DECEMBER 2023
THE HEART OF WHAT WE DO
Letter from DFA Cares Committee Chairman Ron Shelton and DFA Cares Executive Sponsor Marjie Knust PAGE
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EMPLOYEE SPOTLIGHTS
Three DFA employees answer the call of a fire department pager when their work day is over PAGE
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DFA’S STRATEGY AND YOU
What we mean by our priority initiative: milk supply chain efficiency PAGE
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LIFE IS BUTTER ON THE FARM
Why this farmer-owner has a 90-pound butter bust in her likeness PAGE
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Carolyn Bramer | DFA employee | Amsterdam, N.Y.
THE HEART OF WHAT WE DO Taking care of neighbors down the road comes naturally to the people who own and operate DFA — our farmer-owners and our employees — whether it’s something small, like donating clothes and toys to a local giving tree for the holidays, or something big, like pitching in to help a local farmer finish harvesting his crop when a close family member becomes ill. You exemplify this generous spirit through volunteering in your communities, supporting one another and giving back where you can. With nearly 11,000 farmer-owners and 19,000 employees, the possibilities for DFA to leave a lasting impact on our communities are endless. It’s our responsibility to not only feed the world with healthy, nutritious dairy, but to take care of one another, too. For us, there is no greater purpose. This spirit of giving is demonstrated through our DFA Cares Foundation, which was founded in 2005 when Hurricane Katrina hit the Gulf Coast, devastating hundreds of communities and impacting many DFA farmer-owners in the region. DFA Cares was born out of a need to provide disaster relief to these farm families facing extreme challenges due to the hurricane. As the foundation has grown and evolved over the last 18 years, DFA Cares has become a joint cause for farmerowners and employees. The DFA Cares board of directors and Cooperative leadership collaborate closely, bringing together farmer-owners and employees to help make a difference. DFA Cares is built on three pillars — give, serve and educate — with four areas of focus: hunger, disaster relief, veterans and youth education. Here are a few highlights near and dear to our hearts over the years:
A feat we are incredibly proud of is having donated 64 refrigerators since 2022 to food banks nominated by farmers and employees in your communities. It’s a cause deeply meaningful to us because providing nutritious dairy, one of the top-requested items, is impossible when our local food banks have no way to safely store these dairy products. We know that many farmer-owners, employees and their loved ones have served our country. Feed Our Vets® is just one of our partners focused on ensuring veterans don’t have to go hungry due to challenging circumstances. Each year, DFA Cares awards 50–60 scholarships to students interested in careers in the dairy, agriculture and food manufacturing industries, and each year, we are more and more impressed with the talent looking to establish careers and become leaders in dairy. We both raised our hands to be part of DFA Cares for the same reason — our communities are important to us and the call to give, serve and educate rings true in our everyday work and with our families at home. We can’t do it alone. Through one-time donations and automatic payroll deductions, you help make a difference in the lives of those who make up our community — our DFA farmer-owners, your teams and families around the world who rely on and enjoy the delicious dairy products you help to make every day. We are so glad you are part of the Cooperative.
Thank you!
Disaster relief assistance supports our farmer-owners in times of need and also beyond American soil to countries far from home. We’ve built strong partnerships with organizations like the American Red Cross and Convoy of Hope® to ensure communities in crisis are taken care of.
RON SHELTON DFA Cares Committee Chairman and Board member
MARJIE KNUST DFA Cares Executive Sponsor and Vice President, Corporate Communications
Ron serves as chairman of the DFA Cares Committee, leading decision-making regarding DFA Cares’ governance, pillars and priorities. Marjie executes the strategy, giving efforts and initiatives of the foundation, as well as corporate giving.
2 thescoop | December 2023
DFA CARES FOUNDATION IS FOCUSED ON PROVIDING SUPPORT IN FOUR KEY AREAS:
HUNGER
DISASTER RELIEF
VETERANS
YOUTH EDUCATION
THE FOUNDATION PROVIDES SUPPORT BY:
GIVE
SERVE
EDUCATE
GIVING OF MONEY OR PRODUCT DONATIONS
SERVING IN OUR COMMUNITIES THROUGH VOLUNTEER OPPORTUNITIES
EDUCATING AND BRINGING AWARENESS TO EMPLOYEES, FARMER-OWNERS, FOLLOWERS AND OUR COMMUNITIES
2024 DFA CARES SCHOLARSHIP APPLICATION IS NOW OPEN
DONATE NOW Sign up for automatic payroll deductions of any amount.
SPREAD THE NEWS TO HIGH SCHOOL SENIORS | UNDERGRADUATE STUDENTS | TECHNICAL COLLEGE STUDENTS | GRADUATE STUDENTS
No matter their field of study, number of credit hours or type of institution, students of all backgrounds and majors who are interested in pursuing a career in the dairy, food and agriculture industries can apply for scholarships through the DFA Cares Foundation. DFA employees enrolled in post-secondary educational programs are eligible to apply.
SHARE NOW Send the application to the students in your life.
APPLICATIONS ARE DUE BY 11:59 P.M. CST, FRIDAY, JAN. 12, 2024.
thescoop | December 2023 3
Employee Spotlights THREE DFA EMPLOYEES ANSWER THE CALL OF A FIRE DEPARTMENT PAGER WHEN THEIR WORK DAY IS OVER In the United States, 70% of our firefighters are volunteers — people who offer their time to protect those around them. Volunteer firefighters not only respond to fires but are trained for all types of emergency response including medical emergencies, natural disasters and water rescues.
“Although it’s a duty we sign up for, this isn’t a job — it’s participating in community service and simply being involved,” Jeremy says. “Every task, every call and every moment is rewarding.”
Volunteer firefighters are common in both small communities and large cities. Fighting a blaze could take 10–20 firefighters, and small towns don’t have the funding for that many individuals to be on the clock on the off chance a fire or other emergency may happen. Larger cities rely on volunteer firefighters to supplement their full-time crews, ensure equipment is properly tested and maintained, and even conduct community training. Merle Bontrager, field representative for parts of Iowa, Illinois and Missouri; Carolyn Bramer, human resources generalist; and Jeremy Mattson, quality program manager, working remote in Minnesota, are all proud employees of DFA, but they have something else amazing in common: They collectively represent 40 years of experience donning the hefty fire helmet and the responsibility to serve their communities as volunteer firefighters.
Different from career firefighters, volunteers must be specialized in all areas of the department, not just one. “Being a firefighter isn’t just running to the rescue with a hose and a tall, giant ladder,” Merle says. “There’s hours of monthly trainings, equipment maintenance and managing paperwork that take time and attention — but we do this all for our community.” All three commented on the complexity that volunteer firefighting is. It’s no easy task to train a team of individuals with little-to-no prior firefighter experience to do such a complex job. “I’m a fourth-generation volunteer firefighter, having grown up surrounded by family members who gave so much of their time to our community,” Carolyn says. “So, when I was old enough to join, helping others was, and is, proudly part of my blood!”
Being a volunteer firefighter takes a genuine dedication to want to save others who are in danger.
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Although it’s a duty we sign up for, this isn’t a job — it’s participating in community service and simply being involved. Every task, every call and every moment is rewarding. JEREMY MATTSON
VOLUNTEERING IN YOUR COMMUNITY Just like Jeremy, Carolyn and Merle, many of you go above and beyond for your communities each day, in a variety of ways. If you volunteer regularly, we want to thank you, and you could be the next winner of our DFA Cares Foundation quarterly drawing. Submit your volunteer hours to our volunteer tracker system to be entered to win. LOG HOURS 4 thescoop | December 2023
MERLE BONTRAGER Field representative Iowa, Illinois and Missouri
CAROLYN BRAMER Human resources generalist Amsterdam, N.Y.
JEREMY MATTSON Quality control program manager Minnesota
Merle’s day-to-day typically is on
Carolyn is hard at work supporting
Jeremy works remotely in Minnesota to
farms, or driving to and from farms
the Amsterdam, N.Y., office’s human
support our plant labs for the Ingredient
helping our farmer-owners do what
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Solutions and Beverage and Dairy
they do best and providing the tools
benefits to office coordinating, she
Foods Divisions. His responsibilities
and resources they need. Passionate
guarantees her co-workers have the
include being a liaison for our plants
about helping farmer-owners deliver
support and information they need.
and third-party vendors, ensuring the
a high-quality, responsibly produced
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equipment and knowledge they need to
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Assuring Responsible Management (FARM) Program, which does just what its name says.
WE INVITE YOU TO RECOGNIZE A CO-WORKER We know that each of our Cooperative’s approximately 19,000 employees have a story to tell — and we want your help telling them. If you have a co-worker who you think deserves the employee spotlight in a future edition of thescoop, submit their name for consideration.
SUBMIT A CO-WORKER thescoop | December 2023 5
DFA’S STRATEGY AND YOU MILK SUPPLY CHAIN EFFICIENCY
DFA has a living strategy to drive performance as One DFA. As part of the strategy, we have three priority initiatives we’re focusing on. When each one of us does our part to achieve these initiatives, we can make a difference.
DISCOVER how you connect
to this priority initiative.
Farmer-owners Produce milk efficiently and sustainably Field representatives and area staff Provide information about the Cooperative and industry, access to resources to help farmers on their farms, and technical services to help them maintain quality milk Farm services Provides a suite of services to help farmers farm more efficiently and profitably, such as access to health and workers’ compensation insurance, price risk management tools, discounted farm supplies, lending options and more.
Milk haulers Pick up raw milk from the farm and transport it to plants in a safe and timely manner Milk marketing and dispatchers Work together to forecast customer demand and ensure raw milk is sent to the most appropriate plant to maximize product supply and profitability
WHAT IT MEANS FOR YOU
When we all collaborate as One DFA, we can create a more efficient milk supply chain from farm to table. EVERY ROLE AT DFA MATTERS — field representatives, filler operators, warehouse workers, forklift operators, maintenance technicians,
supervisors and delivery drivers, as well as accounting, risk consultation, human resources, technical services and other supporting roles. No matter the role that we do, our performance impacts our dairy farmers who own DFA. By continually providing efficiencies, we bring value to our farmer-owners.
6 thescoop | December 2023
Maximize the value of milk through an efficient and sustainable milk supply chain
Receivers Ensure raw milk is brought into the plant and handled following all safety procedures Lab technicians Test milk throughout the manufacturing journey to certify that products are safe for consumption Plant operators Transform our farmer-owners’ raw milk into quality dairy products on time and with minimal wasted product or resources
Deliver beverages that meet customer and consumers’ needs through a futurefocused beverage network
Sales representatives Foster relationships with our customers, providing timely deliveries at competitive prices and ensuring DFA is a supplier of choice
Enable insights driven decision-making
Commercial delivery drivers Transport dairy products to their next stop on the way to delight and nourish consumers safely and on time
Marketing Collect timely insights to inspire consumers to buy our products based on their habits, needs or emotional connections
Food safety and quality Assess, evaluate, communicate and improve DFA’s safety and quality standards to mitigate potential negative impacts LEARN MORE ABOUT OTHER PRIORITY INITIATIVES IN UPCOMING ISSUES OF THESCOOP
HOW ARE YOU WORKING TOGETHER?
Think about an experience where you connected with a fellow DFA employee or one of our farmer-owners and, together, accomplished something that may seem small but it improved how you work, created efficiencies or generated a return on investment. Every story is unique and layered together makes us a leading global dairy cooperative. We encourage you to share those moments with us so we can share them broadly, fostering our new collaborative working style of connectivity and learning from one another.
SHARE NOW Let us know your story.
thescoop | December 2023 7
LIFE IS BUTTER ON THE FARM Most people would never expect to have their likeness carved in butter, but for Elizabeth Golombiecki, a DFA farmerowner in Morris, Minn., that was always in the realm of possibility.
BUTTER BUST FACTS 90 POUNDS Amount of butter it takes to create one butter sculpture
1965 American Dairy Association of Minnesota began its tradition of having the likenesses of dairy princesses sculpted in butter
40 DEGREES FAHRENHEIT Temperature inside the rotating butter booth
6–8 HOURS Time it takes to complete a butter sculpture
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I like to share about growing up on a dairy farm with consumers and how good and delicious milk and dairy foods are for you. ELIZABETH GOLOMBIECKI
8 thescoop | December 2023
A famous Minnesota tradition each year, a sculptor carves busts of the newly crowned Princess Kay of the Milky Way and the other nine finalists of the competition in butter during the Minnesota State Fair. “Growing up, it was always a highlight,” Elizabeth says of the competition. “I remember my dad saying to me when I was little, “One day, you’re going to be a Princess Kay; one day you’re going to have your own butter head.” But it’s not all about the butter bust for Elizabeth. She says Princess Kay of the Milky Way is the goodwill ambassador for Minnesota dairy farmers, and she wanted to do the competition to advocate for dairy and tell her story. “I like to share about growing up on a dairy farm with consumers and how good and delicious milk and dairy foods are for you,” she says. After their dad passed way in 2019, Elizabeth and her brother Lester took over running the 60-cow dairy themselves. As third-generation dairy farmers, they wanted to continue the legacy their grandfather started in 1947. “We both feel that we’re building on what our dad built on and what our grandpa built on,” she says. “I don’t mind doing the paperwork stuff. Lester really hates it, but he’ll be out in the tractor all night if he needs to. We balance each other out and make it work really well.” It wasn’t easy for Elizabeth to leave the farm to do the Princess Kay competition, but her mom encouraged her to take the time to follow her passion, and her brother supported her — as he
always does when she’s away from the farm being involved with community organizations, such as their local food pantry, where she organized a monthly milk donation, and their local community club, where she helps organize events like ice cream socials for the annual festival. “2019 was a very interesting year for our family,” Elizabeth says. “We lost my dad, and my brother and I took over the farm. Then, a month after he had passed was the event where they chose the finalists. When they called me up onto the stage, I was walking up to it, exhausted, thinking, ‘Oh my gosh, my dad was right. I am going to have my head sculpted in butter.’” As a Princess Kay finalist, she sat in a freezing 40-degree booth for eight hours posing while a butter sculptor carved a 2-foot-tall sculpture of her head and shoulders. “We had quite interesting conversations, and we did some radio interviews and some talking to the public,” she says. “But mostly you’re sitting there smiling, spinning around in a circle and freezing.” Now, she has her 90-pound butter bust stored in a freezer on the farm. “I’m not really sure what to do with it,” she says. “They send you home with all the butter scraps from the sculpture in 5-gallon buckets. So, I did a lot of baking. But I have not cut into the actual sculpture yet because I feel a little funny about carving into my own head.” While the butter bust will remain unchanged for years to come, the Golombieckis have big dreams of change for the future of their farm, including growing their herd size, improving their facilities and continuing to help their community. “We’re going to be dairy farmers for the long haul,” she says.
Dear Dairy Expert,
MACI SMEDLEY
HOW DO WE CERTIFY PRODUCTS AS KOSHER?
DEAR READER,
Ahh, one of my favorite topics to discuss, so thanks for asking! Well, if you didn’t already know, the meaning of kosher, put simply, is adhering to the Jewish laws for food, including the surfaces that it is prepared on and where it’s sold, cooked or eaten. Because one of the main tenets is to keep meat and dairy separate, kosher labels on food products are also useful to consumers who are vegetarian, lactose intolerant or have other dietary restrictions. As the largest dairy company, and the second largest global dairy company, we play an important role in observing the kosher lifestyle. To have a kosher-approved dairy product means that the animal source must have split hooves and chew their cud. That means our farmer-owners’ cows are all acceptable! I work within our Ingredient Solutions (IS) Division and 19 of our IS plants are koshercertified. Each plant is unique and must be evaluated to ensure kosher practices are observed and honored. Although cows are inherently kosher animals, DFA contracts with the Orthodox Union (OU) to ensure that when products are produced, they are not contaminated with non-kosher ingredients, machines or practices. OU frequently sends rabbis to visit the plants to ensure that products and items are cleaned as needed, since the plants also run non-kosher products. Kosherization (the cleaning process) is done through steaming and boiling the materials used, supervised by a rabbi assigned to the facility. On a day-to-day basis, I work with the plants, research and development, process technology, procurement and supply quality teams to guarantee that each kosher-certified product coming from our IS plants has kosher-compliant formulas and ingredients that can be approved by OU. Each plant is unique in the eyes of OU, so each plant must be evaluated to ensure kosher practices are observed and honored.
THE PROCESS TO GUARANTEE KOSHER PRODUCTS: 1. The plant, research and development, process technology, procurement and supply quality teams collaborate to make sure that each kosher ingredient meets our food safety and quality requirements 2. Once the formula is approved, I review the kosher formula and send the paperwork to OU 3. After OU reviews and certifies the product as kosher, the plant can begin production using the kosher dairy symbol (OU-D) on the product’s label 4. Our DFA teams follow all OU regulations and maintain the appropriate documents as we produce these kosher products To me, this topic and the way DFA honors the Jewish culture is fascinating. If it helps, just remember that kosher products aren’t just physically nutritious, but spiritually nutritious! When you go to the grocery store next time, keep an eye out for the kosher-certified symbol on our DFA products.
“
Kosher products aren’t just physically nutritious, but spiritually nutritious! MACI SMEDLEY
Thanks for asking! Maci
ASK A QUESTION Submit a question about dairy, the dairy industry or DFA, and your question could be answered in the next issue of thescoop.
Kosher (but not for Passover)
Meat present
Fish present
Dairy present
Made on dairy equipment
Kosher for Passover
thescoop | December 2023 9
SEASONAL DELIGHTS Enjoy delicious, dairy-filled seasonal treats from the beloved brands in our Dairy Brands Division. Here are just a few of the tasty finds available during the most wonderful time of the year. Find the products available near you at dfamilk.com/brands.
DFA BRAND: Friendly’s® WHERE TO FIND IT: Connecticut, Delaware, Maryland, Massachusetts,
New Jersey, New York RETAIL LOCATIONS: Giant® Food, Price Chopper®, Shaw’s®, Stop & Shop FOR MORE: friendlys.com/retail/#where-to-buy ABOUT: Peppermint ice cream with red and green peppermint candy pieces RECOMMENDATION: Pour coffee over a few scoops for a peppermint affogato
DFA BRAND: Mayfield Dairy Farms® WHERE TO FIND IT: Alabama, Florida, Georgia, Kentucky, Louisiana, North Carolina,
Maryland, Mississippi, Ohio, South Carolina, Virginia FOR MORE: mayfielddairy.com/where-to-buy ABOUT: Pumpkin ice cream with pie crust pieces RECOMMENDATION: Top your bowl with whipped cream and caramel drizzle
DFA BRAND: Mayfield Dairy Farms WHERE TO FIND IT: Alabama, Florida, Georgia, Kentucky, Louisiana, North Carolina,
Maryland, Mississippi, Ohio, South Carolina, Virginia FOR MORE: mayfielddairy.com/where-to-buy ABOUT: Fresh and creamy with hints of vanilla RECOMMENDATION: Inspired by a Southern tradition of celebrating the year’s first snowfall with homemade snow ice cream. No need to make your own, just grab a bowl
DFA BRAND: TruMoo® WHERE TO FIND IT: Pennsylvania, Michigan RETAIL LOCATIONS: Walmart ABOUT: Mint vanilla-flavored, low-fat milk in a festive, green color RECOMMENDATION: Combine it with eggnog for extra cheer
10 thescoop | December 2023
ALL ABOUT NOG Eggnog has its origins during medieval times and became a wintertime favorite of the British aristocracy. Its warm temperature and traditional ingredients of cinnamon, nutmeg and vanilla bean embody the winter season. Eggnog has been associated with Christmas since the early 1700s and became a holiday party stable in America by the 1800s. The short selling season isn’t due to limited supply, but rather limited customer demand as consumers only want to purchase eggnog during two months of the year. The eggnog season begins at the end of October, peaks during the weeks of Thanksgiving and Christmas and ends in January. Another fun fact: eggnog sales are driven by temperature selling the best in cooler climates particularly the Midwest and Northeast. Our DFA farmer-owned brands are responsible for a large percentage of the eggnog sold each year in the United States. This holiday, check out a store near you to try some eggnog from one of our brands before it’s gone! Find your local brand at dfamilk.com/brands.
DFA BRANDS: Alta Dena® Dairy, Meadow Gold® Dairy,
Oak Farms® Dairy, Creamland™️ Dairy, Price’s™️ Dairy, Gandy’s™️ Dairy, Mayfield Dairy Farms, Purity™️ Dairy, PET® Dairy, T.G. Lee® Dairy FOR MORE: dfamilk.com/brands WHERE TO FIND IT: Regionally, by brand ABOUT: Classic eggnog makes a comeback just in time for the holidays RECOMMENDATION: Elevate your eggnog by sprinkling the top with cinnamon and nutmeg
thescoop | December 2023 11
IN THE Kitchen EMPLOYEE: Luann Norris ROLE: Inventory planner LOCATION: Winnsboro, Texas
Luann’s grandmother, Nanny Duffield, was a phenomenal cook, but an even better baker. Nanny loved to create a masterpiece in the kitchen so much so that she published a cookbook of her own in the 1960s: Recipes by Mrs. W.O. Duffield. Reminiscing on her grandmother’s magical touch when it came to the realm of delicious, sweet treats is what inspired Luann to want to share this dairy-loving recipe with all of you. “Every time Nanny visited for a family holiday, we looked forward to the pie,” Luann says. “It’s safe to say that this dessert has become our family tradition.”
NANNY DUFFIELD’S TEXAS DREAM PIE Impresses: 8–10 | Start to finish: 45 minutes INGREDIENTS
2 eggs, yolks and whites separated 2 cups milk 3 tablespoons flour 3 tablespoons cornstarch 1 cup sugar, divided 1 tablespoon butter 1 teaspoon vanilla extract Pinch of salt 10-inch pie shell, baked and cooled ½ cup heavy whipping cream, whipped 2 squares unsweetened chocolate, grated METHOD
In a bowl, beat egg yolks lightly and add milk. In a separate bowl, mix flour, cornstarch, salt and ⅔ cup sugar. Then, combine dry ingredients with egg yolks and milk mixture. Add butter. Cook in double boiler until thick. Beat egg whites with remaining ⅓ cup sugar, until stiff. Add vanilla extract to the first mixture and pour on egg whites slowly, beating all the while. Luann’s grandmother, Nanny Duffield
SCAN ME
Share a beloved recipe (including dairy, of course) to potentially be featured in a future issue of thescoop.
Fill a 10-inch pie shell baked according to package instructions and cool. Cover with whipped cream and grate chocolate over the top.
LIGHTS, CAMERA, SUSTAINABILITY IN ACTION DFA’s Nerd Herd — our farmer-led team of engineers, scientists, nutritionists, veterinarians and more — transformed a DFA farm into a real-life commercial set for a day earlier this year. Peter Melnik, a DFA farmerowner in Deerfield, Mass., co-starred along with the Nerd Herd cast to share the story of sustainably made dairy and how his farm turns cow manure into enough energy to power his farm and the local community. Now, that’s some cow power! 12 thescoop | December 2023
WATCH THE VIDEO
ASK THE STARS
WHICH ICE CREAM FLAVOR ARE YOU? CAPRICORN (DEC. 22–JAN. 19)
AQUARIUS (JAN. 20–FEB. 18)
BUTTER PECAN ICE CREAM
PISTACHIO
PISCES (FEB. 19–MARCH 20) STRAWBERRY CHEESECAKE
Capricorns are old souls who stick to the rules. Even these perfectionists can’t find a flaw with the creamy combo of pecans roasted in butter!
Aquariuses love the shock factor — whether it’s showing off funky fashion or pushing the boundaries of ice cream flavors. That’s why pistachio is perfect for them!
Pisces are known for going with the flow while feeling things deeply. The fan favorite strawberry and the depth of cheesecake captures this duality perfectly.
ARIES (MARCH 21–APRIL 19)
TAURUS (APRIL 20–MAY 20)
GEMINI (MAY 21–JUNE 20)
MINT CHOCOLATE CHIP
CHOCOLATE FUDGE BROWNIE
COOKIES AND CREAM
Aries are confident and headstrong. As the most likely to leap before they look, we picked mint chocolate chip ice cream to represent the boldness of an Aries.
Represented by the bull, Tauruses are sturdy and dependable. An all-chocolate concoction like chocolate fudge brownie is about as dependably delicious as it gets.
Geminis are known for their duality, much like the combo of cookies and cream. The chocolatey cookie complements the classic vanilla — much like both sides of a Gemini’s personality.
CANCER (JUNE 21–JULY 22)
LEO (JULY 23–AUG. 22)
VIRGO (AUG. 23–SEPT. 22)
VANILLA SANDWICH
ROCKY ROAD
CHOCOLATE CHIP COOKIE DOUGH
The symbol for Cancer is a crab. Much like their mascot — and classic ice cream sandwich — Cancers have a bit of a hard shell. These crabs are self-protective and highly sensitive to their environment.
Leos are loud and proud. Nothing screams Leo quite like the boldness of rocky road — in just one scoop, it’s creamy, chocolatey and nutty.
Virgos are famous for their logical, sensible approach. These kind-atheart perfectionists are a natural fit for feel-good classic, chocolate chip cookie dough.
LIBRA (SEPT. 23–OCT. 22)
SCORPIO (OCT. 23–NOV. 21)
SAGITTARIUS (NOV. 22–DEC. 21)
NEAPOLITAN
COFFEE
RAINBOW SHERBET
Libras have a love of balance, justice and harmony. Just like Libras, Neapolitan ice cream lets every flavor have a chance to shine.
Scorpios are known for being mysterious, dynamic and full of wisdom. The rich flavors of coffee are fitting for a sign so bold and wise!
Sagittariuses are fearless explorers who aren’t big on playing it safe. Rainbow sherbet fits the bill. It’s bold, it’s out there — it’s rainbow sherbet.
thescoop | December 2023 13
From left: Jim Hall, Sales; Dwight Holcombe, President; Greg Kurr, Sales; Duane Parker, Sales.
FROM TRUCK DRIVER TO EXECUTIVE, GREG KURR IS MAKING HIS MARK AT DFA, THERE ARE ENDLESS POSSIBILITIES FOR YOUR CAREER — AND GREG KURR, PRESIDENT OF FLUID MILK, IS HERE TO TELL HIS STORY.
Greg’s career in the dairy industry started during his summers as a teenager loading trucks and grocery shelves with ice cream, milk, yogurt and other dairy products at his dad’s distribution company, Inner Lake Dairy, in Nisswa, Minn. Greg dreamed about continuing the family business, but that changed when his father sold the company when he was 20 years old, due to changing grocery store dynamics and the reduced need for local distributors. Even so, this experience kicked off a lifelong commitment to the dairy industry, for which he was passionate about. Greg went to a Kemps® branch in Brainerd, Minn., in search of a job. Today, Kemps is one of DFA’s farmerowned brands in our Dairy Brands Division. He wanted to work in an industry he was familiar with, and he became a route driver and member of the local union. It’s safe to say that he appreciated selling nutritious products, representing a great brand and building relationships with his customers. “I was excited to jump in and get started, but, on my first day, I knew something 14 thescoop | December 2023
wasn’t quite right. The other employees at the branch were unhappy, disengaged and disgruntled,” Greg says. “When I asked what the root cause could be, it was a common answer: leadership not listening to ongoing issues and a lack of respect.”
build a culture of excellence at all levels of this organization.”
About one year into his time at the Brainerd, Minn., location, a leadership change was made. Tom Hall, now group vice president of DFA Dairy Brands’ Central Area, took the helm and quickly reacted to the negative culture he had also experienced.
“It wasn’t an easy decision since I loved what I was doing and our team had become a family of employees,” he says. “However, I was excited to continue representing our brand and to partner with our customers in a different role and with new responsibilities.”
Tom took the entire team to breakfast and simply listened to their concerns. What happened over the next couple of months was incredible, Greg says — he took action on priority issues, implemented a communication process for the team and started building trusted relationships.
For the next 20 years, he progressed through various roles within Kemps, and he then assumed the position of vice president of sales in 1998. Greg witnessed three ownership changes and learned different methods of effective and ineffective leadership. But it wasn’t until 2011, when DFA acquired the brand, that Greg felt yet another monumental shift during his tenure with Kemps — and that was due to the farmer-ownership aspect.
“I watched an entire team start taking pride in their work and the brand they represented and go home at the end of their shift with a smile on their face,” Greg says. “That leadership change stuck with me to this day and inspires me to continue on my commitment to
After spending three years as a truck driver, Greg was offered a job as a sales representative.
In 2013, Greg accepted the role of president and chief executive officer
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I watched an entire team start taking pride in their work and the brand they represented and go home at the end of their shift with a smile on their face.
Several DFA employees dedicate their time and energy to their communities by volunteering as .
9. DFA employee Luann Norris’ grandmother named her family’s favorite cream pie recipe after this state.
ACROSS 4. Students from all kinds of backgrounds, not just people who grew up on farms or are pursuing agriculture degrees, can apply for these resources from DFA. 5. Elizabeth Golombecki, a DFA farmerowner, had her likeness sculpted out of what product? 6. One of DFA’s priority initiatives for acting on our living strategy is to maximize the value of milk through an and sustainable milk supply chain. 7. This group of farmer-led engineers, scientists, nutritionists, veterinarians and more, visited Peter Melnik, a DFA farmer-owner in Deerfield, Mass., to film a commercial earlier this year. 7. The DFA Cares Foundation was founded in the wake of what infamous natural disaster?
GREG KURR
In the spirit of spreading the joy of dairy, don’t hold yourself back from your potential. Talk to your local human resources representative to see what’s available to you for your next step, how you can explore the endless possibilities and make your mark ® here at DFA.
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