Posted: December 13, 2011 at 8:01 pm
By News Editor
It’s our favorite time of year – time for Turkey Hill’s annual 12 Days of Ice Cream!
Starting on Wednesday, December 14, Turkey Hill’s Ice Cream Journal will celebrate the holiday season by giving away a different ice cream-related gift each day to one commenter chosen at random. This year’s 12 Days of Ice Cream prizes include an ice cream pillow, ice cream ring, ice cream greeting cards, and nine other sweet treats. Of course, we’ll also give away some free Turkey Hill ice cream with each of our daily prizes.
To be entered to win the daily prize, just leave a comment or two on that particular blog entry and then come back the following day to see what the next giveaway is.
Good luck, and happy holidays from the folks at Turkey Hill Dairy!
Last week the Conservation Technology Information Center conducted a field tour as part of their Indian Creek Watershed Project in Livingston County, IL. This project is funded in part by the Illinois EPA and other stakeholders. I participated and was pleasantly surprised to find a dairy farm on the tour!
We visited Kilgus Dairy. The family dairy farm is the only one in the state bottling their own milk. They also grow corn and soybeans and have land for the cows to graze on. They move those cows periodically, allowing the paddocks to grow back. In the picture you can see Matt Kilgus showing our group how to pour our own ice cream in the on-farm dairy products store, Kilgus Homestead.
Matt says they started the grazing system which got them involved with watershed management. Matt’s uncle was on the steering committee for the CTIC project so they’re conducting several tests and programs, including the use of different types of cover crops. He says that they hope to see some results that will benefit them while also becoming better stewards of the land.
Love Turkey Hill ice cream? Then you’ll want to visit the brand new Turkey Hill Experience, a 26,000 square foot interactive museum in Columbia, Pa.
The museum gives visitors a peek at the 80-year-old Lancaster County ice cream maker and includes history about the Lancaster County.
Visitors can also create packaging for their ice cream, take an Personali-Tea test, milk a mechanical cow, walk through a giant tub of ice cream, sit in a milk truck, record their own Turkey Hill advertisement and chill out in a simulated ice cream freezer. The museum’s walls are covered in nostalgic memorabilia and history about the dairy.
The museum also houses a first floor creamery where visitors can order sandwiches, soups, salads and some ice cream flavors such as chocolate or lemon gelato and whoopie pie ice cream not found anywhere else.
An in-house retail store sells Turkey Hill T-shirts, hats, baby bibs, games, sundae cups and sunglasses. Turkey Hill expects to entertain more than a quarter million visitors annually.
“We think a lot of people don’t know our story who would enjoy hearing it,” said Quintin Frey, Turkey Hill president. “We think as we tell our story, people will become even more in love with our products.”
His grandfather delivered the first Turkey Hill product, quarts of milk, to customers in Columbia in the 1930s. So it’s only fitting the museum took over a Columbia landmark, the former Ashley & Bailey silk mill that sat vacant for more than 25 years.
“We thought this was authentic to our story. The people of Columbia have been our longest customers,” he said.
The idea for the museum started about 25 years ago when a supplier, who is an ice cream historian, suggested the dairy open a museum dedicated to ice cream. Over the years Turkey Hill looked at various locations.
But the idea finally materialized two years ago when a developer in Columbia approached the dairy about using the silk mill. Refurbishing a vacant building fit in with the company’s commitment to preserve Lancaster County’s farmland and open spaces, Frey said.
Here’s a fun way to celebrate June Dairy Month – Progressive Dairyman’s 2nd Annual Flavor Face-Off. Vote for your favorite ice cream in the bracket! (Although, this News Editor is sad to see a poor showing from the East Coast! Maybe next year…) Vote here.
This year, we asked dairy industry bloggers and Proud to Dairy members — along with returning and new faces to Progressive Dairyman — to join in Flavor Face-Off the fun. The result is a bracket of 16 flavors, pitted against one another in eight match-ups.
Voting for the first round will take place until June 14, at which point the eight winners will face-off to determine the final four, the top two and, finally, the 2011 Ice Cream Flavor Face-Off Champion. Vote today to make sure your favorite reigns supreme.
Over the next two weeks, we’ll also be posting features where you can learn more about two flavors going head-to-head.
Cowabunga Ice Cream is now available nationally, with its inimitable ice cream and probiotic frozen yogurt offerings now available for online purchase.
“Cowabunga Ice Cream elevates the ice cream experience from ordinary to extraordinary by combining divine premium ingredients with distinctive flavors that leave our customers longing for more,” notes Ellen Schack, founder of Cowabunga Ice Cream. “While our inspired ice cream blends are ultra rich and luxurious on the palate, our brand uniquely blends this exquisite epicure experience with the fun and relaxed sensibility of surfing and beach culture. This I call the ‘Cowabunga lifestyle,’ which translates to living life to the fullest and in abundance until it overflows. We’re anxious to share our ice cream, and the culture it represents, with food-and-fun-loving consumers and event planners across the nation.”
Cowabunga was recently featured at a Philadelphia Sak’s Fifth Avenue “Girl’s Night In” event at the store, where attendees delighted in the company’s sumptuous frozen confections as they shopped and socialized. Cowabunga offers such on-site tastings and full-scale ice cream catering for special events nationwide.
Whether for personal enjoyment, as a decadent gift for others, or in bulk to elevate corporate, social and other special events, Cowabunga Ice Cream offers a wide variety of perennial and seasonal flavors, with many that are exclusive to the brand.
Those who’ve experienced Cowabunga Ice Cream rave not only about its bold, creative flavors, but also the fresh and creamy taste said to make other “premium” ice creams taste “day old.” New York Times best selling author Omar Tyree has proclaimed Cowabunga as “the Louis Vutton of ice cream,” while ActionCOACH business consultant Steve Vorrius declared, “Once you taste this ice cream you will never look at ice cream the same again.”
Posted: February 2, 2011 at 4:10 pm
By News Editor
Do you love Turkey Hill ice cream? Well, they are seeking your advice on the redesign of their Giant Cow. Check out the website to vote for your favorite. Our favorite is number 4 – be sure to vote today!
A while back, we asked all of you to give one of our Giant Cows a makeover by submitting your best designs. More than 1,000 entries were received, and it wasn’t easy, but we were finally able to narrow the designs to the five finalists below. A big thanks to everyone who submitted a design and a special congratulations to our finalists!
You can vote for the finalists on the Giant Cow Makeover page of our website. Like it says on the site, in addition to having their design painted on one of our Giant Cows for the whole world to see (a pretty neat prize in itself!), the winner will also receive a one year supply of Turkey Hill Ice Cream, an ice cream party with a visit from the Giant Cow, and a two-night stay in Lancaster County to attend the new Turkey Hill Experience grand opening this spring.
That’s a nice prize, so make sure you vote (you can vote once a day until March 1) and then come back here and leave a comment letting us know who you voted for!
Posted: December 13, 2010 at 7:24 pm
By News Editor
Looking for some last minute gift ideas? Turkey Hill Dairy has the perfect contest for you!
‘Tis the season for giving and ice cream, which is why we’re celebrating with our “12 Days of Ice Cream” celebration on our blog, the Ice Cream Journal.
Starting on Tuesday, December 14, we’ll post one new blog entry every day through December 25. Each entry will feature a different ice cream-related gift, which we’ll give away to one commenter chosen at random from that particular entry. (Along with some free Turkey Hill ice cream, of course!)
Prizes during this year’s 12 Days of Ice Cream include an ice cream maker, adorable ice cream cone earrings, ice cream coffee mugs, and ice cream cone dog treats, so leave a comment (or two or three) to be entered to win the prizes!
At the beginning of the Alltech Global 500 I participated in a presentation on social media and I’ve been overhearing farmers talking about how to use it for their farm. During a discussion dinner last night I met a dairy farmer who has been using it to drive business on his farm. He’s a great example for all farmers. He’s Carl Chaney (left in photo) and you can find his farm online at Chaney’s Dairy Barn.
Carl has a great story which I recorded this morning. Basically, his family operation decided to take control of their own destiny and diversify into processing their own milk, making their own ice cream and creating an agri-tourism component of their farm. So over the last couple years they have been using a website and now Facebook and Twitter to promote their business and Carl says they have direct evidence of how it has helped. This use of social media has helped them stay in the dairy business after they were considering getting out.
Besides driving business Carl says they are also helping educate consumers about where their food comes from. Sounds like he could be on the board of the AgChat Foundation! The farm conducts tours with a growing number of area schools. You’ll hear the pride in his voice when he sees kids marvel over a new calf or seeing a milking parlor in action.
Posted: September 30, 2010 at 12:20 am
By John Davis
Who says dairy cows … even holsteins … have to be black and white? One Pennsylvania dairy is letting its fans decide what color … and even design and pattern … for one of their 13-foot-tall traveling cows.
It’s part of Lancaster County, Pa.-based Turkey Hill Dairy’s contest to color one of their giant cows used to promote the company’s ice cream at state fairs, grand opening events and parties all over the country… a tradition since 1967:
The Giant Cow Makeover Contest was created to bring new life to the company’s Giant Cows, which have traveled as far as Puerto Rico during their tenure as wheeled mascots.
“For a lot of folks, our Giant Cows are the first face of Turkey Hill Dairy they see, so they have to look their best,” said Quintin Frey, president of Turkey Hill Dairy. “What better way to select a design that best represents the Dairy than by asking our loyal fans.”
A blank cow coloring page will be posted at turkeyhill.com/giantcowmakeover to help guide the design process. Fifty entrants will be chosen at random to receive a free container of Turkey Hill Ice Cream. After the January 31, 2011 deadline, the Dairy will select five of the best submissions and post them on turkeyhill.com/giantcowmakeover where a public vote will determine the winner. Each of the five finalists will receive a one-month supply of Turkey Hill Ice Cream, an assortment of items from the Turkey Hill online store, and a free admission for themselves and three guests to the new Turkey Hill Experience visitors attraction opening this spring in Lancaster County.
The winner of the Giant Cow Makeover Contest will not only have their design painted on a Giant Cow, they’ll also receive a one-year supply of Turkey Hill Ice Cream, an ice cream party, a visit from the redesigned Giant Cow and a two-night stay in Lancaster County and visit to the spring 2011 grand opening of Turkey Hill’s new interactive exhibit, the Turkey Hill Experience.
Posted: July 13, 2010 at 3:34 pm
By Cindy Zimmerman
July is National Ice Cream Month, and it’s also one of the biggest months of the year for barbecues – so why not have both at your next cook out?
Rick Browne, host of Barbecue America and self-proclaimed “Grill Master of the Universe,” has a recipe for barbecued ice cream – or grilled Baked Alaska – that is sure to be a crowd pleaser.
Did you know that July is National Ice Cream Month? What a great celebration! One scoop, two scoops, sundae or milkshake – enjoy ice cream in a variety of different ways all month long!
In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90% of the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.”
The U.S. ice cream industry generates more than $21 billion in annual sales and provides jobs for thousands of citizens. About 9% of all the milk produced by U.S. dairy farmers is used to produce ice cream, contributing significantly to the economic well-being of the nation’s dairy industry.
Do you like to write? Do you love Turkey Hill ice cream? Then, this is the contest for you! Read on to learn more.
July is right around the corner, which can only mean one thing – National Ice Cream Month! Each year on the Ice Cream Journal, we try to do something different to celebrate the greatest month of the year and this year we’ve decided to try something we’ve never done before.
We’ve decided to turn the blog over to the people who make it all worth while – OUR READERS – and let you do the writing. After all, everyone here at Turkey Hill loves reading all the comments you leave, so we’re pretty sure we’ll love to read the blog entries you create.
Here’s how it will work. Listed at the bottom of this entry are 14 topics for blog entries. If you’d like to write one, send an e-mail to icecreamjournal@gmail.com. Let us know which topic you’d like to write about, as well as two other topics you’d like to cover (just in case the topic you chose is already taken). After that, we’ll talk to you about how long the entry should be or answer any specific questions you might have.
Of course, you’ll be paid for becoming an official Turkey Hill blog writer. Each of our 14 blog entry writers will receive a one-month supply of Turkey Hill ice cream! And to reward our loyal readers and commenters, we’ll also give away FIVE one month supplies of ice cream to five commenters chosen at random from all the comments left on the Ice Cream Journal in July.
Below are the topics we’d like you to write about. Let us know with an e-mail to icecreamjournal@gmail.com which entry you’d like to write about (also make two backup choices). But hurry… these jobs won’t last long!
A giant ice cream sundae is a delicious way to celebrate June Dairy Month. The folks with Pennsylvania’s dairy promotion organizations did just that this week, serving up 90 gallons of vanilla ice cream.
The annual salute to dairy farmers is sponsored by Mid-Atlantic Dairy Association and Pennsylvania Dairy Promotion Program, who work together to promote milk and dairy products. Dairy is the largest segment of Pennsylvania’s agriculture industry, generating more than $4.5 billion in economic activity. Each year, Pennsylvania’s 541,000 dairy cows produce 10.6 billion pounds, or 1.2 billion gallons, of milk.
“Producing fresh, local, nutritious milk for my fellow Pennsylvanians is a great honor,” said Lolly Lesher, a Berks County dairy farmer who spoke on behalf of the state’s dairy farmers. “I get to work with cows, the land and my family every day, which makes dairy farming one of the best jobs around.”
Joining Lesher with opening remarks, Secretary of Agriculture Russell C. Redding read Gov. Rendell’s proclamation declaring June is Dairy Month in the Commonwealth. Pennsylvania Dairy Princess Krystal Wasson and other dairy princesses from across the state helped with the day’s festivities.
Following the opening remarks, volunteers created the giant sundae using 90 gallons of Turkey Hill vanilla ice cream. The mountain of ice cream was covered with 10 gallons of chocolate fudge, 10 gallons of cherries and 30 pounds of chopped pecans. The sundae was topped off with real whipped cream and a giant, 12-inch ball of cherries.
“June’s 30 days are a wonderful opportunity to salute the 7,400 Pennsylvania families who produce 5.6 percent of the nation’s total milk supply,” said Cindy Weimer, director of industry image and relations for Mid-Atlantic Dairy Association. “Dairy farmers take great pride in caring for their animals. The public can be assured that dairy farmers care for their herds by providing a nutritious diet, good medical care and healthy living conditions.”
Three SUPERVALU employees have used their ice cream creative talent to take home the prize in the the company’s employee “Stone Ridge Creamery Name Your Dream Flavor Sweepstakes.” In addition to receiving free ice cream for a year and a $500 gift card, the winning associates will have their dream flavors added to the Stone Ridge Creamery lineup and their caricatures featured on the carton.
The winning associates and their “dream flavors” are:
* Tom Lindberg, retail technology specialist for SUPERVALU’s supply chain services northern region in Minneapolis, for his “Twisted Pretzel” flavor;
* Amy Youngblood, senior business support specialist at SUPERVALU’s innovation center in Minneapolis, for her “Red Velvet Cake” flavor; and
* Joe Agrusa, direct store delivery receiver at the Albertsons store in Chula Vista, Calif., for his “Italian Kiss” flavor.
All three flavors are now available nationwide at SUPERVALU’s family of grocery stores, including Acme(R), Cub Foods(R), Farm Fresh(R), Hornbacher’s(R), Jewel-Osco(R), Shaw’s/Star Market(TM), Shop ‘n Save(R) and Shoppers Food & Pharmacy(R), as well as at select independent grocery retailers who are affiliated with SUPERVALU.
Last year, SUPERVALU invited associates from across the company to show their love for the company’s private-label Stone Ridge Creamery brand of ice creams, sherbets and tart frozen yogurts by entering their “dream” ice cream flavors in the sweepstakes. The company received nearly 1,500 submissions, of which Lindberg’s, Youngblood’s and Agrusa’s were selected winners.
Lindberg has always been an ice cream lover, so learning that his “Twisted Pretzel” flavor was going to be churned into reality was a true thrill. Lindberg’s “Twisted Pretzel” features sea salt-infused caramel and crunchy dark chocolate-coated pretzel pieces in a bed of rich vanilla ice cream.
“As a kid, I ate ice cream almost every day and put everything imaginable in it, from a variety of syrups and fruits to things like nuts, pretzels and even popcorn. I really like the combination of sweet and salty, as well as having something crunchy,” Lindberg said. “Hands down, however, my favorite thing to put on ice cream is caramel. When the contest came up, I discussed it with my family, and we decided that caramel was mandatory, and pretzels would be good, especially if covered in chocolate. All of my friends and family are so excited and can’t wait to see it on the shelves.”
For Youngblood, the idea of a Red Velvet Cake-flavored ice cream conjured up many happy memories with her family. Her “Red Velvet Cake” ice cream, which will be a first for any major ice cream brand, is deep red in color infused with rich flavors of chocolate and decadent cream cheese frosting.
“Red Velvet Cake has long been a favorite family dessert for any celebration — from birthdays to weddings,” Youngblood said. “I also thought this flavor would be a great choice because Red Velvet Cake itself is a classic, nostalgic flavor that would be a natural addition to the retro feel of the Stone Ridge Creamery lineup. However, it still feels modern and innovative since it’s a flavor not commonly found in ice cream.”
Agrusa came up with “Italian Kiss” after being inspired by memories of growing up in Italy. The new flavor is a blend of chocolate ice cream, hazelnut and dark chocolate chunks, reminiscent of an Italian treat Agrusa enjoyed as a child.
“This is a very intense and complex flavor that I think will have broad mass-market appeal,” Agrusa said. “I am excited about being a winner, and I hope this flavor takes off and generates lots of sales.”
Head on over to the Turkey Hill Ice Cream Journal for a little bit of “March Madness” – ice cream style! In it’s third year, the Turkey Hill Ultimate Flavor Tournament picks the best flavor, base on your votes. The first round is up – get online and vote!
Now in its third year, the Ultimate Flavor Tournament is a six-week showdown to determine the best Turkey Hill ice cream flavor of them all, and it’s all based on your votes. In 2008, Vanilla Bean emerged as the victor. Last year, Vanilla Bean made it to the final round, but was upset by Light Recipe Moose Tracks, which took the title and claimed a victory for the entire Light Recipe line-up.
Here’s how it works: Each week will feature a different series of one-on-one match-ups, all voted on by you (see the polls on the right). We’ll start with 32 flavors (the “Thrilling 32”), or 16 head-to-head contests, with the winner of each contest advancing to the next round, until only two flavors remain standing. The winner of that final showdown will be declared the Ultimate Flavor Tournament champion.
Of course, there will also be prizes. At the end of the tournament, we’ll give away a one-year supply of Turkey Hill ice cream to one commenter chosen at random from all the comments left during the tournament. We’ll also choose 10 of our favorite comments during the tournament to receive some free ice cream.
As always, Turkey Hill’s “Einstein of Ice Cream,” Ernie Pinckney, will offer predictions and expert commentary on each of the upcoming week’s match-ups, starting with the Thrilling 32 of round one below. Check back each Monday for the new match-ups, and may the best flavor win!
Posted: February 9, 2010 at 9:10 pm
By Amanda Nolz
Are any of you planning to attend the 2010 Great Lakes Regional Dairy Conference in Frankenmuth, MI this week? This is my second year as a speaker at this conference, and I enjoy meeting with friends, discussing the important issues facing the industry and participating in an exciting conference! (Of course, you can always count on ice cream bars and flavored milk at all of the breakout sessions, bonus!)
I speak on Thursday at 2:00 p.m. where I will be presenting, “Table Truths in a New York Minute,” a guide for producers to habitually stand up, speak out and tell their stories. At the conclusion of my speech, I will serve as a moderator on a student panel, “Issues, Engagement, Impact,” where university students will share how they have become engaged on the front lines to speak up about industry issues and the impacts of their actions.
The next day, I will serve as a judge for the dairy ambassador contest, and on Saturday, I will take part in a youth workshop to teach these dairy kids how to always be proud of who they are and where they come from. Join me for a fun few days of friendship and forward thinking. See you in Frankenmuth, pending an avoidance of an oncoming blizzard, of course!
Posted: December 22, 2009 at 9:06 pm
By News Editor
Congratulations to Jessie Grearson of Falmouth, Maine for winning a one-year supply of Turkey Hill ice cream for the Chocolate Peppermint Ice Cream Torte recipe she entered for Turkey Hill Dairy’s Ultimate Holiday Recipe Contest! The torte looks yummy! Be sure to visit the Turkey Hill Ice Cream Journal for this recipe, and more!
The contest asked Turkey Hill fans to submit their favorite ice cream recipes in one of two categories: recipes using Turkey Hill Ginger Snap Limited Edition Premium Ice Cream or any other Turkey Hill ice cream flavor.
More than 240 recipes were received with the four best featured on the Dairy’s blog, the Ice Cream Journal. Among the finalists were: Patti Williams of Flushing, Mich., with her Decadent Dutch Chocolate Peanut Butter Ice Cream Pie recipe; Paula Levine of Metuchen, N.J., with her Ginger Snap Apple Pecan Pie Parfait recipe; and Stefanie Schmidt of Las Vegas with her Ginger Snap and Pumpkin Cookie Sandwich recipe. Each of the finalists will receive a one-month supply of Turkey Hill ice cream.
INGREDIENTS
1 ½ cups flour
1 ¼ cups sugar
1 ¼ teaspoon baking soda
1 tsp salt
½ cup cocoa powder
¼ cup shortening
1 cup sour cream
1 ½ teaspoon vanilla
2 eggs
4 cups Turkey Hill original vanilla ice cream (or more if needed)
½ cup crushed peppermint stick candy, divided
½ cup mini marshmallows
Bittersweet chocolate sauce for drizzling slices, and whipped cream to decorate (optional)
DIRECTIONS
Preheat oven to 350. Spray four 8-inch cake pans with non-stick spray. Whisk together first 5 dry ingredients in a medium bowl. Add shortening, sour cream, vanilla and eggs and beat with hand mixer for 2-3 minutes. Divide batter among cake pans, smoothing tops. Bake for 13-15 minutes. Cool in pan, then remove to a cooling rack. Freeze.
When ready to assemble, mix crushed candy (reserving a tbsp for top) into softened ice cream with mini marshmallows. Spread ice cream mixture between layers and just across top (don’t attempt sides). Sprinkle top with reserved crushed candy and freeze. When ready to serve, let sit at room temperature for a few minutes and slice with a thin knife dipped into hot water. This gives the layered look of a torte without the difficulty of slicing cakes horizontally. Freezing the cake layers makes them easy to work with. Serve slices drizzled with bittersweet chocolate sauce and stars of whipped cream!
It just wouldn’t be the holiday season without the “12 Days of Ice Cream” on our blog, the Ice Cream Journal, which is why Turkey Hill is bringing the festive fun back for a third year.
The 12 Days of Ice Cream has finally arrived, so let the celebration begin! Just to recap, we’ll be posting a new blog entry every day in the 12 days leading up to Christmas and each day will feature a prize which will be given away to one comment chosen at random from that entry. Why? Because we love ice cream and the holiday and giving stuff away!
For new readers (welcome!), you can sign up to have new Ice Cream Journal entries delivered right to your in-box by entering your email address in the “Subscribe” field in the right hand sidebar. That way, you don’t have to remember to come back and visit us every day and you’ll never miss an entry!
To get us all warmed up and in the commenting mood, we’ll end this entry with a question for everyone:
As an ice cream lover, what’s on your holiday wish list this year?
Posted: December 7, 2009 at 4:15 pm
By Amanda Nolz
Check out these yummy new ice cream flavors by Kleinpeter’s! As described in the Shreveport Times by Donecia Peas, here are some new flavors to try with a Louisiana twist. What do you think of these flavors? Would you try them?
Kleinpeter’s ice cream carries a unique twist. Each flavor embodies a Louisiana tradition either in its name, its ingredients or both, resulting in such flavors as Cafe au Lait, Sweet Potato Pie and Banana Foster. And the ice cream is made with Louisiana products supplied by Louisiana companies.
Instead of high fructose corn syrup, commonly used in other ice cream brands, Kleinpeter’s uses Louisiana cane sugar. Then, there’s Ponchatoula strawberries, Bergeron Pecans, Community Coffee, sweet potatoes from Bruce Foods and many more. In light of its north Louisiana debut, they’ve added Ruston Peach among its newest flavors. They’re even working on a Tabasco sauce ice cream flavor and, despite the odd-sounding flavor combination, it’s going to be a good, chocolate-flavored ice cream.
Posted: August 13, 2009 at 12:15 pm
By Amanda Nolz
I love DQ Blizzards. Thin Mint. Chocolate Chip Cookie Dough. M&M’s. Strawberry Cheesecake. Yes, please. There is nothing better than a DQ Blizzard on a hot day. And, today, I bet they are even “calorie-free,” as eating one goes towards a good cause. Today is Miracle Treat Day at Dairy Queen, where at least $1 of each Blizzard goes to the Children’s Miracle Network.
Since 1984, Dairy Queen has raised $77 million in support of the Children’s Miracle Network. The purpose of the CMN is to support local children’s hospitals. This network includes 170 U.S. hospitals. The donations of the CMN assist roughly 17 million children each year. You can view some of their touching stories here.
On August 13, 2009 participating DQs will be donating at least $1 of every Blizzard sold to the Children’s Miracle Network.
So, take your noon break and grab yourself a DQ Blizzard. It takes good and is for a good cause!
It’s our favorite time of year – time for Turkey Hill’s annual 12 Days of Ice Cream! 
Last week the Conservation Technology Information Center conducted a field tour as part of their 
July is National Ice Cream Month, and it’s also one of the biggest months of the year for barbecues – so why not have both at your next cook out?
Are any of you planning to attend the 2
I speak on Thursday at 2:00 p.m. where I will be presenting, “Table Truths in a New York Minute,” a guide for producers to habitually stand up, speak out and tell their stories. At the conclusion of my speech, I will serve as a moderator on a student panel, “Issues, Engagement, Impact,” where university students will share how they have become engaged on the front lines to speak up about industry issues and the impacts of their actions. 
Congratulations to Jessie Grearson of Falmouth, Maine for 
Have you been over to the 
Check out these yummy new ice cream flavors by Kleinpeter’s! As described in the Shreveport Times by Donecia Peas, 