Why did you decide to come to work at CROPP?
I heard about how good CROPP was to work for. I was told by many employees that CROPP treated their employees like people and not numbers, which was very appealing to me.
How long have you been with CROPP?
Since August 2004
What has been the best experience or day you’ve had at CROPP thus far?
Everyday is a good experience at CROPP! Whether it be team building canoe trips or company meetings to keep us informed—every decision CROPP makes seems to be with us in mind.
What’s your favorite perk/benefit?
Free exercise classes and OV product discounts!
What’s your favorite Organic Valley or Organic Prairie product?
New York Strip or Vermont X-sharp cheddar! YUM!
Describe your typical workday at CROPP:
I supervise the cheese cutting operation in La Farge as well as keep product inventory. My workday depends on a lot of variables. Whether it be a “smooth” day or a day full of emergencies, audits and equipment breakdowns I’m glad to be employed here!
Describe your commute:
7 mile trip from Viola
What other types of jobs have you held?
Factory positions, waitress, bartending, typist, short order cook
What are your other interests or hobbies?
Anything outdoors—canoeing, volleyball, softball, swimming, CROPP kickboxing classes! I also like to read and spend time with my son.