A Salute To
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A Special Supplement to the Daily Sun News & Sun News Shopper • June 11, 2013
2 - Daily Sun News A salute to Dairy
June 11, 2013
Sunnyside dairy wins national honors that cows crave, DeGroot installed an automated soaker cooling system. The frequency of the soakers and the fans are temperature sensitive, so the warmWASHINGTON D.C. - The DeGroot er the temperature the more they are Family’s Skyridge Farms in Sunnyside engaged. “I like that I’m able to dial in the received the “Outstanding Dairy Farm farm’s operations at one controller,” Sustainability Award” at the second anstated DeGroot. “The computer controls nual U.S. Dairy Sustainability Awards farm systems so our employees don’t presentation recently in Washington, have to worry about it and can focus on D.C. taking care of our cows.” “I am excited and humbled and glad to In the beginning, there was some trial receive the Sustainability Award,” said and error, he adds. Dan DeGroot. “Our focus has always “When our employees saw somebeen on cow comfort, employee safety thing that was not working to the best and farm productivity.” efficiency, they told us how to tweak The awards recognize dairy farms for the controller to make it work,” stated practices that deliver outstanding economDeGroot. “Everybody was involved.” ic, environmental and/or social benefit. The dairy also utilizes variable fre“Dan DeGroot applied a holistic apquency drives to control well pumps, proach to making upgrades at Skyridge Farms – a method that has resulted in milk pumps and vacuum pumps. The improved cow comfort, increased ef- variable drive motors provide enough ficiencies and enhanced profitability. energy to complete the task whether it Skyridge Farms is proof that small steps is pumping and cooling the milk or ciradd up,” said Erin Fitzgerald, Senior culating water around the dairy. Energy Vice President, Innovation Center for savings have ranged from 25 to 60 perU.S. Dairy, which aligns resources to of- cent. fer consumers nutritious dairy products Since Skyridge Farms was built in and ingredients, and promote the health 2003, DeGroot has studied every aspect of people and communities. of his dairy. That included reconfigurSince cows are social creatures who ing lighting in the milking parlor and like consistency, employees on Skyridge holding pen. To make sure he was on Farms milk, bed and feed the cows at the the right track, DeGroot consulted with same time each day. DeGroot also em- the Washington State University Energy ploys a yearly feed plan so he can keep Program. his cows’ rations as uniform as possible. DeGroot retro fit the barn lighting “We designed our freestall barns so switching from 400-watt metal haliour cows can lay and face each other. de fixtures to T5 florescent light. The This helps keep them calm and comfort- new lighting system removed shadows able,” explained DeGroot. Cows make and offered a more even and pleasing milk when they are lying down. So spectrum of light which improved his DeGroot and his staff work to avoid any employees’ work environment. situations which might startle the aniThe new system also reduced the enmals and cause them to move from their ergy needed to light the barns by more resting places. than 50 percent. To provide the level of consistency “Cows don’t like shadowy, dark ar-
Skyridge Farms garners U.S. Sustainability Award
photo courtesy Mark Leader
One of the cow comfort measures at Skyridge Farms near Sunnyside is a popular scratcher that takes care of an itch.
photo courtesy Mark Leader
Local dairy farmer Dan DeGroot, here pictured with some of his herd, recently earned nationwide praise for his use of efficient lighting and cooling mechanisms to keep his cows comfortable.
eas, it makes them uneasy,” explained DeGroot. “They want to see an even light, which is exactly what this system provides.”
DeGroot also installed energy-efficient, high-volume-low-speed fans to prevent air stagnation and assist evaporative cooling with soakers in two barns. They see “National honors” next page
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June 11, 2013
A Salute to Dairy
Daily Sun News - 3
A dairy royalty tradition since 1956
photo courtesy Mark Leader
Providing both energy efficiency and cool comfort during warm summer months, Skyridge Farms utilizes high volume/low speed fans. The new fans are 92 percent less expensive to run than conventional fans.
o National honors continued from page 2
are 92 percent less expensive to run than conventional fans, largely because they require far less annual maintenance. DeGroot plans to continue to add similar fans in his other three barns. “Most dairies in our area are making similar upgrades,” said DeGroot. “We work with Pacific Power and Light, the Natural Resources Conservation Service
(NRCS) and the WSU Energy Program to get important information from experts that help us.” DeGroot also regularly exchanges ideas on best practices with his fellow dairy farmers. It’s a continuous learning curve. “You start by taking a lot of baby steps and before you know it, you’re on a journey,” said DeGroot.
For more than 50 years many young women have been chosen to represent the Yakima Valley as the Yakima Valley Dairy Princess. Up until 1958, there was an Upper and Lower Yakima Valley Dairy Princess. Jerri Bogert (Honeyford) became the first to represent the entire Valley. The Yakima Valley Dairy Princesses/ Ambassadors over the years have been: 1956 - Betty Lee Parkhurst 1957 - Joan Bohlke 1958 - Jeri Bogert 1959 - Julie Klebaum 1960 - Carolyn Howat 1961 - Susie Bragg 1962 - Darlene Schryver 1963 - (not available) 1964 - Lannet Snell 1965 - Elaine deHaan 1966 - Marla Newhouse 1967 - Mary Knight 1968 - Mary Knight 1969 - Chris Mullen 1970 - Carol Hicks Ebbelaar 1971 - Twyla Boast (also state princess) 1972 - Willemina Van Pelt (also state alternate princess) 1973 - Marion Rollinger 1974 - Betty Van Zoelen 1975 - Connie Haak 1976 - Mary Rasmussen 1977 - Patti Rollinger 1978 - Merilee Newhouse 1979 - Rosie Bosma (also state princess) 1980 - Mary Golob (also state alternate princess)
1981 - Lori Sundenga 1982 - Brenda McCall 1983 - Jill DeJong 1984 - Christie Kraft 1985 - Marie Vandervies 1986 - Andie Webb 1987 - Julie TerMaaten 1988 - Jamie DeJong (also state alternate princess) 1989 - Millie Baldwin 1990 - Anna Dalstra 1991 - La Rayne Linde 1992 - Jennifer Driesen 1993 - Cheyene Paul (also state alternate princess) 1994 - Karen Veiga 1995 - Jodi Plooster 1996 - Jennifer Golob 1997 - Erika Benjert 1998 - Nicole Wheeler Lindsey Benjert 1999 - Corinne Koopmans (also state princess) 2000 - Janean Swager 2001 - Lynn Geddis 2002 - Denise Swager 2003 - Kendra Golob 2004 - Nicole Linde 2005 - Desiree Pritchett 2006 - Natasha Daniel 2007 - Julie Wedam 2008 - Krystal Leyendekker 2009 - Kristyn Mensonides (also state ambassador) 2010 - Kristen Wedam 2011 - Sabrina Mensonides 2012 - (no candidates) 2013 - Katie Hutchins
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4 - Daily Sun News A salute to Dairy
June 11, 2013
Dairy ambassador set on impressing others with importance of industry by Jennie McGhan
Katie Hutchins, the daughter of Trish Hutchins and Tim Warner of Outlook, and Bob Hutchins of Snohomish, believes it is important for those living in the Yakima Valley to understand how the dairy industry plays a key role in our lives. That is why she is the 2013-14 Yakima Valley Dairy Ambassador. Her interest in the industry grew as she began raising Jerseys. Hutchins has more than 15 Jersey cows and continues to grow her herd. She began her endeavor when a local farmer expressed difficulty keeping his calves alive. Hutchins said her mother volunteered to take care of the calves, assuring the farmer she could keep them alive. The younger Hutchins developed an interest in helping her mother and eventually took over the care and feeding of the young animals.
“I grew attached to them,” she said. Hutchins said she bottle-fed the calves and 11 of them survived under her personal care. “The farmer didn’t want them back,” she said, noting the farmer who owned the calves was impressed with the love she provided the calves and supported her efforts to raise the cows. “Now I show them,” said Hutchins, stating her Jerseys are registered and she hopes to build a successful herd that she can market at a later date. Jerseys, said Hutchins, are not as easy to keep alive as Holsteins and that is why some have difficulty with the calves. Through her efforts, Hutchins has become a part of the dairy industry. She has shown her bovines at numerous fairs, the Western National Jersey Show and the All-American Jersey Show in Louisville, Ky. She has marketed her dairy cattle genetics with stud companies, as well. Hutchins said it is through the work
with her cows that she developed a love of the dairy industry and feels a kinship with those who live and breathe the industry. “I feel a responsibility to the industry,” said the teen, who graduated from
Sunnyside High School this year. “I knew we needed a dairy ambassador…the more representation we have, the better,” Hutchins explained in what led to her decision to serve as Yakima Valley Dairy Ambassador. see “Dairy ambassador” next page
June 11, 2013
A Salute to Dairy
Daily Sun News - 5
o Dairy ambassador continued from page 4
She felt she would be a good advocate for the industry, and “… because of my involvement in the industry I believe the Yakima Valley Dairy Women were expecting me.” During her year as dairy ambassador, Hutchins hopes to educate people in the community about the importance of the dairy
industry. “It’s important to know that the dairy products we find in our grocery stores are local,” said Hutchins. She said she has yet to develop her presentations, but she will gear them to be age appropriate. Young children, for instance, won’t be provided all the statis-
tics regarding how much milk is produced by Yakima Valley dairy farms. However, she plans to explain to them where milk comes from, “… and that chocolate milk doesn’t come from brown cows.” Hutchins said she hopes more people will be better informed about how dairies contribute to the local economy. Providing community members with statistics, she believes, will help people understand “…cows are athletes” by the time her year as dairy ambassador is completed. “I want people to know how important cows are in the Valley as producers of milk,” Hutchins said. ‑ Jennie McGhan can be contacted at 509-8374500, or email JMcGhan@DailySunNews.com
photo courtesy of Trish Hutchins
Yakima Valley Dairy Ambassador Katie Hutchins is the proud owner of more than 15 show-quality Jersey cows, which she hand-raised.
Supporting the dairy industry
Yakima Valley Dairy Ambassador Katie Hutchins at her coronation was escorted by her stepfather, Tim Warner. Daily Sun News file photo
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6 - Daily Sun News A salute to Dairy
Dairy farmers launch food drive Northwest dairy farmers and Fred Meyer stores have launched a month-long “Northwest Farmers Fighting Hunger” food and cash drive to benefit Feeding America affiliates, Food Lifeline, Second Harvest and the Oregon Food Bank, during National Dairy Month in June. The food/cash drive is supported by the Washington State Department of Agriculture, representatives from Washington’s agricultural commodity commissions – led by the Dairy Farmers of Washington, the Washington Food Coalition and Food Lifeline. Bud Hover, Director of the Washington State Department of Agriculture, has a keen interest in this state’s network of emergency food providers and has toured food banks on both sides of the state. “With all the food that is grown and enjoyed in Washington, no one should go hungry. Yet, today one-in-five of our neighbors requires some assistance from a food bank,” Hover said. “I hope that this food drive - and the partnerships among dairy farmers, ranchers and growers – will bring us together so we can all help to feed the hungry among us.” During June, collection bins are at every Fred Meyer store in Washington and Oregon to collect canned goods and other non-perishable food items – baby food and disposal diapers are also excellent donations. The nearest Fred Meyer store to Sunnyside is located at 1206 N. 40th Ave. in Yakima. Secure cash donations can also be made on-line at www.havemilk.com. A direct mail postcard has been sent to
136,000 select Fred Meyer customers. The postcard features a discount coupon for a local dairy product and also has a barcode that can be scanned at the checkout stand so shoppers can make a direct cash contribution. “Our goal is to raise $100,000 and 100,000 lbs. of donated food,” said Jeff Steele, director of retail marketing and business development for the Washington Dairy Products Commission. For many, June means the end of the school year but for a seemingly increasing number, summer also means the end of the school breakfast and lunch programs until the fall. The number of children qualifying for free or reduced-price lunches at Washington’s public schools has shot up from 390,000 in 2008 to 470,000 last year. June is also a difficult time for food banks. During the holidays people are very generous but six months later donations tail off while the demand actually increases. The USDA reports that the number of Washington families experiencing food insecurities has risen from 88,000 in 2008 to 163,000 in 2011 – a 90 percent increase. That equates to 15.4 percent of Washington households who are regularly struggling to get enough food for their families. “WSDA has done a great job of raising awareness about hunger and food challenges across the state,” added Steele. “Dairy farmers in Washington and Oregon, along with Fred Meyer, are committed to reducing hunger and malnutrition by raising awareness of the problem and increasing access to nutrient-rich foods like dairy.”
June 11, 2013
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June 11, 2013
A Salute to Dairy
Daily Sun News - 7
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8 - Daily Sun News A salute to Dairy
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June 11, 2013
A Salute to Dairy
June is National Dairy Month The National Farmers Union is recognizing dairy producers across the nation because June is National Dairy Month. America’s dairy farmers play an important role in the agriculture economy and produce affordable, abundant, safe and high quality dairy products for consumers around the world. The National Farmers Union has long been a champion of legislative policies that protect and enhance the economic well-being of the nation’s dairy producers. Throughout dairy month, NFU encourages everyone to be healthy, drink milk and support America’s dairy farmers.
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Daily Sun News - 9
10 - Daily Sun News A salute to Dairy
June 11, 2013
WSU veterinary intern gets ‘hands-on’ practice by Julia Hart
It wasn’t until she spent a semester in large animal husbandry that Alison Durand of Richland realized she wanted to pursue bovine veterinary medicine. “I took the cooperative dairy students program while I was an undergraduate and fell in love with cows,” said the Washington State University student. A first year vet student, Durand is spending part of her summer getting up close and personal with the dairy herd at the DeRuyter Brothers Dairy on Van Belle Road, Outlook. “I was expecting to work on a small dairy, but this is a major operation,” Durand said of her assignment at the DeRuyter Brothers Dairy. Her internship is part of the Northwest Bovine Veterinary Experience Program, said Genny DeRuyter. The DeRuyter family dairy has worked with veterinarian internship programs for three years. Previously, the family hosted a veterinarian student
from Cornell University, the alma mater of their herd manager, Dr. Kelly Reed. Since that time, the farm has worked with the WSU-University of Idaho cooperative program. “We first were contacted about participating in the WSU-UI program several years ago by a local veterinarian. We saw its value and became involved with the project,” DeRuyter explained. DeRuyter, the Washington Dairy Products Commission’s Eastern Washington at-large commissioner, quickly saw the advantages of the “onthe-farm” program. The interns work in real life settings as they prepare for their careers working with livestock. For some of the interns, this may be the first time they have been around dairy animals, she noted. In addition to working on the farm, WSU vet interns also have an opportunity to work with large animal veterinarians, DeRuyter said. Dr. Mike Wedam is hosting two second-year interns this summer. One of the
Julia Hart/Daily Sun News
Future vet Alison Durand of Richland is gaining on-the-farm experience this summer working at the DeRuyter Brothers Dairy near Sunnyside. Durand is taking part in the Northwest Bovine Experience Program, a six-week summer intern program designed to give her practical skills needed while working on the dairy.
summer interns began their six-week DSN Dairy section 2013 summer experience May 14. In light of a shortage of large ani5.08”w xmal 6.24”h veterinarians, DeRuyter said the
two interns, Jenny Trice, worked on the DeRuyter farm last summer, DeRuyter said. Also working with Dr. Wedam at his Ag Health Labs practice in Sunnyside is Jimmy Jurgielewicz. All three of the
see “Hands-on practice” next page
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Julia Hart/Daily Sun News
Supervising her third dairy medicine intern is Dr. Kelly Reed (L), a Cornell University graduate, who has worked at the DeRuyter Brothers Dairy for the past four years as herd manager. Dr. Reed will oversee first year vet student Alison Durand during Durand’s six-week “on-the-farm” practicum.
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June 11, 2013
A Salute to Dairy
Daily Sun News - 11
Sunnyside producers feeding the world by John Fannin
Darigold is responsible for nearly a third of this nation’s dairy export market, and the company’s biggest plant is right here in Sunnyside. That’s according to company spokesperson Michelle Carter, who notes in 2012 the company’s share was at 29 percent. The largest of Darigold’s 12 processing plants, the Sunnyside location, employs 140 workers and processes five million pounds of milk every day. That output, though, depends on local dairy farmers right here in the Yakima Valley. Carter says there are more than 50 member-owners here who ship their milk to Darigold. Once the milk arrives from farm to plant, it is quality tested, stored and pasteurized. From there, Carter says the milk is used for cheese or whey. In 2012 alone, the Sunnyside plant produced 197 mil-
lion pounds of cheese and 112 million pounds of whey. The Sunnyside plant produces cheese in 40-lb. blocks that is sold to stores and restaurants, which in turn is used in their products. “Twenty percent of the cheese is shipped internationally,” Carter says, noting the markets include Asia and North Africa. About half of the cheese sold in the U.S. is shipped by rail to far-flung destinations ranging from Georgia to New York. Whey is a dried powder produced here in Sunnyside that is used around the world for products that include bakery items, yogurt and infant formula. Carter says 80 percent of the whey produced in Sunnyside is destined for Mexico and Asia. “We’re one of the largest whey exporters,” she adds. The next time you have cheese with a meal at a restaurant or pick up cheese
o Hands-on practice continued from page 10
Northwest Bovine Veterinarian Program, which has bovine medicine as its primary focus, is a good fit for the Yakima Valley herds. The Northwest program is a joint project of the University of Idaho and Washington State University’s veterinarian programs. The goals of the program are to engage veterinary students early in their training to expose them to industry relevant livestock operations and the veterinarians who service these farms. According to an annual report written by Christopher Schneider, a WSU associate professor of cattle production medicine, the bovine project’s overriding goal is to increase the number of veterinarians interested in agricultural animal medicine as a career. As first-year students work with dairy animals their training involves delivering calves, raising calves, milking cows,
feeding cows, breeding and recordkeeping. As second-year students, the interns gain clinical experience by working with established veterinarians, an experience from which they can build upon with more advanced courses. Durand, Trice and Jurgielewicz are among 22 WSU-UI veterinary students who have been assigned to dairies and veterinarian clinics in Idaho and Washington, according to Schneider’s report. “I was a little nervous about working out here,” said Durand. “But mostly I am excited about the opportunity,” she added. It’s a win for the dairy as well, noted DeRuyter. “We feel this is a very worthwhile project for us to participate in,” she said. ‑ Julia Hart can be contacted at 509-837-4500, or email JHart@DailySunNews.com
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The cheddar machine (above) is part of the cheese-making process at the Sunnyside Darigold plant. Much of the whey produced right here in Sunnyside (at right) helps feed families in Mexico and Asia.
products at the store there’s a good chance it originated with Darigold and quite possibly one of the dairy farms right here in the Lower Valley. “We have a larger reach than many people realize,” says Carter. “It’s good for them to know how those products nourish the world.” - John Fannin can be reached at firstname.lastname@example.org or at 837-4500.
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12 - Daily Sun News A salute to Dairy
June 11, 2013
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June 11, 2013
a salute to dairy Daily Sun News - 13
Dairy donation helps food bank serve community by Laura Gjovaag
Sunnyside’s Seventh Day Adventist Church’s food bank serves almost 500 people each month, between 100 and 200 each week, according to director Helaina Meyers. That makes dividing the 90 gallons of milk the food bank gets from Dairy for Life a little difficult. “It was like a big gift when we started getting milk,” she said. “Everyone appreciates it so much. But I always feel so bad when someone who didn’t get milk asks for some too, but I don’t have any left.”
Most of the supplies provided to the food bank come from Northwest Harvest or Second Harvest, but some local service clubs donate food and money as well. The milk is a relatively new addition to the foods provided. The bank has only been receiving it for a few months, but it’s already one of the most popular foods, particularly for families with young children. Dairy for Life is an initiative started by six local dairy families to fill an unmet need. The program provides $60,000 for milk purchases benefitting food banks from Pasco to Yakima. Participants in the program are Sunny see “Food bank” page 18
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Laura Gjovaag/Daily Sun News
Sunnyside’s Seventh Day Adventist Church’s food bank receives 90 gallons of milk each month from Dairy for Life. Because the food bank serves almost 500 people each month, not everyone gets a gallon every month.
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14 - Daily Sun News A Salute to dairy
Both of these smoothies start with milk ice cubes, which boost the calcium content without diluting the taste. Make these ahead of time so that you can enjoy a smoothie at a moment’s notice. You can make the Creamy Coffee Wake-Up Call for yourself and the Peanut Butter, Banana & Chocolate Smoothie for the kids. Better yet, let the kids blend their own drink! Creamy Coffee Wake-Up Call ½ cup lowfat milk ½ to 1 teaspoon instant coffee 4 lowfat or fat free milk ice cubes, cracked ½ banana, sliced 2 tablespoons brown sugar or chocolate syrup ¼ teaspoon vanilla extract Ground cinnamon or chocolate (optional)
June 11, 2013
1. Make milk ice cubes 2. Combine milk, instant coffee, milk ice cubes, banana, brown sugar, and vanilla in electric blender container. Whirl until smooth. Sprinkle with ground cinnamon or chocolate, if desired. Prep time: 5 minutes • Cook time: 0 • Makes: 1 serving Peanut Butter, Banana & Chocolate Smoothie 3 fat free or lowfat milk ice-cubes, cracked ½ cup fat free milk ½ ripe banana, sliced 2 tablespoons chocolate syrup 1 to 2 tablespoons creamy peanut butter 1. Make milk ice cubes 2. Combine all ingredients in electric blender container. Whirl until smooth. Prep time: 5 minutes • Cook time: 0 • Makes: 1 serving
Mexican Bread Pudding The secret ingredient in this Mexican bread pudding is cheese, which lends a subtle, silky richness along with calcium. As this pudding bakes, the aroma of chocolate (native to Mexico) and cinnamon will lure your family into the kitchen! Vanilla, too, originated in Latin America. 3 cups cubed (½-inch) firm white bread, crusts removed 1 cup lactose-free fat free milk or fat free milk ½ cup packed brown sugar ½ cup egg substitute or 2 large egg whites 2 teaspoons finely grated orange zest (orange part of peel only) ¾ teaspoon ground cinnamon 1 cup (4 ounces) shredded Queso Asadero or reduced-fat Jack cheese ½ cup raisins or chopped dried cherries ⅓ cup mini semisweet chocolate morsels
1 ½ cups fat free vanilla yogurt Preheat oven to 350º. 1. Spread bread cubes on a baking sheet. Toast in oven 8 to 10 minutes, until crisp. Remove from oven and cool. 2. In large bowl, whisk milk, brown sugar, egg substitute or eggs, orange zest and cinnamon. Stir in bread cubes, cheese, and raisins or cherries. Set aside 2 tablespoons chocolate morsels for topping. Stir remaining morsels into pudding mixture. 3. Coat 1 ½ - quart casserole dish, 8 ½ x 4 ½-inch loaf pan, or six individual ramekins (custard cups) with non-stick spray. Pour pudding mixture into dish. Sprinkle with reserved chocolate morsels. Bake for 35 to 45 minutes for casserole or loaf pan, or 15 to 20 minutes for ramekins, or until pudding is puffy and set, and the top is golden brown. Serve warm, topping each serving with ¼ cup vanilla yogurt. Prep time: 30 minutes • Cook time: 20 to 45 minutes • Makes: 6 servings
June 11, 2013
a salute to dairy Daily Sun News - 15
From age to age Local dairy managed by two generations
John Fannin/Daily Sun News
There are multiple generations working side-by-side at the former Veiga Dairy near Sunnyside. Pictured from left they include Tony Veiga, Brenda Veiga, Karen Sheehan, Andrew Sheehan and Jason Sheehan holding daughter Annalise. by John Fannin
Legacy. Family. The two intertwine for the Tony Veiga family dairy as the last decade or so has seen it transition to a multi-generational operation. Tony’s wife, Brenda, says they had gotten to a point where it became apparent that a second couple would be needed to help manage the farm and its 3,000 or so head of cattle. That’s when daughter Karen and her husband, Jason Sheehan, entered the picture 11 years ago to help run the farm that in recent years has evolved from the Veiga Dairy to the J&K Dairy. “I’m so glad they’re here,” Brenda smiled. Karen, 1994’s Yakima Valley Dairy Princess, and Brenda work together to keep the books for the large operation, while Jason serves as the dairy’s managing partner. Jason runs the farm’s day-to-day operations, while Tony offers some experienced perspective. Not only do the two generations work side by side, they’re also learning from one another. Veiga praises Sheehan’s work in keeping the dairy up-to-date with technological advances, ranging from GPS-guided tractors to automated feed and inventory controls. “I’ve learned that technology is so important,” Veiga says.
Sheehan grew up on a small dairy farm in Minnesota, and says he’s learning from Veiga’s experience at managing a work force. “We did everything ourselves,” Sheehan says of the small family dairy he experienced in Minnesota. At the J&K Dairy, he notes, there’s a need to work side-by-side with people, while at the same time being able to manage a work force that numbers more than 30 employees. Of course, Karen is no stranger to the farm. As a child she helped with a number of chores, including driving a tractor. That’s in addition to 4-H animals she raised at the dairy. Today her and Jason’s four children are already showing an eager hand at helping out around the J&K Dairy. That ranges from seven-and-a-half month-old Annalise perched in a car seat riding along with Jason in the field to eight-year-old Jared helping track every truck and driver on the farm. “He knows them all by name,” Brenda said. All of which means there are actually three generations working together on the dairy – from age to age to age, as it were. Sheehan wouldn’t have it any other way. “There aren’t many jobs where you can take your children to work with you,” he smiles. - John Fannin can be reached at email@example.com or at 837-4500.
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16 - Daily Sun News A Salute to dairy
June 11, 2013
Instant nonfat dry milk powder adds calcium and texture Instant nonfat dry milk powder is made by removing the water from regular pasteurized fat free milk. It dissolves easily in water and can be used just like regular milk for drinking or as an ingredient in recipes. Unopened packages of nonfat dry milk can be stored on the shelf for up to one year. After opening the package, use it within several months for best flavor, but it will remain safe and nutritious for a year. Keep it in its original container in a cool (under 70 F), dry place such as a kitchen cupboard. Once the dry milk is mixed with water, treat it like fresh milk and keep it in the refrigerator for five to seven days. Nonfat dry milk is as nutritious as regular milk and is an excellent source of calcium. Calcium is needed by adults, children and teens for strong bone. Dry milk has all the same nutrients as regular fluid milk – calcium, vitamin D, vitamin A, B-vitamins, protein and more – and no fat. Mixing and measuring nonfat dry milk. Combine water and powder in a jar with a tight-fitting lid and shake it. Or, mix it in a pitcher. Refrigerate it before drinking for better flavor. 1/3 cup instant nonfat dry milk powder + 1 cup water = about 1 cup nonfat milk. 11/3 cup instant nonfat dry milk powder + 33/4 cups water = about 1 quart (4 cups) nonfat milk. After mixing the milk, some people prefer to combine it with fresh, fluid milk. Others add a pinch of sugar, a few drops of vanilla extract or chocolate syrup to help family members adjust to the slight difference in flavor. Nutritious quick tips In cooked cereal: Add 3 Tbsp. of nonfat dry milk powder to each ½ cup of dry cereal (such as oatmeal, Cream of Wheat or Malt O’Meal or other cereal grain) before you cook it. Use the same amount of water that is called for in the package directions when cooking the cereal. In milkshakes: for a thicker and more nutritious milkshake, add 1 or 2 Tbsp. of nonfat dry milk powder. In coffee or tea: substitute nonfat dry milk powder for non-dairy creamer for more calcium and no fat. In soups: add ½ cup nonfat dry milk powder to one can (10¾-ounce) of soup plus a can of water. In mashed potatoes: add one cup nonfat dry milk powder for each four servings
Apricot Cooler ⅓ cup instant nonfat dry milk powder ½ cup canned apricots, chilled and drained 1 cup cold water Put ingredients in blender or food processor and blend until smooth. Orange Cow ⅓ cup instant nonfat dry milk powder 3 Tbsp. frozen orange juice concentrate 1 cup cold water Put ingredients in jar with tight-fitting lid and shake.
For a purple cow, substitute grape juice concentrate for the orange juice. Yogurt Fruit Smoothie ¼ cup strawberry or strawberry-banana yogurt ⅓ cup instant nonfat dry milk powder ½ bananas ¾ cup orange juice ½ cup strawberries (optional) Put ingredients in blender or food processor and blend until smooth. Courtesy Washington State Dairy Council
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June 11, 2013
a salute to dairy Daily Sun News - 17
Watch your energy savings grow. Our FinAnswer® Express program offers cash incentives for replacing worn irrigation components such as sprinklers, regulators, nozzles and gaskets. Incentives for upgrading to efficient farm and dairy equipment also are available for VFDs on irrigation and vacuum pumps, milk pre-coolers, ventilation fans and more. Typical incentives range from $200 to more than $5,000. Please call before you start your project and we’ll walk you through the application process. The incentive check arrives a few weeks after a qualifying application is received.
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18 - Daily Sun News A Salute to dairy
June 11, 2013
“We make sustainable food production possible”
o Food bank continued from page 13
Dene Ranch LLC, DeRuyter Brothers Dairy, Skyridge Farms, deVries Family Dairy, Cow Palace and Sunnyside Dairy. The dairies committed the money to purchase 25,000 gallons of milk that are distributed by Second Harvest. The gift has been appreciated by the recipients. “Our need is great,” said Meyers. “There are a lot of hungry people out there. The milk goes to the families with children first, and we’ve had a few people offer their shares of milk to families instead.” Meyers has been the director of the food bank for about two years. She said she puts
in between 50 and 60 hours a week at the bank, dividing dry goods into smaller packages and trying to spread out the donations to help the most people possible. “We’re pretty efficient up here,” she said. She accepts help from volunteers, but also puts people who need community service hours to work. The food bank is open every Tuesday from 9 to 11:30 a.m. at the Seventh Day Adventist Church at 1875 E. Lincoln Ave. in Sunnyside.
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‑ Laura Gjovaag can be contacted at 509-837-4500, or email LGjovaag@DailySunNews.com
Helaina Meyers sorts boxes at the Seventh Day Adventist Church’s food bank in Sunnyside. She says she keeps scrounging to get enough to serve the people who need help. DeLaval Dairy Service
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Office: 837-7254 Fax: 837-8586
Laura Gjovaag/Daily Sun News
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June 11, 2013
a salute to dairy Daily Sun News - 19
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20 - Daily Sun News A Salute to dairy
June 11, 2013
Local woman wears the milk moustache by John Fannin
Got milk? Carolyn DeGroot of Skyridge Farms near Sunnyside does and she has the milk moustache to prove it. It all happened earlier this spring in Washington D.C. when the Sunnyside-area dairywoman joined others in an ad publicity shoot for the Got Milk? Campaign. DeGroot joined a list that includes famous athletes and celebrities who have worn the trademark moustache over the past several years. “I had just done my make-up,” DeGroot laughs when she recalls first getting word she would be included in the shoot. DeGroot and husband Dan were in D.C. to receive one of the dairy industry’s select sustainability awards. The ad shoot involved representatives from each of the dairy families see “Milk moustache” page 22
photo courtesy CHI-WSW
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Pictured are dairy farmers featured in an upcoming Got Milk? ad. At far right is Carolyn DeGroot of Sunnyside. Also pictured from left are Stacie Ballard of Gooding, Idaho; Mark Petersen of Appleton, Wis.; Chrystal Obbink of Firth, Neb.; Kam Fierstine of Henderson, Nev.; and Renee Jacobs of Krakow, Wis. The six dairy sustainability award winners are pretending to hold an object in the ad that will appear in print this month.
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June 11, 2013
a salute to dairy Daily Sun News - 21
Moood music may benefit milk production by John Fannin
Moove over American Idol and The Voice, a new music contest has made its mark in the Pacific Northwest, British Columbia to be precise. Music Makes More Milk is a song contest judged by cows at a British Columbia dairy farm. The contest ended last November, but the website it created still allows visitors to create their own mooosic at musicmakesmoremilk.com. Besides creating your own tunes, the site lets you listen to songs entered in the contest – whether it’s “Gangmoo Style,” “Moo Me, Maybe,” the winning entry “Moo Down Milk Lane,” or even the “Hallemoojah” chorus. The site, sponsored by the BC Dairy Association, provides a “cow cam” where you can watch videos of a cow herd listening to the contest song entries. The judges – cows Skylar, Hester, Rianne, Jasmine and Daffodil - decided the ultimate winner by how much milk they combined to provide while listening to each song. All told, the five cows produced nearly 36,000 liters of milk – about 9,000 gallons – while listening to the music. It points to a potentially fruitful lesson
from this fun endeavor – music helps cows indeed make more milk. That’s according to the Innovation Center for U.S. Dairy, which notes some
cows are more productive when stimulated by certain types of music. The non-profit center adds that a few years ago researchers found that many cows tend to produce more milk when certain types of music is played – they particularly enjoy classical music from the likes of Beethoven and Mozart. According to the findings, the music keeps the cows calm by drowning out background noise from the farm. Tony Veiga is a long-time Sunnyside dairyman, and he says moood music certainly can’t hurt when it comes to dairy
production. “I don’t have any concrete evidence that music helps with milk production, but cows don’t react adversely to soothing music,” he says. “It doesn’t bother them, so they must like it.” Besides, Veiga adds, music at the dairy can benefit more than the cows. “I know the people who work with them enjoy music,” he says. “If the workers are happy they work better with the cows.” - John Fannin can be reached at firstname.lastname@example.org or at 837-4500.
graphic by Ileana Martinez
While a lighthearted subject by nature, research shows that soothing music may be of some benefit for dairy cow milk production.
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22 - Daily Sun News A Salute to dairy
June 11, 2013
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o Milk moustache continued from page 20
earning awards. “We must not have been very photogenic, they must have taken 500 to 1,000 photos,” she chuckled. As for how the milk moustache is created, DeGroot says it’s some kind of concoction made from ice cream and yogurt and painted with a brush above the upper lip. “They told us not to lick but it smelled really good,” she said. Besides being a fun and good humored event, DeGroot says the photo shoot was encouraging because she got to visit with other dairy family members posing for the Got Milk? ad spot. “It was really a positive thing because all these people were excited about the dairy industry and sustainability of the dairy industry,” DeGroot says. “They’re
taking great care of their cows and creating a safe environment for their employees.” DeGroot says the experience taught her that she and Dan are not alone in creating a sustainable dairy practice that benefits both cows and the environment. The dairy farmer version of the Got Milk? ad will run in the June issue of Dairy Foods magazine. DeGroot is excited to see the final product. “It was definitely an honor to be part of that, for sure.” And, she says it continues to be an honor for her and Dan to be dairy farmers. “At Skyridge Farms we’re helping to feed the world and that’s an exciting field to be in!” DeGroot says.
- John Fannin can be reached at email@example.com or 837-4500.
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June 11, 2013
a salute to dairy Daily Sun News - 23
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24 - Daily Sun News A Salute to dairy
June 11, 2013
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June 11, 2013
A salute to Dairy
Daily Sun News - 25
Local farmers take a step back in time using horse-drawn planter by Jennie McGhan
WHITSTRAN – Motorists stopped to gawk recently, some waiting for the right time to ask questions. Each one of them, said Jim Boogerd, was interested in the horse-drawn seeding method he and Granger’s Gaylord Perkins were using. “We were planting pasture grass,” Boogerd explained. He said the idea of using a horse-drawn seeder came about when the friends were talking about historic farming methods. Perkins owns a few horses that are a cross between a Percheron and a Quarterhorse. “The idea was to get the horses legged up and to exercise them,” Boogerd said, stating Perkins enjoys taking his horses on long trail rides. Boogerd’s wife, LaVonne, watched the men as they planted grass for her husband’s Angus cows. “It’s fun to do things the old-fashioned way…it was nice to take things at a slower pace,” she said. Mr. Boogerd said horses aren’t used for the same purposes as they once were. “They were the backbone of our country,” he said. So, he and Perkins hooked an original horse-drawn planter from the 1920s or 30s to Perkins’ horses near Whitstran one day in an effort to plant 20 acres of Boogerd’s land with grass. The planter has a meter that tells the operator how much land has been planted. “That was pretty neat…it was real accurate, reading 19.3 acres,” said Boogerd, noting there was a small strip of the property that wasn’t planted. Mrs. Boogerd said, “It’s amazing they had that technology.” To plant the acreage, two teams of two horses were used. Boogerd said they used one team during the morning and at lunch, they traded teams. “The entire process took about 13 hours,” he said. People stopped to watch the action, fascinated with the sight of horses pulling an old planter. “The novelty,” said Boogerd, “….brings people back to a time bygone.” He said the venture was enjoyable and there are conversations underway about using a horse-drawn cutter to produce hay in the future. Boogerd said Perkins is known to use horse-drawn cutters, rakes and a hay baler on his property in Granger. “It’s a different game for the horses,” Boogerd said. ‑ Jennie McGhan can be contacted at 509-837-4500, or email JMcGhan@DailySunNews.com
photo courtesy of the Boogerd family
Jim Boogerd (left) and Gaylord Perkins (center) talk with a man interested in horse-drawn farming methods. The pair hitched Perkins’ horses up to a planter from the 1920s or 30s to plant pasture grass and exercise the animals.
Rob Drenberg, Alyssa Haak and Jim Boogerd (L-R) drive a team of two horses, owned by Gaylord Perkins of Granger, as pasture grass is planted on Boogerd’s farm near Whitstran. photo courtesy of the Boogerd family
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26 - Daily Sun News
A salute to Dairy
June 11, 2013
DeRuyter Brothers Dairy site of workshop WSU students staged for 4-H youths this spring by Laura Gjovaag
It was a hands-on event one Saturday this past spring at the DeRuyter Brothers Dairy near Sunnyside when WSU students put on an educational event aimed at teaching 4-H youth about the many aspects of the dairy industry. The students from WSU hosted five workshops ranging from how to milk a cow to details on the life cycle of a dairy cow and what goes into feeding cows to produce the best milk. Kristen Wedam, former Yakima Valley Dairy ambassador from Sunnyside, said the event included herself and WSU students Melissa Boyer, Kevin Gavin, Jennifer Callanan, Tierra Hunter and Fred Miller, along with Dr. Kelly Reed
and her assistant, Karina Chavarin. Miller conducted a workshop on milking and the nature of a cow’s udder. The participants were introduced to the concepts with live examples, namely the dairy cows on the DeRuyter farm. Gavin gave the 4-H youth an overview of the life cycle of a cow, including calving. The workshop included using an artificial insemination rod and a reproductive tract to show how cows are impregnated. Wedam presented a workshop on the many types of dairy products, including the uses of a dairy cow after its producing years are over. Boyer presented information on dairy nutrition and demonstrated the use of a see “WSU workshop” next page
photo by Jennifer Callanan
Melissa Boyer teaches workshop participants about the Penn State Shaker Box, which is used to analyze dairy cow diets on the farm. She is sliding the box across the ground (shaking) so that smaller feed particles can fall through the holes in the bottom of each box. Each level of box has holes in the bottom that decrease in size, so that the smallest particles end up in the bottom box (with no holes) and the largest particles end up in the top box (with the largest holes).
Memories To Last A Lifetime... photo by Jennifer Callanan
Melissa Boyer (left) holds a plastic glove full of soybean meal while explaining dairy cow feeding during a workshop. One of the younger participants is holding a potato, one of the favorites in the dairy cow diet.
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June 11, 2013
A salute to Dairy
Daily Sun News - 27
Project looking to improve dairy systems MADISON, WIS. — Agricultural scientists from across the nation are embarking on a new five-year, $10 million, USDA-funded effort to identify dairy production practices that minimize the emission of greenhouse gasses and will be more resilient to the effects of a changing climate. The project is led by the University of Wisconsin-Madison and involves researchers and extension staff from seven universities, five federal labs of the U.S. Departments of Agriculture and Energy, and the Innovation Center for U.S. Dairy.
photo by Jennifer Callanan
Kevin Gavin (at left wearing cap) teaches 4-H youngsters how artificial insemination works. The workshop participant is using what is called an artificial insemination rod and directing it through a reproductive tract.
o WSU workshop continued from page 26
Penn State Shaker Box, which is utilized to make sure cows are receiving the best possible feed sizes to promote milk production. Reed’s presentation rounded out the five workshops with information on animal welfare and how to keep dairy cows
comfortable and happy while they produce. The WSU students hope to make this an annual event and get more participation from 4-H youth around the area. ‑ Laura Gjovaag can be contacted at 509-837-4500, or email LGjovaag@DailySunNews.com
FAIR & RODEO AUGUST 7-10, 2013
U.S. Secretary of Agriculture Tom Vilsack announced the project in Madison just last month during a visit to the USDA’s Dairy Forage Research Center on the University of Wisconsin campus. The goal is to find ways to reduce greenhouse gas emissions generated in all phases of dairy production while continuing to grow profitability and productivity, says project director Matt Ruark, UW-Madison assistant professor and extension soils specialist. “This is about adaptation — how to move agriculture forward to be as productive as possible as we move into a changing climate,” Ruark says. “Anything we can do to reduce losses of carbon, nitrogen and water from the system can lead to greater efficiency. This will lead to more profit for the producer, less impact on the environment and a sustainable milk supply for the consumer.” The project is supported by a coalition of dairy industry organizations, which in 2008 made a voluntary commitment to reduce greenhouse gas emissions from milk production by 25 percent by 2020. In their quest to identify opportunities to reduce greenhouse gas emissions, multidisciplinary research teams will look at all aspects of milk production — dairy rations and dairy cow genetics, manure handling and storage, crops, tillage and rotations — to identify systems that are most effective at retaining carbon, nitrogen and water while maintaining healthy financial bottom lines. Among the research partners is the industry-sponsored Innovation Center for U.S. Dairy, which is working with university and federal researchers to refine a decision tool that farmers can use to assess the impact of various management practices on their own farms’ production and sustainability. The decision tool will be informed by the research findings and tested on commercial dairy operations in several states, including farms participating in Wisconsin’s Discovery Farms program. The project is being funded through USDA’s Coordinated Agricultural Projects program, which brings together teams of researchers that represent various geographic areas to support discovery, applications and promote communication leading to innovative, science-based solutions to critical and emerging national priorities and needs.
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A salute to Dairy
June 11, 2013
521 Midvale Road, Space B • Sunnyside
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Proudly Serving the Lower Valley Dairy Industry For More Than 25 Years At Baker Commodities, we’ve been providing a valuable service to the dairy industry throughout the Lower Yakima Valley and surrounding area for more than 25 years. Baker Commodities – a family-run business for three generations – collects, transports and recycles animal mortalities and by-products, keeping our groundwater safe from pathogens and our landfills free of toxic materials. 150 Bridgeview Road, Grandview, WA 98930 (509) 837-8686 www.bakercommodities.com FDA, USDA, EPA, and YRCAA approved
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June 11, 2013
A salute to Dairy
Website links public to dairy information Got a question about your favorite dairy product? Or maybe you’d like to know what dairy farms are doing to help the environment. The best place to go for that information is A Key Ingredient, a website devoted to all things dairy at www.akeyingredient.com. This informative website was launched on behalf of Washington’s dairy farmers in 2009. A Key Ingredient brings current and accurate information to the nonfarm population. A Key Ingredient has facts on milk, cheese, yogurt and other dairy products. And there’s information on dairy’s environmental stewardship and economic impact in the Yakima Valley and across the state. But what is probably most interesting are a series of short videos featuring Sunnyside area dairy farmers Adam Dolsen and Dan DeGroot, as well as videos with Jeff Boivin, general manager of the Cow Palace Dairy, and Randy Hull, who manages compost sales for the Cow Palace. The videos on composting, recycling and generating power from manure explain the reasoning behind farm practices and how they benefit both the cows and the environment. Hull points out that composted material helps local orchardists and vineyards; and blueberry, hay and hops growers. “It’s an ongoing circle,” says Hull. “We sell compost to hay and straw growers, and then we buy their crops to feed our cows. It works for everybody and nothing is wasted.” Also, a large portion of the compost is shipped to Western Washington for use in urban gardens. Dr. Scott Abbott, DMV, with Dairy Vet Management in Sunnyside, discusses animal care in his video. “Happy cows give more milk,” he says. “We don’t look at the cows as a herd but as individuals
Daily Sun News - 29
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in a large group.” Abbott also talks about the constant care and attention cows receive. “The cows are treated like our friends,” continues Abbott. “Preventive care is 90 percent of what I do.” “Studies have shown that $1 in ten in the Yakima Valley is a dairy dollar,” explains Dolsen of the Cow Palace Dairy in his clip on dairy’s economic benefit. “That’s a dollar generated by the dairies, our vendors and milk haulers. It’s all related.” The videos are designed to provide relevant information in a clear and concise manner that will help the non-farm viewer better understand farm practices and their advantages. The valley’s dairy farm families are among the key ingredients that make this area such a great place to live. A Key Ingredient - www.akeyingredient. com is the place to go to find out how and why.
See us first for local ag & dairy news 600 S. 6th St. • 837-4500 DailySunNews.com
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30 - Daily Sun News
A salute to Dairy
Pepperoni & cheese dip for veggies
June 11, 2013
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June 11, 2013
A salute to Dairy
Milk, good for every body It’s well known that milk and other dairy products can be healthy, but different varieties of milk have additional benefits to meet specific needs. - Whole milk is a good choice for children aged one to two years and anyone else for whom fat intake is not a consideration. - Reduced fat milk is a good choice for those seeking moderate restriction of their fat intake. Reduced fat milk is whole milk in which the milkfat level has been reduced from 3.25 percent to 2 percent. Reduced fat milk contains about 38 percent less fat than an equal serving of whole milk. - Low fat milk is a good choice for those seeking somewhat greater restriction of their fat intake. Low fat milk is whole milk in which the milkfat level has been reduced from 3.25 percent to 1 percent. Low fat milk contains about 69 percent less fat than an equal serving of whole milk. - Fat-free milk is a good choice for those seeking to restrict their fat intake considerably. Fat-free milk is whole milk in which the milkfat level has been reduced from 3.5 percent to essentially none. - Flavored milk helps children to get their recommended three servings of dairy each day. Flavored milk is milk to which a flavoring – such as cocoa or cocoa powder, strawberry or vanilla extract – and a sweetener have been added. Some manufacturers of flavored milk also add stabilizers or thickening agents to improve taste and texture. Flavored milks are available in whole, reduced fat, low fat and fat-free varieties. The addition of
Daily Sun News - 31
100 years of tough trucks for local ag!
see “Good for every body” page 33
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A salute to Dairy
June 11, 2013
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June 11, 2013
A salute to Dairy
o Good for every body continued from page 31
sweeteners adds calories to flavored milk; for example, chocolate milk contains about 60 calories more than unflavored milk per 8-fluid oz. serving. - Cultured buttermilk is valued as a recipe ingredient and digestive aid. Buttermilk is freshly pasteurized or ultra-pasteurized fat-free or low fat milk with added fat-free dry milk solids. It can also be made with whole fluid milk or reconstituted fat-free dry milk. In the past, buttermilk was a by-
product of churning cream into butter. - Acidophilus milk is a great digestive aid. Acidophilus milk is pasteurized milk – usually low fat or fat-free – to which a beneficial bacterium, Lactobacillus acidophilus, has been added. - Low sodium milk allows people on salt-restricted diets to include a protein-rich food in their meal plan. Low sodium milk has had 95 percent or more of the sodium that occurs naturally in milk removed.
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Daily Sun News - 33
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34 - Daily Sun News
A salute to Dairy
June 11, 2013
Dairy farmers aim for Earth-friendly practices People have been herding cows as a food source for 10,000 years, which adds increased dimension to the notion of sustainability, notes the Washington Dairy Products Commission. Today, Washington’s dairy farm families combine innovation with a strong tradition of integrity and hard work to ensure that their farms remain environmentally responsible. Farmers, industry organizations, government agencies and public interest groups work together to implement solutions that benefit everyone. Waste management Cows are one of nature’s great recyclers. Dairy farmers feed forages and by–products of many human food production processes to dairy cows. This yields not only milk but also manure, which is then used as an organic fertilizer for crops and for compost. By eating leftover food remnants, cows prevent them from going to landfills and into other parts of the environment where they don’t belong. Air quality control measures Dairy farmers care about their neigh-
bors and their communities and work hard to minimize the inevitable farm odors that may affect others. Advances in technology, combined with good management practices, are yielding new and innovative ways to improve manure management and odor control. For example, dairy cows have very specific diets formulated by professional nutritionists to match their needs for health, milk production and odor reduction. Other technologies are being used in many farms across the state, including air filtration systems in barns and odorreducing additives for manure storage facilities. Digester technology A dairy cow can generate 120 lbs. of waste each day — that’s more than 40,000 pounds per year. Methane digesters can help offset this by separating methane gas from solid waste. While the solid waste is composted and reused as fertilizer, the gas can be used for heat or to generate electricity which can be used to power the farm or sold to utility companies.
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June 11, 2013
A salute to Dairy
Daily Sun News - 35
Dairy by the numbers Three reasons cheese aids in childhood nutrition The Dietary Guidelines, numerous health organizations and the latest science support the continued role of cheese as a core component of child nutrition programs. That’s according to the National Dairy Council, which notes: - Cheese is a nutritious food that nourishes growing children. As a good source of high quality, easily digestible protein, one serving of cheese is considered a meat alternative by National School Lunch Program, and can be served as an ounce-for-ounce substitute for meat. Cheese can also, in some cases, be substituted for fluid milk in the WIC programs. Some types of cheese are excellent sources of calcium, delivering 27 percent of the mineral in the U.S. food supply. Oneand-a-half ounces of some natural cheese contains approximately 300 mg of calcium, the equivalent of one cup of milk. - Cheese is part of a healthy eating pattern. As a result of a restrictive approach in some localities, some foods that provide important nutrients, like cheese, are at risk of being unintentionally eliminated, because of the saturated fat and sodium content.
However, as illustrated by the USDA’s MyPyramid for Kids, the long-term health of children and adolescents can best be achieved by moderate consumption of a variety of nutrient-rich foods among and within the major food groups, including low-fat and fat-free dairy foods. Results from two studies of middle school children indicated that the addition of cheese to various menu offerings may help increase the consumption of some food groups - fruit, vegetables, and whole grains - compared to when cheese was not offered. - Cheese is considered a healthy snack food for school children. The School Nutrition Association has developed nutrition recommendations for foods sold outside reimbursable meals and allows up to one ounce of cheese per serving. Because it provides important nutrients, cheese is exempt from fat and saturated fat standards and it is considered a “tier 1” (more healthful) food. In addition, cheese may help prevent the formation of dental cavities and is recommended as a healthful snack by the American Academy of Pediatric Dentistry.
3.2 – Dollar figure in billions ($3.2 billion) of the total – direct and indirect - economic value of dairy farming to Washington’s economy. Dairy foods constitute the second largest agricultural commodity produced in Washington. 4 – Washington state’s ranking among 50 states in terms of milk production per cow. In 2012 the average Washington cow produced 23,794 pounds (or 2,760 gallons) of milk. The U.S. national average production per cow was 21,697 pounds (or 2,517 gallons) in 2012. 87 – Percentage of cow’s milk that it is water. Cow’s milk is actually rich in calcium, Vitamin D, Riboflavin and phosphorous. 91 – The number of dairies in the Yakima Valley region (including Yakima, Benton, Franklin and Klickitat counties). The region in 2012 had 110,000 cows. 480 – The number of dairy farms in Washington state. As of 2012, they have a combined total of 262,000 cows. 723 – The number of gallons in millions (723,201,000 to be exact) of milk produced last year in the U.S. That’s a 1.1 percent increase over 2011 and represents more than 6.2 billion pounds. 1838 – The year the first cows came to Wash All about Washington Puzzle ington. Today, all seven Answers of the major dairy cow breeds – Holsteins, Jerseys, N A Guernseys, Ayrshires, A T R T A L C I U M Brown Swiss, Milking K H E E E E S Shorthorns and Dutch R R I D E H P Belted – can be found in I C O L Washington. Holsteins N A R O – with their familiar blackG I E N E I T AM I N S R A A and-white hide markings O Y I L K E – are the most common N R T breed, as is the case throughG H R E E out the U.S. Y Y Family Owned & Operated Over 30 Years
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36 - Daily Sun News
A salute to Dairy
June 11, 2013
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