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Annual General Meeting 2024 Valley Heritage Radio held its 20th Annual General Meeting on Tuesday, June 19th, and 34 members attended. They had an opportunity to hear the year-in-review from the Board President, review the financial statements, approve a new Board of Directors, and ask questions or offer comments. The 8-member Board for 2024/25 is as follows: Denzil Ferguson will return for another term as president; Fay Kolpin remains vice-president; Mackie McLaren is back as treasurer; and Jacqueline Asselin will be secretary. The other members of the Board of Directors are Mary Etmanski, Brian Hebert, Bob Johnston, and Carole Mooney. A special thank you to all those who attended this year’s AGM. Annual General Meeting 2024 2024 Agenda - released May 15, 2024 2024 Financials - email to request a copy 2024 Proposed R esolutions - none 2024 Nominating Report - released May 16, 2024 2024 Nominating Form - released May 16, 2024 2024 Nominating Report Final - released June 5, 20 24 As there were no nominations received by the closing time and date (Wednesday June 5, 2024 @ 4:00pm), the Nominating Committee released on May 16th is valid and no vote will be required at the 2024 AGM 2024 Proxy Form - not required By-Law #1 2020-1 - amended June 22, 2022...still stands for 2024 Contact: agm@valleyheritageradio.ca ************************************************ Annual General Meeting 2023 Board of Director s as of June 2023 2023/2024 Board of Directors - as of June 21, 2023 2023 Financials - email to request a copy 2023 Minutes - to be approved at 2024 meeting

Annual General Meeting 2025 The 2025 Annual General Meeting with take place on Wednesday June 18, 2025 @ 7:00pm ******************************************** Annual General Meeting 2025 The proposed resolution was passed which now states that the term of a Board Member will be 3 years. The Bylaw will be updated and posted below by July 2025. As of June 18, 2025, the Board Members are: Denzil Ferguson, Brian Hebert, Carole Mooney, Bob Johnston, Fay Kolpin and Jacqueline Asselin. Finance Report was presented by Welch LLP and approved. * approved & distributed at AGM2025; available upon request to members that were not at meeting. 2025 Agenda - released May 19, 2025 2024 AGM Minutes - * 2025 Financials - * 2025 Proposed Resolutions - released May 21, 2025 2025 Nominating Report - released May 18, 2025 2025 Nominating Form - released May 18, 2025 2025 Nominating Report Final - released on June 4, 2025 2025 Proxy Form - not required By-Law #1 2020-1 - amended June 22, 2022 2025 AGM Minutes - will be reviewed at AGM2026 Contact: agm@valleyheritageradio.ca

CJHR – 98.7 FM is the Ottawa Valley’s first, non-profit, community owned and operated full-powered, volunteer-run, English-language radio station. Our studios for Valley Heritage Radio are located just east of the Town of Renfrew, in Horton Township. CJHR – 98.7 FM Listen Online! LISTEN LIVE The People's Voice of the Ottawa Valley CJHR – 98.7 FM – Valley Heritage Radio – is the Ottawa Valley’s first, non-profit, community owned and operated, full-powered, volunteer-run, English-language radio station. The 13,000-watt broadcast signal covers most of the Ottawa Valley, while the world is served via live Internet streaming. Our studios are located just east of the Town of Renfrew, in Horton Township, at 3009 Burnstown Road. The station offers the “traditional” sounds of the country, bluegrass, fiddle and Ottawa Valley music, with a self-imposed mandate to focus programming on Canadian content, with the aim of promoting Canadian and local talent as much as possible. ABOUT PROGRAMS RADIO BINGO RECIPE OF THE DAY Become a Member! Support Valley Heritage Radio by becoming a member. Your membership fees help us do what we do - because we do it for you! SUPPORT OUR STATION Missed a show? Check out our Valley Heritage Radio Vault, where we post recorded programs from the last month. OUR VAULT

For the meatballs: 1 large egg 1/2 a cup of whole milk ricotta 1/4 cup of finely grated Pecorino Romano, plus extra for serving, 1/4 cup of finely chopped fresh flat-leaf parsley 1 garlic clove, finely chopped kosher salt and freshly ground black pepper 1/2 a pound of ground beef 1/2 a pound of ground pork 1/4 cup of olive oil, plus more for drizzling. For the sauce: 1 tablespoon of olive oil 1 garlic clove, finely grated, 1 24-ounce jar of passata or 1 28-ounce can of crushed tomatoes. Prepare the meatballs. In a large bowl, whisk to combine the egg, ricotta, Pecorino Romano, parsley, garlic, two teaspoons of salt, and one and a half teaspoons of pepper. With your hands or a spatula, mix in the ground beef and pork until the ingredients are evenly distributed. Form the meatballs. Using a standard soup spoon, scoop a, a scant quarter cup of the meatball mixture into the palm of your hand and use the spoon to scrape the mixture against your palm and shape it into a ball. Repeat with the remaining mixture to form 12 meatballs. Make the sauce. In a medium saucepan, heat the tablespoon, one tablespoon of olive oil over medium heat. Add the garlic and stir until fragrant, about one minute. Add the passata and simmer on low until bubbling, four to five minutes. Season with salt and pepper. To cook the meatballs, heat the quarter cup of olive oil in a medium skillet over medium heat. Once the oil is hot and shimmery, add half the meatballs and sear until golden brown on all sides, four to five minutes. Transfer the browned meatballs to the prepared sauce and repeat with the remaining meatballs. Simmer the seared meatballs in the tomato sauce until they are cooked through and tender, 20 to 25 minutes. Serve the meatballs with tomato sauce, more Pecorino, and a drizzle of olive oil. The yield is four servings, or approximately 12 meatballs

Ingredients 2tablespoons of butter a half an onion, chopped, 2 stalks of celery, chopped, salt and ground black pepper to taste 2 cups of diced Yukon Gold potatoes 1 can of condensed cream of chicken soup 1 can of cheddar cheese soup, 4 cups of chicken broth 1 tablespoon of Cajun seasoning 1 teaspoon of garlic powder 1 teaspoon of onion powder 4 cups of chopped rotisserie chicken, or more to taste 5 strips of bacon, cooked and chopped 1/2 cup of sour cream, 1/2 cup of shredded creamy mozzarella cheese. For garnish 1/4 quarter cup of shredded cheddar cheese cooked and crumbled bacon scallions, sliced buttery round crackers, such as Ritz, crushed. Melt two tablespoons of butter in a large pot over medium heat. Add onions and celery and cook until tender, four to five minutes. Season with salt and pepper. Add potatoes, cream of chicken, cheddar cheese soup, and broth to the pot, and season with Cajun seasoning, garlic powder, and onion powder. Simmer for five minutes. Add chicken and bacon to the soup. Reduce heat to low and simmer, stirring occasionally, 15 to 20 minutes more. Stir in sour cream and creamy mozzarella. Remove from heat. Serve garnished with shredded cheddar, bacon, scallions, and crushed Ritz crackers. serves 10

Ingredients 6 slices of bacon or 3 TBSP of unsalted butter 1 bunch of scallions, white and green parts thinly sliced separately 4 garlic cloves, minced 2 pounds of russet potatoes, peeled and cut into half-inch cubes, large skins reserved, 6 cups of whole milk kosher salt and black pepper 1 tablespoon of extra virgin olive oil, plus more as needed 1/8 tsp of ground cayenne, 1/8 tsp of garlic powder 3/4 a cup of sour cream, plus more for serving, 3/4 of a cup of freshly grated cheddar, about three ounces, plus more for serving. In a large soup pot or Dutch oven, over medium heat, cook the bacon, if using, until crisp, 12 to 13 minutes. Transfer the bacon to a paper towel-lined plate or cutting board. Return the pot with just three tablespoons of the bacon fat to the stove. If there's not enough fat, supplement with butter to a total of three tablespoons. If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat. Over medium-low heat, saute the white parts of the scallions and the garlic until golden brown, two to three minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk, and two teaspoons of salt and bring to a boil over medium-high heat. Resist the urge to heat it faster, as this can lead to curdling. Once at a boil, lower the heat and simmer, covered, until the potatoes are tender, 10 to 15 minutes. As soup simmers, prepare the potato skins. Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden brown, about three minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne, and garlic powder, crumble, and set aside. Once the potatoes are tender, take the pot off the heat and puree the mixture with an immersion blender if you'd like a smooth soup. Mash with a potato masher if you'd like a chunkier soup. Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and cheddar, and the green parts of the scallions. Top with potato peels. Eat any extra as chips dipped in ketchup and mustard. yields four servings