History, geography both played a part in making the state No. 1 in the nation for organic dairy farms.
Wipe that mustache off your face. With milk blamed for a growing list of health issues, we put the leading alternatives to the test.
With the holidays just around the corner, you’re probably thinking about all the delicious treats available this time of year. (Or maybe that’s just me?) In any case, these goodies—many of which are only available until January— will make for a decadent addition to your holiday season, whether you serve them to your guests, give them as gifts or indulge on your own. ‘Tis the season!
Organic Valley associate product manager and farmer Kristina Hemstead uses a rubber utter to teach fourth grade students at State Road Elementary school how to milk a cow. Hemstead made a presentation about vegetables, nutrition and healthy eating during her visit.
Considering my recent knowledge of GMO’s (Genetically Modified Organisms) I really appreciated their stand against GMOs. Honestly, I liked their company before getting this product for review, but after having looked them over more intensely for this time around, I am more then beyond happy to buy from them.
Organic farming in Wisconsin has taken a big step forward, as the state's agricultural education group plans to honor a member who's proficient in the movement. The Wisconsin F-F-A will present its first Organic Proficiency Award at its state convention next June. The Organic Valley co-op of La Farge is helping the F-F-A recognize a young farmer-member who shows proficiency in either organic entrepreneurship or placement.
UNITY — For George Siemon, a cooperative is more than a business model. It's about staying true to a mission and getting people to work together, principles that can translate to great accomplishments.
In an ideal world, parents would make their kids a healthy, whole-foods lunch every morning. But this is not an ideal world, this is reality! Busy parents often need a little help from the grocery store, and many modern kids like the “cool factor” of a packaged food in their lunch.
Soil. We treat it like dirt, yet it holds vibrant communities of microscopic organisms that affect public health. Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Mark Kopecky, Soils Agronomist for Organic Valley/CROPP Cooperative. Kopecky describes the wonders beneath our feet that ultimately affect the nutritional quality of our food, and connects the dots between soil, plant, animal and human health.