Steve and Lee Tate, co-founders of Goat Lady Dairy, have sold the dairy to long time employees Carrie Routh Bradds and Bobby Bradds.
“We are so pleased that Carrie and Bobby and their farm family will continue and expand what we started,” said Steve.
“Sadly, we have lost many family farms in North Carolina,” said Andrew Santulli, GLD’s business coach from the Small Business Technology and Business Center (SBTDC). “Through cheese making, the Tates have added value to their farm and three local partner farms supplying their milk. Because of their farmland preservation and careful succession planning, the good work of Goat Lady Dairy will continue.”
In 1984 Steve’s sister Ginnie Tate and her two pet Nubian goats moved to a 200-year-old 40 acre abandoned North Carolina tobacco farm. Thinking her a bit odd, the neighbors nicknamed her “the Goat Lady.” The two goats became 20, extra milk turned into cheese, and the hobby farm grew. In 1995 Ginnie’s brother Steve, his wife Lee and their sons joined her to start one of the first licensed goat cheese dairies in North Carolina.
Early on the Routh/Bradds family helped out at the dairy. (The first Routh brothers started farming in the neighborhood in 1740!) In 1995 Tommy, Carrie’s father and Bobby, her husband built the multipurpose dairy barn that includes the goat barn, creamery, dining room and kitchen. Carrie started helping in the cheese room and learned the craft. Eventually, Carrie became the first full-time staff person and then Production Manager. Later Bobby joined Carrie and became a Lead Cheesemaker.
After Ginnie’s death in 2009, Steve and Lee started working with business coaches from the Small Business Technology and Development Center (SBTDC) on a succession plan. A creamery expansion in 2013 quadrupled capacity. Since then production has more than doubled.
Today, four local family farms work together to produce GLD’s goat and cow milk and national award-winning cheese. Goat Lady Dairy is one of the oldest and largest artisan cheese dairies in the South, distributing cheeses throughout the East Coast and beyond. The Carolina Farm Stewardship Association, the Piedmont Land Conservancy, the Conservation Trust of North Carolina, the Good Food Awards and the USDA have recognized the farmland preservation, energy conservation, and sustainable farming practices of GLD.
Museum of Ice Cream is planning to open in San Francisco. The San Francisco location will be the third Museum of Ice Cream, following two others in Los Angeles and New York City. Museum of Ice Cream opens its doors this September at the historic 1 Grant Avenue in the heart of the city.
Museum of Ice Cream features 10 thematically tailored, immersive installations produced entirely by its in-house design team. Interactive elements include a magical candy garden, psychedelic rainbow unicorns, a push pop installation, a cherry on top sky, the renowned Sprinkle Pool and new tastings, including an original Museum of Ice Cream flavor.
Driven by the wondrous joy ice cream evokes, Museum of Ice Cream San Francisco continues to bring people together through art, design, and innovation. Founder and Creative Director Maryellis Bunn was drawn to the challenge of creating and designing the next Museum of Ice Cream in a historical building with stunning architectural highlights. Located in an old bank near San Francisco’s Union Square, Museum of Ice Cream’s modern design and signature playfulness stands in stark contrast with the 108-year-old historic landmark. With several modern installations built around (decades-old) structures that have been hidden from public view, Museum of Ice Cream truly enhances the building’s unique character at every turn. Underneath Museum of Ice Cream’s 45-foot dome ceilings is the famous Sprinkle Pool – filled with over 100 million custom designed sprinkles.
Curating the best of California ice cream, visitors will indulge in one “scoop of the week,” from a rotating cast of creameries, including Bi-Rite, It’s It, Salt & Straw and CREAM. Visitors enjoy an exclusive mochi ice cream tasting experience by California-based My/Mo Mochi Ice Cream, an out-of-this world Pop Rocks® Cave, and a never-been-tasted, custom, Museum of Ice Cream flavor. The museum concludes with a Design Within Reach lounge and a new shop experience, unveiling art objects and merchandise available exclusively inside.
This month, Mikey’s is introducing tortillas to its line of gluten-free, paleo certified, non-GMO, soy free, dairy free and grain free products. In addition to containing simplistic, clean ingredients, the tortillas also mark Mikey’s first ever vegan product.
Mikey’s tortillas will provide a multi-attribute solution not yet available on the market – perfect as a taco shell or quesadilla, as a sandwich wrap, or quick snack on the go. Available in stores and online for purchase next month at $5.99 per eight-pack.
The tortillas join Mikey’s product lineup of popular frozen baked goods, which include muffin tops, bread, pizza crust and English muffins. They feature seven ingredients: water, cassava flour, coconut flour, high oleic sunflower oil, apple cider vinegar, salt and xantham gum.