-By James Mellgren

It wasn't so terribly long ago that the word "organic" was rarely used outside of a chemistry class. In fact, throughout the history of humans growing crops and raising livestock prior to today's organic movement, to say "organic agriculture" would have been redundant, if not downright nonsensical. For thousands of years, since we first figured out how to till the soil, farmers tried to work in tandem with the earth and the seasons. In other words, they simply didn't have strawberries in the middle of winter, making them even more special when they did arrive in the summer. Most Americans have finally come to grips with the concept of organic farming, or at least the idea that no chemical pesticides or herbicides are used to grow the plants, even if they don't necessarily grasp the bigger picture of good husbandry of the land, crop rotation, non-chemical methods of dealing with weeds and pests, and other considerations of organic, sustainable agriculture. However, if consumers are starting to get it regarding organic farming, they are still rather clueless when it comes to one of the biggest, and in my mind most important, trends in organics — that of organic meat, eggs and dairy. We'll focus on the last here, but in doing so, we must face the frequent consumer question of just what is organic dairy? To answer that question, it's easier to begin with what organic dairy farming is not.

First, it means no use of synthetic chemical insecticides, herbicides or fungicides on the land in which food for the dairy animals is grown or the land upon which they graze. It also means not using artificial growth hormones (rBST) to increase milk production. It means not routinely treating dairy animals with antibiotics (when animals are raised in huge, overcrowded conditions, they are more apt to get sick and, therefore, are regularly given antibiotics to ward off disease). In organic dairy farming, if antibiotics are needed to treat an illness, the animal is removed from milking until the antibiotics are gone from its system. Organic dairy farming also means not raising animals (especially cows) in restricted areas that keep them from behaving naturally. In short, organic dairy farming is a holistic approach where the health and well-being of the animals are paramount, resulting in healthy, happy animals and, for us, more healthful, better-tasting dairy products, including milk, cheese, yogurt, and so on.

The best way to support the organic dairy movement, of course, is to carry as many organic products as possible, a goal that is easier to do now than ever before. Does all this mean that you shouldn't buy non-organic items? The reality is that there are a great many cheesemakers and other food producers across the country and in Europe — particularly small to medium-sized producers — who adhere to time-honored methods of both raising and processing their foods, and who essentially farm in an organic, sustainable manner but without being certified as such. This makes it important to know from whom you are buying and how the food is produced, the same advice I usually offer to consumers. Remember that the same people who would pillage the earth in their quest for short-term profits are the ones who would try and foist bland, boring food on the unsuspecting public. Fortunately, the public is more suspecting all the time, and can be made even more so through your efforts to educate them. Since American consumers are seeking out bolder flavors and more authentic tastes anyway — in everything from salsa to ready-to-eat meals — as well as foods they believe to be more healthful, half your work is already done for you. We can't control all the environmental factors that are around us everyday, but we can make decisions about what we put in our mouths. I propose we opt for foods that taste great, and are more healthful for us and the planet.

A few reasons to embrace organic dairy farming:
Organic dairy products generally taste better. Organic dairy animals are never fed genetically modified materials. Organic dairy farming is better for the countryside as it encourages diversity. Organic dairy farmers don't use synthetic pesticides or fertilizers on their fields. Organic milk contains more conjugated linoleic acid which may reduce the likelihood of cancer. Organic dairy farmers ensure the highest possible standards of animal welfare. Organic dairy farmers adopt practices to encourage wildlife such as leaving a border around fields and cutting hedges less frequently than conventional farmers to provide a habitat for wildlife. Organic farming takes better care of the soil by preserving its natural nutrients and pH balance. Whenever you buy organic dairy products, you are helping to support more acreage of organic countryside. Comments? jmellgren@sbcglobal.net

Industry News
IDDBA's Power of Green Study Available
The International Dairy•Deli•Bakery Association's (IDDBA) newest research, Environmental Sustainability: The Power of Green, investigates the environmental issues we are facing and how "going green" is not only noble, it's also profitable. Conducted for IDDBA by Willard Bishop, LLC, the study is designed to help educate, encourage and guide retailers, manufacturers, and suppliers to embrace environmentally responsible and profitable actions. The study features leading manufacturers, suppliers and retailers, and their innovative "green" initiatives. These case examples show how any size company, in virtually any category, can practice environmental sustainability and benefit from these efforts. These companies view sustainability not only as a business opportunity, but also as the cornerstone of top-line business growth resulting from new and larger markets and stronger ties to customers. Step by step, the study will guide businesses in starting their own sustainability programs. Several tools are included to help determine your company's current position and goals. With the purchase of the report, you will have access to the online IDDBA Environmental Sustainability ROI Calculator, a user-friendly PC-based tool that can be used to determine the net impact of implementing sustainability initiatives. An extensive listing of valuable resources uncovered during the research of this report is also included. The full report is available from IDDBA. The cost is $395 for members and $795 for non-members, plus shipping and handling. For more information or to order, call the IDDBA Educational Department at 608-310-5000 or go to www.iddba.org.

Chef's Warehouse Acquires Northwest Cheese
The Chef's Warehouse, a leading importer and distributor of specialty foods to top restaurants and gourmet retailers across the country, has acquired Northwest Cheese Distributors, a prominent San Francisco Bay Area-based distributor of fine cheeses and specialty foods. Since opening for business in the San Francisco area over two years ago (the company began over 20 years ago in the New York metro area), The Chef's Warehouse West Coast has expanded its market share of foodservice and retail distribution to restaurants, country clubs, hotels and gourmet food markets. The asset acquisition of Northwest Cheese, a respected Bay Area company that has been in business for 30 years, expands The Chef's Warehouse existing product line and distribution. Dairyland, The Chef's Warehouse group of companies, operates distribution facilities in New York, Las Vegas, Los Angeles, San Francisco and Washington, DC.

AMI Launches Consumer Education Video
The American Meat Institute (AMI) has debuted a consumer-friendly video about meat packaging technologies that is designed to educate consumers about the packaging options available in today's marketplace and how they have changed over time. The video features AMI Foundation's vice-president of scientific affairs, Randy Huffman, discussing a variety of meat packaging options ranging from store-cut and wrapped products to more recently introduced "modified atmosphere packaging" in both high-oxygen and low-oxygen formats. The video is posted on YouTube at www.youtube.com/watch or may be accessed through AMI's Web sites www.meatsafety.org or www.meatami.com.

New President for Grafton Village Cheese
The Grafton Village Cheese Company has hired a new president for its company, Adam Mueller. A native of Ohio, Mueller literally grew up in the cheese industry as a member of the family that owns and operates Minerva Dairy in Minerva, Ohio. He is a fifth-generation cheesemaker and has spent the past 15 years working in a variety of frontline and management positions at Minerva Dairy, including cheesemaker, projects analyst and plant production manager. In his new position, Mueller will lead all aspects of the company operations, including personnel, budget, manufacturing, marketing and sales. Grafton Village Cheese is a subsidiary of the nonprofit Windham Foundation, whose programs are intended to preserve and enhance the social, economic, and cultural vitality of Vermont's small communities and rural way of life.

Dairy
Wüthrich Butter From Grassland
Grassland Dairy Products has added three new butters to its line, Wüthrich 83% European Style Butter in both salted and unsalted versions, and Wüthrich Clarified Butter. All the Wüthrich products are made in the same Grassland tradition with more than 100 years of butter-making experience in Greenwood, Wis. The European Unsalted Butter is available for foodservice in 1-pound solids. Both the Unsalted and Salted are available for retail in quarter sticks. The Clarified Butter is available in 5-pound tubs. For more information, call 715-267-5169 or visit www.grassland.com.
CLICK VENDOR LINK NO. 403

Willow Brook Offers Low-Sodium Deli Choices
Willow Brook Foods has introduced their Lifestyle Premium Deli line that offers lower-sodium, low-fat and low-carbohydrate deli selections. These products are also gluten- and allergen-free. The line includes eight versatile flavors, including Hickory Smoked Breast of Turkey, Black Forest Ham and Golden Browned Breast of Chicken. The cuts of meats used in Lifestyle Premium Deli are of superior quality, hand-trimmed and slow roasted. The line's numerous selections boast high protein, low carbohydrates and low fat, plus 41 percent less sodium than comparable deli selections. For more information, call 800-423-2362 or visit www.willowbrookfoods.com.
CLICK VENDOR LINK NO. 406

Frozen
New Organic Offerings From Blake's All Natural
Blake's All Natural Foods, based on the fourth-generation family farm in Concord, N.H., has introduced four new organic entrees, all made from scratch from heirloom family recipes, using 100 percent USDA-certified organic ingredients. The new dishes are Organic Chicken Pot Pie, Organic Chicken Pie (more tender white meat and no vegetables), Organic Macaroni & Beef, and Organic Shepherds Pie. The poultry used at Blake's is all raised humanely without the use of antibiotics or GMOs. MSRP $4.99–$5.99. For more information, call 603-225-3532, ext. 101, or go to www.blakesallnatural.com.
CLICK VENDOR LINK NO. 401

Equipment
New Breeze-E Refrigeration Reduces Noise by 45 Percent
Structural Concepts' Breeze refrigeration system for its temperature-controlled bakery/deli/beverage display cases is now available as Breeze-E, an enhanced refrigeration package that bundles all of the standard Breeze features along with "Whisper Cool," a noise-reducing technology that reduces noise by 45 percent, as well as NSF II certification, NSF's standard for refrigerated display cases that operate in warmer and more humid environments, such as those common to foodservice establishments. Breeze-E has the same easy slide-out system and a "smart" microprocessor that monitors case temperatures and adjusts the defrost cycle for better performance. For more information, call 231-798-8888 or visit www.structuralconcepts.com.
CLICK VENDOR LINK NO. 404