Hoods Says Oat Milk Is Answering Consumer Need

Dairy Farmer George Andrew gives school children a virtual tour of his farm.

To many of our association members, a farm and its operations are commonplace. Not surprisingly, however, there is a large portion of the general public that has never set foot on a farm, much less understands what it takes to operate one efficiently, safely and profitably.

The American Dairy Association North East aims to change that, as it has, over the past three years, been offering virtual farm tours to school children from Pre-K to Grade 12 in order educate the youngest generation about the foundation of the dairy industry. Due to geography and tight budgets, many schools cannot offer their students field trips to a dairy farm. Instead, the farm is brought to them through technology. “It’s a perfect fit for these digital natives, who are using technology every day to talk to friends and family, access school materials, play video games and track down information,” said Emma Andrew-Swarthout, director of dairy industry image, American Dairy Association North East. “Connecting with others through technology doesn’t faze them at all.”

The association started the program in 2018 and now promotes its virtual tours through social media within a five state region —New York, New Jersey, Pennsylvania, Delaware and Maryland (as well as the Washington, D.C., area). The program is farmer and Checkoff funded, so participation is free to schools. The virtual field trips are not just for fun, however. Teachers work them into lessons built around core learning VIRTUAL TOURS EDUCATE STUDENTS ON FARMS, DAIRY INDUSTRY BY CAROLINE K. REFF

standards and receive FAQs and definitions of terms to enhance the educational element of the tours with their classes.

In the spring of 2019, the program was revamped to be more age specific. Students in Pre-K through Grade 3 watch a farmer give a live 30-minute tour, offering them a baseline of the work required to care for the animals and maintain the farm on a typical day. Grades 4 through 6 get a more detailed 30-minute tour, again led by a farmer, that explains how a calf is born or explores some of the more technical aspects of the milking process. Middle and high schoolers get a longer and more complex presentation where farmers discuss the science and technology that plays a critical role in running a farm, as well as how dairy farming is helping the economy. Students at this level are interested in where their food comes from, animal health and welfare, sustainability, nutrition and more. No matter the grade level, however, the presenting farmer is always available at the end of the virtual tour to answer questions from the students in real time. If students are unable to participate in the live virtual tour, they do not miss out. According to Andrew-Swarthout, the American Dairy Association North East posts each tour on YouTube.

Andrew-Swarthout tries to find new farms to tour every few months, and she is happy to receive recommendations. There are some requirements, however. Farms must have good Wi-Fi and cell phone service in order for the virtual session to work properly, and the farmers leading the tour must not only be knowledgeable but comfortable in front of a camera or computer screen.

When looking for her first farm, Andrew-Swarthout had the perfect fit — the farm she grew up on, El-Vi Farms, LLC, in Newark, New York. Her dad, George Andrew, is always happy to lend a hand by giving a virtual tour.

“I get excited when someone takes time out of their busy

day and shows an interest in what I do for a living — that means a lot to me,” he said. “I love to answer questions from students who have a genuine interest in the field of agriculture, particularly dairy farming. Yes, they can Google something or look for answers through social media, but these virtual tours give them the chance to talk to a real farmer, someone who does this for a living and really knows how things are done. Google doesn’t milk my cows three times a day, so if you want the real answer, talk to a real farmer.”

George grew up on a dairy farm and raised his children there, too. He understands that many school children have never been to a working dairy farm, don’t know where their food comes from or can’t understand all that goes into operating a successful business.

“Part of the mission of our farm is to be a good neighbor and citizen,” George added. “This gives us the opportunity to share what we love to do every day. The actual farm visit is still the gold standard, of course, but it’s not as efficient and practical. Since we have the technology at our fingertips, we’re able to bring the farm to thousands of students, where a typical field trip might bring only 30 students here. I was concerned that it would be impersonal, but I’m actually finding that the way the younger generation is used to communicating through technology makes it so they don’t think it’s much different than talking face-to-face.”

“Farmers love what we do and love to give back. We’re not doing virtual tours to try to put more money in our pockets and sell more milk,” he said. “If that happens, great, but I’m doing this to connect with people and meet a need that I’ve been blessed to have.”

For more information on virtual school tours through the American Dairy Association North East, visit https://www. americandairy.com.

The Women of Holland Farms Have Continued Family Legacy

BY CAROLINE K. REFF Heather Potrzeba, right, and her mother, Suzanne Harrington, are two of three women keeping Holland Farms going strong.

If you’ve never had a jelly bun from Holland Farms Bakery & Deli, then you are missing out. With a history planted firmly in the dairy industry, Holland Farms in Yorkville, New York, has put itself on the map, not only for its delicious baked goods, deli and dairy products, but for the two generations of strong women who have continued a 90-year family legacy.

In the 1920s, John Piersma, a young man of only 21, built a creamery on his farm with an investment of just $1,000. Back then, Piersma was bottling his own milk at what was then Holland Farms. In 1928, Piersma started delivering milk door-to-door and was soon joined by his new bride, Evlyn, who also helped with the deliveries. In 1955, Piersma decided to expand his business by opening the Holland Farms Dairy Bar and Bakery in Yorkville, where he hired two Dutch bakers to produce what has become the shop’s famously delicious baked goods. In 1966, the business moved to its present location at 50 Oriskany Blvd. in Yorkville, where it remains today. In the 1970s, two of Piersma’s brothers, Herman and Richie, took over the bottling business and changed the name to Holland Dairy, an operation they continued until the early ’90s. It was around the same time that the name of the shop changed to Holland Farms Dairy Bakery & Deli.

In 1980, two of Piersma’s daughters, Suzanne Harrington and Marolyn Wilson — both divorced with seven children between them to support — took over the family business from their father. Over the years, their children worked there, too, including Heather Potrzeba, who today is the owner and general manager. She has fond childhood memories of her grandfather beeping the horn under her window at 4 a.m., so she could go help out at the store. From peeling eggs for salads as a child to working as a clerk at age 15 and managing the front of the store by 17, Potrzeba didn’t realize then that one day she would be in charge. In fact, she left the business for a while to pursue college before working as a special education teacher for 18 years. But, as time went on, the three women started talking seriously about Potrzeba’s interest in taking over the store and solidifying Holland Farms for the future.

“My siblings and cousins took other paths around the country and the world,” she said. “I was the only one who expressed an interest in taking over the business.”

Today, Potrzeba represents the second generation of women in her family running the operation — something that was certainly not a traditional path when her grandfather started the business so many year ago. She is certain, however, that he would be supportive of the decision.

John Piersma started delivering milk in the 1920s.

“My grandfather was an entrepreneur, and he was around when my mother and aunt were running the business,” she said. “He was so happy to see the business grow. There was never a question that the women in this family couldn’t do this. He was a really good man, and he would have loved it that the family is keeping Holland Farms going strong.”

Despite growing competition from big retailers and chain coffee and donut shops in the area, Holland Farms Bakery & Deli is still thriving and today employs 70 people. To stay competitive, it has added a coffee bar and a custom cake service. Potrzeba also hopes to increase shipping capabilities in the near future.

“I’m a dreamer, so the business has got to keep growing, and it can’t become static. When my mother and aunt hesitate on something, I say, ‘Let’s do it!’” Potrzeba said. “We need to keep coming up with fresh ideas, making different products and continuing to stay with the trends, while also making sure to maintain the quality of our staple products to keep people coming back.”

And, people do keep coming back for dairy products, a large line of milk, eggs, eggnog and, of course, the baked goods. “We have competition in every direction, but we’ve managed to stay above it,” said Potrzeba. “Customers return because they want locally sourced fresh products — probably more so today than ever. Our dairy products come from five or six area farms, and people appreciate that. And, our baked goods continue to be made daily on site. ”

Potrzeba and her husband have two boys, ages 12 and 15, who may just take over the family business one day, but only time will tell. Until then, she feels privileged to be able to carry on the legacy that keeps Holland Farms Bakery & Deli — and its famous jelly buns — going strong.

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The Northeast Dairy Foods Association, Inc., will present its annual Customer of the Year Award at the 2020 Northeast Dairy Convention, August 12-14, 2020, at the Mount Airy Casino Resort in Mount Pocono, Pennsylvania. The award will recognize the loyalty, leadership and supportive role customers play in the important and evolving customer partnership within the ever-changing and complex dairy processing, manufacturing and distribution industry in the states of Connecticut, Maine, Massachusetts, New Hampshire, New Jersey, New York, Rhode Island and Vermont.

Members of the Northeast Dairy Foods Association should have received nomination forms for the Customer of the Year in the mail already, and these are also available online at www. nedairyfoods.org. Completed forms must be returned to the NDFA by Friday, May 15, and the recipient will be chosen and contacted by Monday, June 1.

Nominations will be judged based on the following criteria: • Efforts to sell, promote, merchandise, increase dairy sales and bring attention to the dairy sections in their operations • Interaction with a dairy product supplier • Ability to support their communities • Efforts to support their local environment • Works to recognize the agriculture industry in their regions • Activity with local charities • Longevity, loyalty within their industry The 2019 Customer of the Year Award was presented to Sonbyrne Sales, Inc., at last year’s convention.

For more information, contact the Northeast Dairy Foods Association, Inc., at 315-452-MILK (6455). YOU COULD BE THE NEXT NDFA CUSTOMER OF THE YEAR NDFA to Recognize Customer of the Year at 2020 Convention

Erika Vrooman, agriculture science major at SUNY Cobleskill, received a $2,000 scholarship award from NDFA’s Bruce W. Krupke in 2019.

For decades, the Northeast Dairy Suppliers Association, Inc., has been a tremendous supporter of the Northeast Dairy Foods Association in many ways. This year, it has shown that support by opening up its scholarship applications to NDFA members and their employees who have college-age children. Additionally, NDSA has increased the amount each scholarship recipient will receive, awarding 10 scholarships to college students for the 2020-21 academic year totaling $20,000, a $5,000 increase from last year.

Applicants must be an immediate family member of a current NDSA or NDFA member company or student member of NDSA, enrolled for the 2020-21 academic year as a full-time college student with a minimum of 12 credit hours and a GPA of 2.5 or greater to be eligible. The scholarship committee will award five $2,500 scholarships to students whose majors are related to the dairy/food industry or an agriculture program related to the dairy/food industry. Five $1,500 scholarships for students studying any major will also be awarded.

“Each year, we receive many strong applications for scholarships,” said Bruce W. Krupke, executive vice president. “It is fantastic to see young, ambitious students, with solid backgrounds who are seeking a career in the dairy or food industry and pursing other goals.”

“The Northeast Dairy Suppliers Association is honored and pleased to present students with the opportunity to receive a scholarship again this year,” said Ozzie Orsillo, president of the NDSA. “We encourage young people to continue their studies, especially those seeking a career in the dairy industry. We hope that the scholarship is financially helpful and is our way of providing a benefit to companies for being a member of NDSA or NDFA.”

Scholarship information can be found on the associations’ respective websites at www.neastda.org or www.nedairyfoods. org. Applications are due by Monday, June 1, 2020, and applicants will be notified if they have been awarded a scholarship by Wednesday, July 1, 2020.

Funding for the scholarships comes directly from the association’s annual dairy industry clambake, members’ dues and sponsorships of annual dairy industry events. Alex Walsh is the director of membership and communications for NDFA. SCHOLARSHIP APPLICATIONS AVAILABLE NOW TO NDSA & NDFA MEMBERS BY ALEX WALSH

Each year, the Northeast Dairy Suppliers Association coordinates a tour of a dairy processing facility, usually in the Northeast, to allow members to see the plant’s operation and get a first-hand look at what goes on inside. It is also a great opportunity for NDSA members to network with the location’s plant manager, staff and other key personnel.

In 2019, NDSA elected to offer a tour of the HP Hood plant in Batavia, New York, and a record number of 50 had the opportunity to go through the former Muller-Quaker yogurt plant. The plant closed in 2016 but was later purchased by HP Hood and underwent a $205 million expansion and renovation. “HP Hood employees provided an in-depth guided tour as association supplier members walked through the plant and witnessed various aspects of production,” said Bruce W. Krupke, executive vice president of the Northeast Dairy Foods Association.

Attendees were amazed at the new technology that went into the expansion efforts and were particularly impressed with the cleanliness and efficiency of the operation. “So many members wanted to see the plant that, unfortunately, due to capacity, some were unable to be a part of this tour, which was disappointing,” said Krupke. “But, it also indicates the level of enthusiasm our members have for learning, growing and networking through best practices in the workplace. We are looking at alternatives for future tours in order to accommodate a larger group.”

Following the tour, NDSA hosted a networking cocktail party and dinner. Seventy people gathered at the Batavia Downs Hotel.

“The Northeast Dairy Suppliers Association is very appreciative to HP Hood, the Batavia facility plant manager, Mike Corporon, and his staff and employees for their generosity in welcoming tour attendees. It was a great day,” said Krupke. The plant tour date and location for 2020 has yet to be determined. Any suggestions are welcomed. Please email info@neastda.org.

Alex Walsh is the director of membership and communications for NDFA. 2019 NDSA ANNUAL PLANT TOUR SETS RECORD ATTENDANCE BY ALEX WALSH

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