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Posts Tagged ‘cheese’

Well, our busy season is upon us. Many of our seasonal markets are well on their way. I am also getting the opportunity to speak with the many store managers regarding my dairy and our products. As always we love to share our products and get to know our customers. We always are happy to receive and answer lots of questions regarding our farmstead cheese and milk.

One of my favorites is “WHAT MAKES YOUR MILK SO SPECIAL???” (I want to joke and say DUUUUHHH a “Dairy Goddess made it”…LOL)

Well, the truth is my milk is special and different from most milks on the market. Not only is it because of our beautiful cows that God entrusted with us. Nor the fact that they are monitored around the clock to make sure they are happy and receiving the freshest most nutritious diet, along clean fresh water.

The main difference in our milk is  the way we process it and I am happy to share that with you!

Dairy Goddess milk is non-homogenized, which means the butterfat molecules in our milk are left in their natural state. These relatively large milk-fat globules bind with nutrients (like vitamins A & D) found in the liquid portion of milk. The nutrient-carrying globules travel to the stomach and gut where they release the nutrients for use by the body. Milk fat, in it’s natural state, easily makes its way through the entire human digestive tract.

Homogenized milk molecules on the other hand, are unnaturally small and misshapen. They haphazardly attach to nutrients, but unfortunately, pass out of the digestive tract and directly into the blood stream before the nutrients can be digested.

Further, the destruction of milk-fat globules can lead to hardening of the arteries. While this is contrary to popular belief, some noted researchers and medical experts believe this to be the case. Robert Cohen, Executive Director of the Dairy Education Board, wrote in his article “Homogenized Milk: Rocket Fuel for Cancer,” in 2007, that the smaller, disfigured milk-fat globules produced during homogenization act like capsules for substances that bypass digestion. Not only are important nutrients lost into the blood stream, but hormones and pesticides used to treat cows and their feed, make their way to the human blood stream as well.

Thomas E. Levy, M.D., further argues in his book on nutrition, that some enzymes are absorbed into the blood stream as well. One particular enzyme, xanthine oxidase (XO), reaches the bloodstream where it replaces a substance called plasmalogen in the arteries, and directly promotes hardening of the artery walls.

But perhaps the most burning question is, “What danger do I risk if I drink Non-Homogenized Milk.” The answer is “none.” That’s right, homogenization has no known health benefits. Nor is it required by law. Milk is homogenized simply to give it a balanced consistency – more pleasing to the eye and no need to shake it. Milk in its natural state has a cream layer that floats on top of the liquid portion of the milk. Anyone who grew up on a farm, or before homogenization was common, will tell you that the cream is the most desirable part! And, as you are now aware, the cream also carries huge health benefits.

Dairy Goddess only uses Low Temperature / Vat Pasteurization

Dairy Goddess is one of two dairies in California to use a low-temperature vat pasteurization method. This ensures our milk retains a majority of its enzymes, which are crucial for proper digestion and good health. Dairy Goddess is the only dairy processing a Cream Top Chocolate Milk with vat pasteurization in the state!

Pasteurization of commercially-sold milk is required by the U.S. Food and Drug Administration to ensure that harmful bacteria in milk is eliminated. Standard pasteurization methods utilize high-heat, high-volume methods that unfortunately kill beneficial enzymes as well as bacteria. Some milk is even ultra-pasteurized to the point that it can be stored without being refrigerated. Some in the dairy and health industries refer to ultra-pasteurized milk as “dead milk” because everything — harmful and beneficial – have been killed.

Dairy Goddesses low-temperature vat pasteurization method allows us to heat our milk at a lower temperature for a longer period of time, eliminating harmful micro-organisms but leaving valuable enzymes untouched.

During our pasteurization process, milk is divided into small batches and processed in our vat. The milk is heated in the vat to a temperature of 145o F (63o C). (The chocolate milk is heated to 150F) It is held at this constant temperature for 30-minutes.  The milk is then cooled in a ‘plate cooler’. It is run quickly through small stainless steel tubing that is surrounded by cold water. The milk is cooled quickly and put directly in our cooler and ready to be delivered, fresh to you!

So that’s it…less processed. More natural. The way things are supposed to be. We have been so geared to processing and long shelf life’s we don’t realize what value to us, nutritionally, we are giving up. Get back to basics…You will love the taste and your tummy will too!

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The Wheels On The Bus GO Round and Round…..

Yep, we are back at it. Leaving our farms, our jobs, to fight yet again for a fair price. (Thank you to Western United Dairymen and Western Milling for making this bus happen). They realize that the numbers speak volumes and show just how important this is to us dairy farmers.

Secretary of Ag. Karen Ross refused to help…400 dairy families are gone. Assembly Member Richard Pan (9th District) introduced a bill to help California Dairy Farmers.

“Assembly Agriculture Committee set to debate Assembly Bill 31 - – California is on course to losing 100 dairies each year. Assemblyman Richard Pan (D-Sacramento) has proposed new legislation to remedy an unfair cost-setting scheme that threatens to force hundreds of California’s local, family-run dairies to shut down. Assembly Bill 31 will allow the state Agriculture Secretary to change a flawed dairy cost structure that now allows cheese makers to pay far less for milk in California than in other states. “This legislation will fix an unfair set of rules that allows cheese producers to enjoy comfortable profits while dairy farmers risk losing everything,” said Gary Conover, Director of Government Relations for Western United Dairymen. “AB31 will level the playing field for dairy farmers, protect California’s spot as the nation’s top milk producer, and preserve our rich history of supporting family-run farms”

THANK YOU Assemblyman PAN….I appreciate your effort. I PRAY we get this much needed relief. 

YES on AB31 video -Ray Souza

Local supporters of dairy bill heading to Sacramento (click for full story)

 

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Well the Dairy Goddess survived the Fresno Food Expo. It was a great success

Imageand a wonderful way to promote our business and to make some new contacts. I had an opportunity to do  my first radio interview with Chis Daniels at KMJ Talk Radio and it was a lot of fun and I enjoyed the experience. I also had an opportunity to pre-register to participate in next years Fresno Food Expo. It will be here again before you know it!

One thing I have always wanted to do is California’s Artisan Cheese Festival.  It is going to be on March 22-24 in Petaluma, CA. I am a member of the Guild but haven’t had the time to take and enjoy it’s benefits. This year is going to pass without me attending yet again, but I am sharing it with you so that you might go and enjoy all of the fabulous cheeses. I am sure it is like going to cheese heaven.

The Artisan Cheese Festival is the United States’ premier cheese and wine event and will be taking place at the Sheraton Sonoma County in Petaluma as well as various area farms. From cheese-making seminars and beer and cheese pairings, to tasting competitions and and farm tours, this lively weekend will feature top artisan cheese experts, authors, chefs and winemakers from all over Marin and Sonoma counties. There are several new and exciting additions to the lineup this year, including a meet the cheesemakers reception and a Farm Tour that takes guests to LaFranchi Ranch and Keller Estate Winery which features a sit-down three course lunch with guest chef Mayet Cristobal, the Executive Chef for Bon Appetit at the Getty Center in Los Angeles and the Getty Villa in Malibu. Throughout the weekend guests will have the opportunity to experience limited-production, rare artisan cheeses and learn about the art of making cheese, while supporting local and sustainable farmers and cheesemakers in California.

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I can’t believe it has been already a year! The Fresno Food Expo is already here and things are a bit crazy in preparation as well as tending to all of our regular orders. We continue to service the 37 Nor-Cal Whole Foods so don’t forget to go in an ask for some “Dairy Goddess”. 

The Expo is Thursday March 14, 2013. The public portion is going to be held from 5pm to 8pm at the Fresno Convention Center, Hall 1. Tickets are $40.00 but you can go to www.fresnofoodexpo.com for discount ticket offers. 

Come on out to taste, touch, and try food and beverage products from 106 food exhibitors. It is a great opportunity to learn about local food companies and you will even have a chance to purchase product you like at the show. Dairy Goddess is offering special Expo discounts. 

Supporting local food companies has never tasted so good. 

Also I am asking you to please go to Fresno Food Expo New Products Award (click on link) and vote if you haven’t already. My 3 entries are in the TOP 5 of 55 products. The voting continues until the day of the event. 

All you need to do is 

“Like” each of my products (3 of them, Whole Milk, Chocolate Milk, and my Cheese) along with that please email a vote too. Your support is appreciated and helps our little company get our name out. Remember, I AM our marketing team. 

Our family does it all! So join “OUR” family and take a moment to cast your votes.

Hope to see you at the Expo!

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As you know. Dairy Goddess Farmstead Cheese and Milk was created by me. Partly as a dream to create products from our cows milk but also out of desperation during the worst economic time in our dairy industry. Trying whatever we could to save our farm.

With the help and support of my husband Tony, my daughter Tara we have done a pretty good job. I am very proud of what we have accomplished in two and a half short years.

I am proud to announce that we just made it into the Northern California Whole Foods 35 plus stores with my Non-Homogenized, Low Pasteurized Whole Milk and Chocolate Milk along with Dairy Goddess Fromage Blanc Cheese. If you are in that region…please go in and tell them you LOVE Dairy Goddess. The real key to this success is to receive and maintain those re-orders.

I have expanded my tiny little plant and product as I have gone along. Dairy Goddess does not have a marketing team. I do not have an advertising budget. We do EVERYTHING ourselves. With that said. I am asking you to help me out. Please go to Fresno Food Expo’s Website (click here) Like their page. Then look at all of the wonderful new San Joaquin Valley New Products that will be highlighted at the Fresno Food Expo on March 14th. Then please LIKE each of my products. I have the Whole Milk / Whole Chocolate Milk and Cheese. Click the like by each of those pictures and that is all you have to do and sharing that with your friends would also be appreciated. This type of promotion is what has got me to where I am now. It is hard to get reach without professionals helping, but with your assistance I could not be happier!

I am the little ant that could….and this ant is going to do her best to keep going!

Thanking you in advance for your help…remember LIKE all Three Dairy Goddess Products by clicking the “thumbs-up” next to it’s picture.

Photo from Hanford Sentinel article

Dairy Goddess LogoImage

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My dear readers I want to apologize at my blunder regarding our very complicated / very confusing pricing system that dairy farmers have to deal with.

In my angst, hurt, frustration, tears, and disgust I made a mistake in my previous blog post. 

Instead of receiving the token .25 cents per 100 gallons of milk for 3 months. It should be .25 cents per 100 weight (CWT). 100 CWT is 11.6 gallons. (This correction does not minimize the slap that CDFA gave to California dairy farmers, by awarding their slight token of appeasement) but I did want to be clear to my readers whom I hold so dear.

Again, my apologies. It is clear that I am not a professional writer. Though, there is no doubt that this blog comes from my heart and all of the emotions it holds.

Sorry for the confusion.  

Barbara Martin / Dairy Goddess

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Well yesterday we received the decision regarding the emergency CDFA hearing that was held on 12/21/12 (note, on the day of the hearing, Secretary Ross was not even there, while the room was filled with hard working dairy farmers that left their farms at 3 am to make their importance of this issue known. She obviously had more important things to do on that Friday before Christmas).

We went there, pleading that California dairy farmers receive some much needed relief. We, dairy farmers in California receive $2.00 per 100 gallons of milk less than the rest of the nation. We have the highest regulations and costs. In a nutshell it costs us more to feed our animals than what we are getting paid. (We can all thank corn being produced and mandated for Ethanol (thank them also for your higher grocery bill). This corn to ethanol is a joke and more political corruption. It is not efficient, but too many wealthy, very powerful lobbying has corrupted their mindset and throw common sense out the door. 

The CDFA has it’s own cost of production costs that show this and is officially reported and published.

The cheese-makers here in California cry they will not survive if we are given any such relief. It cost them too much money to deal with their whey (the left over after cheese is made). It is a known fact that most of the cheese-makers in CA are making record profits that includes processing that valuable whey protein. They stand behind the couple that do not process it and say if they pay more they will be in dire straights. Their greed eventually will bite them as if things don’t change they will have to fight for what milk might be left in this state. They are worried about paying now? Wait till there is not enough dairies to provide milk to go around. 

The frustrating part of this is that all of the other states cheese-makers are managing and profiting. I believe, ever stronger, that we need to dump our state system and join the Federal Order. It might not be any better, but it could not get much worse. Besides I would no longer be part of this greedy, regulated, state system that can not even read their own data that shows that dairies are closing weekly. Four hundred dairy families gone. It is obvious CDFA can care less. So why stay in such a system that favors only one side. At least we would be on the same playing field as the dairy farmers in the nation.

The cheese-makers have some sick-corrupt control over the CDFA. It is a dark and demented cloud. They do not appreciate the valuable economic impact we have provided and treat us as an uneducated pebble in their shoe. They believe they are saving us from ourselves and protecting us from our habitual over production.  

So, in a nutshell (rounding it off)…we asked for $1.00 per hundred gallons of milk extra from the processors for 6 months of relief. We received .25cents per hundred gallons of milk for 3 months.

A true slap in our face and more proof of this unhealthy alliance between the state and processors. Though, I hope the CDFA doesn’t think that they “won” (they do have more points) but please know we have only just begun. You are dealing with a new generation of dairy farmers.

I no longer support this “TASK FARCE” trying to get producers and processors on the same page. This here proves they can not even agree to give us temporary relief when we need it the most. They see that we are short on milk. What makes us think they will work with us ever if they go against us now?

We need to demand change and continue to fight for what is right and FAIR! We need our co-ops to stand together with us and start taking control.

 

CDFA announces temporary 25 cent hike for four months

The CDFA today released its much anticipated announcement on the Dec. 21, 2012 milk pricing hearing, saying it would temporarily increase Class 1,2,3, 4a and 4b prices by approximately $0.251/cwt for the period of Feb. 1 to May 31, 2013. The announcement by Candace gates, chief of the Dairy Marketing Branch, provided these details:
•    Increasing the Class 1 price approximately $0.05/cwt by adding:• $0.0006 per pound to the milk fat price.• $0.0045 per pound to the milk solids-not-fat price. • $0.0001 per pound to the milk fluid carrier price.
•    Increasing the Class 2 and 3 prices approximately $0.10/cwt by adding:• $0.0082 per pound to both the milk fat and milk solids-not-fat prices
•    Increasing the Class 4a and 4b prices approximately $0.30/cwt by adding:• $0.0246 per pound to both the milk fat and milk solids-not-fat prices.

The Hearing Determinations, Panel Report, Stabilization Plans and a more detailed explanation of the department’s decision can be found on the Dairy Marketing website www.cdfa.ca.gov/dairy  by clicking on the Hearing Matrix. Jan. 22, 2013 CDFA Notice 

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