Organic Valley in the News
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Going organic
What does ‘organic’ mean?
It varies, depending on the product being sold. Under rules set by the U.S. Department of Agriculture, in 2002, fruits and vegetables can be called “100 percent organic’’ only if they are raised completely without man-made pesticides and fertilizers. Pesticides made from natural ingredients, such as cayenne pepper soaked in water, are permitted; chemical pesticides, such as malathion or copper sulfate, are not. Fertilizers consisting of manure are allowed; those created from industrial processes, such as phosphates and potash, are not. Meat and dairy products can be labeled organic if they come from animals that are given only organic feed and allowed “access to pasture,” rather than raised entirely indoors. But when applied to products such as shampoos and skin lotions, “organic” means, well, nothing, since regulators don’t police such claims about personal products. “It’s kind of like the Wild West in there,” says Joe Smillie of Quality Assurance International, a company that certifies organic-labeling claims.
Organic Valley celebrates next generation
Organic Valley’s next generation of organic farmers, came together on June 13 at the Holm Girls Dairy farm in Elk Mound for a day of learning, sharing and connecting through activities, including presentations by organic industry leaders, small group strategy sessions, a farm tour and locally-grown, organic meals.
Fred Kirschenmann, longtime sustainable agriculture leader, author, and Distinguished Fellow for Sustainable Agriculture at Iowa State University, was the keynote speaker. He shared his excitement and passion for the new generation of young people who want to farm, and his efforts to make sure those who want to, can.
He went on to say that America is standing on a new threshold, and it must move away from an industrialized economy to a new, innovative economy that uses less energy and is about romance, memory and trust, and not fast, convenient and cheap.
The day continued with a farm tour and presentation on the importance of holistic animal care by Dr. Sarah Slaby, a practicing large animal veterinarian who specializes in organic and sustainable agriculture. Dr. Slaby walked the attendees through a quick check-up with Autumn, one of the Holm’s Jersey cows, and answered questions.
'Sustainable' dairy farmer shows big gain
Ron Holter likes to say he's farming as God intended, without pesticides on the grass fields or hormones or antibiotics in the cows. But visitors to his organic dairy farm west of Frederick on Tuesday also heard about how the Earth, animals, consumers - and his pocketbook - are also benefiting.
Holter, a fifth-generation farmer at Holterholm Farm in Jefferson, was host to a field day for about 50 farmers to spread the gospel.
He's had the tours before, but this year he added speakers on grazing management, farm income and marketing from the day's sponsors at the Maryland Grazer's Network. The group provides resources to farmers who want to break from conventional "confinement" farming where cows live in barns and are fed grain, and, generally, hormones to induce milk production and antibiotics to control infection. The U.S. Department of Agriculture, Chesapeake Bay Foundation, Maryland Extension Service and the Chesapeake Bay Funders Network all support the group.
Beat the BURGER BLUES
In the effort to build a better burger, a growing number of people are turning to organic beef to make their patties. A 2009 study by the American Meat Institute and the Food Marketing Institute showed that 18 percent of shoppers have bought organic and/or natural meats in recent months. The top reasons cited were positive long-term health effects and nutritional value.
The family farmers of Organic Prairie, the same family farmers who produce Organic Valley products, offer organic meats from animals that have been raised humanely, given certified organic feed and have not been given antibiotics or synthetic hormones.
New food books define Wisconsin cuisine, U.S. culinary travel ideas
Wisconsin's best food reference book has gotten an update.
Before Terese Allen was my friend, she was a solid news source for just about anything concerning food. I remain one of her fans.
Terese concocts wonderful recipes, some for Organic Valley in La Farge, because she is the family farm co-op’s food editor. She also assumes the role of citizen evangelist and activist, full of praise for locally grown foods and chefs who cook with the seasons.
She sniffs out small-town bakeries, butcher shops and other businesses that take pride in generations-old recipes and heritage. She documents food traditions, ethnic influences and culinary history. That includes an essay about church suppers in “The American Midwest,” a thick and interpretive encyclopedia, published in 2007 by Indiana University Press.
Organic farm grows more than milk
It has all the markings of a working farm — 70 milk cows, crop fields, tractors, hay baler, combine.
But there is so much more on the Martin and Loretta Jaus farm northwest of Gibbon. Marshes are humming with the spring nesting activity of wood ducks, teal and mallards, while toads make loud mating croaks.
In the prairie-plant pastures and stands of trees, there’s a constant flitting of bobolinks, bluebirds, swallows, yellowthroat warblers and mourning doves.
“When we first moved back here (in 1980), we had maybe a dozen species of birds,” Loretta said. “Now we have about 200 species that either migrate through or live here.”
The Jauses organic dairy farm is a lush haven for wildlife amid a sea of row cropped corn and soybean fields.
For Martin, whose great grandfather homesteaded the farm in 1877, having it look largely like farms would have a century ago is rewarding. But he feels a sense of loss for what has been changed and can’t be replaced.
U researches transition to organic dairy farming
Discussing his research in a windy pasture among a fleet of grass and cud-chomping organic cows, University animal scientist Dennis Johnson pauses to point out a cow that didn’t resist when mounted by another cow. That means its time for her to reproduce — he can put her on the calendar for artificial insemination.
In the conventional herd grazing down the road at the University of Minnesota’s West Central Research and Outreach Center, keeping track of the all-natural sign of her fertility wouldn’t have been essential. But this 85-cow crowd is making the transition to organic, and that means no hormones to keep reproduction on a predictable schedule.
Right now, the center is monitoring the herd health and economics of the transitioning and conventional cows, using a private grant and state funding allocated through the University. But ultimately, Johnson and a team of researchers hope to develop a comprehensive organic dairy research plan and get a large federal grant to carry it out.
Because it’s one of only three universities with an organic dairy research facility — and the first to transition part of its herd from conventional, Johnson thinks it’s in a unique position to get federal research funding from the United State’s Department of Agriculture.
Family finds happiness after book-inspired move to Elk Mound farm
Doran longed to spend more time with his family and harbored a dream of someday owning a business where all of them could work together.
A dozen years later, Doran's typical work uniform is a pair of jeans, a T-shirt and a straw hat, and he spends a good portion of his days milking cows and tending a small family farm alongside his wife and (now) six daughters.
The Holm family's life-changing transition began with a children's book about the simple pleasures of farm life.
After a day spent working at his corporate job in California, Doran was reading "All the Places to Love" by Patricia MacLachlan to his daughter Sarah. The soothing images of the bedtime story prompted the 5-year-old to ask, "Dad, could we buy a farm?"
Women in Ag Take on Farm to Fork Ventures
Four years ago Molly Harris started Edible Garden in Richmond, Virginia. Harris cultivated relationships with several farmers and producers so she could use the finest local ingredients in her restaurant. Soon her customers wanted to be able to use those same ingredients at home.
“I often had customers ask ‘Where can I buy this product?’” said Harris.
Harris sent them to the farmer’s market, and as an added benefit frequently had customers come to Edible Garden for lunch on their way home from the market. When fall came, however, the farmers markets closed for the season.
At the same time the economy dove into recession. Within a two week period Harris saw two multigenerational farms fail and knew that if things continued at that rate she could loose her own business. She depended on local producers for her raw ingredients, but also for the restaurant’s concept. A local foods restaurant couldn’t survive without local food.
Regina Beidler whose dairy farm is part of the Organic Valley cooperative, talked about the importance of trying new ideas.
“You can try an idea, and if it doesn’t work leave it behind,” said Beidler.
Cottage cheese: A dieter’s best friend
Cottage cheese has long been considered a dieter’s staple. It’s no wonder when you consider its nutritional profile, especially when it is of the low-fat variety. A half-cup serving typically contains 80 to 100 calories, just a few grams of fat, and upwards of 10 grams of protein. Such a protein-rich snack is sure to satisfy any grumbling tummy in no time.
The trouble is, not all cottage cheese is created equally. Read on for a guide on how to choose curds that won’t turn your stomach.
I try to consume only organic dairy, so I was delighted to discover that organic cottage cheese is now widely available, thanks to the folks at Organic Valley. This variety tastes like what cottage cheese should taste like — creamy, without being too rich, with just the right size of curds.
