Celebrating Our
A Special Publication of Mattos Newspapers Thursday, June 19, 2014
2 | SALUTING OUR DAIRY INDUSTRY
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Upswing brings renewed optimism for dairy family GUSTINE - West Side dairyman Cesar Rocha grew up around cows on a small family farm on Terceira, the Azores, and since coming to the United States has been able to realize his dream of having his own dairy operation. Rocha and his family have realized that dream and, having survived the prolonged downturn in the dairy industry, can now look forward with renewed optimism as milk prices have rebounded. Dairy is a lifestyle rather than an occupation for Rocha, his wife Luisa and their two children, Gustine High senior Bryce and 9-year-old Morae - one they embrace despite the challenges of recent years. Cesar Rocha’s dairy roots go back to his homeland in the Azores, where he recalls his father milking just eight cows while raising his family. “When I left there, he was milking 37,” Cesar Rocha pointed out. “I came to the United States in 1989. I came over to visit and ended up staying.” Cesar Rocha found work on a local dairy and met Luisa, who also came from a dairy family, in
See ROCHA | PAGE 3
Cesar and Luisa Rocha operate the Praia Dairy south of Gustine. They are pictured with children Bryce and Morae.
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CONTINUED FROM PAGE 2 1990. They were married in 1992, and realized their dream of owning their own dairy two years later when they went into a partnership. “We started with 80 cows, milking three times a day,” he recalled. The partners went their separate ways after about 10 years, and the Rochas started Praia Holsteins in November 2003. The dairy, first located on a Whitworth Road facility, milked 320 cows initially. The Rocha operation has since moved to a Highway 33 facility, and today milks 550 cows twice daily. The size is comfortable, the Rochas said, and unless pushed for economic reasons they do not plan further expansion. The emphasis among family members and the dairy’s three long-time employees is on managing the operation as efficiently as possible. “The keys are the way you feed your cows, your genetics and cow comfort,” Cesar Rocha remarked. “Cow comfort is one of the most important things on the dairy. You have to make sure that they stay healthy, and have a clean place to lay down. Cows are like people....you take care of them the right way, and they will be happy,” he pointed out. The Rochas work with a nutritionist to craft feed mixes which meet the cows’ need for protein, energy and fiber. Feed represents the largest single cost in a dairy operation, the Rochas point out. Because they do not grow any of their own commodities, the dairy must purchase its entire feed supply from outside vendors. While milk costs have rebounded, feed costs continue to be a concern. The drought is pushing up the cost of commodities such as hay, silage and forages. Cesar Rocha has seen
the cost of feeding a single cow increase from $3 a day to $8 a day in the past 20 years, which amounts to several thousand dollars a day. Dairies, he said, can no longer afford to keep lower-producing cows in the herd. “A low producer eats the same thing as a high producer,” Cesar Rocha stated. “Years ago, you could get away with six gallons (of daily production) per cow. You can’t have low producers any more.” He said average daily milk production runs about 8.5 gallons per cow. His philosophy, the dairyman said, is to find a balance between production and expenses. “Sometimes pushing for that extra gallon or two of milk a day is going to cost more than the extra milk brings in,” Cesar Rocha told Mattos Newspapers. Like other dairy producers, the Rochas looked to maximize efficiencies to survive the financial crisis. The long-standing mantra in the industry was that “there is only one way to dairy,” Luisa Rocha explained, but in truth the crisis required innovation and new approaches. “You are constantly changing how you dairy,” she emphasized. During those tough years, for example, the
Rochas quit raising their own calves. They were sold off, and replacement heifers are now purchased from outside sources rather than raised. The family was able in part to survive the financial storm because it had no debt load, they explained. But even at that, their survival was in question as milk prices plummeted and production prices soared. “Five or six years ago we didn’t owe a dollar. All at once, we had four years of losing $2-$3 for every hundredweight of milk,” Cesar Rocha explained. “We thought we were going to lose it all.” Not all their friends were as fortunate. “We have had families and friends who have lost their dairies, generations of work lost through no fault of their own,” Luisa Rocha added. While the dairy outlook has brightened dramatically in the past six months, the Rochas remain keenly aware of the cyclical nature of the industry. Whether son Bryce carries on the family tradition remains to be seen, his parents said, but they want to assure him that he has other options as well. “We would love him to
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See ROCHA | PAGE 4
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4 | SALUTING OUR DAIRY INDUSTRY
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rocha
CONTINUED FROM PAGE 3 (follow in the dairy industry) but the way it has been we almost discourage him,” Luisa Rocha commented. “We encourage him to get an education and a career, and if the dairy works out, great.” Despite its challenges, the Rochas said, the dairy lifestyle has also been good for the family. “It is great for families, but it is hard work. It is 24/7,” Luisa Rocha pointed out. “It shows the kids work ethic. My son has been working on the dairy since he was a toddler. I would feed calves, and he would hold the bottle. He was always involved. “This is what we know, what we have done for more than 20 years. It is our livelihood,” she continued. “We feel very blessed that we survived, and that we are able to work on a dairy and have a dairy with our family involved.”
Cesar Rocha and his son Bryce handle many of the responsibilities on the family dairy.
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Gustine High School grad finds niche as nutritionist A Gustine High graduate is helping dairy producers up and down the San Joaquin Valley craft the nutritional mixes which maximizes herd production. Jed Asmus, a 1996 GHS alum, has been involved in animal nutrition since completing his graduate studies at UC Davis in 2003. In that time, he has built a client base of 30 dairies from Ferndale to Visalia - with a number in the Stanislaus/Merced County area. Asmus also works with a small number of goat and sheep dairies - but traditional cow dairies represent 95 percent of his business. Animal nutrition was not in Asmus’ career plans when he went to Modesto Junior College, but he learned of the field and became fascinated. “I didn’t even know it existed as a career,” Asmus explained. Essen-
tially, he said, the field involves “taking the minute application of science and applying it on a very wide scale.” He has seen the industry weather the depths of the 2009 dairy crisis, endure several difficult years that followed, and finally emerge with the rebound of milk prices to historically high levels earlier this year. The protracted dairy crisis in many ways transformed the industry, Asmus said. “They went from being dairymen to being business people. Everything has a cost and a benefit, and we look at it that way,” he commented. Before the crisis of 2009, Asmus said, convincing dairy producers to change entrenched habits was difficult. “Now it is really a matter of ‘what can we do to see better results?’,” he told Mattos Newspapers.
“We look at things much differently. We question everything.” In the dairy industry, a few pennies in cost savings or increased production quickly adds up to thousands of dollars. Against that backdrop, Asmus said, he works with each client individually to craft a meticulous plan with very specific, measurable goals - and follows up with monitoring and changes as necessary. “Feed costs are always the biggest expense, so how do we get the most out of every dollar that we spend? We have to make sure that everything is cost-effective, as opposed to just being what we have done for 30 years,” he reflected. “(Nutrition) is a science, and it is a business. Every decision results in an impact somewhere.”
See ASMUS | PAGE 6
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6 | SALUTING OUR DAIRY INDUSTRY
ASMUS
CONTINUED FROM PAGE 3 There is no boilerplate strategy for success, he added, nor is there any specific commodity which is absolutely essential for dairy cows. “There is nothing they have to have, but there are benefits to various things. My goal is to maximize the use of what that dairy has in their own inventory. If they grow a lot of corn, we use a lot of their own silage. It makes them less sensitive to the market fluctuations,” Asmus noted. “I have cows that have not seen alfalfa in a decade because the dairyman doesn’t grow any; I have dairies that feed a ton of it.” Asmus strives to stay current on the latest technologies, research and industry trends - which can literally be a global endeavor. He has brought in a speaker from Israel, for example, to speak to his
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clients about mitigating heat stress, and has been in contact with a producer in Saudi Arabia to gain more insight. He also flew to Wisconsin to view a new machine which shreds rather than chops corn into silage. A client invested in the equipment and has had the investment already repaid, Asmus said. “We are always looking for new technology and tools. How do we continue to improve? We as humans put bottlenecks on the cows’ ability to produce. We need to remove those bottlenecks so they can produce more,” Asmus explained. The industry is now doing more with less, he added. Protein levels of animal diets have been reduced, Asmus said by way of example, which has trimmed costs and environmental impacts. “For a variety of reasons we were over-feeding. Now that we know more, we know how to do it more
efficiently,” he pointed out. The recovery in milk prices has created a mood of optimism on dairies, but Asmus said clients must also be prepared to deal with a downturn. “My approach with my clients is that we always plan for milk at $12 (per hundred pounds) again, so at $23 we’re very happy,” he stated. “The prices are literally the best that they have ever been, but the possibility of $15 milk is not that far away either.” Asmus and his wife Brandi reside in Lodi with their two children, Samantha, 5, and Zachary, 3. She is the ag department chair at Woodland Community College. The couple are also partners in Ewetopia, a sheep dairy in the Denair area which is developing products based on sheep milk. That endeavor serves both his interest in sheep, which Asmus has raised since his high school years, and animal nutrition.
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Hay hauling business supports local dairymen GUSTINE - A long-time hay hauling business is among the support network which serves the local dairy industry. Larry Borba Hay Hauling traces its roots back nearly 50 years, providing dairymen and hay growers a basic essential service - transporting freshly-baled hay from the field onto the dairy farm or into pole barns for storage. Eddie Borba started the company with help from an uncle, becoming possibly the first commercial hay hauler in the area. His son Larry started helping with the business at age 13, and in 1996 bought the harrow beds from his father, who has remained active helping his son in the business. “When I was a kid, I wanted to be just like my
See BORBA | PAGE 8
Eddie Borba started the hay hauling business 49 years ago. His son Larry grew up in the business and purchased the harrow beds from his father in 1996.
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Lawrence, Tyler and Darren Borba have grown up around the hay hauling business. Each has a toy harrow bed handcrafted by their father Larry Borba.
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CONTINUED FROM PAGE 7 dad,” Larry Borba said, adding the he recalls using an Erector set to make his own toy harrow bed as a child. The premise of hay hauling is simple - but the industry is sometimes challenging as the Borbas strive to meet the needs of all their customers. Mother Nature doesn’t always cooperate, Larry Borba said, and beating an incoming storm to get the hay out of the field ahead of the weather is one of the most rewarding aspects of the job. “There are times when we get caught, when you have hay in the field and you can’t get it all,” he acknowledged. “We do our best.” Generally speaking, the goal is always to get
the hay out of the field as quickly as possible. “If there is moisture in the ground the hay is coming back. If the hay is coming back you are running over it, and you don’t want to do that,” Larry Borba pointed out. The operation runs five harrow beds - three for small bales and two for large bales. Larry Borba said he is adding a third to accommodate the large bales, which have become the norm rather than the exception over the years. “It was all small bales when I started, but now it is more the big bales than the small ones,” he notes. Eddie Borba will mark his 50th year in the industry next year, and is looking forward to the milestone. “I started working young, and work to me is something that I sill en-
joy,” he explained. Some clients have been with the company since its start. “There are a few that he still hauls for that I started with,” Eddie Borba said. “We’ve got some of the sons of the original dairy owners that I hauled for.” A third generation, Larry and Helena Borba’s sons Lawrence, Darren and Tyler, are growing up in the business. Lawrence and Darren, who are both now in high school, are old enough to pitch in. Tyler, in the meantime, will be able to practice with his own toy harrow bed - and won’t have to piece together an erector set to do so. Father Larry handcrafted a toy harrow bed for each of the boys to have as their own, just as he did growing up.
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Economic outlook brightens for dairy producers Improved milk prices have brought new optimism for dairy producers who weathered tough times that stretched on for several years. Milk prices shot to alltime highs this spring, reported Annie AcMoody, Director of Economic Analysis for Western United Dairymen, bringing long-awaited relief to the struggling industry. “The mood out there is completely different than that of a year ago,” she noted. “We are seeing more optimism. Finally producers are getting a price higher than the cost of production. It is much stronger than we have seen in the last five years.” A year ago, production costs were outstripping milk prices - a far too familiar scenario for
See OUTLOOK | PAGE 10
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OUTLOOK
CONTINUED FROM PAGE 9 dairy producers who have struggled since milk prices plummeted in 2009. Even when milk prices rebounded, increasing production expenses driven by feed in general and corn in particular continued to undercut margins. But in late 2013, AcMoody told Mattos Newspapers, the long-awaited recovery arrived as milk prices began to climb and food expenses eased. AcMoody said California milk prices paid to dairy producers reached an all-time high of $22.47 per hundredweight and has remained strong. The price may be softening a bit, AcMoody said recently, but is expected to remain over $20. “Six months over $20 is unprecedented in California milk pricing,” AcMoody commented. Even if prices dip below $20 in coming months, she said, all indications are that
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milk prices will remain at historically strong levels. Milk prices a year ago were $16.33 in March and in the $17 range in June, by way of comparison. The average cost of producing 100 pounds of milk was $19.01 for the fourth quarter of 2013 (the latest figures available), down more than a dollar from fourth quarter 2012. Producers have finally been able to begin recovering from the tough years. “They are making up for previous years. There was never a long enough period of (profitable times) to recover from 2009. Now they are getting prices that allow them to get back on their feet,” AcMoody explained. Feed costs continue to be a concern, particularly in light of California’s drought. “That is the one thing that is preventing us from having a perfect year,” AcMoody commented. “Whatever food is im-
ported may go higher in price as we go through the summer. It comes at a premium when you have to get your feed from further locations.” Not all of the state’s dairy operations survived the economic downturn, as nearly one in five went out of operation from 2009-13. During those five years, AcMoody said, the state’s dairies dwindled in numbers from 1,852 to 1,496 - a decline of 356 dairies. Last year, she said, the state lost 67 dairies - most of which went out in the early months of 2013. “Those that are still in business are the more efficient dairies,” AcMoody stated. “Even after 2009 there were a lot of people on the fringe, and the ups and downs which followed slowly weeded out everybody who could not recover. Those remaining are better prepared to weather those ups and downs.”
A salute to dairy farmers During dairy month, we salute our local dairy farmers and pledge our support to this upstanding industry. Keep up the good work!
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Dairy a lifestyle for families For dairy families, the industry is not an occupation but a lifestyle they cherish. In addition to tending to their herds and cultivating the fields which support the dairies, parents such as Rich and Jacquie Dyt and John and Sandra Toste are nurturing families in the dairy environment and would have it no other way. While the dairies are about the cows, the lifestyle is family-focused with a balance that allows the children to pursue their own interests and activities as well as tending to chores on the dairy. “I wouldn’t change it,” said Sandra Toste, who spent her childhood in Modesto before her parents started in the dairy industry when she was
15. “I was raised in town, and I would never want to raise my kids in town.” Both Dyts came from family dairy backgrounds, and want their own children to be raised with the value and sense of responsibility instilled by their own upbringing. Their move to Newman was based in part on its heritage and the traditional values found in ag communities, they explained. “It was all part of the consideration,” Jacquie Dyt affirmed. The Dyts are raising four daughters on their dairy; the Tostes have three children. John Toste started his dairy in 1989 and married Sandra five years
See FAMILIES | PAGE 12
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families
CONTINUED FROM PAGE 11 later. They have operated their dairy at its current Santa Fe Grade location for more than 15 years. They have three children, Makayla, 17, a senior at Gustine High, Adriana, 15, a sophomore at Gustine High, and John Jr., 12, who will be in seventh grade at Gustine Middle School. The Dyts started Moonshine Dairy 11 years ago, building the Kilburn Road facility from the ground up to move from Southern California. They had one daughter at the time, Callista, now 14 and a high school freshman. The family has grown to also include daughters Doreen, 12, El-
See FAMILIES | PAGE 13
Gustine Supports Our Ag Community! The family-friendly lifestyle is an important benefit for dairy families such as the Dyts, who operate Moonshine Dairy on Kilburn Road. Their four daughters - Doreen, Ellie, Callista and Anneke - can often be found tending to chores or just enjoying time on their family dairy.
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SALUTING OUR DAIRY INDUSTRY | 13
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families
CONTINUED FROM PAGE 12 lie, 9, and Anneke, 7. On each dairy, the children are considered part of the business and have their own roles to play. School activities are at the forefront for their children during the school year, the Tostes explained, but when summer rolls they have more time for chores and to work with their own dairy animals in preparation for the show ring. The Toste sisters have ag-related career goals influenced by their dairy experience and involvement in FFA and 4-H. Makayla, who is a member of Gustine High’s state champion FFA dairy judging team, has designs on becoming an ag teacher, while Adriana intends to pursue a career in ag journalism. John Jr. wants to follow in his family’s dairy footsteps. Friends don’t always understand that responsibilities come before fun, Makayla acknowledged, but she believes the positives of growing up on a dairy far outweigh any negatives. “You gain a lot of responsibility from it, work ethic and a passion for something,” she explained.
Time together is one of the biggest advantages for both families. “We work together as a family, which pulls us together,” Sandra Toste stated. The dairy business and the children’s activities are frequent topics of conversation. “We do talk about the business. Sometimes my kids were concerned (during the depths of the dairy crisis) that we were going to lose our business. We share things with our kids and want them to be involved,” John Toste added. A few miles away on the Moonshine Dairy, the Dyt girls can often be found tagging along with their father and completing chores. “Even at an early age, Rich was always very willing to take them with him,” Jacquie recalled. “Of the two of us, he is definitely better at assigning jobs. Even when he runs to town for an errand, he is taking one or two of the kids with him.” When chores are done, the children can be found playing around the dairy or pursuing interests such as 4-H, school activities and dance. “We try to keep a nice balance, but I think it is important to instill some work ethic,” Rich Dyt stated.
Having the family home on the dairy enhances the lifestyle. “That was a consideration of where to live,” Jacquie noted. “If we lived somewhere else, then every day it is just dad going off to work. He might
not be able to come home for lunch, or have the kids ride their bikes out to the dairy after school. Living on the place was definitely a lifestyle choice.” “One of the main advantages of having a dairy is being able to live on the
“My friends say that their dad is at work and may not be home for weeks,” she explained. “My dad is always right there down the road. It is not like he is going to be gone for weeks on a road trip.”
Siblings John Jr., Adriana and Makayla Toste play an active role on their family dairy and show their own dairy cattle.
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farm and have your kids come to work with you,” Rich Dyt added. “We are able to spend a lot of time together, which is something that we have both really enjoyed.” Doreen echoed that sentiment.
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State’s water crisis taking a toll on dairies California’s severe drought is taking a toll on the state’s dairy producers as well as its growers of fruits, nuts and vegetables. The impact is being felt on local dairy farms, where higher prices for commodities such as alfalfa, corn silage and forage are expected to be a by-product of the drought. Those increases boost the cost of production, and cut into the profit margins which producers are recording for the first time since the crisis of 2009. Commodities may simply be shorter in supply as growers take fewer alfalfa cuttings and perhaps leave land fallow which might otherwise have gone to corn or other crops bound for the
dairy market, creating competition which drives prices up. Michael Marsh, chief executive officer for Western United Dairymen, said the drought is prominently on the minds of producers in the field - and is taking a toll on their bottom line. “If producers have alfalfa in the barn from last year, they really haven’t felt the full impact,” he commented. “As those inventories of alfalfa are consumed and they have to get back out into the market, the sticker shock is pretty profound.” A year ago, Marsh said, supreme alfalfa could be purchased for around $240 a ton. “This year, it is at $360 and may go past $400 in short order,” he predicted.
As the local market supplies are depleted, Marsh added, growers are going to incur added expenses of shipping alfalfa in from out of state. “Additional transportation costs are going to be a big hit to us as existing inventories are utilized,” he said. Local producers agreed that prices driven high by the drought are a major concern. Those who raise a portion of their own feed supplies are doing everything they can to make the most of limited water supplies to minimize reliance on the outside market. On the Antone Gomes & Son Dairy outside Newman, producer Don Gomes said a return line is being installed so that irrigation tail water can
be recycled. “That is what a lot of people are doing now,” Gomes said. “It gives us more water down the line so that we don’t get to September and run out.” In an otherwise positive dairy climate, the drought “continues to be the wild card,” said Rich Dyt of Moonshine Dairy. “The cost of forages, alfalfa and silage are much higher. I think that everybody is nervous that with the lack of water this year guys are not going to get as many alfalfa cuttings off this year, which has driven the price sky-high.” Dyt said the rural Crows Landing dairy grows its own corn for silage, and this year has planted a shorter-maturity corn in hopes of saving an irrigation cycle.
Agriculture • • • • •
•
Another factor which is impacting the industry, Dyt said, is the conversion of land which once may have grown dairy feed commodities to permanent crops such as almonds. “The competition for ground for feed gets tougher,” he emphasized. Growers may also leave some of that ground idle during drought years as they concentrate what water they do have on saving their investments in the permanent crops. “A lot of people are leaving a little ground open so that they have water for other crops, and that is having an affect,” said Newman dairyman John Toste. Toste has not idled any of his farm land, but the drought has changed his farming practices. Rath-
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er than growing corn, which has a high demand for water, he planted a sudan grass. “That uses less water. I have saved some of the water from that to use on my alfalfa,” he explained. Toste said he is also cutting alfalfa less frequently - every 35-40 days as opposed to the ideal of every 28 days. That will reduce the number of cuttings and also take a toll on the quality of alfalfa, Toste said, but also helps preserve the precious water. Like other members of the ag industry, dairy producers are hoping that next winter brings enough rain to ease the crisis. “What could control a lot of this is a good winter,” Toste emphasized.
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Organization advocates for dairy producers As dairy producers go about their work in the barns, corrals and fields, a Modesto-based organization is providing an array of support services and giving the industry a voice in Sacramento and Washington, D.C. Western United Dairymen serves a critical role to its members, who face increased regulatory mandates and have a stake in legislative issues such as milk pricing structure and immigration reform. “We serve the dairy industries of the state of California. We advocate for them on a wide variety of issues in Washington, D.C., and Sacramento, and before regulatory agencies,” explained Michael Marsh, chief executive officer of Western United Dairymen (WUD). “We provide assistance on environmental issues and sustainability, and we have resources available to our members in the areas of labor, safety regulations and communications.” While California milk producers have seen a long-awaited rebound in milk prices, Marsh said, a number of challenges continue to face the industry. He identified several issues which have been among the priorities for WUD staff. They include: · California’s drought crisis, which threatens to push up the cost of commodities such as alfalfa and silage as acres are fallowed due to lack of water to grow the crops. Marsh said WUD is monitoring the actions of state lawmakers and local groundwater working groups, and is encouraging the construction of
tion supports a bill which passed muster in the Senate but has stalled in the House of Representatives. The Senate bill would allow workers who have been in the U.S. for a period of time, paid taxes and have no criminal record to apply for a blue card allowing them to stay for three years. The card could be renewed. Through the course of each three-year period, the worker would have to spend a total of at least 30 days in their home nation. “They would continue to pay taxes and abide by continues to increase. “You have both parties the law. It would allow us agreeing that it is high to keep a skilled worktime that we have addi- force that is here and tional storage. They are working on our farms,” reaching across the aisle. Marsh commented. “It is That makes me optimis- not a pathway to citizentic,” he commented. “Our ship. It allows an individgoal is to make sure that ual to be here legally.” A House bill would rewe are holding those politicians’ feet to the fire so quire a worker to return that they get it done.” · Immigration reform. Marsh said the organizaSee WUD | PAGE 16 additional water storage to help the Golden State meet its needs. San Luis Reservoir, completed some five decades ago, is the most recent water storage project in California, Marsh pointed out, yet demand for water
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CONTINUED FROM PAGE 15 home after 18 months, and stay for a period of three months before applying to come back to the U.S. Dairies, Marsh emphasized, rely on workers every day of the year and have made an investment in their training. The House bill, he said, would pose “a significant risk to the dairyman.” · Milk pricing. Even though global demand for milk and dairy products is strong and prices are high, Marsh said, California dairymen who sell to cheese plants essentially receive a discounted price due to a state order in 2008. Essentially, Marsh said, that order created a disconnect between the value of the milk and the price which cheese producers are required to pay in California. Around the United States, he explained, producers selling milk for
thursday, JUNE 19, 2014
cheese production under federal marketing orders receive $21.26 per hundredweight, while California producers receive $19.40. He said WUD will continue to push for a legislative remedy to the discrepancy. · Ethanol. Marsh said the association is working for repeal of the federal renewable fuel standard. The price of corn soared when ethanol producers were competing with dairymen and livestock producers in the grain market, Marsh said. “It makes little sense to us that we should continue to make food into fuel,” he told Mattos Newspapers. · GMO labeling. Marsh said the association is lobbying against requirements to label foods with genetically-modified ingredients. “Keeping farmers open to whatever type of technology he or she chooses is important to our membership,” Marsh said, adding “(Labeling) doesn’t re-
ally provide the consumer with any useful information, and leads to confusion in the marketplace versus accuracy.” · Regulatory issues. Marsh said the organization strenuously opposed a dairy permit structure proposed by the Regional Water Quality Control Board. “They did not hit the dairy farmers with the increases that they had originally planned,” he reported. When it comes to regulatory issues, Marsh said, “our mantra continues to be that regulations be based on sound science.” · Sales taxes. Marsh said WUD successfully opposed legislation which would have eliminated sale tax exemptions for such things as the purchase of on-farm fuel, equipment and repairs. The Western United Dairymen’s staff of 14 serves 800 members - or more than 50 percent of the approximately 1,500 dairy operations remaining in California.
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SALUTING OUR DAIRY INDUSTRY | 17
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Great White Pizza
mozzarella, Monterey Jack and herbs over all.
If you like Ranch dressing, this is your kind of pizza. Great white pizza combines everyone’s favorite cheeses – mozzarella Golden Real California cheddar minand Monterey Jack – and replaces the traditional red sauce with Ranch dress- gles with salty bacon and creamy avocaing for a smooth-tasting pizza that is sure do to create a mouthwatering sensation simply bursting with California flavor. to attract attention Speed up preparation time by using preIngredients cooked bacon, available at many superFor Dough and Cheese: markets. 12 pizza crust Ingredients 1 1/2 cups (6 ounces) Real California For Dough and Cheese: mozzarella, shredded 12 pizza crust 1 1/2 cups (6 ounces) Real California 3 cups (12 ounces) Real California Monterey Jack, shredded cheddar, shredded For Pizza Pantry: For Pizza Pantry: 1/2 cup Ranch dressing 1/2 cup pizza sauce 1 teaspoon dried chopped (or 2 table1/2 cup onion, diced spoons fresh oregano, chopped) 8 strips crisp cooked bacon, chopped 1 teaspoon dried basil (or 2 tabel1/2 ripe avococado, peeled and cubed spoons fresh basil, chopped)
California Gold Pizza
Directions
Directions Preheat oven to 425°F. Spread Ranch dressing on partially baked crust. Sprinkle mozzarella and Monterey Jack evenly over dressing. Sprinkle herbs evenly over cheese. Bake about 15 minutes, or until cheese is melted and bubbly and the crust is crisp and golden.
Variations Western White: Ricotta is a fresh Italian-style cheese that gives this pizza a slightly sweet and creamy texture. Mix 1 cup ricotta with oregano, basil and salt and pepper to taste. Spread the seasoned ricotta over Ranch dressing. Add ½ cup diced onion and sprinkle mozzarella and Monterey Jack over all. Western Green and White: For a more adventurous version of the classic white pizza, sprinkle 1 cup chopped fresh spinach and 1 cup cooked chicken (shredded or cubed) over Ranch dressing. Sprinkle
Preheat oven to 425°F. Spread pizza sauce on partially baked crust. Arrange onion, bacon and avocado evenly over sauce. Sprinkle Cheddar over the ingredients. Bake about 15 minutes, or until the cheese is melted and bubbly and the crust is crisp and golden.
Variations Gold Rush: In late summer, when tomatoes are ripe and sweet, add their fresh flavor to the combination of salty bacon and creamy avocado. In place of onion, use 1 largeripe tomato, chopped. Arrange tomato, bacon and avocado evenly over sauce. Sprinkle Cheddar over all. Malibu Gold: This delicious pizza will remind you ofa sunny day at the beach. In place of onion, add 1 cup canned pineapple chunks (drained). Replace bacon with 4 pieces Canadian bacon, cut into thin strips.
Cheese Steak Pizza This delicious adaptation of the ever popular cheese steak sandwich makes for a robust pizza that’s sure to be a winner with the whole family. It’s a great way to use leftover roast beef, or you can pick up slices from the deli.
Ingredients Dough and Cheese 12 pizza crust 1 cup (4 ounces) Real California cheddar, shredded 1 cup (4 ounces) Real California mozzarella, shredded Pizza Pantry Ingredients 1/2 cup pizza sauce 1 1/2 ounces (12 - 16 ounces)sliced roast beef, cut into strips 1/2 green pepper, seeded and cut into strips 1/2 cup onion, chopped
der version. It combines salsa, jalapeños, chicken, corn and olives, and tops it all with a rich blend of cheeses. For more heat, use an extra-spicy salsa.
Ingredients For Dough and Cheese: 12” - 14” pizza crust 1 cup (4 ounces) Mexican cheese blend, shredded 1 cup (4 ounces) Real California mozzarella, shredded For Pizza Pantry: 1 cup salsa, fresh or prepared 1 cup cooked chicken, shredded or cubed 2 tablespoons canned jalapeños, chopped and drained 1/2 cup corn, fresh or frozen (thawed) 1/4 cup black olives, sliced and drained
Directions
Directions
Preheat oven to 425°F. Spread ½ cup Preheat oven to 425°F. Spread pizza of salsa on partially baked crust. Sprinsauce on partially baked crust. Arrange kle Mexican cheese blend evenly over beef, green peppers and onions over sauce. Sprinkle cheddar and mozzarella crust. Arrange chicken, jalapeños, corn evenly over pizza. Bake about 15 min- and black olives over cheese. Top with utes, or until cheeses are melted and the remaining ½ cup salsa and mozzabubbly, and the crust is crisp and golden. rella. Bake about 15 minutes, or until Variations the cheese is melted and bubbly, and the Chicken Cheese Steak: If you prefer crust is crisp and golden. chicken instead of beef, it’s an easy Variations switch. Substitute 1 ½ -2 cups (12-16 Mexicali Fiesta: Make this a spicy fiounces) cooked chicken(shredded or esta to remember. Use mild, medium or cubed) for the beef. Cheese Steak Italiano: Try spicy Ital- hot salsa and substitute 1cup pre-cooked ian-style sausage on this pizza. Substi- spicy sausage, thinly sliced, for the tute for the beef 1 cup precooked hot chicken. Italian sausage, thinly sliced. Taco Supreme: Pizza crust stands in for a crispy taco shell in this combination. Toss the mozzarella with ½ package If you like your pizza bursting with taco seasoning mix before adding to the zesty flavors, try this south-of-the-bor- pizza.
Fiesta Pizza
For more great dairy recipe ideas, including delicious pizzas, visit realcaliforniamilk.com
Merced County Supervisor DEIDRE KELSEY Salutes Our Dairy Industry “Farming in partnership with local government for a prosperous future.” (209) 385-7366 FAX (209) 726-7977 e-mail: Dist4@co.merced.ca.us 2222 M Street Merced, CA 95340
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Cheesy Asparagus & Peppered Bacon
golden, about 20 minutes. Let cool slightly and serve warm.
Recipe courtesy of Pedrozo Dairy & Cheese Company.
Mom’s Mini Cheesecakes
Ingredients:
Recipe from dairy mom, 6 ounces Northern Gold, Sue McIsaac shredded Decadent, individually 6 slices peppered bacon 1 shallot, finely chopped sized desserts made with 6 stalks fresh asparagus Real California cream 1 pastry tart shell, home- cheese Courtesy of Wife of a made or frozen 1 large egg yolk, beaten Dairyman Blog 1/2 tsp water Makes 24 servings
Directions:
Ingredients:
Preheat oven to 375. Cook the bacon over medium heat until crisp. Transfer bacon to paper towel. Pour off all but 1 tablespoon of the bacon fat from pan. Add the shallots and sauté for about a minute. Add asparagus and cook over medium to high heat until asparagus is crisp-tender, about 5 minutes. Crumble the bacon into tiny pieces and mix with the asparagus and shallot mixture. Cook tart shell for 10-12 minutes. Set aside to cool. Then add shredded Northern Gold Cheese spread evenly onto the pie shell. Place the asparagus spears and sprinkle the bacon and shallot mixture evenly over the cheese and season with salt and pepper. Brush edges of tart with egg wash. Bake until pastry is
2-8 oz. Real California cream cheese 3/4 cup sugar 2 eggs 2 Tbsp lemon juice 1 tsp vanilla 24 Vanilla Wafers Cherry pie filling
Procedure: Heat oven to 350°F. Beat cream cheese and sugar until smooth. Add eggs, lemon juice & vanilla and continue to beat until creamy. Place a cupcake paper in each cup of a cupcake pan. Place one Vanilla Wafer in bottom of each cup. Fill each cup about half full with cream cheese mixture. Bake in preheated oven for 15 minutes. Cool slightly. Top with cherry pie filling, about 3 cherries per cake. Chill well before serving.
Fiscalini’s Three Cheese - Grown Up Macaroni Ingredients: 1 stick unsalted butter made with Real California Milk 1 cup Panko (Asian) breadcrumbs 1/3 cup all purpose flour 3 cups Real California Milk 3 cups Real California heavy cream 1¼ pounds coarsely grated Fiscalini Bandage Wrapped Cheddar Cheese ½ pound coarsely grated Fiscalini San Joaquin Gold Cheese ½ pound coarsely grated Fiscalini Parmesan cheese ¼ teaspoon cayenne pepper Salt and freshly ground pepper to taste 1 pound elbow macaroni, cooked al dente (add a bit of olive oil to the cooking water, to prevent sticking)
Wipe out saucepan with paper towel, being careful not to burn fingers. Place back on low heat and melt remaining butter until it begins to bubble. Whisk in flour, stirring for about three minutes. In another saucepan, scald milk and cream; slowly pour into flour mixture, whisking until well blended. Continue whisking until sauce is smooth and begins to thicken (8-10 minutes). Remove from heat. Mix three cheeses together with cayenne, salt and black pepper. Add about ¾ of cheese mixture to sauce, stirring until cheese is melted. Add cooled macaroni to sauce. (Taste to check if seasoning is correct). Pour into prepared casserole: top with remaining cheese and breadcrumbs. Bake 30 minutes or until bubbling. (If top doesn’t turn golden brown, place under broiler and watch carefully to finish the crust) Let casserole sit about 10 minutes, before serving
1 cube Real California butter, melted 1 cup flour 1 cup chopped almonds 1 Tbsp sugar 1 cup powdered sugar 1 cup Real California whipped cream 1 (8 oz) pkg. Real California cream cheese, softened 1 large pkg. instant chocolate or butterscotch pudding, prepared as package directs 1 c. Real California whipped cream Chocolate bar shavings ½ cup chopped nuts
Procedure:
½ cup Point Reyes Blue Cheese, crumbled 1 cup peeled and chopped Fuji apple 1 cup dried cranberries ½ cup chopped pecans
Procedure: Mix first four ingredients together and shape into a ball. Roll in chopped pecans. Serve with crackers or sliced French bread.
Kerri’s California Cheesy Potatoes Ingredients: 1 can cream of chicken soup 1 1/2 cup grated Real California Cheddar cheese 1 1/2 cup Real California sour cream 3-4 tablespoons chopped green onions (optional) 1/2 teaspoon salt 1/2 teaspoon pepper 1 package frozen hash brown potatoes (diced) 32 oz. package un-seasoned
Mix melted butter, flour, nuts and sugar together and press into 8 x 8 pan. Bake at 325 for 20 minutes. Let cool. Mix powdered sugar, whipped cream and cream cheese together. Spread mixture onto cooled base. Pour prepared pudding over the cream cheese mixture. Top with whipped cream, grated Procedure: or shaved chocolate and Mix all ingredients tochopped nuts. Can be Procedure: served immediately or gether, except for hash Preheat oven to 350°. covered and refrigerated brown potatoes. Once mixed, add the potatoes. Lightly coat or spray into serve within the week. by Monica Danbom, Spread into a 13 x 9 pan. side of a 3 quart casserole Can be prepped ahead of baking dish with olive oil. Mother to 5th Generation California Dairy Producer time and refrigerated unSet aside. til ready to bake/serve. Melt ¼ stick butter Paul Danbom This 4-layer dessert is a Bake uncovered at 375° in large saucepan. Add Ingredients: for 45 minutes: bake 1 breadcrumbs and stir until California delight! Makes 12 servings thoroughly coated. Trans12 oz. whipped Real Cal- hour if made ahead. Serve fer breadcrumbs to bowl. ifornia cream cheese Ingredients: warm and enjoy!
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