Looking back on 2024
(Check out the highlights, like the stars of our new recruitment videos.)
Calling all photographers
Enter our photo contest!
START THE DEALS, DEALS, DEALS
(Because we all love a good one.)
Score deals year-round with our nationwide employee discount program, Abenity®, as your one-stop shopping tool.
Access more than 300,000 discounts through the Abenity app that are either exclusive to DFA or lower than any offers found online. These deals include theme parks visits, restaurants, retail stores, hotels and so much more!
DOWNLOAD THE APP
• Visit the app store on your phone
• Search “Abenity”
• Install and log in with DFA credentials
• Shop deals
HOW TO REGISTER
• Visit dfa.abenity.com
• Use the company registration code: DFA
BONUS: DFA employees can take advantage of additional discounts through DFA Farm Supplies. Some include saving up to $100 per tire and discounts on dog and cat care.
To get started, create an account by calling 866-591-2925 , ext. 2 or emailing orders@dfafarmsupplies.com , then shop online at dfafarmsupplies.com to access these discounts and more.
oTHE YEAR SUCCESSFULLY
As we welcome 2025, follow the checklist below for best practices on how to start the new year right:
Review your 2025 paycheck to ensure benefit deductions are correct
Verify your personal information is correct via The Parlor HUB:
Click on the Employee Self-Service (myADP) link to verify your address, personal email, personal phone number, emergency contact and demographic information
Update your 401(k) contribution percentage, set up auto increase and confirm you have beneficiaries designated for each retirement plan at fidelity.com
Help you and your family thrive using the support and resources of our Employee Assistance Program (EAP), at no cost. Call 888-903-0650 or visit The Parlor HUB, click on the Employee Assistance Program icon and create an account using the code DFA
Reflect on last year’s accomplishments and think of ways you would like to grow this year — professionally or personally
Think of ways to perform as One DFA and also contribute to the communities in which we operate
Share your ins and outs for 2025 with your team. (For example, in: celebrating small wins. Out: Not sharing my ideas.)
From our team to your table
NANNY DUFFIELD’S CHOCOLATE MERINGUE PIE
EMPLOYEE: Luann Norris
ROLE: Inventory planner
LOCATION: Winnsboro, Texas
Luann's grandmother, Nanny Duffield, was the culinary artist of her family. Her dishes and desserts were beloved by all. After so many requests for her recipes, Nanny published her own cookbook and sold them for 50 cents. The book contains many of Luann's favorites, but one that brings back treasured memories is Nanny Duffield's Chocolate Meringue Pie.
Chocolate Meringue Pie
INGREDIENTS
3 eggs, yolks separated
2½ cups milk
1 cup sugar
3 tablespoons cocoa
2 tablespoons each cornstarch and flour
Pinch of salt
1 tablespoon butter
1 teaspoon vanilla
10-inch pre-baked pie shell
For the meringue:
3 egg whites
3 tablespoons sugar
Pinch of salt
METHOD
1. In a small bowl, beat egg yolks lightly. Add milk
2. In a separate bowl, combine all dry ingredients
3. Mix dry ingredients with the eggs and milk. Add butter
4. Cook mixture in a double boiler on low until thick. Stir in vanilla
5. Fill a 10-inch pre-baked pie shell
6. Cover with meringue and cook in the oven until meringue has browned
For the meringue:
1. With a hand mixer, beat egg whites until light
2. Add sugar and salt
3. Beat until stiff peaks form
LOCRO DE ESPINACA
EMPLOYEE: Stacey Maggiore
ROLE: Senior designer
LOCATION: Kansas City, Kan.
Locro de Espinaca is considered a celebratory dish for the Maggiore family, and they make it when the family comes together, especially around the holidays. It pays homage both to Ecuadorian culture and Stacey’s late abuelita (grandmother), who continued the tradition of passing down the recipe as her mother had. Though Stacey’s not sure how old it is, she believes the recipe could be well over 100 years old!
Locro de Espinaca
INGREDIENTS
Medium white onion, diced
1 tablespoon olive oil
1 tablespoon butter
10 cups water
Chicken bouillon, to taste
1 tablespoon salt
6 medium-large peeled potatoes cut into bite-sized pieces
Paprika (for color)
1 cup shredded mozzarella
1 cup milk
5 cups spinach
3 avocados (optional)
METHOD
1. Simmer the onion with olive oil and butter until transparent
2. Pour in the water and heat until boiling
3. Add chicken bouillon and salt
4. Add potatoes and let cook until soft
5. Add paprika, mozzarella, milk and spinach. Cook until a fork can pierce through the potatoes
6. Salt to taste
7. Serve with avocado slices
PARTY-PERFECT CHEESCAKE DIP
EMPLOYEE: Theresa Nadeau
ROLE: General manager
LOCATION: New Britain, Conn.
While searching for a sharable sweet treat, Theresa found an easy and delicious recipe for cheesecake dip. Being easily modifiable to any occasion or appetite, the dip quickly became a staple at gatherings with friends and family.
INGREDIENTS
16 ounces cream cheese, softened
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
Optional mix-ins:
Mini chocolate or peanut butter chips
Crushed cookies
Freeze-dried fruit
Nuts
Brownie bites
For dipping: Fresh fruit
Cookies
Vanilla wafers
METHOD
1. Add ingredients to a large bowl
2. With an electric mixer, mix until smooth
3. If using mix-ins, fold in with a spatula
GET FEATURED!
Submit a beloved, dairy-filled recipe for our next issue!
Cheesecake Dip
One of the best dips I've ever had.
FAN QUOTE
A fan favorite
ASK THE DFA EXPERTS
Corey Christofel
BRAND MANAGER OF CULTURED BRANDS, DFA’S DAIRY BRANDS DIVISION
Jayna Sigurdson
SOCIAL MEDIA MARKETING SPECIALIST, DFA'S DAIRY BRANDS DIVISION
Top the Tater®, the Midwest's legendary dip and a DFA farmer-owned brand, has garnered a loyal following, with fans expressing their love and appreciation in various ways.
“The nostalgia probably plays a role, but I really think the quality of the dip is what hooks people,” says Corey Christofel, brand manager of cultured brands for DFA's Dairy Brands Division. “If you try Top the Tater side-by-side with other well-known dips, you can taste the difference, and Top the Tater is a consistent winner.”
What makes it so special?
“A blend of family tradition and memories, a feeling of in-the-know exclusivity, and obviously the taste and high-quality product itself, which is made with real sour cream,” Corey says. “Top the Tater has been around for more than 60 years, so literal generations of Midwesterners have grown up eating it. There’s a sense of nostalgia that comes along with the brand if your family has been a part of that history.”
A loyal fan following Fans have shared their love for Top the Tater on social media, with quotes like, "Top the Tater makes people smile. Smiles are beautiful. You're just doing your part to 'Keep America Beautiful!,'" "I flipping LOVE this stuff!!," "Top the Tater is one of the best dips I’ve ever had" and "You are THE best snack around."
"I flipping love this stuff! "
While only available in Iowa, Minnesota and Wisconsin, many fans have expressed their desire to have Top the Tater available in their state, showcasing the dip's popularity across different regions.
Not your average brand
“Top the Tater doesn’t take itself too seriously, and that authenticity resonates with consumers who appreciate the humor, warmth and familiarity the brand brings to the table,” says Jayna Sigurdson, social media marketing specialist, who oversees Top the Tater on Facebook, Instagram and X. “Whether it’s tailgating, a family get-together or just a casual snack, it's that must-have addition that makes every moment feel a little more special.”
The brand's offbeat, fun and quirky vibe on social media has helped build a true fan base. “By leaning into humor, playfulness and engaging visuals, we’ve been able to build a loyal following that sees Top the Tater as an essential part of their lifestyle, not just another dip on the shelf,” Jayna says.
Top the Tater, produced at DFA's Farmington, Minn., plant, will begin sponsoring a long-standing local community festival this summer as a way to give back to the community and share the Top the Tater goodness.
"Top the Tater ... that's what spoons were made for. No recipe required."
ALAN TISCHER QUALITY ASSURANCE MANAGER
"Nacho Cheese Doritos and Top the Tater is an absolute revelation!"
JON WOOD PRODUCTION SUPERVISOR
"Try dipping Doritos in Top the Tater .... ahhhhmazing!"
ROSIE KRUGGEL HUMAN RESOURCES SPECIALIST
A VERY DAIRY HOLIDAY
This past holiday season,
offered indulgent products in markets across the country. From eggnog to ice cream cake to butter sculptures, there was a little something for every taste at the table. We'd
LOOKING BACK
AT 2024
Let's raise a glass (of milk) to the past year and some of the many key moments worth remembering.
WE CAME TOGETHER TO DRIVE PERFORMANCE AS ONE DFA
To optimize the value of our farmer-owners' investments and serve our customers, we realigned our teams into one commercial network with six divisions:
These changes more clearly communicate DFA’s full breadth of capabilities.
STAR WARS™ TruMoo® BLUE MILK HIT STORE SHELVES
This Star Wars-inspired beverage brought the fan out in all of us and made quite an impression — just check out these stats.
3 OUR DFA CARES FOUNDATION MADE A BIG DIFFERENCE
10,000+ ready-to-eat meals assembled, gallons of milk donated and boxes of cereal and macaroni and cheese donated during Hunger Action Month
4
$6,000+ raised from a raffle at DFA headquarters during June Dairy Month
GETTING A BEHINDTHE-SCENES LOOK
5
$83,000 in scholarships to 64 students
The equivalent of
11,000 gallons of milk were donated to more than 150 food banks across the country
Employees from our DFA plants in Orlando, Fla., and Zumbrota, Minn., gave us an inside look at their typical workdays in new recruitment videos.
YOUR VOICE MATTERS!
We asked you to make your voice heard and you delivered! Our 2024 employee engagement survey had a whopping 87% PARTICIPATION RATE AND 14,196 EMPLOYEE RESPONSES. Teams celebrated with pizza parties, giveaways, team outings and more. Great job!
Shoutout to these employees for allowing us a peek into their life at DFA!
Freddie Jarrett, driver
Frederick Howard, pasteurizer operator
Gift Akpobome, blend operator
Jaleesa Lee, filler operator
Julius Hill, cooler operator
Kelly Scharpen, production lead
Logan Douglas, lab technician
Matthew Churchill, dryer operator
Mike Brown, master cooler operator
Oscar Carreon, master relief operator
Vincent Jones, senior utility operator
DFA employees | Kansas City, Kan.
DFA employees | Whitewater, Wis.
Jaleesa Lee | Orlando, Fla.
Oscar Carreon | Zumbrota, Minn.
DFA's Beverage Solutions
Nationwide excellence in every sip
DFA’s Beverage Solutions Division is a key player in our robust network of commercial capabilities and resources. The division operates eight manufacturing facilities nationwide, specializing in the production of extended shelf-life (ESL) and aseptic dairy as well as some non-dairy-based beverages. Products include DFA brands and customer brands.
These facilities ensure we deliver only the highest-quality top-tier beverages, while also providing additional returns for our dedicated farmer-owners. Learn about each plant's unique capabilities and the variety of products they produce.
94 EMPLOYEES
Western Quality Foods
Cedar City, Utah
This ESL manufacturing facility produces a variety of dairy and non-dairy products including beverages, ice cream mix, halfand-half and more for several popular national brands.
177 EMPLOYEES
Stremicks Heritage Foods
Riverside, Calif.
Specializing in aseptic and ESL manufacturing, this plant produces a variety of dairy and non-dairy beverages for external customers, private label and DFA’s certified organic brand, Stremicks Heritage Foods.
169 EMPLOYEES
Stremicks Heritage Foods
Santa Ana, Calif.
This ESL manufacturing facility produces a variety of organic and regular dairy and non-dairy products including beverages for external customers and DFA’s certified organic brand, Stremicks Heritage Foods.
1,084 EMPLOYEES
Jasper Products
Joplin, Mo.
Considered one of North America’s premier aseptic and ESL manufacturing plants, this industry-leading facility produces a variety of plain and flavored dairy and non-dairy beverages in refrigerated and shelf-stable packaging.
185
EMPLOYEES
Cumberland Dairy Bridgeton, N.J.
Cumberland Dairy provides ESL packaging solutions for dairy and non-dairy beverages, ice cream mixes, dairy bases, creams, frappe mix, whole milk, organic milk, cream and seasonal products like eggnog.
284 EMPLOYEES
Richmond Beverage Solutions Richmond, Ind.
This facility produces a variety of ESL, aseptic and non-dairy beverages, including organic and regular milk, creams, ice cream and shake mixes for retail and food service customers.
285 EMPLOYEES
St. Paul Beverage Solutions
St. Paul, Minn.
This state-of-the-art co-manufacturing facility produces a variety of aseptic, high-temperature short-time (HTST) and ESL beverage solutions. Products include organic and regular milk, creamers, nutritional shakes, custom blends, seasonal beverages and more for DFA, private labels and other major national companies.
76 EMPLOYEES
Pacific Dairy Solutions
Pacific, Mo.
This facility produces a variety of ESL dairy and non-dairy beverages, including organic and regular milk, creams, ice cream and shake mixes for retail and food service customers.
ON THE ROAD AND IN THE BARN:
A day in the life of a field representative
6
a.m.
A field representative at DFA plays an important role as the primary point of contact for farmer-owners, building trust and ensuring high-quality standards. Whether in the office, on a farm or at a plant, no two days are the same.
EARLY MORNING CHECK-INS
Some field representatives start their day at dawn, visiting farms as milking begins. Upon arrival, they greet the farmers and assess operations, focusing on milk quality, cow health and equipment. A visit to a medium-sized family farm might include reviewing milk sample reports and answering general questions about the industry and milk prices.
MILK
QUALITY ASSESSMENTS
In the farm office, the field representative reviews milk quality metrics like somatic cell count and butterfat, which impact milk prices and ensure top-quality dairy. They also share insights on DFA’s farm services, connecting the farmer with resources for energy solutions.
FARM EQUIPMENT INSPECTION AND TROUBLESHOOTING
After reviewing milk quality, the field representative heads to another farm for an extensive inspection, which can take hours or days depending on the operation’s size, as it includes evaluating equipment, facilities and animal welfare. In some states, field representatives serve as state inspectors, having to also handle state-mandated evaluations. A visit may also involve fixing a malfunctioning vacuum pump and coordinating follow-up maintenance.
LUNCH AND
OFFICE
WORK ON THE ROAD
At noon, the field representative grabs a quick bite. Often in the car during this time, they might call farmers and discuss milk quality, industry updates or membership meetings. If not driving, they might submit reports, respond to emails or finalize logistics for an upcoming district meeting.
1:30 p.m.
NUTRITIONAL CONSULTATIONS
Now it's off to another farm to provide nutritional advice, discuss diet adjustments to increase milk production and balance the farm's production goals with sustainability efforts. This involves detailed planning to ensure each farm meets its specific needs and goals.
HERD HEALTH AND FARM EMERGENCIES
In addition to routine stops, many of our field representatives conduct evaluations for DFA's Gold Standard Dairy Program, which focus on herd health, milk quality and management practices. At the next farm, the field representative walks with the herd manager to assess the cows' body condition, spot signs of illness and offer advice. When the farmer mentions a milk quality issue, the field representative collects a sample for urgent testing, planning a trip to the nearest lab several hours away.
WRAP-UP AND PLANNING FOR TOMORROW
The day doesn’t always end at 5 p.m. The work often stretches into the evening — following up with farmers, logging farm notes and mapping out plans for tomorrow. Sometimes, there’s one last farm to check on, a stop at a local event to drop off dairy donations or a visit at the processing plant to collaborate with receivers on testing. Even after the sun sets, there’s still time spent connecting with their regional manager or prepping materials for upcoming inspections and events. After all, just like the cows, this life can sometimes be a bit 24/7.
It’s a demanding but rewarding job. Field representatives are trusted partners, building lasting relationships with farmers while ensuring milk quality and addressing farm needs. Their dedication is essential to each farm's success and DFA’s mission.
YOUNG
COOPERATOR PROGRAM
The Young Cooperator (YC) program is focused on offering our farmer-owners a chance to become involved in the dairy industry and engage with the Cooperative.
Program highlights
• Available to farmers 45 years old or younger
• Intended to develop the next generation of leaders
• Allows for networking with DFA young farmers and others in the industry
• Provides opportunities to develop and improve leadership skills
• Encourages current and future engagement in our Cooperative’s grassroots governance
• An important component is learning about DFA's business and structure
THE MORE YOU KNOW
Leo Ruyne, DFA farmer-owner and Tyrell Garrett, field representative | Plainview, Texas
FIELD REPRESENTATIVES COME TOGETHER IN KANSAS CITY
Field staff from across the country met in Kansas City, Mo., a few months ago to collaborate across Areas, hear relevant Cooperative updates and spend time learning about things they can take back to the farms they support.
A conference that brings together field staff who spend the majority of their time on the road, visiting farm after farm, isn’t easy. But the learnings, collaboration and insights they took away from the meeting made it all worth it.
One DFA means connecting with others in similar roles, even if that person is across the country. For field representatives who support all types of farmers, their days all look a little bit different. And the challenges and problems they solve daily are ultimately unique to the farm. But, coming together as one team, learning side-by-side and being able to connect with like-minded people in similar roles helps identify solutions and opportunities for the future.
What did you enjoy most about the conference?
"The opportunity to meet and talk with others from different parts of the country as well as the chance to catch up with those in my own Area as we don't get to see each other often. It can be eye-opening to discuss how things are done in different parts of the country."
130 attendees
7 Areas represented
19 states represented (where staff are located)
2 days of speakers and breakout sessions
Connecting with staff from other parts of the organization. Hearing from other teams and all the things they are doing was great."
"Meeting and mingling with colleagues I don't get to see often. It's great to learn from others doing the same thing in the field."
Getting together with peers I would never have the chance to see otherwise. I feel more connected and knowledgeable."
Farmers are invited to attend various DFA and industry events, including:
• National Milk Producers Federation’s (NMPF) YC Leadership and Development Program
• NMPF YC Dairy Policy and Legislative Forum in Washington, D.C.
• DFA Annual Meeting — YC dinner event, scavenger hunt, grassroots governance participation and more
• Regional YC meetings in one of our seven Areas
• National YC Conference — brings together YCs from across the country to learn, volunteer, network and more
• Various media engagements, farm tours, video submissions for customers and speaking opportunities
10+ deep dives on topics like consumer insights, product innovation and farmer resources
1 guest speaker who presented on the topic of perspective
