Organic Valley in the News

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 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.

Greg Wirtjes had a curiosity about dairy farming even as a child helping on his uncle's farm. He'd look in the barn where the cows used to be and read magazines about dairy farmers.

"I got my real love for farming from when I'd stay on my uncle's farm and help him," said Wirtjes, who grew up in Forest City.

"I sold my first organic milk in June 2007 to Organic Valley, and I was so glad," he said. "Organic Valley treats us great. They subsidize the trucking, and they offer a vet who is on call at all times."

Managing Automation Media, which produces the annual conference, will be celebrating their PM100 winners at the 5th Annual Progressive Manufacturing Gala at the close of the conference on Thursday, June 11. Since its inception in 2003, the Progressive Manufacturing concept -- which advocates manufacturing business transformation supported by advanced technology -- has been underpinned by a set of key business and technology disciplines. The 100 award winners are selected according to their success in mastering one of the eight core masteries as defined by the Managing Automation editorial team, as well as a group of independent judges.

The roster of 2009 PM100 winners includes household names such as: L'Oréal, Alcoa, Inc., and Organic Valley Family of Farms in addition to local Florida-based manufacturers: Catalina Lighting, Inc., Symetrics Industries, LLC and Spring Air. For a complete list of winning manufacturers visit: www.managingautomation.com/winners.

On Thursday morning cold, cloudy, and windy weather conditions greeted visitors to Jon and Tracy TePoel’s dairy farm in Douglas County’s rural Maple area.

The visitors had come from across northern Wisconsin to discuss and learn about organic dairy farming. Sponsored by Organic Valley and the TePoel’s, guests from Neillsville, Eau Claire, Elk Mound and others huddled in TePoel’s machine shop for the presentation by Guy Jodarski, DVM, and Doran Holm, Pool Coordinator for Organic Valley Cooperative.

Dr. Jodarski presented the group with information on organic dairy practices and management. He stressed three areas of successful organic practice; soil health, stress reduction, and nutrition. Jodarski discussed the importance of the grazing regulation imposed by the FDA for organic certification.

“Good grazing management on good natural graze land will yield healthy cows and quality milk product,” said Jodarski. Jodarski also spoke briefly about homeopathic and tincture treatments for some bovine ailments, dairy cow physical structure, and acceptable supplements for both the animal and the pasture.

A great example is Organic Valley, a provider of organic dairy products, produce, meats, and other natural foods," says Gordon. "Each year they continue to grow dramatically and yet they don't have an 'outcome' goal in mind. Rather they focus on their purpose and process and this fuels their growth.

Loretta and Martin Jaus farm with animals in mind. That doesn't mean they raise meat.

It's a dairy farm, so cows come first, no question. But anything else with feathers or fur also has, as the song goes, a place in the choir.

When I drove to the Jaus farm to visit, I had explicit directions. Even without an address, I would have known it as soon as I saw it. It looked like a weedy field, neglected, abandoned and very wildlife-friendly. It was a Jaus pasture.

The Jaus farm is an ark in the middle of an ocean of corn and soybeans.

Some 65 of the region’s small and medium organic growers quietly gathered at De Angelo’s Restaurant in Merced to address the challenges facing agriculture and discuss opportunities to boost a sustainable ag community.

“Anytime you see mom-and-pop farmers get together like this, it’s just incredible,” said host Vinnie DeAngelo, who has started his own weekly organic menu that highlights produce grown in the area. “They want to part of it all. And this is how we are going to take back our food sourcing and build a stronger local economy.”

There was Rosie Burroughs, who helps run her family’s grass-fed dairy. They have about 500 cows that are milked twice a day. The milk is contributed to the co-operative Organic Valley and is only distributed in California.

The Earth is worthy of celebration every day and we in Colorado's Vail Valley should worship said sphere regularly in recognition of its ability to give us everything we need, like food, water, air and shelter. Notice “Escalade” was not in the list of necessities.

Though the Earth is getting more respect lately, it seems we need a tiny square on the calendar to remind us of our magical planet’s importance — and fragility. So on Wednesday — the official Earth Day — I invite you to rally around our beautiful planet with the same fervor as you do other holidays, like Independence Day. After all, green is the color of independence. Sustainability will bring us freedom from foreign oil, freedom from poor air quality, freedom from polluted water, freedom from chemicals in our food, freedom from having to shave our legs every day.

According to the Earth Day Network, Earth Day marks the anniversary of the birth of the modern environmental movement in 1970. Earth Day founder Gaylord Nelson, then a U.S. senator from Wisconsin, proposed the first nationwide environmental protest “to shake up the political establishment and force this issue onto the national agenda.

ARAMARK Executive Chef and Chefs Collaborative member, Dan Lopez, has created a locally sourced, sustainable and delicious prix-fixe menu for the April 22 Earth Day Luncheon being held at the Delegates Dining Room within the United Nations building on 46th Street. The event is one of 17 being hosted nationwide by Chefs Collaborative members to help educate restaurant-goers about the value of local ingredients and connect them with their food and its source.

“Through my membership with Chefs Collaborative,” said Chef Lopez, “I am able to work with remarkable groups that make it possible for me to create menus that feature sustainable and biodynamic food and beverage selections sourced within a 100-mile radius of the restaurant. Every day, you will find a locally sourced item on the menu at the Delegates Dining Room,” he said.