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.
Watch the “How to” YouTube video here.
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!
Source: Ice Cream Journal
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.”
Source: Mid-Atlantic Dairy Association
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.”
Source: SUPERVALU INC.
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!
Source: Turkey Hill Ice Cream Journal
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!
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.
Source: Turkey Hill Dairy
CHOCOLATE PEPPERMINT ICE CREAM TORTE
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!
Have you been over to the Turkey Hill Ice Cream Journal lately? Well, bookmark it today, because the annual 12 Days of Ice Cream is once again starting!
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?
Source: Turkey Hill Ice Cream Journal
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.
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!
Thanks to the folks at Family Features Editorial Syndicate for a great ice cream recipe. This story was featured in many newspapers and websites.
So, how about this? Ice Cream Hamburger Treats, a recipe from Blue Bunny. These are “cool” – in more ways than one.
The burger is chocolate ice cream, the grill marks are licorice sticks, the ketchup is red gel frosting, the mustard is yellow food coloring in marshmallow cream, the pickles are sliced green gum drops, and the bun is a dessert sponge cup with sesame seeds on top.
Check out the recipe on BlueBunny.com for a fun summer treat that kids will love!
Want to know where President Obama spent part of his Father’s Day? In a quick trip to get ice cream, Malia and Sasha took their dad to a Wisconsin-based ice cream shop called Dairy Godmother in the Washington D.C. area. (Article and photos by Jeff Zeleny of “The Caucus” Blog)
At this boutique on Mount Vernon Avenue, the sign indicates that the line forms to the right. But Mr. Obama and his small entourage went to the left, bypassing the crowd. No one seemed to mind, store employees said later, as people strained their necks to see what the Obama family was ordering.
The president had a small vanilla custard with hot fudge and almonds. Malia asked for vanilla custard in a waffle cone. And Sasha ordered a brownie sundae with vanilla custard. Bo, the presidential dog, was not along for the ride on this pre-Father’s Day outing, but the store employees sent a bag of “puppy pops” home with the girls.
Mr. Obama paid for the items and offered to leave a tip, according to Elizabeth van Gestel, who rang up his order. Mr. Obama was told that tips aren’t allowed at the Dairy Godmother, so he stayed for about 15 minutes, taking photographs and eating his custard.
The folks in Harrisburg, Pa. sure were lucky last Tuesday, when the state’s dairy farmers built a 90-gallon ice cream sundae on the Capitol Building steps! The sundae was built to celebrate June Dairy Month and is an annual salute to dairy farmers is sponsored by Pennsylvania Dairy Promotion Program and Mid-Atlantic Dairy Association, who work together to build demand for dairy products. What a treat!
This year, the dairy industry marks the 72nd anniversary of honoring our nation’s hard-working dairy farmers. Dairy is the largest segment of Pennsylvania’s agriculture industry, generating more than $2.22 billion in economic activity. Pennsylvania’s 550,000 dairy cows produce 10.7 billion pounds of milk each year.
“Producing fresh, local, nutritious milk for my fellow Pennsylvanians is a great honor,” said Tim Kurtz, a Berks County dairy farmer who will speak 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.”
In addition to Kurtz, Pennsylvania Secretary of Agriculture Dennis C Wolff and Pennsylvania Dairy Princess LeeAnn Kapanick helped kick off the day’s festivities with opening comments.
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 strawberries and 30 pounds of chopped pecans, all donated by Turkey Hill Dairy of Lancaster. The sundae was topped off with real whipped cream and a giant 12-inch ball of cherries.
According to Cindy Weimer, director of Industry Image and Relations for Mid-Atlantic Dairy Association, this event reinforces the common goals shared by dairy farmers, milk processors and industry partners.
“June’s 30 days are a wonderful opportunity to salute the 8,200 Pennsylvania families who produce 5.8 percent of the nation’s total milk supply,” Weimer said. “This event is just one of many dairy checkoff programs designed to help increase the demand for and sales of milk and dairy products.”
In the spirit of dairy month, it’s time to gear up with dairy facts and start talking with the consumers. Despite rumors that low dairy prices may “sour” dairy month, it’s increasingly important to remain positive and work towards raise demand for dairy products. According to the University of Illinois, consumers annually indulge on:
-20.7 gallons of milk
-31.9 pounds of cheese
-21.2 pounds of ice cream
-4.4 pounds of butter
I think those numbers are pretty interesting, but you might need more than that in a typical conversation with a consumer. Here are a few more facts that might pique the interest of the folks in your community:
Did you know there are dairy farms in all 50 states in the United States?
Did you know vanilla is America’s favorite ice cream and cheddar is America’s favorite cheese?
Did you know there are more than 1000 new dairy products are introduced every year?
For more quick dairy facts, link to University of Illinois Extension.
Today is June 1, and I probably don’t have to remind any of you that today launches the first official day of June Dairy Month. In honor of this celebratory month, I found an interesting column written by Roxie Rodgers Dinstel in the News Miner that is worth highlighting. The column is titled, June is dairy month, so drink milk for your health, and while it notes the benefits of milk, it also provides some great ideas for summer dairy treats just for kids. Enjoy!
Raise a glass of ice-cold milk and toast the dairy farmers across America who make it possible to enjoy an abundance of fresh, dairy-licous products like milk, cheese and yogurt, every day. Besides the great taste, three servings of dairy provide calcium and eight additional nutrients that help keep bones strong and bodies fit.
Milk is big business today in many nations, particularly those in Europe and North America. Thirty-five countries produce 85 percent of the world’s supply. Cows are major sources of milk, although the milk of sheep, goats, horses, water buffalo, camels, donkeys, reindeer and llamas also is consumed by humans. We all drink milk, eat cheese and dine on yogurt. But sometimes, it can be just a little boring. Here are three ways to make your dairy more fun.
Link here for cool ideas for summer dairy treats using yogurt, pudding and of course, ice cream!
There is nothing better than icecream on a late summer night, when the chores are done and a long day of hard work is completed. It’s no secret that late night Dairy Queen visits are pretty popular in many towns, and it doesn’t take much marketing to get people in to enjoy their tasty treats. Yet, this Dairy Queen goes above and beyond to reach out to their customer base. This is a pretty interesting event I found in the Salisbury Post. Check it out!
The West Innes Street Dairy Queen, built in 1950, will celebrate its annual ” ’50s Day” Saturday, May 30. On that day, Dairy Queen will have curb service with waitresses in poodle skirts and other 1950s attire. Dairy Queen will offer half-price malts all day and have other special promotions.Members of area car clubs often spend time at the ’50s Day with their older cars and trucks. Owners Melissa and Robert Utley have been having the ’50s Day for more than 20 years.
“Curb service is the fun part, I think,” Melissa Utley said.
Mmm…ice cream. There is nothing better is there? I wish I could have been at the MooFest, where participants worked to make new ice cream flavors. Last year’s winner, Alex Minge, has teamed up with Mayfield Dairy Farms to produce his prize flavor, “Moo-lonaire’s Java. MooFest, a celebration of the dairy industry that brought in more than 12,000 people to downtown Athens in 2008, will be held this year on Saturday, May 30. The festival will again feature the Homemade Ice Cream Contest.
Coffee-flavored ice cream with hand roasted hazelnuts and espresso-flavored chocolate pieces imported from South America — that was the winning combination of yummy ice cream and delicious ingredients, judges decided at the 2008 National MooFest Homemade Ice Cream Contest.
Judges awarded Oak Ridge resident Alex Minge’s entry, Moo-ionaire’s Java, the grand prize at last year’s National MooFest in Athens, Tennessee. In addition to taking home $500 in cash, a Mayfield Dairy Farms gift basket and an ice cream churner, Minge’s winning flavor is being produced this year by Mayfield Dairy Farms.
To read the entire article, link The Cleveland Daily Banner.
Humboldt Creamery has filed for bankruptcy protection just two months after former CEO Rich Ghilarducci scandalized the company by revealing its finances weren’t as sweet as they seemed.
The bankruptcy will make it possible for the creamery to keep operating, but it could also tear it from the hands of its member farmers. The company’s $50 million to $100 million debt, combined with the inaccurate financials, prompted the Tuesday morning Chapter 11 filing in U.S. Bankruptcy Court in Santa Rosa.
Humboldt Creamery is looking to get loans to allow it to run through the busy summer months producing ice cream — while looking to sell or reorganize the business. The company’s members say they are working on a plan to buy the company, but they may not be the only prospective buyers.
The creamery is also asking the court for permission to pay farmers a chunk of money to keep them afloat, even though its debt to them was generated prior to the bankruptcy filing. If the creamery can’t pay, its attorneys argue, it would have to cease operations immediately and begin liquidating assets.
Interim CEO Len Mayer said that the creamery association’s board met and approved the decision to file for bankruptcy Friday after the company was unable to reach a deal with its bank, CoBank. The bank needed additional security, Mayer said.
The best outcome is for Humboldt Creamery to emerge from bankruptcy still owned in part by its approximately 50 farming members, who currently own 75 percent, Mayer said. Longtime board member Dennis Leonardi said the creamery’s members are optimistic they can do just that.
”The optimism comes in trying to put together a company that can buy us back out of bankruptcy,” Leonardi said. “That’s putting together financing as a cooperative and basically putting together a company that works — the company that we thought we had.”
The remaining 25 percent of the company is held by Dairy Farmers of America. Should it not be possible for the creamery’s current members to buy it back, Mayer said the hope is that a reputable dairy company is able to take the reins of the company.
In an emergency filing Tuesday, the company said it needs $3 million in financing to carry it through summer, when ice cream production doubles to 250,000 to 270,000 gallons a week. Some $1.75 million is needed immediately, its attorneys argued, to pay farmers for milk produced in the past 20 days.
Without that quick payment, farms could go under, the creamery wrote, and the business could not be sold as a going concern, which would devastate customers, suppliers, truckers and others.
In a declaration supporting the financing, Leonardi said that he’s owed $238,000 — $70,000 of which is for milk delivered this month. Without payment for the milk, the creamery’s farmers face default to lenders, bankruptcy and liquidation, he said, especially since costs tend to rise at this time of year.
”We are small family farmers that have been tending the land and dairying for generations. We don’t have massive reserves to weather this massive economic storm and there is no bailout or stimulus money, just sweat equity lost,” Leonardi said in the filing.
Humboldt Creamery’s top four creditors are owed $3.6 million, claims which will have to be handled as part of the bankruptcy process. Ghilarducci, the creamery’s fifth largest creditor, is owed $370,000 — an amount which is understandably disputed.
A Humboldt Creamery report alleging that Ghilarducci manipulated financial data has been forwarded to the federal Securities and Exchange Commission, the U.S. Justice Department and the FBI, Mayer said previously, adding that the agencies are now looking into the matter.
Rumiano Cheese, headquartered out of Willows, is the second largest creditor and is owed nearly $1.2 million. Owner Baird Rumiano said he doubts he’ll recover much from the bankruptcy process. Rumiano said he’ll keep buying milk from the creamery, but he won’t let it rack up any more debt. Rumiano said he was astounded by the sudden change of fortune for the company.
Generally, claims before bankruptcy are treated by the court as separate from those arising after the filing. Ongoing payments are made, but so-called pre-petition claims are paid at the end of the process.
A new milk product that tastes just like chocolate chip ice cream and a pomegranate blueberry cream cheese dip are the most innovative new dairy products, according to a recent competition judged by dairy professionals. The Most Innovative Dairy Products contest, sponsored by TIC Gums, recognized the latest creative milk or dairy beverages and cultured dairy products. The awards were presented at the International Dairy Foods Association’s 2009 Milk and Cultured Dairy Symposium, which took place March 31-April 2, 2009 in Kansas City, Mo.
Upstate Niagara Cooperative, Inc.‘s creative take on a classic — mint chocolate chip ice cream — earned the company IDFA’s Most Innovative Milk or Dairy Beverage Award for its Intense Mint Chip Milk. Schreiber Foods, Inc. won the award for Most Innovative Cultured Dairy Product for its American Heritage Pomegranate Blueberry Dip.
“When the opportunity arose to sponsor the Most Innovative Milk and Cultured Dairy contest, we jumped at the chance to support cutting-edge dairy manufacturers,” said Tim Carter, sales manager at TIC Gums. TIC Gums supplies a complete line of gums and gum systems to the U.S. food industry. “Our dairy innovations have continued into 2009 and so did our interest in supporting dairy innovators and the contest.”
The 2009 Milk and Cultured Dairy Symposium explores cutting-edge innovations in the use of ingredients, processing technology, analytical methods, packaging and product development for milk and dairy beverages and for cultured products, such as yogurt, sour creams, buttermilk and cottage cheese.
“Winning the Most Innovative Dairy Beverage award is a great accomplishment for us – it means a lot to be recognized by our peers, who are all dairy experts with more refined palates than most consumers,” said Eva Balazs, product manager at Upstate Niagara Cooperative. “Intense Mint Chip Milk joined our other milkshake-like flavors, such as chocolate, strawberry and vanilla, matching the bold, indulgent taste of the popular mint chip ice cream.”
“Schreiber Foods is fortunate to have such talented market, development and research teams working on behalf of our customers,” says Deborah Van Dyk, vice president of industry and regulatory affairs for Schreiber Foods. “While we take considerable pride in being recognized by our dairy industry peers for outstanding innovation, we take even more pride in being responsive to evolving consumer tastes and preferences that deliver strong sales for our retail customers.”
IDFA would like to thank TIC Gums and Cintas Corporation, the symposium’s premier sponsor, as well as the exhibitors for recognizing the importance of the symposium to the industry. The exhibiting companies were Bienca S.A., California Custom Fruits and Flavors, DairyChem, Danisco USA Inc., Delkor, GTC Nutrition, Integrated Packaging Machinery, RealWorld Communications Inc. and SunOpta, Inc.