Get Adobe Flash player

William Flynn Named CFO of World Finer Foods

World Finer Foods (WFF) has chosen William Flynn, a senior executive with more than 20 years of experience leading global finance teams, as its Chief Financial Officer, according to company President and CEO Susan Guerin.

This latest addition to World Finer Foods reinforces the company’s commitment to bringing together an award-winning team of exceptionally talented professionals and industry experts, offering unparalleled expertise in brand management, sales, marketing, finance, distribution and logistics.

Flynn joins World Finer Foods after 12 years at Sharp Americas, first as vice president and controller, and for the last seven years as senior vice president and chief financial officer. Prior to Sharp, Flynn was international controller at AT&T managing day-to-day accounting operations and a worldwide staff.

“William brings to World Finer Foods tremendous leadership and management qualities, a track record of smart financial oversight for two global companies and an eagerness to tackle the unique financial operations of WFF,” said Guerin. “His expertise will certainly be of value in managing a global business such as ours and we are delighted to have him join our leadership team.”

“World Finer Foods is well positioned in its market and has a product portfolio that aligns nicely with evolving food purchasing and consumption habits,” said Flynn. “I’m excited to have the opportunity to drive operational efficiencies throughout WFF and have a positive impact on the financial performance of the business.”

Flynn is a certified public accountant with a master’s degree in controllership from Fairleigh Dickinson University and a bachelor’s degree in accounting and economics from Rutgers University.

Farmer-Owned Co-op Land O’Lakes, Inc. Acquires Vermont Creamery

Vermont Creamery Co-Founders Bob Reese and Allison Hooper and Land O’Lakes, Inc. President and CEO Chris Policinski announced today that their businesses have joined forces. Vermont Creamery will become an independently operated subsidiary of Minnesota-based Land O’Lakes. It will continue to produce its award-winning fresh and aged goat cheeses, cultured butter and fresh dairy at the creamery in Websterville, Vermont.

“We have always taken seriously our commitment to our farmers, employees and Vermont’s working landscape—these values are at the core of our decision to sell the business,” said co-Founder Allison Hooper. “As we experience unprecedented growth, we need a partner who can bring the resources and expertise necessary to help us realize our vision and the potential of our business.”

“We purchased Vermont Creamery and welcome them to the Land O’Lakes family because we love their brand and would like to help bring it to even more people,” said Chris Policinski, Land O’Lakes President and CEO. “We share a value-added, branded approach to marketing our products, a meaningful respect for our customers and deeply rooted rural values.”

Hooper and Reese, who founded the business in 1984, say Land O’Lakes is the ideal new owner. A farmer-owned food and agricultural cooperative, Land O’Lakes has been in operation for more than 95 years. Widely known for its iconic butter brand, it is a diverse business that also includes Purina Animal Nutrition and WinField United. At its core, Land O’Lakes is driven by agricultural products that return value to farmers and fulfill its purpose of feeding human progress.

“Vermont Creamery’s heritage mirrors our own here at Land O’Lakes—a company founded by people who care about bringing the highest quality products from farm to fork,” said Beth Ford, Land O’Lakes group Executive Vice President and COO. “We are excited about the culture of product innovation they have built in addition to the category itself and the opportunities for even more expansion.”

“After years of thoughtful planning and a rigorous selection process, we are confident that we have found the best steward of our business, values and people in Land O’Lakes. We are both respected dairy brands with deep connections to farmers and an unyielding commitment to quality and innovation. We look forward to this opportunity to tell our story more broadly and increase access to our high-quality dairy products,” co-Founder Bob Reese added.

Reese and Hooper will serve as trusted advisors and brand ambassadors for the business. President Adeline Druart and the leadership team will remain in place as will all employees of the business. Ayers Brook Goat Dairy is not included in the transaction. The Hooper family will retain ownership of the farm, which will continue to serve as a key supplier to the creamery and catalyst for the growth of the goat dairy industry in Vermont. The terms of the acquisition will not be disclosed.

Adeline Druart, President of Vermont Creamery remarked, “Bob and Allison have been such incredible entrepreneurs building Vermont Creamery’s success and mentoring the team on their vision and values for the business. Partnering with Land O’Lakes adds the next key ingredients for our growth: additional resources and dairy expertise. This transaction positions Vermont Creamery for continued success in the future.”

Founded at a time when Americans rarely ate goat cheese, Vermont Creamery has grown over nearly 35 years to be a premiere producer of fresh and aged goat cheese, crème fraîche and cultured butter. With hundreds of awards and burgeoning national distribution, Vermont Creamery is respected as a pioneer of the artisan cheesemaking movement in America. In 2014, Vermont Creamery was the second cheesemaker in the world to earn B Corp certification and will maintain this certification and commitment to tits community, employees and environment under new ownership.

Jasper Hill Farm’s Soft Cheese Line Sweeps U.S. Cheese Championship

Jasper Hill cheeses have won multiple ribbons at the 2017 US Championship Cheese Contest, a biennial event that took place at Lambeau Field (home of the Green Bay Packers) in Green Bay, Wisconsin. This event is the largest cheese competition in the US, drawing entries from across the industry.

The competition was steep this year, with a record 2,303 entries of cheese, butter and yogurt, submitted by cheesemakers from 33 states, for a combined weight of 37,000 pounds. Wisconsin had the most entries by state, but Vermont was in the top five (alongside New York, California and Idaho). Forty eight judges oversaw the 101 categories.

In the Smear Ripened Soft Cheese category, the top four winners were Jasper Hill originals or Jasper Hill collaborations. Jasper Hill also took home a best of class award in the Brie & Camembert category as well as a best of class in Open Class: Soft Ripened Cheese.

For Smear Ripened Soft Cheese, the results were:

BEST OF CLASS: Willoughby, Cellars at Jasper Hill, with a score of 99.70
2nd AWARD: Greensward, Murray’s Cheese & Jasper Hill, with a score of 99.65
3rd AWARD: Oma, von Trapp Farmstead Cheese & Cellars at Jasper Hill, with a score of 99.60
4th PLACE: Winnimere, Cellars at Jasper Hill, with a score of 99.40.

For Brie & Camembert, the results were:

BEST OF CLASS: Moses Sleeper, Cellars at Jasper Hill, with a score of 99.40. The Moses Sleeper also made the list for Top 20 Finalists.

For Open Class: Soft Ripened Cheese, the results were:

BEST OF CLASS: Harbison, Cellars at Jasper Hill, with a score of 99.75

More about the winning cheeses

Moses Sleeper is an approachable and nuanced brie-style cheese. Beneath its thin, bloomy rind lies a gooey, milky core showing a complex array of flavors at peak ripeness: cauliflower, crème fraîche, and toasted nuts. The cheese’s historic namesake, Moses Sleeper, and his compatriot, Constant Bliss, were Revolutionary War scouts killed while defending a blockhouse along the Northeast Kingdom’s legendary Bayley Hazen Military Road.

Winnimere is a take on Jura Mountain classics like Vacherin Mont d’Or or Fösterkäse. In keeping with this tradition, this decadent cheese is made only during winter months when Jasper Hill’s herd of Ayrshire cows are enjoying a rich ration of dry hay. Young cheeses are wrapped in strips of spruce cambium, the tree’s flexible inner bark layer, harvested from Jasper Hill Farm’s woodlands. During aging, the cheese is washed in a cultured salt brine to help even rind development. At peak ripeness, this cheese is spoonably soft and tastes of bacon, sweet cream, and spruce.

Oma is an American original, made by Sebastian von Trapp on his family’s dairy farm in Waitsfield, Vermont. An approachable washed-rind, tomme-style cheese, Oma is made from the unpasteurized, organic milk of the von Trapp’s primarily Jersey breed cows. Oma balances pungent and sweet flavors with aromas of roasted nuts, cured meat and cultured butter. The paste is soft, almost pudding-like, but never runny. The thin, orange rind, often overlaid with white flora, is an earthy foil to the richness of the paste.

Harbison is named for Anne Harbison, affectionately known as the grandmother of Greensboro. Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree’s inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in the Jasper Hill vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.

Greensward is made by Jasper Hill Creamery, using a Harbison-based recipe. Fresh cheeses are then shipped to the caves of Murray’s Cheese where they are ripened and packaged for sale.

Steve Millard, Senior Vice President of Merchandising and Operations for Murray’s Cheese, has been driving this collaborative effort since the cheese’s inception. “I have been truly blessed by the opportunity to visit Jasper Hill every couple months and reconnect with my friends to the north,” he said. “Our collaboration with Jasper Hill on Greensward started as a special project for 11 Madison [restaurant] and has grown into an award-winning cheese that is sold in our stores nationwide. In Greensward we have the perfect match of superb cheesemaking coupled with impassioned affinage, both born of a continuous desire to achieve and repeat perfection.”

All of Jasper Hill’s award winning cheeses can be purchased where fine cheeses are sold, at Jasper Hill’s retail counter within the newly constructed Boston Public Market, or from Jasper Hill Farm’s online store. Greensward is only available at select Murray’s Cheese locations.

Sunset Foods Announces Lake Forest Remodel

Sunset Foods is remodeling its Lake Forest, Illinois, location. The remodel demonstrates Sunset’s dedication to providing the Lake Forest community with an extraordinary shopping experience.

“We’re always seeking to innovate and improve,” says John Cortesi, Sunset Foods’ President and CEO. “Coupled with Sunset’s tradition of exemplary customer service, this remodel will allow Sunset to create a shopping environment that truly stands out… we’re thrilled to continue to invest in this location and the larger Lake Forest community.”

‘Clean, fun-to-shop stores’ are a key part of Sunset’s mission statement. Each element of the remodel was carefully conceived to enhance the entire shopping experience. Not only will the remodel broaden Sunset’s selection of fresh, local products, it will also expand in-store dining options and emphasize one-of-a-kind offerings. These include:

  • New hot and cold food bars for quick, quality snacking and meals
  • A “just juiced” and fresh smoothie station
  • A cheese island featuring fresh-cut, premium cheeses
  • A smokehouse program that prepares smoked-to-order meats on-site
  • A gourmet sandwich station
  • A wine and craft beer bar
  • A fresh sushi bar
  • An in-store floral shop for custom designs and arrangements

As a convenience to customers, the store will remain open during the remodel, which is slated to begin in early April of 2017. Sunset recognizes that remodels can be challenging. The Sunset team promises to do everything possible to make this a seamless transition.

About Sunset Foods

Sunset Foods is a privately owned neighborhood supermarket dedicated to making grocery shopping a pleasurable experience by providing the finest customer service possible and by offering an outstanding selection (of food, liquor, floral arrangements, and more) at competitive prices. From its modest beginnings in 1937, Sunset has expanded considerably and now employs approximately 900 employees at its stores in Highland Park, Lake Forest, Libertyville, Long Grove and Northbrook. Sunset is committed to giving back to the communities it serves. In addition to exceptional service and a wide variety of foods—including gourmet, ethnic, specialty, and organic items—Sunset also offers its customers a selection of cooking classes and demonstrations, free nutrition store tours, and many other great events.

New Flagship Whole Foods Market for Chicagoland

Novak Construction Company representatives stood proudly next to its Whole Foods partners on March 22 for the unveiling of a new Whole Foods Market at the historic intersection of Ashland-Belmont-Lincoln (3201 N. Ashland Avenue), signaling the return to a bustling corner punctuated by commerce, commuters and community.

The highly anticipated opening featured 44th Ward Alderman, Tom Tunney and Department of Building & Planning Commissioner, David L. Reifman, and Whole Foods Market Regional President, Michael Bashaw. 47th Ward Alderman, Ameya Pawar, also attended alongside Novak leadership, John G. Novak and Michael W. Kanzler.

Noted Novak’s Founder/President, John Novak, “By activating this vacant site with such a long-term tenant commitment, Whole Foods Market enhances the community and accommodates the needs of its residents, in addition to ushering in an era of new activity and new jobs at this location. I am sure this store will inspire a new vitality in this neighborhood – from morning until night. We are very honored to be a part of that.”

Whole FoodsA large portion of the three primary building facades is covered with an innovative LiveWall greenspace that softens the building’s sleek architecture, while providing greenery along the busy pedestrian corridors. The Lobby includes a full-service roastery for Allegro coffee, which is sold at many Chicagoland Whole Foods stores. To enhance customers’ enjoyment, the second-story retail level includes a wine bar, pub, juice bar, arcade, a Wrigley Field nook and a “porch.” Finally, the construction incorporated “SMART Park” for its 300 indoor parking spaces to facilitate the flow and reduce traffic congestion.

The multiple phases of the actual construction presented the chief challenge for the team. With zero lot line with which to work, Project Director Steve Bykowski cited incredible coordination as his team worked on the basement, ground floor and second floor simultaneously. “However, everything transitioned seamlessly and we hit the target opening date.”

An extensive collaboration across a swath of city officials and community members went into this project as well. Key team members of Novak Construction worked with several key constituencies over a one-year period that included Ald. Tunney, the Chicago Department of Transportation (CDOT), St. Luke’s Pastor David Abrahamson, the Lakeview Chamber of Commerce and the West Lakeview Neighbors Association.

Three Inducted into Frozen Food Hall of Fame

The American Frozen Food Institute (AFFI) and the National Frozen & Refrigerated Foods Association (NFRA) announced that three industry leaders were honored as the recipients of the prestigious Frozen Food Hall of Fame Award during an induction ceremony held at the AFFI Frozen Food Convention (AFFI-CON) on Saturday, March 4, 2017, in San Diego. The 2017 inductees were the late E. Glen Grader, Founder of Albany Frozen Foods; William S. Smittcamp, President and CEO of Wawona Frozen Foods; and Ron Suchecki, retired Vice President of Sales for Ateeco, Inc./Mrs. T’s Pierogies.

“The frozen food industry is one built on innovation. We are proud to honor and celebrate these three gentlemen whose achievements have made the growth and continued success of the industry possible,” said AFFI President and CEO Alison Bodor. Members of the Grader, Smittcamp and Suchecki families were in attendance to recognize the hard work and dedication these men have provided to the industry and the leadership roles they have played in AFFI and NFRA.

E. Glen Grader founded Albany Frozen Foods in 1961 growing the business until its sale in 1975 to Seabrook Foods, Inc. Following the sale, Grader held executive positions with Seabrook Foods, Inc., Oxnard Frozen Foods Corp. and Continental Companies. He served as chairman of the board for AFFI in 1986 and retired in 1987. Grader passed away on Aug. 27, 2014.

William S. Smittcamp is President and CEO of Wawona Frozen Foods in Clovis, California, a family-owned grower and processor of frozen fruit. Smittcamp joined the AFFI board of directors in 1988 and was appointed as AFFI Western Frozen Food Convention chair in 1995. In 1997, he served as AFFI chairman of the board and currently serves on the Frozen Food Foundation and AFFI board of directors.

Ron Suchecki served as Vice President of Sales for Ateeco, Inc./Mrs.T’s Pierogies for nearly 27 years retiring in 2015. Suchecki remains active with the Frozen and Refrigerated Association of the North East (FRANE) receiving FRANE’s “Person of the Year” award in 2015. He served as NFRA’s convention chairman from 2005-2009 and continues to serve on the board of directors.

The Frozen Food Hall of Fame was established in 1990 by the Distinguished Order of Zerocrats, an organization of industry members whose purpose is to maintain the tradition of promoting the image and advancement of the frozen food industry. The Hall of Fame Award honors the individuals whose imagination and innovation have ensured the continued growth and success of the frozen food industry.

Bellwether Farms Introduces Organic Whole Cow Milk Yogurt

Bellwether Farms_OrganicCowYogurtThe Callahan family, Founders of Bellwether Farms, believe in using only full-fat milk for making their yogurt. Bellwether Farms Sheep Yogurt has for 10 years claimed front-row status in dairy cases across the US. Next month, Bellwether Farms will introduce its first Organic Cow Yogurt made with milk from Jersey cows pastured on a farm down the road from their Sonoma County, California, sheep ranch and creamery. The new Organic Cow Yogurt will arrive in freshly designed four-packs of 3.75-ounce transparent cups. Bellwether Farms sources fruit from Oregon’s Columbia River region to blend into Strawberry, Blackberry, Blueberry, and Spiced Apple yogurts “We know our customers appreciate the high quality of the fruit we source, and this cup reveals the fresh fruit ready to blend into the creamy yogurt,” says Liam Callahan, co-Founder, Cheese- and Yogurt Maker. “We source the best fruit and add the minimum amount of sugar necessary.”

Plain and Madagascar Vanilla flavors are also available. In addition to the single-serve cups, a 5.3-ounce cup is planned along with a 32-ounce foodservice size, in all six flavors. Northern California distribution is slated to begin in April.

Pastured Jersey cows give milk that is naturally high in heart healthy fats and nutritious A2 protein, and packed with essential vitamins and minerals. Bellwether Farms blends 12 live, active bacteria strains that work together to deliver the probiotic benefits expected from yogurt. Bellwether Farms doesn’t strain, drain or add stabilizers to make thicker yogurt. The creamy smooth texture comes naturally, coaxed by careful handling of the freshest milk delivered daily to the creamery.

Cocoa Industry Announces Cooperative Initiative to End Deforestation

Twelve of the world’s leading cocoa and chocolate companies agreed to a statement of collective intent committing them to work together, in partnership with others, to end deforestation and forest degradation in the global cocoa supply chain, with an initial focus on Côte d’Ivoire and Ghana. The agreement, concluded during a meeting hosted by HRH The Prince of Wales, commits the participating companies to develop and present a joint public-private framework of action to address deforestation at the United Nations Framework Convention on Climate Change 23rd Conference of the Parties (COP 23) meeting in Bonn in November of this year.

This meeting, organized by World Cocoa Foundation (WCF), IDH-the Sustainable Trade Initiative (IDH) and The Prince’s International Sustainability Unit (ISU), is the first of its kind covering the global cocoa supply chain. Senior executives from the 12 companies stated their commitment to develop an actionable suite of measures to end deforestation and forest degradation, including greater investments in more sustainable forms of landscape management; more active efforts in partnership with others to protect and restore forests in the cocoa landscape; and significant investments in programs to improve cocoa productivity for smallholder farmers working in the cocoa supply chain. Côte d’Ivoire and Ghana are the world’s leading producers of cocoa, and many observers point to cocoa farming as a driving force behind rapid rates of deforestation in both countries.

Speaking at the event, HRH The Prince of Wales said, “Tropical rainforests play an absolutely crucial role in climate change mitigation and adaptation, in ensuring sustainable livelihoods for hundreds of millions of people and in conserving biodiversity. The most powerful direct reason for action is that deforestation threatens to undermine the very resilience of the cocoa sector itself, and with it the livelihoods of the millions of smallholders who depend on it. I am heartened that companies are undertaking to work up, in full collaboration with host governments and civil society, a Joint Framework of Action to make good on the commitments announced today, in time for COP 23 in November.”

According to WCF Chairman Barry Parkin, “Today marks a crucial step forward because 12 leading World Cocoa Foundation member companies have agreed to work together, and in partnership with others, to tackle the challenge of deforestation in cocoa. We look forward to more companies joining the effort and are grateful for the leadership provided by The Prince of Wales in convening today’s landmark event.”

The meeting brought together a cross-section of the world’s largest chocolate makers and cocoa buyers, producers and traders, including Barry Callebaut; Blommer Chocolate Company; Cargill; CEMOI; ECOM; Ferrero; The Hershey Company; Mars, Incorporated; Mondelēz International; Nestlé; Olam and Touton. Also present were ministers and senior government representatives of the two-leading cocoa producing countries – Côte d’Ivoire and Ghana – as well as France, Germany, the Netherlands, Norway and the United Kingdom.

“Côte d’Ivoire, the world’s leading producer of cocoa, in 2014 signed the New York Declaration on Forests, the objective of which is the elimination of deforestation caused by agriculture. In respecting this commitment as it concerns the production of cocoa, we intend, with the support of the private sector, to undertake efforts to preserve our forests by improving productivity on existing cocoa lands and developing agroforestry approaches to sustainable cocoa production without deforestation. It is with great pride that we join with The Prince of Wales, World Cocoa Foundation, IDH and their partners in demonstrating this willingness to conserve, restore and manage forests for the benefit of all Ivorians”, said Marcel Yao, from Côte d’Ivoire’s Ministry of the Environment and Sustainable Development, Coordinator of the National Climate Change Program and National Executive Secretary for CN-REDD+.

Ghana’s Minister of Lands and Natural Resources Hon. John Peter Amewu said, “As the second largest producer of cocoa in the world, we are excited to be part of this noble step by The Prince of Wales, World Cocoa Foundation, IDH and private sector companies to work towards reducing the rate of deforestation emanating from cocoa production. On our part, we are poised to enhance the environmental governance regime in the cocoa sector and implement actions that will enable cocoa producers to adopt cocoa agroforestry systems and practices that are climate smart.”

The 12 companies will now engage in a planning and consultation process with governments, farmer organizations NGOs and other relevant stakeholders to build the joint framework to be unveiled at COP 23.

As farmers in Africa, Southeast Asia and Latin America seek new areas of land to grow crops including cocoa amid increasing global demand, WCF, IDH and ISU organized an industry commitment to end deforestation and forest degradation recognizing that deforestation is likely to increase in the future unless concerted action is taken. This commitment builds on the cocoa industry’s existing initiatives in partnership with producer country governments and other stakeholders to design sustainable cocoa development programs aimed at improving the livelihoods of the millions of smallholder farmers who grow cocoa.

Senior representatives of the Agence Française de Développement, Greenpeace, International Finance Corporation, Oxfam, Tropical Forests Alliance 2020, World Bank, World Resources Institute, and UN Environment, as well as other organizations, were also present at the event.

Joost Oorthuizen, Executive Director of IDH, said, “We feel very privileged and honored to be leading the process in Côte d’Ivoire and Ghana that will develop detailed Frameworks of Action as we look toward Bonn. In recent history, the cocoa sector has proven to not be afraid to address difficult issues like child labor, malnutrition, and poverty reduction, all in a non-competitive manner. This meeting provides a great starting point to expedite action on the deforestation issue in concert with other relevant stakeholders.”

Organic Farmers Association Announces Leadership

To create a vehicle for organic farmers to weigh in on national policy issues and raise the profile of U.S. certified organic farmers, Rodale Institute’s Organic Farmers Association has unified with a parallel grassroots national organic effort, the Organic Farmers Alliance.

Going forward as the Organic Farmers Association (OFA), sponsored by Rodale Institute, a farmer-majority interim steering committee has been appointed to ensure this effort is farmer-led and controlled. Elections for the first farmer-majority Governing Council will take place in early 2018.

“It’s time that organic farmers have a clear voice shaping the future of the organic movement they helped build,” said Jim Riddle, organic farmer, Blue Fruit Farm, Winona, Minnesota, and newly appointed chair of the Organic Farmers Association steering committee.

OFA’s mission is to provide a strong and unified national voice for domestic certified organic producers. Its purpose is to build and support a farmer-led national organic farmer movement and national policy platform by: developing and advocating policies that benefit organic farmers; strengthening and supporting the capacity of organic farmers and farm organizations; and supporting collaboration and leadership among state, regional and national organic farmer organizations. “A lot of people say they speak for organic farmers,” said Jeff Moyer, Executive Director, Rodale Institute. “It’s time we had a clear, unified farmer voice on policy issues that affect our industry and businesses.”

The steering committee includes 12 voting seats for certified organic farmers and seven non-voting seats for organic farm organizations (including fiscal sponsor Rodale Institute):

Farm Members

Dave Colson, New Leaf Farm (Maine)

Jack Erisman, Goldmine Farms (Illinois)

Phil LaRocca, LaRocca Vineyards (California)

Nick Maravell, Nick’s Organic Farm (Maryland)

Theresa Podoll, Prairie Road Organic Farm (North Dakota) (Officer: Vice Chair)

Bob Quinn, Quinn Farm and Ranch (Montana) (Officer: Member)

Judith Redmond, Full Belly Farm (California) (Officer: Treasurer)

Jim Riddle, Blue Fruit Farm (Minnesota) (Officer: Chair)

Will Stevens, Golden Russet Farm (Vermont)

Organization Members

Isaura Andaluz, Organic Seed Growers and Trade Association (OSGATA) (New Mexico)

John Bobbe, Organic Farmers’ Agency for Relationship Marketing (OFARM) (Wisconsin)

Renee Hunt, Ohio Ecological Food and Farm Association (OEFFA) (Ohio)

Maddie Monty, Northeast Organic Farming Association of Vermont (NOFA-VT) (Vermont) (Officer: Secretary)

Jeff Moyer, Rodale Institute, Skyhollow Farm (Pennsylvania)

Michael Sligh, Rural Advancement Foundation International (RAFI-USA) (North Carolina)

(Four additional steering committee seats will be filled in the coming months (3 farm and 1 organization seats))

The United States has more than 16,000 certified organic farms. With American consumers spending more than $43 billion annually on organic food and products, US organic farmers need a place at the table to advocate for policies that will enable them to meet growing demand.

“We are calling on all organic farmers to join in this farmer-led, farmer-controlled association,” said Theresa Podoll, organic farmer, Prairie Road Organic Farm, Fullerton, North Dakota and newly appointed Vice Chair of Organic Farmers Association steering committee.

As demand for organic production continues to increase, it is imperative organic farmers inform policy that impacts our food and agriculture system. “By coming together, we will create a groundswell of organic farmers to inform our decision makers and the public how current and future policies allow us to produce food that is healthy for people and the planet,” said Podoll.

Organic farmers, organic farm organizations, and supporters of organic farmers can join the association by going to OrganicFarmersAssociation.org.

Vermont Creamery Wins Big at U.S. Championship Cheese Contest

Vermont Creamery was honored for achievement in artisan cheesemaking this week with three awards at the U.S. Championship Cheese Contest (USCCC) held biennially in Wisconsin.

VC_MVCF_8OZ_2014Vanilla Crème Fraîche won “Best in Class” while Cultured Butter with Sea Salt and Maple and St. Albans both took third place in their respective categories.

“It’s a tremendous honor to be recognized by our peers in the cheese community, especially in the good company of other Vermont cheesemakers,” said Allison Hooper, co-Founder of Vermont Creamery. “These awards are the result of our entire team’s commitment to quality and innovation in cheesemaking.”

VC_STALBANS_FULL_ANGLE_GMO_2016This is the first USCCC award for St. Albans, the newest aged cheese to join the lineup; in 2015, Vermont Creamery products took home five USCCC awards.

This year, the contest garnered a record 2,303 entries, up 22 percent from the previous contest in 2015. Forty-eight judges from nineteen states evaluated all of the entries across 101 classes. Vermont Creamery’s Cultured Butter with Sea Salt and Maple took third in a new category—flavored butter.

Gourmet News

Follow me on Twitter