Greetings from all of us at Farmers’ Creamery in beautiful Mio, Michigan!
We’re excited to introduce this new way for you to stay connected with our operations and products, as well as introduce you to the dedicated people behind the scenes. Whether you’ve been part of our journey for years or are just getting to know us, we’re glad to have you here.
At Farmers’ Creamery, our mission has always been to produce high-quality dairy products that reflect the values of our community: Hard work, integrity, and a deep respect for the land.
milestones, and spotlight the people who make Farmers’ Creamery such a special place.
We’ll also provide practical tips and recipes to help you enjoy our products in new and exciting ways.
FARM FRE SH TASTE
DIGESTIVE FRIENDLY A2 MILK
Every product we craft, from our smooth ice cream to our wholesome milk, represents a collaboration between our team and the local farmers who share our commitment to excellence. We believe in doing things the right way — sustainably, responsibly, and with a focus on delivering the best to your table.
This newsletter is designed to give you an inside look at everything happening at Farmers’ Creamery. In each quarterly issue, we’ll share updates on our latest innovations and improvements, celebrate
As we head into the coming months, we’re thrilled to share some exciting developments, including updates to our production process that will help us serve you better while maintaining the high standards you’ve come to expect. We’ll also highlight our partnerships with local farmers, whose dedication ensures the quality and freshness of every product we produce.
Thank you for supporting Farmers’ Creamery and for allowing us to play a role in your family’s meals. Your trust and loyalty inspire us every day to continue building on a legacy of quality, care, and community.
Together, we’re shaping a brighter future for he dairy community in Mio and beyond.
~ The Farmers’ Creamery family
The Farmers’ Creamery Employees
Edward Yoder GENERAL MANAGER
David Weaver Jr. SALES AND CUSTOMER RELATIONS
Mahlon Yoder PRODUCTION MANAGER
Andy Byler PRODUCTION
Did you know?
Reuben Yoder CHEESE AND ICE CREAM PRODUCTION
Calvin Lehman PRODUCTION
Luke Gascho PRODUCTION
Lyndon Yoder PRODUCTION
HIGH-QUALITY MILK: A single cow can produce around 6 to 7 gallons of milk daily, which adds up to over 2,500 gallons of milk per year!
Myron Yoder PRODUCTION
Senesa Yoder OFFICE
Anna Schmucker OFFICE/ORDER FULFILLMENT
CHEWING MACHINES: Cows chew their cud for up to 8 hours a day, which aids in digestion.
SPEED OF MILK PRODUCTION: From the time milk leaves a cow, it can be in stores within 48 hours, ensuring freshness.
The Creamery Family Dairy a Yoder tradition
Focus on grass-fed, sustainable herd
By Mark Constance
MIO – The ground crunched beneath us as we walked toward the barn.
I was with Jason Yoder of Mio, one of the milk providers for The Farmers’ Creamery.
Yoder and his wife, Lillian, operate the farm while raising five children in a home just up the street.
The Yoder family has been in the Mio area since 1971, when Jason’s grandfather, Joseph, moved north from Middlefield, Ohio. He purchased the family’s original homestead on Kittle Road, which is now owned by Jason’s Uncle Mark.
Dairy is in the family’s blood.
Jason’s brother, Simon, works on a 400-head operation in Ellsworth.
Lillian also comes from a family of dairy farmers, moving to Mio from Iowa when she was very young. The couple’s oldest sons, Ethan and Austin are now helping with chores.
His father, Joseph Jr., purchased the farm Jason currently works in 1985. He changed it to a dairy farm in 1990.
“We milk twice a day at 4:30 a.m. and 4:30 p.m.,” he said. “And my father helps me milk every morning,” Jason said.
Much has changed since 1990. When Joseph Jr. started the dairy, milking was done by hand. Today, it’s done by machine, with power coming
ABOVE: Cows are fed hay in the Winter, and grass fed all summer.
from a diesel generator outside the barn, which uses a pulley system to drive a compressor.
Cows are grass fed all summer, and hay all winter. The 80-acre farm has 60 acres of open grassland. The balance is kept under plow for the planting and harvest of crops.
Heavy work is done with the assistance of a New Holland skidder and a manure spreader. But horses are a mainstay of the operation.
“We use a four-horse team for just about everything including plowing and hauling,” Jason said.
Jason does not use straw for bedding, but sawdust, a byproduct of area lumber mills. It’s easier to clean up and decomposes well.
Joseph said the current farm is an extension of his original 10-acre parcel.
“I remember back when we bought it there was a swale on the side of the property,” Joseph said. “It was full of tag alders we had to clear out. It was
TOP: A view of the Yoder Farm on Kittle Road from the East.
difficult (but) “We wanted to have as much open land as we could.”
When he isn’t helping with the farm, Joseph instructs students at one of the area’s five schools.
He said the biggest difference between the early part of the farm and today was not technology, but marketing.
“Back then we were conventional,” he said. “We milked and sold our product on our own. It was very inconsistent.
“Now we have our own processing and distribution company. It gives people work and we can get milk to market faster.”
At any given time, Jason has between 75-80 head, including calves. He exclusively uses a breed of cows named Fleckvieh, and takes particular pride in the fact all of his cows carry an “A2, A2” designation. They also do not use any herbicides, chemicals or antibiotics.”
What does the “A2, A2” designation mean?
Cow’s milk contains two types of beta-casein proteins: A2 and A1. Originally, all cow’s milk featured only A2 beta-casein, the same protein found in human milk, which is easier for the human body to digest.
“It’s easier for people to digest for everyone, and may be helpful for people who are lactoseintolerant,” Jason said.
Although the hours and work prove to be difficult, especially in the winter months, Jason said it’s in his blood.
“I’ve been farming my entire life,” Jason said. “There are other things I could do, but I really love doing this.”
Over time, a genetic mutation introduced A1 beta-casein, now present in most commercial milk. Unlike A2 beta-casein, A1 is harder to digest and has been associated with inflammation, gut discomfort, and other health concerns.
LEFT TO RIGHT: (1) A diesel engine uses a pulley system to power a compressor used to operate the milking equipment. (2) The Yoder’s milkhouse. Raw milk is picked up three days a week and transported to the Farmers’ Creamery. (3) Jason’s primary source of transportation during the work day.
RIGHT: Tools inside the milkhouse.
Vendors
Achatz Pie Company 30301 Commerce Road Chesterfield (586) 749-2882
Achatz Pie Company 17736 W. 13 Mile Road Beverly Hills, 48025 (810) 310-1808
Achatz Pie Company 960 Lapper Road Oxford 48371 (248) 628-4010
Achatz Pie Company 45159 Market St. Shelby 48315 (586) 566-5863
Achatz Pie Company 75700 North Ave. Armada 48005 (586) 784-4743
Achatz Pie Company 1063 E. Long Lake Road Troy 48085 (248) 457-1372
Achatz Pie Company 30301 Commerce Road, Chesterfield 48051 (586) 749-9011
Agriccole Farm Stop 118 N. Main Street, Chelsea 48118 (734) 255-9576
Arbor Farm Market 2103 W. Stadium Blvd. Ann Arbor 48103 (734) 996-8111
Argus Farm Stop 325 Liberty St. , Ann Arbor 48103 (734) 213-2200
Farm Club 10051 S Lake Leelanau, Traverse City 49684 (847) 302-1024
Fife Lake Village Market 620 Boyd Street, Fife Lake 49633 (231) 879-3632
Forward # 127 103 Williams St., Rose City 48654 (989) 685-3250
▶ Continued on Pg. 6
Randazzo’s Fresh Market. 36800 Garfield Clinton Township, MI 48035. (586) 293-3500. Pictured (l-r) are Deborah Schumacher, Pete Noto, Vince Mannino and Baldo Lampasona.
Vendors
Forward #145
Forward #110
201 S Main, Standish 48658 (989) 846-4633
Forward #111
1990 Broack Rd., Alger, 48610 (989) 836-2728
Forward #117
309 Lake St., Box 72, Tawas 48763 (989) 362-3433
Forward #120
11 E Isabella Rd., Midland 48640 (989) 832-3491
Forward #123
2029 S Saginaw Rd., Midland 48640 (989) 837-8851
Forward #131
6180 S Westside, Sag/Bay City 48703 (989) 671-2031
600 N Saginaw St., Sterling 48659 (989) 654-3131
Forward #153 101 W Main, Hale 48739 (989) 728-6244
Freddie’s Family Market 11556 M-33, Atlanta 49709 (989) 785.5723
Randazzo’s Fresh Market. 49800 Hayes Rd., Macomb 48044. (586) 566-8700. Pictured in front of the coffee counter are (l-r) Molly Gittler, Gayle Peternel, Aaliyh Thompson and Jene’t Bazzell.
C240 E. Front St., Traverse City 49684 (231) 392-2488
MiStop 1141 US-23 N., Alpena 49707 (989) 657-6809
VARIETY OF PRODUCTS:
Milk is the base ingredient for a wide array of foods like cheese, yogurt, ice cream, butter, and even some cosmetics.
EFFICIENT FARMING: The dairy industry has become much more efficient over the years. Producing a gallon of milk today requires 65% less water and 90% less land than it did 70 years ago.
Randazzo’s Fresh Market. 13441 13 Mile Rd Warren, MI 48088. (586) 979-1010. Pictured in front of the meat counter are (l-r) Antonio Finn, Jorge Carrillo and Joe Buzar.
Recipe
Cheddar-Butternut Squash Clafoutis
INGREDIENTS
1-1/2 C. THE FARMERS’ CREAMER whole milk
3 C. cubed peeled butternut squash
2 tsp. olive oil
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. coarsely ground pepper
DIRECTIONS
• Preheat oven to 400
• Place butternut squash in a 12-in. cast-iron skillet. Drizzle with oil. Sprinkle with rosemary, thyme, salt and pepper; toss to coat. Roast until just tender, 15-20 minutes. Remove from pan and keep warm.
• In a large bowl, whisk eggs, THE FARMERS’ CREAMERY milk, flour and cayenne; stir in cheeses. Place butter in same skillet; place skillet in oven until
4 large eggs
1/2 c. all-purpose flour
1/4 tsp. cayenne pepper
2 C. shredded sharp white cheddar cheese
1/4 C. grated Parmesan and Romano cheese blend
1 T. butter
1 T. minced fresh chives
butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and side with butter. Pour egg mixture into skillet; top with roasted squash.
• Bake until puffed and edge is browned, 30-35 minutes. Let stand 15 minutes before cutting. Sprinkle with chives and additional Parmesan and Romano cheese blend.
Note: Add protein such as chicken, shrimp or pork as desired.
Vendor Spotlight
Founded in 1968, Pointe Dairy Services is a family-owned wholesale food distribution company in Troy. They are one of The Farmers’ Creamery’s largest distributors.
Pointe Dairy provides dependable, flexible delivery across the Midwest, catering to businesses of all sizes. These include service stations, convenience stores, event vendors, restaurants, hotels, schools and other retail operations.
Their state-of-the-art facility spans four acres, featuring a 40,000-square-foot warehouse, 90,000-cubic-foot freezer, cooler, and a 6,000-square-foot dock loading area.
The facility also includes 20 high-load out bays and a 5,000-square-foot truck maintenance center.
Pointe Dairy prioritizes efficiency and sustainability, utilizing motion-activated lighting and energy-efficient refrigeration.
With a large fleet of delivery vehicles, Pointe Dairy ensures the freshest and most popular products reach their clients, reliably and efficiently.
