CELEBRATING OUR LOCAL
DAIRY INDUSTRY
A Special Supplement to the West Side Index & Gustine Press-Standard
Thursday, June 21, 2018
2 | CELEBRATING OUR DAIRY INDUSTRY
THURSDAY, JUNE 21, 2018
Long-time dairy invests in vertical integration STEVINSON - A local dairy which traces its roots back generations has grown to become one of the region’s leading operations - and is a founding member involved in the construction of a state-of-the-art dehydration plant which opened earlier this year near Turlock. Anchor J Dairy, owned by the Stevinson Corporation, operates from a nearly 25-year-old facility built from the ground up when three corporation dairies were merged into one, said Bob Kelley, the corporation’s president. Some 3,000 cows are milked each day on the dairy, located at the western end of First Avenue, and the majority of the milk they produce is shipped to the new Valley Milk LLC plant on Washington Avenue west of Turlock. Each day, said Kelley, the plant processes two and one-half million pounds of milk into non-fat dry milk and skim milk powder products (after the cream
is separated and sold to other processing plants in Turlock). Kelley said the Anchor J Dairy is one of six established family dairies who invested in the plant as founding members (three professional nutritionists are also founding members). Those six dairies, he told Mattos Newspapers, supply 100 percent of the needs of the facility with milk from some 30,000 cows. Kelley explained that the plant provided an opportunity for the founding members to invest in vertical integration. “The dairy business is one of cyclical pricing and periods of losses and gains. It has always been a struggle for consistent profit,” he commented. “Dairymen are just too good at what they do, and they tend to over-produce. That causes pricing cycles.” The milk powder plant, Kelley added, will deliver more consistent returns to its founding members.
“It still varies with the price of dairy commodities, but in time when we specialize in milk powder products we will get more premium by virtue of a more refined product.” He described the dairy families involved as larger, established dairy producers. “They are quality partners who have been in the business for generations,” Kelley said. Quality is emphasized from farm through finished product. “Given that the (plant) owners are the ones who are providing the milk, it is to their benefit to provide high-quality raw product,” he reflected. “It just translates into a higher quality finished product.” The facility, which was commissioned in February, is a state of the art processing plant. Kelley credited the Valley Milk chief executive of-
See ANCHOR J | PAGE 3
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THURSDAY, JUNE 21, 2018
ANCHOR J
CONTINUED FROM PAGE 2 ficer, Patti Smith, and plant manager Ed Steven, who was the project manager initially, for development of what he termed a “superior facility.” “They come with decades of experience,” Kelley pointed out. “They were both excited to be involved in a brand new plant from the ground up.” The facility, which employs 54, was designed to be as efficient as possible in terms of both labor and recycling of resources. “There is a lot of recycling, and a lot of recapture of product that in other plants might be disposed of,” Kelley told Mattos Newspapers. Kelley said the plant takes in, on average 45 of the 50 loads of milk produced daily by the group. “We are selling and do plan to continue to sell a small amount of milk to other processors in the area,” he noted.
In addition, Valley Milk has agreements with other processors to take surplus milk as needed should the plant capacity be reduced for maintenance or repairs. “We all work together to help each other out when there are surpluses on a day to day basis,” he commented.
Anchor J Dairy The Stevinson Corporation dairy has a history spanning generations, Kelley said. At one point, he said, the family had seven smaller dairies scattered around the Stevinson area. His father consolidated the dairies into three operations, Kelley explained, and in 1994 he consolidated the dairy into its current, single location. A sixth-generation member of the pioneering Stevinson family which arrived in 1852 (members of a seventh generation are now involved in the farming and dairy operation),
See ANCHOR J | PAGE 4
Bob Kelley is pictured on the Anchor J Dairy, where 3,000 cows are milked each day - some twice and some three times.
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ANCHOR J
CONTINUED FROM PAGE 3 Kelley said he learned the business from the ground up after completing college in the mid-1970s. “I was able to learn every job there was around here. I have quite a bit of practical experience and an appreciation of the hard work that the people who work for me do, because I have done every job on the ranch at some point,” he reflected. “That won’t happen any more because of specialization. The easiest thing about the dairy business is milking the cows. When I got here it was the hardest thing. It is far more complicated now and requires a lot of specialization at every level.” He has seen the business change tremendously. “When I started, we were producing seven gallons per cow per day. Today we are producing 11 gallons per cow per day,” Kelley said. He attributes a number of factors to that increase, including tremendous strides in genetics and in nutrition. Those improvements, Kelley remarked, have allowed the production to keep pace with rising expenses. Cow comfort is another key consideration. When he started work-
ing in the operation, Kelley recalled, the importance of cow comfort went largely unrecognized. Dairymen at the time, he said, “just thought that cows gave less milk in the summer. We learned that they give less milk because cows are stressed due to the heat.” The dairy has invested heavily in fans, soakers and misters to keep cows as comfortable as possible, he said.
THURSDAY, JUNE 21, 2018 Anchor J operates a closed herd, he noted, with no outside animals purchased. The large Stevinson Corporation farming operation dedicates about 3,000 acres of land to the dairy, and raises the forage crops necessary to support the herd. Kelley said the 96-stall milking barn is in use 20 hours a day. Half of the herd is milked three times daily, while the other half is milked twice.
Those milked three times a day are those which have calved most recently and have a higher production, he explained. “From a production and animal health standpoint it is better to manage them that way,” Kelley said. Technology has also been a force for change in the industry. Technology systems provide real-time information on the production of individual cows and herd
health, he said by way of example. Cows are equipped with radio frequency ID tags, and hand-held computers help workers manage the information system. In addition to the 3,000 cows milked each day on the dairy, another 2,500 replacement animals are cared for. With the economic challenges facing the dairy industry, Kelley reflected, efficiency is critical.
“To stay competitive requires continued innovation and requires the ability to weather fluctuations in pricing,” he commented. “It requires a larger operation, and it requires a lot more experience than just milking cows because the margins are small. Generally the margins have always been very small. You just have to be very good at what you do, and very efficient.”
The Stevinson Corporation is one of six founding member dairy families who invested in Valley Milk LLC, a state-of-the-art milk dehydration plant which opened earlier this year near Turlock.
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CELEBRATING OUR DAIRY INDUSTRY | 5
THURSDAY, JUNE 21, 2018
Toste completes year as dairy princess NEWMAN - A rural Newman teen recently completed her year as the California Milk Advisory Board District 6 dairy princess. Makayla Toste, the daughter of John and Sandra Toste, spent the past year making appearances on behalf of the dairy industry while also attending Fresno State University, where she is an animal science major with an emphasis on dairy science. Toste, a 2015 Gustine High graduate who grew up on a rural Newman dairy, said her passion for the industry piqued her interest in running for dairy princess. “It was something that I was interested in,” she explained. “It was just something that kind of sparked, and I knew that it was the right time.” She attended fairs, appeared in parades, participated in ag days, visited schools and much more during her tenure as dairy princess. Her audiences were often youngsters. “I enjoy talking to little kids. I think of them as little sponges, because they soak everything up,” Toste remarked. The appearances were particularly informative on the occasions
when Toste was able to make an appearance with a calf. “Having a calf was a great learning tool....it was a good ice-breaker,” she explained. Her adult audiences were not always as receptive to her message, Toste said, particularly those with misconceptions regarding the industry. “We had numerous teaching moments about what we do and why we do it,” she stated. “A huge misconception is that we do things inhumanely. We have a passion for our animals. We care for them as if they were our own children. When we are talking to individuals, it is nice to be able to explain that.” Serving as dairy princess was also a learning experience for Toste in terms of the perceptions and beliefs of the general public. “I value the dairy industry in a different way. When you are raised on a dairy, it is one thing. When you are (meeting) people who are not in the industry, you don’t really know what (perceptions are) out there until you talk to them,” she pointed out. STEPHANIE BAKER PHOTOGRAPHY
See DAIRY PRINCESS | PAGE 6
Makayla Toste recently completed her year as District 6 dairy princess.
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DAIRY PRINCESS CONTINUED FROM PAGE 5
Toste said she also had the opportunity to meet a variety of industry leaders as dairy princess. Overall, she said, she valued the opportunity to share her passion for the industry with others and to be a spokesperson promoting the Real California Milk seal. “Not only am I teaching, we were trying to encourage people to buy dairy products that come from California,” she noted. Toste said her love of working with children has sparked an interest in some day being an ag teacher. During the course of her year as dairy princess, however, a new interest emerged as well. “I realized that I really enjoy marketing. It has allowed me to branch out,” she commented. Toste attended Modesto Junior College for two years after high school before transferring to Fresno State. She will be a senior this year, and was recently named the herdsman for the university’s dairy. “I have a passion for the dairy industry. My goal at the end of the day is to make a difference in some way. I hope that once I graduate I find a career in a company that really values that,” she said.
THURSDAY, JUNE 21, 2018
Toste said she takes pride in her dairy roots, and was honored to promote the industry. Her year as dairy princess was an enriching experience, she added. The West Side has been home to a number of dairy princesses since the program started in 1958. The first - representing District 13 at the time was Joan Cabral Vargas, who was raised on Jorgensen Road dairy. District 13 merged into District 6 in 1970. Vargas, like Toste, grew up with a passion for the industry - although in much different era. The 1956 Orestimba High graduate was majoring in agriculture at Modesto Junior College at the time. “I never thought (the dairy princess program) would turn out to be what it is,” Vargas shared. “It was not a very big thing at the time. It was just beginning to develop. What it is now is just overwhelming.” Other West Siders who have served as dairy princesses - in some cases as state dairy princess - include Cathrine Cerutti Silva, District 13 and state, 1959-60; Diana Gomes Brace, 1963-64; Linda Foreman Taglio, state, 1966-67; Bernice Relvas Arnett, 1970-71; Tina Rego Nunes, 1989-90; and Chandra Borrelli Brace, 19992000.
PHOTO SUBMITTED
Newman resident Joan Cabral Vargas was the first district dairy princess of what was then District 13. She was crowned in 1958. She is pictured with Makayla Toste of rural Newman, who recently completed her year as 2017-18 District 6 dairy princess.
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CELEBRATING OUR DAIRY INDUSTRY | 7
THURSDAY, JUNE 21, 2018
Low prices continue to challenge industry Low milk prices continue to challenge California’s dwindling number of dairy producers. A measure of relief may be in the works as the year goes on, an industry expert told Mattos Newspapers recently, but the possibility of trade wars and tariffs are clouding the prospects for recovery. “I am concerned about the current situation involving a trade war with Mexico, which obviously has a big impact on California dairy farmers,” said Annie AcMoody, director of economic analysis for Modesto-based Western United Dairymen. “With all else, things are looking upward. It seems like we are poised for improvement.” That improvement could not come soon enough for the state’s dairy producers, who have struggled to make ends meet since record-high milk prices in 2014 gave way to an extended downturn interrupted only by a few shortlived rallies. This month, AcMoody said, the industry was looking at an overbase price (the minimum paid to a producer) at $14.50 per hundredweight - which is down about 90 cents from the same time last year.
“Last year we were at $15.39....and 2017 was not that great of a year to begin with,” AcMoody commented. Still, she said, $14.50 represents a significant increase over milk prices that had dipped to barely over $13 in February of this year. “That was definitely lower than the cost of production,” AcMoody reflected. “We have seen a slow, steady increase, and the outlook is that it will keep going up slowly through the remainder of 2018.” Milk prices higher than $16 - and possibly closer to $18 - would be needed for producers to see positive returns, AcMoody said. A number of market fundamentals were pointing in a positive direction as recently as April, she noted, when the United States saw record dairy exports. But talk of trade wars and tariffs has introduced a new worry into the mix. The California dairy industry will find itself caught squarely in the middle of the fray if Mexico imposes the tariffs of 20-25 percent on most cheese products as announced. The tariffs would begin in July, according to AcMoody.
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The industry currently enjoys preferential access to the Mexican market through the North America Free Trade Agreement, AcMoody said. “With the way milk prices are now, declines of even a nickel would be very bad news,” she stated. “Any step back would be devastating for producers, who have had negative margins for three years now.” The negative margins continued to be reflected in the latest available calculations of production
costs, she noted. In the fourth quarter of 2017, AcMoody said, state dairy producers lost 37 cents on every 100 pounds of milk. The state continues to lose dairies as a result of the extended downturn. Sixty-one California dairies went out of business in 2017 (compared to a loss of 46 dairies a year earlier), leaving the state with 1,331 dairies operating at the start of 2018. Just eight years earlier, AcMoody said, 1,752 dairies were operating in California.
“We have seen dairies sell out, those that probably had a high cost of production,” she remarked. “Some of them will sell their animals and buy land to plant trees.” While trade concerns are casting a shadow, there are also indicators that some relief may be on the way. “We have seen some premiums increasing in the state because plants are needing milk,” AcMoody said. Those incentive payments, she added, are
helpful but not enough to offset the low base market prices. The state will switch pricing structures later this year when California dairies become part of the federal milk marketing order. Producers passed a referendum approving that change in May. “The objective is to put California on a level field,” said AcMoody. “Our prices are typically lower than those in many other areas of the nation. We are hopeful that the milk prices will be more standard.”
8 | CELEBRATING OUR DAIRY INDUSTRY
THURSDAY, JUNE 21, 2018
Dairy family traces ranch roots back a century GUSTINE - A local dairy family traces its roots on a Pfitzer Road ranch back more than 100 years. Today, Frank Azevedo oversees the dairy operation which milks slightly over 900 cows twice a day in the facilities he built on the Pfitzer Road ranch in 1977 and remodeled about 20 years later. His paternal grandfather had purchased the initial 57 acres of the ranch in 1917 and started a dairy, setting in motion the family’s legacy on the land which has led to the dairy as it exists today. Azevedo’s dairy career started at the young age of 10 when he was the proud owner of a single cow, housed at the time on an Orchard Road ranch. “I think it was my calling,” Azevedo said of his involvement. “I was given one calf, which I was to milk before and after school to pay for my school
clothes.” Even at the young age, Azevedo recalled, he had his own milk can, his own number and his own check.” He has been shipping milk for the 64 years since. By the time Azevedo got out of high school, he said, he was milking about 12 cows a day. He worked for wages for eight years, all the while milking cows and going to college. After high school, he had moved his herd to a Snyder Road ranch owned by his maternal grandmother. A pivotal point for the dairy came in 1971, when Azevedo was able to purchase the Pfitzer Road ranch on which his paternal grandfather had settled back in 1917. The land had remained in the family, but had been leased to other
See AZEVEDO | PAGE 10
Frank and Carlotta Azevedo, pictured in the home office of their Pfitzer Road dairy.
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AZEVEDO
CONTINUED FROM PAGE 8 operators following the death of his grandfather around the time Azevedo was born. He built a dairy facility there, finishing the project in 1977 and moving in with 100 cows. After that time, the operation was in a slow but steady growth mode for many years. “I built it for 200 cows. As I grew, it got to the point where the barn wouldn’t handle it any more so I had to remodel,” Azevedo said of the 1999 project. That expanded barn provided the capacity the dairy needs today, he noted. The dairy picked up surrounding land as it became available, and now owns 600 acres. Frank Azevedo Jr. oversees the farming side of the operation, which produces the alfalfa and forage crops required for the cows.
THURSDAY, JUNE 21, 2018
Five employees work with Azevedo, his son and his wife Carlotta. “Labor is a big thing right now. We have five long-time employees, and we try to take care of them and treat them properly,” he explained. “My workers earn a quality bonus, because we believe in producing a quality product.” The quality of dairy products is made not at the processing plant but rather on the farm, Azevedo emphasized. The dairy has reached the capacity that its land and facilities will accommodate so the focus has shifted from growth to maximizing efficiencies. “We are about as efficient as you can get. We just try to get a little better all the time, not bigger,” Azevedo explained. “We’re maxxed out on our land and our facilities. Now we just want to tweak little things to get more production per cow.” The goal, he added, is
Frank Azevedo, left, and Frank Azevedo Jr. are pictured in the milking barn of the family dairy. The senior Azevedo tends to the cows, while Frank Azevedo Jr. looks after the farming side of the operation.
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See AZEVEDO | PAGE 11
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THURSDAY, JUNE 21, 2018
AZEVEDO
CONTINUED FROM PAGE 10 daily production of 10 gallons per cow. The dairy achieves that goal in the winter, but summer heat takes a toll. “Last summer was brutal. When you get 100-degree days for a week straight, production just drops. The cows don’t eat,” Azevedo told Mattos Newspapers. When he started, Azevedo said, a good yield was six gallons. Improvement in cow comfort, nutrition and genetics have all contributed to the increases in dairy production through the years. One avenue through which the dairy strives for maximum efficiency is the use of heifer ranches. “The bull calves are sold, and the heifers go to a ranch where they are raised until about two months before calving,” he said. Using the heifer ranch
has helped minimize the labor requirements on the dairy, Carlotta Azevedo noted. The Azevedos stress the importance of complying with the ever-increasing regulations and reporting requirements that go hand in hand with operating a dairy.
“Some of the reports require daily documentation,” Carlotta pointed out. By way of example, she said, “you have to be accountable for every bit of water and where it goes.” The Azevedos help ensure a high quality of operation through their participation in industry-
administered programs that certify environmental quality and responsible management and animal care. Treating animals properly is a priority, Azevedo emphasized. “Your cows will make you money if they are well taken care of,” he said.
“Treat them right and they will treat you right.” Azevedo has also served on a number of dairy-related boards through the years to stay abreast new developments and to promote the industry. At 74, he has no plans to retire. Her husband truly did
find his calling, said Carlotta Azevedo, adding that faith and family are the driving forces in their lives. “He loves what he does, and he loves the cows,” she reflected. “He knows the cows, and is a hands-on dairyman.”
Frank Azevedo’s dairy career included 16 years spent milking his herd on a family-owned Snyder Road ranch adjacent to the Pfitzer Road ranch his paternal grandfather purchased in 1917 and he now owns. The Snyder Road ranch is pictured - with the barn in which Azevedo later milked - in an early-day photo which reflects the dairy landscape as it commonly appeared generations ago on the West Side.
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THURSDAY, JUNE 21, 2018
Dairy landscape has evolved through the years The modern dairy landscape of the West Side bears little resemblance to that of 60 or more years ago, when smaller operations were a common sight throughout the area. It was a time when a good-sized dairy might be milking 100 cows instead of numbers that range into the thousands on today’s modern operations, milk went into the creamery in cans, hay was shocked rather than baled and the automated systems in use today were generations into the future. Two long-time West Siders who were raised on local dairies of that era, Joan Vargas and Leonard Gomes, recently reflected on the industry as it operated at the time. Gomes, whose father Antone and an uncle started a small Stuhr Road dairy in the late 1940s, said that as a child he never would have envisioned the changes which have transpired in
the industry. “They used to milk 25 or 30 cows, and then in the fall they would take them up to the hills. They didn’t milk all year round like we do now,” said Gomes. “When I was 6 or 7, my dad was starting a few cows here, probably 50. We started out with milk cans. We would fill probably four or five cans, and then take them into the creamery.” In the late 1940s and 1950s, Vargas said, many dairymen were building their operations and the industry was emerging. “They were just beginning to build up. No one had a lot of money. From the 1950s on is when people started to put back into the operation,” she explained. “What they made was what they put back in.” Her father, Joaquin Cabral, started the family’s Jorgensen Road dairy with
See HISTORY | PAGE 14
PHOTO SUBMITTED
A 1950s era photo from the Gomes dairy illustrates the industry at the time. Cows were milked by hand before the specially-equipped milking buckets, pictured, were purchased.
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HISTORY
CONTINUED FROM PAGE 13 about 40 cattle. Dairy was beginning to gain a foothold in the area at the time. “There were a lot of small dairies,” she related. “My dad was one of the first. “You grew with what you started with,” Vargas added, “and we were self-sufficient. If my dad couldn’t do it, it didn’t get done.” Vargas, a 1957 Orestimba High graduate, said she worked on the dairy from a young age. Days often started with chores at 5:30 a.m., Vargas recalled, and then she would head off to school. “I went to the hills with him when I was 5 to feed,” she said. “At 5, I was steering the truck in the hills while he threw hay off the back.” She never minded, the work, though. I loved it. I loved it to death. It was never work to me,” she said of her involvement in the family
THURSDAY, JUNE 21, 2018
dairy. “It was my joy.” The dairy changes in the years since her childhood have been staggering, Vargas reflected. “Everybody’s dairy is just huge compared to what we had. They are just mammoth,” she said. “The improvements are just unbelievable.” Gomes echoed that sentiment. He recalled a time when the cows were milked by hand - before his father got the early-day milking buckets. In those early days, Gomes said, a dairy of 80100 cows would probably have been considered a large operation. And manual labor was the norm. He recalled when the cows were milked by hand, before his father got milking “buckets” in the 1950s. In the early days of the dairy, Gomes said, hay was cut and then collected by pitchfork, tossed into open wagons pulled by horses. The herd was initially fed forage crops and pastured, he said.
“We didn’t start growing any grain until about the 1960s,” said Gomes, a 1964 Orestimba graduate. “Then we grew corn.” “It was different,” he said of time. “I think about it now and don’t know how we did it.” A number of factors changed the dairy landscape, Gomes reflected. Automation allowed dairy operations to grow, and over time the larger operations gained economies of scale that smaller dairymen could not match, particularly as stricter regulations were put into place. The switch from Grade B to Grade A barns in the 1980s and 1990s also eliminated operations who did not want to upgrade their facilities. And, in some cases, the offspring of retiring dairymen had not interest in carrying on the business. Because one thing that has not changed through the years, Gomes reflected, is the dedication required to run a dairy. “It is seven days a week,” he said.
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CELEBRATING OUR DAIRY INDUSTRY | 15
THURSDAY, JUNE 21, 2018
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16 | CELEBRATING OUR DAIRY INDUSTRY
THURSDAY, JUNE 21, 2018
Hilmar Cheese offers ‘AgXscape’ experience HILMAR - Visitors to Hilmar Cheese Company can put their dairy problem-solving skills to the test in the company’s new escape room. The escape room opened earlier this month at the plant’s Lander Avenue visitors center, which also offers an array of cheese products, a deli and more. According to a company news release, AgXcape is the first ag and dairythemed escape room in the United States. Escape rooms are a new entertainment activity in which players use teamwork, communication, creative thinking, determination and a sense of urgency to find clues, decipher puzzles and solve activities to complete the challenge. AgXcape offers a unique experience in that its challenges are specifically related to the dairy industry. The story line for the Hilmar Cheese AgXcape room is thus: “You have always wondered what it is like to have a farm. Now your team is managing Bob’s dairy. You get a call from a neighbor that there is a severe situation. You must quickly fol-
low the emergency instructions to find the vaccines to save the cows! You only have 30 minutes!” The escape room is designed for two to six players ages 9 and older, but younger family members may also contribute. Those in ages 14 and older can play in groups on their own, making it a great activity for 4-H and FFA officer teams, youth groups and leadership teams. “People are becoming more interested in learning about where their food comes from,” explained Denise Skidmore, director of education and public relations for Hilmar Cheese. “We wanted a fun way to immerse guests into some of the tasks and technology dairy families use to take care of their cows. Our room is not frightening, and it is something that families and friends can do together.” The fee for the 30-minute challenge is $15 per person. A private event room may be booked for a discounted price of $60 for up to six people. Reservations may be booked online at www.hilmarcheese.com/agxcape.
PHOTO SUBMITTED
The AgXcape Room at Hilmar Cheese Company offers a unique escape room experience.
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CELEBRATING OUR DAIRY INDUSTRY | 17
THURSDAY, JUNE 21, 2018
CREAMY ARROZ CON POLLO
YOGURT MUFFINS
Makes 6 servings
Makes 6 servings
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
INSTRUCTIONS
6 oz. cooked chicken 3 cups cooked brown rice 3 oz. chicken broth, low sodium 1-1/2 tsp cumin 1/2 cup plain fat-free Greek yogurt 1 tsp. chipotle cinnamon 2 cups reduced fat cheddar cheese, shredded
1. Combine all ingredients, except for cheddar cheese, in a bowl. Mix thoroughly. 2. Place chicken mixture into 8 X 8 square pan and spread evenly. 3. Top pan of chicken mixture evenly with cheddar cheese. Bake at 350°F for 15 minutes until temperature reaches 165° F 4. Cut into 6 even portions (3x2).
1/2 cup plain fat-free yogurt 2 oz. low-fat or fat-free milk 1 package muffin mix, “just add water or milk” style
1. Combine yogurt and milk in mixing bowl. Whisk until well blended. Set aside. 2. Add yogurt/milk mixture to muffin mix. Stir until just blended. Do not overmix. 3. Portion ¼ cup into greased or paper-lined muffin pans. 4. Bake at 350°F in oven for 20-24 minutes until top is golden brown. 5. Note: A variety of spices such as cinnamon or nutmeg can be added to base, if desired.
NUTRITIONAL FACTS: PER SERVING Calories: 236 Total Fat: 7.02 g Saturated Fat: 3.55 g Cholesterol: 17.2 mg Sodium: 332.61 mg
NUTRITIONAL FACTS: PER SERVING
Calcium: 282 mg Protein: 20 g Carbohydrates: 23.53 g Dietary Fiber: 1.28 g
Calories: 130 Total Fat: 2.5 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 200 mg
Calcium: 200 mg Protein: 2 g Carbohydrates: 22 g Dietary Fiber: <1 g
SRIRACHA CHICKEN SALAD WRAP
RANCH VEGGIE PATTY ON BUN
Makes 5 servings
Makes 4 servings
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
INSTRUCTIONS
1/3 cup plain fat-free Greek yogurt 1-1/2 tsp. Sriracha hot sauce ½ tsp. granulated garlic 1 tsp. dry minced onion 1/2 tsp. canola oil 1-1/4 cup Asian Slaw (separate recipe) 10 oz. frozen, cooked diced chicken, thawed, 1/2” pieces 5 whole wheat tortillas
1. Place yogurt in bowl and mix with Sriracha hot sauce, garlic, onion, and oil. Mix thoroughly. 2. Portion ½ cup slaw on to center of each tortilla. Then portion 2 oz. chicken on top of slaw. 3. Place 1 Tbsp. of yogurt mixture down center of chicken. Roll in the form of a burrito and seal.
1 cup black beans, drained, rinsed 2-1/2 tsp. scallions, chopped 1-1/8 tsp cilantro 2/3 tsp. Mojito lime seasoning 1 cup quinoa, cooked 2/3 cup mashed sweet potatoes, cooked 4 whole wheat hamburger buns 1/2 cup Creamy Herb Yogurt Dressing (separate recipe)
1. In a bowl, mash black beans with potato masher. Add seasonings. Mix together. 2. Add quinoa and sweet potatoes to the black bean mixture. Mix well. 3. Measure ½ cup and form into 4 patties. 4. Bake for 30 minutes at 350°F. Flip the patties halfway through cooking. 5. Serve patty on whole grain bun with 1 Tbsp. dressing as condiment.
NUTRITIONAL FACTS: PER SERVING
NUTRITIONAL FACTS: PER SERVING
Calories: 263 Total Fat: 6.30 g Saturated Fat: 1.17 g Cholesterol: 0.68 mg Sodium: 550 mg
Calories: 290 Total Fat: 2.87 g Saturated Fat: 0.13 g Cholesterol: 0.79 mg Sodium: 325 mg
Calcium: 88 mg Protein: 28 g Carbohydrates: 27 g Dietary Fiber: 5.12 g
Calcium: 240 mg Protein: 13.45 g Carbohydrates: 55.24 g Dietary Fiber: 7.91 g
CREAMY HERB YOGURT DRESSING
CHIPOTLE BBQ THREE BEAN SALAD
Makes 1-1/4 cup
Makes 5 servings – 1/2 cup each
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
INSTRUCTIONS
1/2 cup 1% white milk 2 Tbsp. lime juice 1 cup plain fat-free Greek yogurt 1/4 tsp. salt 1/4 tsp. ground black pepper 1 tsp. granulated onion 1 tsp. garlic powder 1 tsp. dried basil 1 tsp. dried dill 1 tsp. dried parsley
1. Combine milk and lime juice in a mixing bowl. Allow mixture to rest for 10 minutes. 2. Blend in the yogurt to the lime and milk mixture. Let mixture rest for 5 minutes. 3. Add rest of ingredients to mixture. Mix for 2-3 minutes until blended. 4. Chill at least 12 hours before serving to allow to thicken.
2/3 cup canned black beans, low sodium, drained 2/3 cup pinto beans, low sodium, drained 2/3 cup garbanzo beans, low sodium, drained 1 cup fat-free Greek yogurt 1 Tbsp. + 2 tsp lime juice 1/4 tsp. ground black pepper 1/4 tsp. granulated onion 1/4 tsp. dried dill 1/4 tsp. chipotle powder 3/4 tsp. dried cilantro 2-1/2 Tbsp. sweet of smoky BBQ sauce
1. Rinse all beans in cold water and drain well. 2. Combine all beans together. 3. Combine yogurt and lime juice in mixing bowl. Add pepper, onion, garlic, dill, chipotle powder and cilantro. Blend well. 4. Combine yogurt mixture and BBQ sauce. Mix until blended. 5. Pour mixture over beans. Toss lightly to combine. 6. Refrigerate until ready to use.
NUTRITIONAL FACTS: PER SERVING
NUTRITIONAL FACTS: PER SERVING
Calories: 35 Total Fat: 0.32 g Saturated Fat: 0.12 g Cholesterol: 2.81 mg Sodium: 129 mg
Calories: 196 Total Fat: 1.76 g Saturated Fat: 0.02 g Cholesterol: 0.82 mg Sodium: 297 mg
Calcium: 70 mg Protein: 5 g Carbohydrates: 3.36 g Dietary Fiber: 0.26 g
Calcium: 22.39 mg Protein: 11.67 g Carbohydrates: 35 g Dietary Fiber: 10.51 g
18 | CELEBRATING OUR DAIRY INDUSTRY
THURSDAY, JUNE 21, 2018
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CELEBRATING OUR DAIRY INDUSTRY | 19
THURSDAY, JUNE 21, 2018
APPLE PIE OVERNIGHT OATS
PEACHES N CREAM OVERNIGHT OATS
Makes 1 serving
Makes 1 serving
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
INSTRUCTIONS
1/4 cup oats, rolled, unenriched, quick cooking 1/2 cup vanilla low-fat yogurt 1 oz. 1% white milk 1/8 tsp ground cinnamon 1/2 cup unsweetened applesauce
1. Combine dry oats, yogurt, milk and cinnamon together until blended. 2. Stir in fruit. 3. Place into 10 oz. container or cup. 4. Place lid on container or cup and chill overnight. 5. Optional: add spices such as nutmeg, or other flavoring for variety. 6. Garnish with sprinkle of cinnamon.
1/4 cup oats, rolled, unenriched, quick cooking 1/2 cup vanilla low-fat yogurt 1 oz. 1% white milk 1/2 cup peaches, canned, diced in extra light syrup
1. Combine dry oats, yogurt, and milk together until blended. 2. Stir in fruit. 3. Place into 10 oz. container or cup. 4. Place lid on container or cup and chill overnight. 5. Optional: add spices such as nutmeg, or other flavoring for variety.
NUTRITIONAL FACTS: PER SERVING
NUTRITIONAL FACTS: PER SERVING
Calories: 209 Total Fat: 2.63 g Saturated Fat: 1.32 g Cholesterol: 9 mg Sodium: 121 mg
Calories: 215 Total Fat: 2.75 g Saturated Fat: 1.32 g Cholesterol: 9 mg Sodium: 113 mg
Calcium: 264 mg Protein: 9.37 g Carbohydrates: 39.42 g Dietary Fiber: 3 g
Calcium: 267 mg Protein: 9.87 g Carbohydrates: 39 g Dietary Fiber: 2.3 g
Recipes courtesy of National Dairy Council
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