Written By: Ellie Wilson, MS, RD  Senior Nutritionist, Price Chopper Supermarkets

Delivering Dairy Quality

Garelick Farms in Rensselaer is a division of Dean Foods, and one of about 70 plants across the country. Like Price Chopper, Garelick Farms was started by one family in Franklin, MA, in the 1930’s. Israel and Max Garelick were brothers who purchased a dairy farm, and they grew their business over time. On May 27^th, Sage dietetic intern Kelly Smith and I toured the plant with the team and American Dairy Council staff Beth Meyers, Michelle Barber, RDN, and Emma Andrew. Over 200 people work at this site, led by Plant Manager Dave Gettings. Their team was eager to share how they go about ensuring the milk and other dairy products they process there (cream, half and half) are second to none. We met Janiece Goellner, quality manager, Mickey Cook, planning coordinator, Vince Friel, facility manager, Dave Flannery, sales manager and Stephanie Lincoln, Price Chopper account manager. They walked us through the facility and each step of getting milk through the various processes that ensure a delicious and safe product. Price Chopper has been working with the Garelick Farms plant since 2001. Dave Gettings offered that Price Chopper is a great partner and understands their business needs. The most important element of the whole system is time, and timing. This plant works with about 40 farms, ranging in size from 20-600 cows, located from Schoharie County to Greene County. It runs 24/7, as cows must be milked on a schedule, and you may already know, cows don’t take breaks. There is a very carefully crafted schedule that ensures milk is picked up within a certain time frame and the plant can process at the most efficient production. They must work with the farms to time pick up of the raw milk that ensures an efficient schedule that also accounts for the typical volume of milk, so the tanker has enough room for it each time. They are so good at timing everything, you can have milk on your table throughout most of Price Chopper’s footprint less than 24 hours from cow to cup. Some pretty impressive statistics: Each tanker holds about 7500 gallons of milk. The plant receives about 22 tankers of milk per day. The plant can hold 160,000 gallons in the milk silos. They can process 11,000 gallons per hour.

One more fun little fact we all know – when there is bad weather, like a big snow storm predicted, they have to increase production becaaaaaause — people buy more milk! Are you one of them? I am! Check back for more on how the plant ensures great quality, taste and food safety with the next blog!

Written by Jane N. Golub Director In-Store Marketing Programs

HERSHEY’S and REESE’S CAKES

Candy aisle, meet the Bakery! HERSHEY’S chocolate and REESE’S peanut butter have joined forces with cake to create the ultimate treat – perfect for any holiday, special occasion or self indulgence. Decadent HERSHEY’S chocolate cake layers are filled with their HERSHEY’S Chocolate Mousse or REESE’S peanut butter mousse.  They are topped with HERSHEY’S chocolate fudge icing and finished with HERSHEY’S or REESE’S chips.  Is your mouth watering yet? Look for HERSHEY’S and REESE’S double layer and bar cakes in the Bakery and treat yourself today!

DESIGNER PROTEIN LITE – NATURAL PROTEIN POWDER

Designer Protein Lite is a leader in high quality protein products that support healthy nutrition, fitness and overall well-being.  Their range includes whey and plant-base proteins designed for Health, Strength, Power and Performance. Get lean without all the calories – just 60 per serving.  No Added Sugar/Fat Free.  10G Complete, Natural Protein – 20% of your daily protein in every serving. Prebiotic Fiber, vitamins and minerals–4g of fiber for digestive health and to help you feel full. Certified Gluten-Free and Kosher. Quick and East to Mix or Blend.  Smooth as silk, every time. Award-winning Taste.  Winner of the Chefsbest Excellence Award. Available in two delicious flavors: Vanilla Cupcake and Chocolate Cookies & Cream. Look for Designer Protein Lite – Natural Protein Powder in the Diet Nutrition section of the Health Care aisle. Written By: Ellie Wilson, MS, RD  Senior Nutritionist, Price Chopper Supermarkets

Mapledale Farm, Part II

As we walked the farm, we learned more about the Green family. John’s grandfather lives just above the main farm, and still works driving and offering advice as needed. John’s mother is in charge of the calves, and the children also assist with taking care of them. That is part of the equation of operating a dairy – the farm has to be big enough to support all of the family members depending on it, including the potential farmers-to-be and the retired farmers. So, farms, like all other businesses, must grow to accommodate that. Even so, 98% of dairy farms in the United States remain family owned.

The process of milking is pretty interesting – great care is taken to clean the cow, which signal’s to the cow and helps them relax so they can be comfortably milked.  It takes about 8 minutes to milk a cow, and they produce on average about 70-80 pounds (or 8 gallons) of milk per day. Cows are eager to be milked and need very little help moving into the milking barn and getting into the herringbone pattern stalls that make the operation effective and safe. The milk goes into a holding tank that cools it off quickly. The Garelick Farms tanker truck picks up the milk at a specific time and brings it back to the processing plant in Rensselaer, twice per day, every day, Christmas Day, bad weather day – no breaks. The tanker arrived while we were at the farm, and we saw the same tanker at the plant that same day, literally following the milk from cow to cup!

Talking with John’s children Casey, Wyatt and Katie, they shared that they started helping at the farm when they were old enough and strong enough to carry a feed pail for the calves. Their mom and one other sibling were on a field trip the day we visited. We finished our tour by visiting those young calves, one of which was just 3 days old. All are some variation of black and white, they are all Holsteins, like all of the cows on Mapledale Farm. In their little huts, they are protected from being bumped in the big barn and can be monitored and fed most efficiently. Casey Green, 17, helps feed them and shared how they bottle feed them to start and gradually shift them over to pail feeding, really letting the calf determine when to move from bottle to pail. One of the calves knew just who she was and called to her pretty loudly the entire time we were learning about them – he was a little indignant that she didn’t have a bottle for him! Mapledale Farm has received a very rare rating of 100% from the USDA – which means that they have met the highest standards for care, cleanliness and quality. That care was again very evident when I asked Casey what she liked the best about her role – she shared that when she feeds the calves at 6 AM, and the sun peeks over the mountain and puts a glow on everything – it was gorgeous and she was glad she was there. ‘Nuff said! Written by Jane N. Golub Director In-Store Marketing Programs

BON APPETIT PIZZA

In the rush of daily life, who doesn’t resort to just putting food on the table?  But mealtime was meant to be so much more – a time to reconnect, to give appreciation and to savor what’s good in life. That’s why BON APPETIT Pizza was created.  BON APPETIT Pizza is an exceptional pizza crafted with a thin artisan crust and topped with carefully selected flavorful ingredients like whole slices of mozzarella and halved cherry tomatoes. With the first delicious bite, you’ll know you’ve found something special.  Three great new varieties include: Mozzarella & Pesto, Spinaci and Pepperoni & Pesto.  BON APPETIT Pizzas are crafted for people who appreciate fine food.  The thin flaky buttery made-from-scratch crust and premium toppings make this a perfect meal to share. Find all three varieties of BON APPETIT pizzas in the Frozen Pizza section.  With the first delicious bite, you’ll know you’ve found something special!  Here’s to a great meal worth lingering over.  Bon Appetit!  Enjoy your meal.

PEPPERIDGE FARM MICROWAVABLE GARLIC BREAD

Pepperidge Farm Microwavable Garlic Bread has taken a bite out of the ‘Time Crunch’ of cooking everyday meals for the family! Utilizing QuiltWave technology to inflate and channel moisture away from the bread while cooking creates delicious garlic bread in under four minutes!  Perfect for quick weekday meals! Pepperidge Farm new Microwavable Garlic Breads are available in Traditional Garlic or with Mozzarella, both flavors are prepared in less than four minutes in the microwave and are perfect complements to any meal!  The QuiltWave Technology browns, crisps and evenly cooks the Garlic Bread in a fraction of the time of traditional breads. Look for both varieties in the Frozen Food aisle with the other Frozen Garlic Bread offerings. Written By: Ellie Wilson, MS, RD  Senior Nutritionist, Price Chopper Supermarkets

Mapledale Farm, Berlin, NY

Local Dairy of Distinction

Tucked way back (I mean way, way back)in the Taconic mountain range above Berlin, NY, is Mapledale Farm. Located on Greenes Brook Rd, the Green family have been dairy farmers here for 6 generations. We met John Green and three of his children on May 27^th, who shared their passion for dairy farming with me and showed us how they care for their cows, their land and their milking operation to meet their own ever higher standards, as well as all of the standards put in place by their processing partner, Garelick Farms/Dean Foods, and the myriad of regulations that govern dairy production. This farm has 445 milking cows, and 365 young stock, which are not yet being milked. On average, Peter and their family and staff (about 20 people altogether) milk about 400 cows per day – twice per day, every day, Christmas Day, bad weather day – no breaks. It takes them 6 hours for each round of milking. It was a pretty warm, windy, dry day – and that is important, because if cows get too warm, they don’t produce milk very well. Huge fans were running across the entire barn, and may even run in winter, as the cows collective body heat warms up the barns. Cows can also get sunburn, so the farmers may keep them inside to protect them on hot, sunny days. These cows are in an open stall barn, which allows them to move around, eat when they want, drink when they want and lay down when they want. That is also key – cows only make milk when they lay down! (So much for the old myth about rain coming when they are laying down –now we know what is really going on!) They are also grass-fed and roam pastures – the hills around the farm were dotted with groups of cows, and the farm has to move the cows through a series of fields to allow grass to grow back. Mapledale grows much of the forage and food for the cows – grass, alfalfa and corn silage is the base of the cow’s diet, but they also get soy meal, citrus pulp, and cottonseed. In fact, the cows have their own nutritionist! I met Bill Badgley, who helps dairy farmers feed their cows so well, they have strong immune systems and good health, which protects the cow and enhances the flavor and quality of the milk. They also have their own doctor, large animal veterinarian Carie Telgen, who shared that the goal of feeding is for each mouthful to be a complete meal for the cow. They know they are doing a good job in part because their processing partner, Garelick Farms, can evaluate the milk and let them know how they are doing with nutrition and flavor quality. John Green shared this is a key part of making sure his cows are getting the best care he can give them. Check back on the blog for the rest of the Mapledale Farm story – quality is built into every step of their work for the great milk on your table. Written By: Ellie Wilson, MS, RD  Senior Nutritionist, Price Chopper Supermarkets

Dairy is Delicious – June is Dairy Month

I love milk. It is delicious and refreshing. I grew up drinking milk multiple times per day, and I still do.  I have long written about the health and nutrition benefits of milk – it is a good source of high quality protein, and contains 9 essential nutrients (nutrients we must get from food for healthy bodies). It is also one of the easiest, fastest and most economical ways to improve the nutrition quality of any meal, and a great sports recovery drink. I have worked in many ways to educate all ages that milk is a powerhouse and pantry essential. What I haven’t done is traced milk’s journey from cow to cup – until now! June is Dairy Month, and Price Chopper has a lot of delicious items to offer in the dairy case, leading with wholesome, fresh milk. What is far less well known is how Price Chopper is woven into the fabric of local dairy farming, and what it takes to ensure the highest quality milk gets from the dairy farm to your table. I will be highlighting dairy foods and how Price Chopper brings the best to your table for the whole month of June – it will be a delicious journey and great way to learn more about dairy farming. It starts with the cows, of course! I reached out to the American Dairy Association and Dairy Council, which works with dairy farmers across New York State, and they connected me to a local dairy farm and milk processor, so I could follow Price Chopper milk from cow to cup. Some dairy facts to get us started:

• Over 98% of dairy farms are family owned and operated.
• Milk is New York’s leading agricultural product and is produced all across the state. Production in 2012 was 13.2 billion pounds. (One gallon of milk is about 8 pounds.) New York is the nation’s 4th leading producer. Keeping it local throughout our footprint, we also offer milk from Pennsylvania and Massachusetts.
• The average number of cows on a dairy farm is about 110, but ranges from 20 to 600 or more.
• Milk is picked up multiple times per day from local dairy farms, 7 days a week.
• Milk is both a product and an ingredient – the base for butter, cream, half and half, yogurt, cottage cheese and a variety of other cheeses and products.
• Sustainability is integrated throughout milk’s journey – caring for cow, farm, and environment are essential to the health of the industry.

So, grab a glass of milk, and enjoy learning more about the heart and heritage of milk and dairy with us! Written By: Ellie Wilson, MS, RD  Senior Nutritionist, Price Chopper Supermarkets

Kickoff Dairy Month with the Great American Milk Drive

When school lets out, many local children lose their regular access to the milk that is part of school breakfast and school lunch. This is a real loss of nutrition for those growing bodies, so Price Chopper and Garelick Farms are partnering with Feeding America foods banks to help get one of the most requested foods onto their table at home during the busy, active days of summer. From May 31st to June 27^th, you will find tear off pads at the milk case that allow you to add either a $2 or $4 donation for the purchase of fresh, wholesome milk to be distributed through local food banks and food pantries. All Price Chopper stores are participating, so it is easy to contribute to making summer healthier with delicious milk for families throughout our community. Milk with meals is one of the easiest, most economical ways to make any meal more nutritious – and it’s also very economical! One of the original “functional” foods, milk can also be a great sports recovery drink – add a little chocolate mix for extra carbs that refuel muscles, the high quality protein of milk also helps to build them. At Price Chopper, we are very proud of the quality of our milk and dairy products, so stay with us as we help you learn about the local farms and businesses that help us bring you the best we can to your family’s table! Written by Jane N. Golub Director In-Store Marketing Programs

BUSH’S NEW BROWN SUGAR HICKORY BAKED BEANS

Bush Brothers introduces their newest baked bean flavor just in time for your Summer Grilling! BUSH’S 28 oz. Brown Sugar Hickory Baked Beans are the newest copper can flavor since 2007, making it BUSH’S 10^th Baked Beans Flavor! Brown Sugar Hickory Baked Beans are slow cooked according to their Secret Family Recipe with brown sugar and a blend of spices in a sweet hickory sauce, making the sauce thicker and the flavor even richer. From family cookouts to special gatherings, Brown Sugar Hickory Baked Beans are perfect for whipping up recipes like Baked Beans Queso-dillas or Baked Beans & Bacon Mac & Cheese.  For more delicious recipes visit: BushBeans.com Look for Bush’s New Brown Sugar Hickory Baked Beans in the Baked Bean aisle.

JONES ALL NATURAL FULLY COOKED GOLDEN BROWN CHICKEN SAUSAGE

Visit our Meat Department and see what’s new from JONES DAIRY FARM: Jones All Natural Fully Cooked Golden Brown Chick Sausage Links.

All natural, no binders, fillers, preservatives or artificial ingredients.  No MSG or nitrates and Certified Gluten Free.  It’s a great source of lean protein, with 9 grams of protein per serving and 75% less fat than precooked pork sausage.

Wait until you see how good it tastes!  Jones Dairy Farm is a sixth generation, family owned business in Fort Atkinson, Wisconsin.  It was founded in 1889 by Milo Jones, inspired by his mother’s all natural homemade sausage recipes.  The Jones family has just celebrated their 125 year anniversary and still makes sausage with the same recipes that inspired Milo 125 years ago. Find Jones All Natural Fully Cooked Golden Brown Chicken Sausage in the Frozen Sausage section of the Meat Department and enjoy with no guilt!  Current CEO, Phillip Jones, guarantees you won’t be disappointed. Written by Jane N. Golub Director In-Store Marketing Programs

BUSH’S NEW SWEET HEAT BEANS

Bush Brothers introduces a new limited-edition baked bean!  BUSH’S 22 oz. Sweet Heat! Through September 2015, Bush’s will be offering their new Sweet Heat Beans, made with red beans, onions and serrano’s in a sweet and spicy chili sauce. For a quick and delicious dinner, simply heat and serve Bush’s Sweet Heat Beans with your favorite protein or vegetable.  This unique baked bean offer from Bush’s is packed with flavor and is so delicious that friends and family will ask for seconds! For delicious recipes, such as Bush’s Sweet Heat & Spicy Grilled Chicken, visit: BushBeans.com Look for Bush’s New Sweet Heat Beans, for a limited time, in the Baked Bean aisle.

BUSH’S SWEET HEAT SWEET & SPICY GRILLED CHICKEN

BUSH’S NEW SWEET HEAT BEANS

Bush Brothers introduces a new limited-edition baked bean! BUSH’S 22 oz. Sweet Heat! Through September 2015, Bush’s will be offering their new Sweet Heat Beans, made with red beans, onions and serrano’s in a sweet and spicy chili sauce. For a quick and delicious dinner, simply heat and serve Bush’s Sweet Heat Beans with your favorite protein or vegetable. This unique baked bean offer from Bush’s is packed with flavor and is so delicious that friends and family will ask for seconds! For delicious recipes, such as Bush’s Sweet Heat & Spicy Grilled Chicken, visit: BushBeans.com Look for Bush’s New Sweet Heat Beans, for a limited time, in the Baked Bean aisle.                                BUSH’S SWEET HEAT SWEET & SPICY GRILLED CHICKEN                                                        Servings: 4                                                        Preparation Time: 5 minutes                                                       Cooking Time: 20 minutes Ingredients: 2 teaspoons Kosher salt                                     1-1/2 teaspoons Brown Sugar 1/2 teaspoon Smoked Paprika                            1/4 teaspoon Cayenne Pepper 2 Tablespoons Extra Virgin Olive Oil                   4 Boneless, Skinless Chicken Breasts 1 can (22 ounces) BUSH’S Sweet Heat Beans

1. Combine salt, brown sugar, paprika, cayenne pepper and olive oil in a small bowl and whisk. 2. Place chicken breasts in 1-gallon zip-top bag. Pour marinade over top, close bag and turn chicken breasts until evenly coated in mixture. 3. Place bag in refrigerator for at least 30 minutes. 4. Lightly oil grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear and internal temperature of chicken is at least 165 degrees F. Watch carefully to prevent burning. 5. Serve with BUSH’S Sweet Heat Baked Beans

CLIF ORGANIC TRAIL MIX BARS

 CLIF Organic Trail Mix Bars are great-tasting certified USDA organic snack bars crafted with wholesome nutritious ingredients like fruit, whole nuts and chunks of dark chocolate. CLIF Organic Trail Mix Bars deliver a delicious snack that is certified USDA organic, gluten free, 200 calories or less and are a good source of fiber. CLIF Organic Trail Mix Bars are available in the following varieties: Dark Chocolate Almond Sea Salt Coconut Almond Peanut Cranberry Almond Wild Blueberry Almond Dark Chocolate Cherry Almond Dark Chocolate Peanut Butter Dark Chocolate Pomegranate Raspberry CLIF’s commitment to helping create a more sustainable food system means CLIF Organic Trail Mix Bars are certified USDA organic. Look for CLIF Organic Trail MIs Bars in the Nutrition Bar section! Written by Jane N. Golub Director In-Store Marketing Programs

OFF! CLIP-ON and OFF! MOSQUITO LAMP

It’s time to “Get Back Out There” and enjoy the Great Outdoors!  But, mosquitoes can keep you from enjoying your favorite outdoor activities. That’s why the OFF! Family of insect repellents protect you from the threat of annoying mosquitoes.  The newly designed OFF! Clip-On provides protection you don’t spray on, while the new OFF! Mosquito Lamp protects an area 10X larger than the leading citronella candle.  So Get Back Out There. Look for OFF! Clip-On and OFF! Mosquito Lamp on the SC Johnson rack.

Raid® KILLS BUGS DEAD!

Along with the wonders of Spring come the bugs.  Now Take Back Your Home with Raid® products. Raid® products are designed to work together as a system to outsmart the bugs.  Sprays ATTACK and kill bugs on contact.  Baits and foggers CONTROL and kill bugs at the source.  And barriers PREVENT by keeping bugs out. Visit Raidkillsbugs.com to identify your bug, customize your system, get answers from Raid® experts and watch demos and how-to videos. Raid® Kills Bugs Dead! Look for Raid® items on the SC Johnson rack.