- Ingredient
ts - Ball Park® Angus Beef Franks
- Baked Beans, heated
- Shredded Cheddar Cheese
- French Fried Onion rings
- Crispy cooked bacon, crumbled
- Hot dog buns
Directions
- Prepare franks according to package directions. Keep warm.
- Fill bun with frank, heated baked beans, cheese onion rings and bacon. Serve immediately.
Ingredients
- ½ lb watermelon, cubed
- ¼ lb feta cheese, cumbled
- 3 tablespoons fresh mint, chopped
- 3 oz arugula
- Ken’s® Lite Raspberry Walnut Vinaigrette Dressing
- Combine all ingredients in a bowl and gently toss with Ken’s® Lite Raspberry Walnut Vinaigrette.
Ingredients
- 2 lbs Certified Angus Beef ® ground beef (80/20)
- 1 large onion, finely diced (2 cups)
- 2 tablespoons butter
- ¼ cup barbeque sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ancho chili powder
- 1 ½ teaspoons coarse kosher sald
- 1 teaspoon freshly cracked pepper
- 8 oz thick cut bacon, hand diced
- 4 oz grated cheddar
- 6 onion burger buns
- Sauté onion in butter one to two minutes on medium-high heat until transparent. Transfer to a mixing bowl. Add barbeque sauce, Worcestershire, ancho, salt and pepper. Allow to cool to room temperature.
- By hand, combine ground beef, bacon and cheese with onion mixture. Form into six patties and grill over medium heat until internal temperature is 160°F.
- Suggested toppings – Grilled red onion, more bacon, barbeque sauce, potato chip
KEMPS FROZEN YOGURT SHOP YOGURT
NEW MEOW MIX IRRESISTIBLES CAT TREATS
Written By: Ellie Wilson, MS, RD Senior Nutritionist, Price Chopper Supermarkets
Better & Better
From the outside looking in, it might appear that getting milk from cow to cup is actually a very old farming tradition that has been adapted and improved and is no big deal now. It might look like there is not a lot of room for innovation, or that it isn’t really needed – you don’t hear about many problems with dairy, right? You can feel confident in the quality of Price Chopper milk, cream and half and half because there are many safety and quality checks and procedures that go into turning raw milk into all of these wholesome products.
It starts at the farm – I already shared some of the procedures that help the farmer get milk ready to be picked up by the tanker truck. Garelick field rep Jackie inspects the farm periodically to ensure they are maintaining their safety practices and supports John with any updates or recommendations that have been identified. Next, the tanker truck has to pump the milk into the two separate holding tanks in the truck and seal those tanks. When the tanker gets to the plant, it is quarantined outside the building, and a lab tech comes out to verify the seals, then open the two compartments and take samples to the lab. If the seal is broken, or anything is detected by the lab, that milk cannot enter the plant. The milk is checked for any substances that don’t belong – like antibiotic residue, or high bacteria count. It is also checked for quality measures, like butterfat content. This is all tracked and is part of the information Garelick Farms sends back to John Green that he uses to take care of his cows.
Once the technician gives the ok, the truck can move into one of two bays and the milk is transferred into the raw milk silos. Then the tanker is cleaned and sanitized so it can go back out for pick ups. If the schedule is working, they move a truck in and out every 1 ½ hours. Jeniece Goellner, the plant quality manager, ensures that all of the quality and safety procedures happen at every critical point in the process where something could go wrong and compromise the quality of the milk. This requires great attention to detail, constant consideration on how to improve the process, and passion – which plant manager Dave shared is a key ingredient from the many long term, committed workers that are part of the plant team. This process is so well coordinated, there are only about 10 tanker rejections out of over 1100 tanker deliveries per year. The milk is bottled, labeled and moved into cold storage.
Each Price Chopper store has a dairy manager who tracks milk sales and sends an order in to Garelick Farms for exactly what they need each day. That order goes to the plant and then to Garelick employees like Isaac Seldman. He reviews and assembles each order, and out they go to the trucks for store delivery. This is why the milk is so fresh – it can be from cow to cup in less than 24 hours, sometimes even in 12 hours!
So there it is – your cow to cup tour. In addition to the milk itself, I hope you can see that there is a lot of passion, commitment, and connection poured into that cup. Enjoy a glass of Price Chopper milk today! Written by Jane N. Golub
Director In-Store Marketing Programs
STARBUCKS Iced Coffee K-Cup Packs
Experience ultimate refreshment with full-flavored signature Starbucks Iced Coffee K-Cup Packs.
These bold café-inspired Starbucks Iced Coffee K-Cup Packs are specially crafted to brew over ice so you can re-create the same rich iced coffee taste at home on your Keurig machine that you enjoy in Starbucks stores. Try both varieties of Starbucks Iced Coffee K-Cup Packs – Starbucks Sweetened Iced Coffee, a smooth, refreshing and tastefully sweet blend and Starbucks Vanilla Sweetened Iced Coffee, a lively crisp cup with a delightful taste of sweet vanilla flavor. Both of these blends start with premium arabica beans from Latin America that retain their bright full flavors when served chilled. The beans are then roasted to a soft, toasty brown for a sip that’s truly refreshing over ice. Look for Starbucks Iced Coffee K-Cup Packs in the Coffee aisle.STARBUCKS Single-Origin Coffees
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 27th, 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
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!
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
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 27th, 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.
