheduled for AuEasi offers this advice to gust 2021. people who are up for the “My long-term goal is to challenge of trying their first work up to an Olympic-dis- triathlon but are nervous: tance triathlon -- .93-mile “Don’t be afraid. Just do it. swim, 24-mile bike ride, It’s nerve-racking but fun.”

6.2-mile run,” she said. “I As for Amble, while the have been training by runOlympic-sized triathlon is ning with the Starved Rock next on her list, she has her Runners and participating eyes on a bigger race. Amin 5k races in the area. I’ve ble’s dream goal is to do a also been cycling with the Half Ironman competition, Starved Rock Cycling Club. which involves doing a We ride various distances 1.2-mile swim, 56-mile bike throughout the week.” ride, and a 13.1 mile run.

Having friends who do And that weight she was the training with you can trying to lose? It’s gone make a lot of difference now. She has dropped 20 while trying to find the mo- pounds since first lacing tivation to stay on course. up her running shoes. But “I’ve also had the fortune even more important than of having my running buddy what she lost is what she Christa Easi to train with. has gained – she’s stronger, She is doing her first tri this more confident, and ready year,” she said. to face challenges head-on.

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14 – Fall 2021

Living magazine

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Living magazine

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Wyanet Locker Continues To Thrive Story and photos by Katlyn Sanden

S

ome call it a destination. Locals call it the Wyanet Locker.

Currently owned by Scott Sabin and Kelsey Stash, the Wyanet Locker strives to offer quality products for retail and wholesale, ranging from steak boxes, to pork bundles, to poultry bundles, to appetizers, deli meats, and even exotic meats.

The meat bundle, Sabin said, is their way of staying relevant in today’s fast-paced society.

He has been around a meat locker for most of his life as his father owned a meat locker in a neighboring town.

“I’ve been here since 1993,” said Sabin.

“People used to spend an hour ordering their meat. Now, they don’t have time to do that.

They want things boxed up and ready to go.

It’s all about convenience.”

With over 30 meat boxes and bundles to choose from, the Wyanet Locker has made it a seamless process to bring nourishing meals to the dinner table. They also offer appetizers and sides as well as pies and cookies. They even have developed their own seasoning recipe.

“We have our own seasonings,” Sabin said.

“It’s our recipe. Everything we have is made in our own smokehouse. We do all the cooking of our hams and sausages. Everything is made with our own seasonings.”

Stash, who bought half the company in 2019, said he enjoys the variety the locker has to offer. He was used to stocking shelves and working in a meat room, but he caught on pretty quickly to the Wyanet Locker way of doing things when he first reported to work in 2014.

“I caught onto the different things they do here,” Stash said.

16 – Fall 2021

“I learned how to cut deer, beef, and hogs.”

Stash was also in for quite the ride as his first year of co-ownership just so happened to hit as the same year as the worldwide pandemic. But, Sabin said, it was the busiest year they’ve ever had.

“Last year, when Chicago ran out of meat, people were googling locker places, and we never ran out of product,” Sabin said. “We had our busiest year ever in the whole history of the locker. People were coming from Chicago.”

They may have never run out of product, but the turnaround time to fulfill orders did get longer than either owner cared to admit.

“It was a 10 to 13 day wait until customers could get their meat,” Sabin remembered.

“That’s how far behind we were.”

Due to certain regulations, customers weren’t allowed in the building, so curbside pick-up was born. And more people were hired to help fulfill orders. The downfall of curbside meant the impulse buys weren’t there.

“People weren’t buying the French fries and sausages out of our freezers,” Sabin said. “But we catered to them in different ways. We offered home delivery and curbside service.”

Home delivery is still thriving today, and as things get back to normal and people are enjoying more meals out, the wholesale side is beginning to flourish again as restaurants get busier.

See Wyanet page 18

Living magazine

In addition to meat boxes and bundles, customers of the Wyanet Locker can choose from a variety of different sides and appetizers, including cheeses, salads, sausages, and hot dogs.

Living magazine

Fall 2021 – 17

Wyanet FROM PAGE 16

“We have a salesman that goes out to bars, restaurants, and hospitals,” Sabin said about the wholesale side. “He’ll go out and get orders, and our delivery service makes the delivery the next day.”

They deliver within a 50-mile radius of Wyanet so anywhere from Utica, to Atkinson, to Wyoming, to Rock Falls. Home deliveries can also be included on these runs.

“We’ve been doing home deliveries the last 15 years,” Sabin said. “But it’s huge now. People took advantage of it when they didn’t want to go out. We’d drop it off at the front door, and they’d have the money there. Simple shopping for everybody.”

Aside from home deliveries and special meat bundles, the Wyanet Locker is also the place one can find lunch on a Saturday afternoon.

“We do a lot of non-profit cookouts,” Sabin added. “We sell them the meat at cost, and they get 100 percent profit.”

He said the first cookout started when a local basketball coach was raising money for new warm-ups. The basketball team earned their new warm-ups and word quickly spread about these cookouts. Now, on most Saturdays, this is the place to go for lunch in Wyanet.

When looking into the future, the duo agreed the cookouts aren’t going anywhere, but they’re always looking for new, fun things to try.

“In rural Wyanet, you see some of the same shoppers, but you have to come up with different ideas every once and awhile,” Sabin said

Kelsey Stash, co-owner of the Wyanet Locker, cuts a T-bone steak for a customer. while dreaming about the future.

They’ve tried a few different things, including spicy brats and south of the border brats, but quickly found most of their clientele prefer regular brats, steaks, burgers, and seasoning.

Customers can rest assured that meat boxes and bundles aren’t going anywhere, and a focus to deliver precooked, instant foods is high on the list.

Wyanet Locker has more than just meats.

You’ll find a variety of seasonings for your favorite meats, including the Wyanet Locker’s own recipe.

18 – Fall 2021

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