Where Food Comes From 2018 Summer Issue

where VOL. 1, ISSUE 3FOODcomes fromCSaOcreWd SWHY THEY REMAINTHE DAIRY’SCENTRAL FOCUSPlus Meet the Man Trying to Change the Pork IndustryBEN & JERRY’SA SustainablePurpose Truffle Hunting Dogs, Cowboy Poetry, & the New Sports Drink

Animals. Workers. Environments.YOU CARE. WE VERIFY. Validus Verification Services, a division of Where Food Comes From, Inc. 515.278.8002 | validuscertified.com

welcome Dear Food Enthusiast We are excited to spend this issue talking about great dairy products and the wonderful families and companies that work hard every day to bring these great products to us. Things have changed dramatically since the days of each family having their own milk cow. I remember when we sold our milk cow and started buying milk in the grocery store. As a family we eat a lot of dairy products from yogurts in the morning, to cheese on our sandwiches, to milk at mealtime for the kids. Having had a milk cow, we understand the great care that must go into milking cows. There isn’t a day off for dairy farmers. It is one of the most demanding jobs not only in production agriculture, but in society! Technology has changed and innovations have made it easier for the dairy farmer to give the animals the care and comfort that they need to get great dairy products to you and your families year-round. What hasn’t changed is how much milk is a part of our daily lives. For example, chocolate milk has always tasted great with a meal, but now it’s the new cool sports recovery drink (or so our kids tell us). We hope you enjoy this issue, and let’s all toast a glass of milk to the wonderful and hard- working dairy farming families. From our family to yours, Leann and John Saunders, Co-Founders, Where Food Comes Fromcontents back to the land going deep2 FOOD IN PHOTOGRAPHY 16 ANIMAL WELFARE COMPARISONS Summer Dreams Dahlia Farm A side-by-side look at industry offerings for dairy animal welfare care programs. appetizers4 FOOD IN THE NEWS 18 HAY BALE GARDENING Cowboy poetry contest winner, beers, burgers A new, small scale way to farm. and ice cream. 20 ALL ABOUT MILK6 CHOCOLATE MILK AND KIDS feature The new sports recovery drink. 22 BOW TO THE COW why verify The inside story of how Miller Poultry has carved 8 PRODUCER PROFILE out a serious niche. Russ Kremer aims to change the pork industry. something to chew on 28 THE TRUFFLE SHUFFLE10 EMPLOYEE PROFILE Verifying truffle-hunting dogs in Serbia! Kathryn Britton sees the big picture.14 MANUFACTURER PROFILE Ben & Jerry’s has been different from the start. SUMMER ISSUE 2018 Where Food Comes From 1

back to the land | FOOD IN PHOTOGRAPHY2 Where Food Comes From SUMMER ISSUE 2018

Dahlia Dreams HEATHER SAUNDERS PHOTOGRAPHER Who: Michael Genovese, Owner of Summer Dreams Farm Where: Oxford, Michigan Product(s): Dahlias for cut flower production and tubers Programs: Certified American GrownSUMMER ISSUE 2018 Where Food Comes From 3

appetizers | FOOD IN THE NEWSWE'RE LOVIN' IT As one of the world’s biggest buyers of beef, McDonald’s beef from a full-verified sustainable supply chain in Canada.is certainly concerned about the sustainability of its No.1 product: beef. As such, the company was one of the Sean McGrath, one of the rancher participants infounding members of the Global Roundtable for Sustainable the Canadian Beef Pilot project says, “It’s importantBeef in 2011. Their Beef Sustainability Report is easily found to remember we’re borrowing from our children andonline and it outlines their efforts. Among the high points grandchildren, rather than spending their inheritance. That’sare McDonald’s efforts to use their scale to help manage a tremendous privilege and responsibility.”natural resources, respect the people and communitiesthey purchase from, care for the animals in their supply In the United States, McDonalds and the U.S. Roundtablechain, ensure safe food, and accelerate innovation. In 2016, for Sustainable Beef are working with top universities andthe company was able to begin purchasing a portion of their industry leaders to research how carbon can be stored in the soil through beef cattle.THAT MAKES ME HUNGRYThe word emoji is of Japanese origin—e, meaning picture and moji, meaning character. Theresemblance to the English word emotion is purely coincidental. Regardless, we think hunger is alegitimate emotion, so here are our favorite food-themed emojis.TAKING THE PLEDGE 6,000 In 2016, Dannon—whose flagship brands include Dannon, Oikos, and Danimals— The craft beer boom just keeps created a pledge outlined in a multi-year plan rumbling. With an average of two aimed at changing the way they made their yogurt and giving consumers more choices breweries opening in the U.S. about their food. every day, the total number of craft The core tenants of the pledge include health through food, the creation of societal breweries is up to 6,000. In factvalue, competitiveness and profitability, and conservation of the environment. Soil 83% of Americans now live withinand water quality, bio diversity, carbon and energy, and animal welfare are all prioritieswithin Dannon’s pledge. 10 miles of a brewery. Cheers! With the belief in naturality and sustainability, Dannon started by making theingredients in all their products transparent. Next, they partnered with Validus tocertify their partner dairy farms. All along, Dannon worked toward creating Non-GMOProject Verified offerings in their brands—including Non-GMO Project Verified feed forcows at partner farms. By the end of 2018, the Oikos Triple Zero products will have thenew Non-GMO Project Verified ingredients.Check it Out!Ben & Jerry’s has unveiled a new summer-themed flavor ice cream:Gimme S’more! It’s a toasted marshmallow ice cream, chocolatecookie swirls, graham cracker swirls, and fudge flakes. GimmeS’more! is on a limited production run, so if you see it in the store,you better get it.4 Where Food Comes From SUMMER ISSUE 2018

WINNER, WINNER, STEAK DINNERAt the recent Cattle Industry Convention and National Cattlemen’s Beef AssociationTrade Show, IMI Global sponsored the Cowboy Poetry Contest. The winner, DannyMcCurry, is from Ash Grove, Mo., where he is a day working cowboy, part time poet,and trailer salesman. His winning entry, “Dual Purpose Bull” is below. DUAL PURPOSE BULL I’d like to introduce you to my Uncle Roy, I thought he was kinda crazy back when I was a boy He talked out the side of his mouth And if it hadn’t rained yet today, he’d say, “That’s a sure sign of a drouth!” He wore a Stetson silver belly to cover his bald head, He had it shaped just like he kept it between the mattresses on his bed The other day Uncle Roy calls, says, “Can you haul me around? I needs to buy a dual purpose bull, bet you know where he’d be found” I said, “Sure, I’d be glad to, it’d be alotta fun, I know several pure bred breeders and you can buy me a steak after we’re done” First, we went to Crownover’s Shorthorns, a dual purpose breed, And he’s got the good ‘uns boys, bulls worthy of their feed Next we looked at Mr. Speight’s, his are big and purdy white But they didn’t suit him either, he said, “They just ain’t quite right” Next, we looked at Clear Water Angus, Salers, Hereford, Longhorns and Simmentals By the time the day was over, we’d looked at ever breed that bawls! We finally stopped at the sale barn to get a bite to eat, He wanted to watch a while so we picked ourselves a seat Now we’d only been there a minute and there come walkin’ in, The sorriest animal I ever seen, wearin’ a bull hide skin! He was three years old and should have never had a pair! I turned to make a snide remark and Uncle Roy had his hand in the air, Well I was in shock, I didn’t know what to think Now I didn’t see him do it, but I think he had too much to drink! I said, “Uncle Roy! That bull is ugly as sin! His butt tapers down to a point, like a blue gill’s tail fin” He said, “That’s what I want, he’s a dual purpose bull! Pullin’ them calves that come backwards, I’ve had my belly full! With the price of fuel, I can’t check ‘em every day, I want a calf a cow can have a comin’ either way!” Well the auctioneer dropped his gavel, “Sold!” I saw him shake his head and grinBut Uncle Roy proudly states, “If my bull had an EPD for calvin’ ease, it’d be a plus 10!”SUMMER ISSUE 2018 Where Food Comes From 5

appetizers | CHOCOLATE MILK AND KIDSDon’t Have a Cow, Man!Just have some chocolate milk. THE STUDY The Department of Kinesiology and Health Education at the University ofTexas at Austin recently conducted a study of 100 high school athletes’ training and recovery regimen.To some of the kids, they gave chocolate milk to consume after workouts, to others, they gave regular commercial sports drinks. After five weeks, they tested the two groups in two areas, bench press and squats, and found some eye-opening results. Check out the results and science behind why chocolate milk is giving sports drinks a run for their money. THE RESULTS Bench Press The athletes who drank chocolate milk bench- pressed an average of 3.5 percent more than they could before–whereas those who drank the commercial sports beverage actually decreased in bench-press strength by about 3.2 percent.That’s a net difference of 6.7 percent for those who drank chocolate milk versus a commercial sports beverage. Squats Both groups showed improvement with squats, but chocolate milk drinkers showed more, lifting 15 percent more weight than before–whereas commercial sports beverage drinkers only lifted 8 percent more.That’s nearly double the increase in strength for chocolate milk drinkers. THE SCIENCE Carbohydrates: both chocolate milk and the typical sports drink have carbohydrates to replenish the body. Electrolytes: both combine electrolytes and fluid for rehydration. Protein:The typical sports drink lacks protein to rebuild muscles. Milk naturally contains two types of high-quality protein: whey and casein. One is absorbed quickly and one is absorbed slowly, meaning your body reaps both short- and long- term benefits – and there’s a whole gram of protein in every ounce of milk, which combines with the carbs in chocolate milk for the ideal muscle recovery ratio. THE WRAP “Rehydrate, Replenish, Rebuild” is the mantra of the modern athlete. With professional, Olympic and aspiring athletes all turning toward milk, it’s no wonder chocolate milk is becoming the sports drink of choice for the next generation.6 Where Food Comes From SUMMER ISSUE 2018

“psst....”What did one cow say to the other?Did you know we’re dual certified?At Aurora Organic Dairy, we believe organic integrity and 3rd party inspection go hand in hand. That is whywe decided to have each of our organic dairy farms certified by two independent USDA accredited OrganicCertifiers. Dual certification means twice the inspections, both announced and unannounced.The same is true for the welfare of our organic dairy herds. Validus Animal Welfare Review ensures thehighest standards of animal care through auditing of our facilities, protocols and practices.As an Organic dairy producer, going above and beyond helps provide consumers the high standards theyexpect and helps us prioritize our Animals, People and Planet. Learn more at www.auroraorganic.com.

why verify? | PRODUCER PROFILERUSS KREMEROSAGE COUNTY, MO.Kremer is trailblazer in sustainablyraised hogs. Not only has hetestified before Congressionalcommittees several times, hehas worked in the Family FarmCenter, Missouri Farmers Union,and the USDA’s 21st CenturyAgriculture Advisory Committee.He is an advisory board memberof the University of MissouriSustainable Farm and FoodSystems Program and a boardmember of the Missouri RiverCommunity Network, as well as apast president of the Missouri PorkProducers Association. A formerdirector of the Westphalia Young TELL ME ABOUT YOUR OPERATION. WHY OR HOW DID YOU COME TO WHAT ASPECTS OF IT MAKE IT DECISION TO RUN THIS KIND OF FARM?Farmers Association, Kremer has DIFFERENT?served on the agricultural advisory Coming back to the farm in the earlycommittee for five different I have an 85-sow farrow-to-finish hog 1980s after graduating college, we adoptedMissouri governors. In May 2006, operation in the foothills of the Missouri many industrial and confinement practiceshe was one of four United States Ozarks. The hog enterprise is the focus that were not sustainable, animal- or of my 150-acre farm, but I also raise hay, worker-welfare-friendly or good to the environment. Superbugs--resistant todelegates at the World Farmers small grains, organic vegetables and antibiotics--resulted and nearly cost me my life after contracting a serious infectionCongress in Seoul, Korea. His timber. All phases of the hog operation from one of my hogs. I immediatelyservice has garnered attention allow for outside access to rotated plotted a course for a better system fornationwide, earning him the pastures and woodlands earning a GAP raising pigs and my current farm bloomedNational Cooperative Development (Global Animal Partnership) Step Level from these ideas.Award in 2005, In October, 2011, 4 rating. No genetically modified crops have ever been planted on this farm WHAT ARE THE CHALLENGES WITH THE TYPE OF FARMING YOU DO?Kremer was honored by St. Louis and, for the past 5 years, the operation Challenges are related to time,University as the first recipient of has been certified Non GMO Project management, and patience. Maintainingthe Local Food Hero award at their Verified. The herd of heritage lines of harmony and respect among pigs,World Food Day celebration, and in Tamworth, Berkshire and Duroc hogs nature, and man is essential for this typeApril, 2013, he was honored as the has been closed to any outside breeding of system so ideas of streamlining andGrowing Green Food Producer of stock sources since 1989. The farm upscaling can only occur with a high historically has had very good health, athe Year by the Natural Resources very low mortality rate, and very welfare considerate.Defense Council.8 Where Food Comes From SUMMER ISSUE 2018

degree of cautious planning and regard direct relationship with our farm families are phenomenal. Our Heritage network has directly preserved or created nearly 100for all elements affected. More land mass and their rural communities and tell our family pig farms and countless sustainable grain operations, feed mills, hardwareand good fencing per animal is required stories to the end purchaser. and supply stores, grocers, repair shops, cafes, etc. This system also contributesfor this system. A high degree of animal to the retention of bright, young, local entrepreneurs, thus stopping the rural brainhusbandry is of paramount importance. WHY IS VERIFICATION AN IMPORTANT drain. Our farmers have an opportunity to make a profit on every single hog and PART OF THE PROCESS? they typically re-invest their earnings into the local economy. We created a significantHOW DO YOU MARKET YOUR PRODUCT?  Our farmers and farming methods are local market for non-GMO, non-traditional feed crops when we made the decision toI belong to the network of producers authentic and true. Our costs to raise these join non GMO Project. This opportunity for increased profits has led to more sustainablethat market hogs through Heritage Foods. hogs in this manner are somewhat greater cropping and rotation systemsWe deliver the live hogs to the harvesting than conventional means and certainly WHAT DO YOU LOVE ABOUT YOUR JOB? The mentality and goal of our animalplant and Heritage takes it from there. it takes significantly more time and handling and raising are: no pain, fear, or stressCustomers for these GAP-certified attention per hog. We rely on a premium allowed. It’s good to apply that same goal to the farmer. Working each day in this systemproducts include Whole Foods Market. price to support a family and to attract of animal production accomplishes that. the next generation. This is dependent onDESCRIBE YOUR CUSTOMERS. differentiation in the market place. TheOur customer base is unique in that we verification is most important in that itconsider them strategic partners. Trusting provides that mark of authenticity thatrelationships have been built with them distinguishes our product from those whoover the years and we can rely on them to raise hogs in a more industrial method.order consistent quantities weekly. Theyseem to have a genuine understanding of HOW DOES WHAT YOU DO IMPACTthe care and resources invested in each YOUR LOCAL COMMUNITY?hog are willing to pay the premium price The community impact and thefor this special pork. Our customers feel a contribution to a sustainable rural economy SUMMER ISSUE 2018 Where Food Comes From 9

why verify? | EMPLOYEE PROFILE KATHRYN BRITTON SENIOR DIRECTOR OF IMI GLOBAL OPERATIONS & CORPORATE MARKETINGFIRST, HOW DID YOU BECOME project. Building websites, marketing, our customers, and I spend my days tryingINTERESTED IN FOOD PRODUCTION? developing ads, etc. But, as all things to do all that I can to help them do they bestDID YOU GROW UP ON A FARM do in an entrepreneurial business, the job they can do so that our customer’s needsOR RANCH? WHAT IS YOUR focus changed, and we moved on from are not only met but exceeded.BACKGROUND? the websites and honed in on our core expertise of certification and verification. WITH SEVERAL SUBSIDIARIES AND Now that is a great question with a From there, I took over the management MANY EMPLOYEES OUT IN THE FIELDcomplicated answer! Is “it was meant to of our desk auditing process for the beef YOUR ROLE IS ONE OF THE FEW THATbe” a fair response? I actually grew up in industry while also working on marketing SEES THE WHOLE PICTURE. AS SUCH,Seattle right down on the Puget Sound in efforts part time. We have always been a WHAT ARE THE INITIATIVES WFCF ISthe same house my dad was raised in. It small, nimble team, so the dual focus was DOING THAT EXCITE YOU?was certainly not a rural or agricultural just part of our culture, and something Ienvironment, to say the least. But, my thrived on. Variety keeps things interesting! How much time do you have? Seriously,family is steeped in agriculture on my However, as we grew, I transitioned into we have so much going on that it is hard todad’s side, so I grew up experiencing a more of a full-time role in marketing and pinpoint just a few things. Honestly, whatlot of that second hand, most specifically communications across the company excites me the most is seeing our teamthrough my love for horses. You couldn’t and each new division as they came on flourish. With the growth and demandskeep me out of the saddle, and I knew board, while still participating in a variety we have seen from our customers over theearly on that that the ranch environment of operational functions. Today, that has last three years it is like we have finallywas my most favorite place to be. So, I transitioned the opposite direction, where been turned loose. The people I workfollowed that love down to Colorado my main focus is on operations, but I still beside every day are some of the brightest,where I received my undergraduate degree oversee the marketing and communications most conscientious, and honest peoplefrom Colorado State University in Equine side of things at a corporate level. I have had the privilege to know. As aScience and Agricultural Economics and service-based business, we are constantlymy master’s in Animal Science, and the rest WHAT DO YOU DO FOR WHERE FOOD striving to give our customers what theyis history. COMES FROM NOW? need before they even realize they need it, and that takes quite a bit of intuitionHOW LONG HAVE YOU WORKED Today I am responsible for our and innovation to accomplish. So, whatFOR WFCF? HOW HAS YOUR ROLE operational processes. How do we do what excites me is the direction in which weCHANGED? we do better every day? That is the question are going and how much aspiration we I am constantly striving to answer. Whether have to go along with it. New types of It seems impossible, but I have been it is our IT systems, website platforms, food, agricultural processes, productionwith the company since June of 2007. Time customer interactions, or just simply systems, marketing claims and regulationssure flies! When I first came on board supporting our team day in and day out, are coming each and every day, and yetthe company owned a series of website it’s all part of the gig. I might be biased, they are never barriers for this team, onlynetworks tied to the food and agricultural but I think we have the best people in the opportunities. One more way to help theindustries, and I was involved in that world. They are advocates for our customers food industry elevate, one more market because they come from the agricultural to enable a producer to access, one more industry--they know what it means to story to tell about agriculture. The more we get up every two hours at night to check continue to grow, the more exciting it is to first calf heifers or play roulette with the play such an intimate role in putting a face weatherman on deciding when to plant or and a name on the who, the where, and the when to harvest to ensure the best crop. This how behind food production. It doesn’t get team is dedicated to what they do, and to much better than that!10 Where Food Comes From SUMMER ISSUE 2018

WHAT ARE SOME OF THE SPECIAL helped me to find my confidence in making are trying to make decisions about whatQUALITIES ABOUT WFCF (COMPANY solid decisions and not being afraid to foods they want to eat and what brandsCULTURE, ETC.) THAT MAKE THIS A fail. I think the culture here today follows they want to support. We need better waysCOMPANY YOU ENJOY WORKING that exactly. Each person on the team to provide authentic information aboutFOR? is relied on to do their part, and to help food and how it is produced to enable the determine how we continue to provide consumer to trust in the decisions they are Much of it is hard for me to sum up a service to our customers that only gets making. The food industry isn’t scary, butinto words. I’ve been with the company better each and every day. But, that isn’t the unknown is, and I believe the work wefor 11 years, and there is a lot that comes dictated, it is just an innate part of who are doing helps to take some or all of thatalong with that kind of history. If I had to we all are. We have the freedom to have mystery away.pick one thing, it would be the freedom a bad idea, we have the freedom to messto explore. When I first started here, I had up, but the integrity of the people and the AS A MARKETER, WHO ARE YOURa very “type-A” personality. Structured, system allows us to function that way. It TARGET MARKETS? PRODUCERS,mostly inflexible, process-oriented, and an is a culture of fierce loyalty, both to the CONSUMERS, RETAILERS?overworker for all of the wrong reasons. company and to our customers, and that isIn 2007 when I came on board, we were something that I find tremendously special. We work with the entire spectrum of thea tiny team, so I was able to work beside food industry, from producers all the wayour founders from day one. They are an WHAT TRENDS HAVE YOU SEEN IN through to the retail store selling the veryinteresting pair—Leann and I are similar in CONSUMER PREFERENCES DURING product that ends up in all of our kitchensthat we are both more of the typical type-A YOUR CAREER? at home. So, I believe it is our responsibilitypersonality, where John is an entrepreneur to market to them all. However, I wouldthrough and through. So, together, they The biggest shift that I have seen say that our focus historically has beencreate the perfect balance. He is constantly over time is the general uncertainty of on the food producer and food brand,moving, looking ahead and a daring big information. The spectrum of ideas, simply because they are the ones takingpicture thinker. He is the dreamer, she knowledge and experience is vast in all on the responsibilities of the programs oris the one who takes those dreams and things, but in the food industry it is not standards we are verifying them for. Theydissects them to make them tangible and only wide, but it is often contradictory or, are opening their doors to us, letting us onpossible from a business perspective. It at the very least, polarizing. And, with their farm or ranch or in their productionwas this dynamic that really brought me more than 98% of consumers now 7 and 8 facility and showing us their top-secretout of my shell. John pushed me to be generations removed from hands on food recipes that are heavily guarded and oftenmore of a risk taker and forward thinker, production, sometimes it is impossible for define all that they are as a brand just toLeann kept me in the here and now and them to know what the truth is as they ensure the consumer trusts their story. SUMMER ISSUE 2018 Where Food Comes From 11

why verify? | EMPLOYEE PROFILEWFCF CEO John Saunders, comedian Bill Engvall, Kathryn Britton, and Doug Stanton, VP of Sales and Business Development for WFCF.That is a lot of responsibility, and one we passion for transparency and authenticity is new, which is a challenge in and of itself,are honored to shoulder. But, it’s time for and providing a valuable product to the but I can’t imagine it any other way.us to turn our focus to the consumer. The food industry for generations to come.producers and brands that go the extra mile WHAT DO YOU ENJOY MOST ABOUTto provide transparency and authenticity WHAT ARE SOME OF THE CHALLENGES YOUR JOB?to what they do have more than earned THAT COME WITH YOUR ROLE?the right to be recognized by consumers. Beyond the people I get to work with,They should be coming out in droves to My role is finding solutions to the I would say what I have loved moststock their shelves full of these products, challenges! All kidding aside, I would say about this job is the boots on the groundbecause they are doing exactly what we that every day is a challenge, but for all of exposure it has given me to all kinds of foodcontinue to hear consumers demand from the right reasons. I wear a lot of hats, and production. One of my favorite examplesfood companies. “Tell us how you do that creates some chaotic days, but it also is the dairy industry. I mean, I had seenwhat you do!” I can assure you we know and heard about the dairy business, so Iabout 20,000 people and companies and \"THE FOOD INDUSTRY thought I had a good grasp on what dairybrands that are doing just that, and it’s ISN’T SCARY, BUT THE production was like. Boy was I wrong!time for them to be rewarded for all of UNKNOWN IS, AND I Stepping foot on dairy farms in differenttheir hard work. regions of the country and sitting across the kitchen table with the farmers changesWHAT ARE YOUR DREAMS FOR BELIEVE THE WORK WE you. Raising, managing and maintainingWFCF? ARE DOING HELPS TO a thriving herd of dairy cows is a detailed TAKE SOME OR ALL OF and finite science of animal care, nutrition, I want to see us continue to grow THAT MYSTERY AWAY.\" genetics, facility design, and advancedand diversify and innovate so that we computer expertise all bundled into one!can continue to offer the best services enables me to see every corner of what we Plus, it’s a job that absolutely withoutpossible to our customers. I want to see do and the people and companies that we question or diversion runs 24 hours a day, 7us continue to become more efficient and work with, which is so special. One day I’m days a week, 365 days a year. The cows mustmore technologically advanced so that we knee deep in dairy, the next we’re talking always be handled, fed and milked, with nocan be faster and more responsive to our about crickets or fly larva going into exception. I just think that sometimes it iscustomers’ needs. I want to see us stay as protein bars or animal feed, and then it’s easy to forget what kind of dedication andsmall as possible, while also continuing shifting gears to work internally with the passion it takes to produce food, especiallyto do all that we can to bring in the best team on processes and systems. Every day when it involves livestock. Getting a chanceand brightest people possible to add to to meet the families that do this day in andour team to make us better. Overall, I day out in all industries is the thing that Ijust want to see us continue to follow our love most about my job and this company.12 Where Food Comes From SUMMER ISSUE 2018



why verify? | MANUFACTURER PROFILECHERYL PINTO for all those who touch these ingredients, whether a dairy farmworker in Vermont or aGLOBAL VALUES LED SOURCING MANAGER Greyston brownie baker in Yonkers.As Ben & Jerrys Procurement Lead Pinto manages the interface of B&J’s I’M PARTICULARLY INTERESTED INsocial mission with their value chain, advancing linked prosperity, and THE RELATIONSHIP BETWEEN BENsustainable sourcing. & JERRY’S AND YOUR MILK/CREAM PRODUCERS. CAN YOU GIVE ME ABEN & JERRY’S HAS A WELL-EARNED led, adventurous, and a little bit quirky. SENSE OF HOW THAT BEGAN ANDREPUTATION FOR PROGRESSIVE Jerry is famous for saying, “If it’s not fun, HOW IT HAS GROWN?VALUES, BUT LET’S START WITH THE why do it?” We like to have fun, and wePRODUCT. WHAT SETS BEN & JERRY’S are encouraged to bring our whole selves During the early years of the company,ICE CREAM APART? to work. We also don’t have to leave our Ben and Jerry realized how critical it was to values at the door, so honestly, sometimes it nurture a close relationship with our dairy Ben & Jerry’s is known for fun, funky can be challenging, but we believe we have farmers who were just up the road fromflavors with euphoric chunks and swirls. compelling reasons to do what we do and us. The local dairy cooperative, St. Albans,In the early days, Jerry was responsible for we share these journeys with our fans. was willing to supply this young start-up,making the flavors. To please Ben’s palate, and when milk pricing was depressed, Benwhich could only detect strong flavors, BUT BEN & JERRY’S ALSO TAKES and Jerry were committed to paying a fairJerry kept adding more and more swirls SOME ISSUES VERY SERIOUSLY. WHAT price and so paid above the market price.and chunks, well beyond the norm back ARE SOME OF THE CORPORATE At one point in our timeline, we even madethen. Now, bold flavors and big chunks VALUES YOU’RE MOST PROUD OF? ice cream at the St. Albans processing plant,are what we are known for; it’s what sets until we moved to our own larger facility.us apart from other ice creams and we In my space of values led sourcing, I feel Over the past dozen years, we developedproudly defend this identity. very privileged to work with farmers across a dairy program with our farmers, Caring so many of our value chains from dairy Dairy, which included premium payments.SIMPLY GIVEN THE FLAVOR NAMES to sugar, cocoa to coffee. We work hard to This program was voluntary, but onceAND PACKAGING, BEN & JERRY’S advance linked prosperity, which means a farmer signed up, there were keySEEMS LIKE A FUN CULTURE TO BE A building and enriching the relationship requirements, which supported “happyPART OF. IS IT? across the communities where we source our cows, happy farmer, happy planet.” We ingredients, make our ice cream, and serve have continued to evolve this program and It really is. Our packaging and brand our fans. We support dignified livelihoods are very proud of its accomplishments,design reflect our culture, which is values- including significant increases in14 Where Food Comes From SUMMER ISSUE 2018

regenerative agricultural practices like with our dairy farmers and work through access to expert resources who providedcover cropping, crop rotation, no-till, and the nuance of how to ask the right guidance and mentorship. The smoothfertilizer reduction. questions. A couple of years ago, we audit process is a testimony to our relaunched our Caring Dairy program farmers’ commitment to the program.WHAT ARE SOME OF THE around a tiered model to drive improvedREQUIREMENTS A PRODUCER MUST practice, offering significant increase in IT SEEMS RARE FOR A WORLDWIDEMEET TO SUPPLY TO BEN & JERRY’S? financial incentives to correspond with BRAND TO BE SO COMMITTED TO POTENTIALLY DIVISIVE SOCIAL We have adopted the Milk with Dignity \"THE SMOOTH ISSUES. WHY?program, which addresses human rights AUDIT PROCESSfor farm workers and is implemented IS A TESTIMONY Ben & Jerry’s firmly believes thatin conjunction with our Caring Dairy TO OUR FARMERS’ business needs to act as a force forprogram. Caring Dairy has 11 Indicators COMMITMENT TO good. It’s part of our DNA and our fansspanning animal husbandry, farm THE PROGRAM.\" expect this integrity. Our intent is not toeconomics, pest management, soil fertility sensationalize divisive issues, but rather& health, biodiversity, energy, and farmer the step-up. At this same time, we also to be transparent and educate our fans,& family livelihoods. For example, our introduced third party verification by peers, and critics, as to why we take theanimal welfare standard bans tail docking Where Food Comes From, knowing that positions we do. Most issues are quiteand requires independent vet visits. our farmers had been well familiarized complex, but often we find ourselves with the assessment process. We landing at intersections of social,HOW DOES WHERE FOOD COMES also supported our farmers in audit economic, and environmental justice—FROM FIT IN TO WHAT YOU’RE DOING preparation by ensuring they had easy which sometimes brings many factionsAND WHAT GIVES YOU CONFIDENCE together.THAT YOUR PRODUCERS ARE DOINGWHAT THEY SAY THEY’RE DOING? FINALLY, WHAT’S YOUR PERSONAL FAVORITE FLAVOR? In the early years of Caring Dairy,we had many rounds of farmer self- I love our Pistachio Pistachio: perfectassessment and this gave us the balance of sweet and salty, smooth andopportunity to develop close relationships crunchy… again, lots of intersections. SUMMER ISSUE 2018 Where Food Comes From 15

going deep | ANIMAL WELFAREDAIRY ANIMAL IPEEPTPSCSSArrSrtcxxcuseaoarosoppOobtclrrigngeeeifer1rerresidsttaa7ascddahb0raCCiemmtml6AAdiioodiie5tsunosisnydmmS/nthitatmUaCammPpBaiiTSvlhrnttpootteaoDrdidoeeOlgoaaAnyeerbrvsPacPdoeERrfeusosdermotbnvtCvlcaiidouaeebctulssiitcwUsCostosiSonhVdnseeDSymrgtidAafaRaitsmIneeuehSPdqdednaiaOtu/trriSAtsrTtdOpieasoSpfpsdnrp3tAadoo4hnaprv7etrnpe0udurdA0sanoliulvtdyeyitdTtooolPROGRAM Program WELFARE StrengthCOMPARISON Score (1-10 scale)How the different 9industry standards 7stack up. 6 3PROGRAMPOTENCY RANK Validus Animal#1 Welfare Certified American#2 Humane Certified Certified#3 Humane Certified#4 FARM SCALE OF STRENGTHMOST LEASTValidus American Humane Certified Humane FARMThis is the most rigorous Certified Certified While a great entry pointindustry standard for dairy for producers seekingproducers. It requires If Validus is No. 1, AHC The development of the to improve their animal100% annual onsite audits is 1A, only coming CHC standards are it’s real welfare protocols, FARMfor every participating dairy. up a bit short on the strength. A consortium audits less than 1% ofThe entire supply chain USDA approvals. Still, of producers, scientists its approved locationsmust be approved in order this program boasts and non-governmental and doesn’t set specificfor the label to appear on exceptional oversight organizations charted requirements, just bestany packaged milk or dairy processes and is an the course, making the practice recommendations.product. outstanding driver for program standards well This program gets animal welfare in the dairy rounded. The Standard producers thinking the industry. The Standard does not allow the use right way with great does not allow the use of of antibiotics or added practice recommendations, added hormones. hormones. but does not demand adherence.16 Where Food Comes From SUMMER ISSUE 2018

A Little Unpacking…The animal welfare programs listed on the opposite page have many, manyrequirements. To help you understand what all of these programs listed are concernedwith in terms of animal welfare, here’s a list of some of the standards and practicesthat help protect the best interest of the cows and the employees on a dairy farm. Animals have Animals have Animals Animals must Animals must beaccess to quality access to clean ability to move have a good body protected from heat and cold and nutritious water (locomotion) condition score feedstuffs must be A trained eye Freedom from assessed discomfort is also Freedom from must assess the among the “Five hunger and thirst This requires relative fatness of Freedoms,” which sufficient space a cow based on a applies to both this are first on the and safe facilities nine-point scale item and the next. list of the “Five for animals to Freedoms” for express normal and make sure animal welfare behavior. It also they remain in the under human ensures animals are free from pain “healthy” zone. control. and can move around naturally. Animals must Employees are Dairy has Dairy has a Dairy has an be provided trained on safe a current documented Employee- resting areas animal handling Veterinarian- Herd Health Plan Training Program that provides Client-Patient The main purpose Company policies, practices Relationship of having a herd procedures and cushion, Ensures cows are The importance health plan— work instructions insulation, free from fear or for a dairy to have developed in related to allwarmth, dryness distress—as well a veterinarian conjunction with animal welfare and traction as being safe for who understands a veterinarian— requirements are the cow and the the operation, is to prevent communicated to handler—while the cows, the animal illness, everyone working climate and the and disease, in and around being moved management which improves the farm. It also around the farm. system can’t be animal comfort ensures employees understated. The and welfare. It are trained to vet must make also decreases the accepted animal timely visits to use of treatments handling and care be familiar with like the use of the herd.This antibiotics and practices. relationship allows increases the for easier diagnosis productivity of the and treatment when necessary. herd.What are 1. Freedom 2. Freedom 3. Freedom 4. Freedom 5. Freedomthe “Five from hunger or fromFreedoms?” thirst. discomfort. from pain, to express from fear and injury or (most) normal distress. disease. behavior. SUMMER ISSUE 2018 Where Food Comes From 17

going deep | GARDENING GHAayRDBaEleNING For all you DIY-ers looking for a space- saving, simple way to have a raised bed garden, look no further than a regular, run-of-the-mill hay bale. Here are a few simple steps to re-purposing a hay bale and creating a vegetable, herb and flower garden in one shot. What you’ll need: How to grow it:• A 40-60 pound grass hay bale 1. Condition your bales by sprinkling ½ cup of nitrogen onto the bales and soaking it with water every other• Grass hay is preferable to straw day over a 10-day period. On the off days, soak the because there are more nutrients bale with water only. than straw bales and will require less watering. 1a. During the process, the interior of the bale will reach up to 140 degrees Fahrenheit, so keep soaking it and• 42-0-0 fertilizer, or urea (nitrogen). be careful where you place it with fire hazard safety in *No weed and feed. mind.• A way to water it 2. Using the hand trowel, create a gap in the hay bale wherever you want your transplant to go and put it• Hand trowel. in. (A handful of potting soil around the roots doesn’t hurt, either).• Your favorite transplants, seeds, annual flowers and herbs! 3. For seeds, simply spread some potting soil on top of the bale and place the seeds in it as you would any other garden. 4. Put annual flowers and herbs in the side of the bale using the hand trowel. 5. Water everything as you would normally in a soil garden. 6. At the end of the season, compost the whole thing!18 Where Food Comes From SUMMER ISSUE 2018



going deep | ALL ABOUT MILKTHE LAND OF MILK…AND MORE MILKFrom cows to camels and whole to skim, the milk options available onsupermarket shelves are more than they’ve ever been. Here’s a look atmost of the lacteal secretion options obtained by the complete milkingof an animal. 1884WHOLE MILK ORGANIC The first milk bottle MILK was invented in New3.25% MILKFAT BY WEIGHT York state.In an 8-ounce glass there are:150 calories and 8 grams of fat Organic dairy farmers can only use organic specific approved practices to care(12 percent of daily value) for their crops and cows. Organic standards ensure farmers do not use synthetic fertilizers on the feed their cows eat. They also may not use growth hormones2% (Reduced fat) or antibiotics, and they are not allowed to use genetically modified (GMO) crops or feed for their cows. The nutritional value and2% MILKFAT BY WEIGHT pasteurization and homogenization processes are the sameIn an 8-ounce glass there are: for all commercial milk.124 calories and 5 grams of fat LACTOSE-FREE MILK1% (Low fat) This is real cow’s milk only the lactose--natural1% MILKFAT BY WEIGHT sugar in milk--has been broken down. ThisIn an 8-ounce glass there are: makes it great option for people who are lactose103 calories and 2.5 grams of fat intolerant. It still contains the same essential nutrients, including calcium, protein, vitamin DSKIM (Fat free) and potassium, as the other types of milk. 0% MILKFAT BY WEIGHT A2 MILKIn an 8-ounce glass there are:83 calories and 0 grams of fat Most of today’s milking cows produce both A1 and A2 protein in their milk. However, some cows only produce the A2 protein. Milk without the A1 protein has been shown in studies to ease some digestive issues for people with milk sensitivities.Pasteurization HomogenizationNamed for Louis Pasteur--is the process of heating A process that occurs after pasteurization to breakmilk up and then quickly cooling it down to eliminate down fat molecules in milk so that they will not risecertain bacteria. Pasteurization does not kill all to the top and form a layer of cream. Homogeniza-micro-organisms in milk, but is intended to kill some tion makes it easier for dairies to filtrate out the fatbacteria and make some enzymes inactive. and create two percent, one percent, and skim milk more precisely and leads to longer shelf life for milk.20 Where Food Comes From SUMMER ISSUE 2018

NUTRITIONAL VALUES NEED MOREWhen fat is removed from milk, Vitamin A is also lost. (Vitamin A binds to fat.) OPTIONS?Dairy processors add Vitamin A back to reduced fat, lowfat and fat-free milk atthe 6-10% of the recommended daily value level. (Whole milk has 6% of the GOAT MILKrecommended Daily Value of Vitamin A without adding.) One key difference between goatOTHER MILK RDV (recommended daily value) NUMBERS and cow milk is goat milk does not require homogenization because theCalcium 30% fat molecules don’t naturally separate.Vitamin D 25% It’s often easier to digest for the lactoseRiboflavin (Vitamin B2), 20% intolerant and proponents also tout itsPhosphorus 20% ability to aid in weight loss, strengthenProtein 16% bones, boost heart health, strengthenNiacin 10% immunity, and increase metabolism.Vitamin B12 10%Potassium 10%In ancient Egypt, milk and other dairy products werereserved for royalty, priests and the very wealthy. SHEEP MILK Like goat milk, many lactose intolerant individuals find sheep milk as their best alternative. Across the board, sheep milk might be considered the most nutrient rich milk (among goats, cows and sheep). Most agree that sheep milk is incredibly creamy and makes great cheese. Like goats, they also naturally homogenized milk. CAMEL MILK As you can imagine, the production possibilities for camel milk are more limited than cow milk, but increasingly there are proponents of its nutritional value. It has more fat, protein, and Vitamin C than cow’s milk, and less cholesterol, Vitamin A and B2. SUMMER ISSUE 2018 Where Food Comes From 21

Bow to How the Dairy Industry Faces Adversity22

the cow by Advocating for their Bovine Partners by bob welch

ilking cows has never been an easy gig. The Struggles From the earliest nomadic, subsistence cultures to the more settled agrarian There’s a well-worn joke about a USDA official societies, the cow had to be milked--every testifying before Congress about milk prices. He explains that there are only three people in the day. If milk, butter, cheese, or yogurt was world who understand milk pricing—and two of desired by a culture or a family, the cow them are lying. and her needs became the centerpiece of the farm. In the hardscrabble pioneer days of the American As such, an economic examination of the West, often the last sign of a failing farm was the dairy industry is not the purpose of this article. cow drying up. If the milk cow stopped producing, However, it is important to note that with the the family would be forced to leave their homestead industry facing tighter-than-normal margins, and return to civilization. outside-the-box thinking is becoming more and For today’s dairy industry—which is a mix more necessary. of mass production and family farms—those truths remain. It’s still not an easy gig. While “Milk prices are at low levels—in many cases technological advancements have made the below break-even levels for many producers,” process of milking the cow easier than sitting said Ken McCarty of McCarty Family Farms in on a stool and pulling teats, the vagaries of the Bird City, Kan. “Dairy farmers in general are market, global politics, consumer demands, accustomed to market volatility and market competing products, public perception, and cycles, whether it be on the feed side, or on milk disunity in the industry keep the profession from prices, or on cow prices. That being said, milk being an easy one. But, it’s also true that the prices have stayed at low levels for quite some centerpiece of any dairy operation remains the time now. In some instances, it’s been two-plus cow. Her welfare must be prioritized for any hope years where guys have been struggling to make of success to remain. And today, making sure the ends meet.” consumer knows that her welfare is addressed is more important than ever. McCarty chalks the depressed prices up to an oversupply. Dairy farmers are getting better and better at producing milk, and as a result flooding24 Where Food Comes From SUMMER ISSUE 2018

Opposite page: Aurora Organic Dairy milking parlor. This page: Chief Agricultural Officer Juan Velez and Dublin, Texas, office manager Alma Sanchez withcows on pasture.the market. At the same time, demand for fluid international market perspective. The battles aremilk is decreasing. being waged in the grocery aisle as well. Fluid milk consumption was down 8% between 2012 and Hoard’s Dairymen—a trade publication for the 2016. The reasons for this trend is are numerous,dairy industry—recently reported that according one being the uptick in consumption of plant-basedto the USDA, in the past 25 years, the number “milk” products.of licensed dairies has dropped from 131,000 to40,000. That 90,000-dairy difference is a whopping “One of the misconceptions in the marketplace69% drop. In 1995, the dairy herd size was 9.46 is plant-based beverages are as good as and canmillion cows. In 2017, the herd size is 9.39 million. replace milk,” says Juan Velez, Chief AgricultureThese diverging trends point toward one thing: Officer for Aurora Organic Dairy based inconsolidation. Colorado. “The plant-based products are gaining market share. Probably out of both organic and “That creates regional surpluses and deficiencies,” conventional fluid products. We need to be moreMcCarty said. “Which in turn highlights another innovative in our packaging.”issue, which is processing capacity.” The industry is responding in various ways— As it stands, the U.S. dairy processing industry through lobbying and legal action—to this threat.is not keeping up with production. Part of the In fact attempting to prevent the plant-basedproblem, according to McCarty, is that there’s no products from using the term, “milk.”outlet for any increase in output. “I don’t know if that’s going to be successful,” “We need our dairy trade groups and we need Velez says. “The industry must lead with the factsour federal government to create trade policies that about how different the nutrition is. How muchallow us to penetrate foreign markets, stay in those more protein and Vitamin D there is in a glass ofmarkets and compete in those markets,” he said. milk.” Watching the news—and Twitter—does little to Which leads to what Velez sees as the biggestcomfort the American dairyman. The mixed signals obstacle for the dairy industry: public perception.coming from Washington regarding the TransPacific Partnership and North America Free Trade “The are organic dairy farms that reflect differentAgreement only serve to increase the heartburn. sizes and different geographic regions. One of ourIn 2016, 18% of US dairy production was exported. challenges is to demonstrate that big is not bad,If the ability to export nearly a fifth of products that a large scale organic dairy farm brings manyoverseas is stopped, McCarty says, the domestic benefits to the animals, people and planet.”market will become so flooded that it woulddevastate the American dairyman. In fact, helping the consumer understand all the various kinds of milks and kinds of dairies But the challenges aren’t solely from an producing them may be at once the biggest SUMMER ISSUE 2018 Where Food Comes From 25

challenge and best opportunities for the business. and their long-term sustainability. That’s the huge Because the dairy industry is so diverse, building economical impact.” a coalition that all sectors are happy with is the challenge. However, the opportunity is the chance There are strings to working with Dannon, to set records straight and relay the truth about though. Because the company is committed to their products and win loyal customers. transparency with its customers and impacting local societies, producers must meet certain standards. “As the consumer has expressed a greater desire to understand how their food is produced and how “The other piece is animal welfare verified by a the animals that produce that food are treated, third party,” Yammine says. “When we first started I think you’re seeing a shift in acceptance of the working with corporate dairies, nobody wanted consumer penetrating that veil of the dairy farmer,” to use a third party. Most wanted to use the FARM McCarty says. program. It’s not as clear to assess what’s going on there without third-party auditing.” The Solutions Yammine is referring to the National Dairy As in the old days, if the milk cow was thriving, Farm Program’s Farmers Assuring Responsible Management program. Dannon, instead, requires the family was thriving. Today, the sentiment that any producer aligned with them must be certified by the Validus Animal Welfare Certified remains, and the every part of the business begins program. with her welfare. “I’m one of the biggest believers in Validus in the country,” he said. “We believe very strongly in them Dannon—or corporately known as Danone being a third party interest. The Validus program is much more strict than other standards. Those North America---the U.S. arm of the French- standards are evolving all the time and we truly believe in working with Where Food Comes From based food company, came to the marketplace (parent company of Validus) to explain to people why Validus is stricter with its criteria. Also, they’re with revolutionary ideas. Since the 1970s, the good people to work with. They have the right standard and are very business-oriented.” company has been progressive in terms of not About half of Aurora’s customers put the Validus only working toward improving their own bottom label on their milk cartons. line, but creating positive outcomes for customers, “In 2005 I wanted to have a third party review our animal welfare programs,” Velez says. “I was employees, suppliers, communities, and the planet. aware that we had to be careful not to fall into the trap of believing that everything we do was up to One of their most noteworthy strategies was to the highest standards. I found Validus to be the best because they were fact and research-based. We create direct purchasing relationships with their started that simply because another pair of eyes that was completely unbiased—not a consultant or farmers. a nutritionist—could check our practices. That was the idea.” \"You don’t find many “We believe when you harder working people have direct relationships “For Velez, a leading benefit of the relationship with farmers, you bring the with Validus is continuous improvement in animal care--they are currently working on strengthening than the US dairymen. relationship to a different level their dry cow and calf protocols. On the flip side, in terms of openness and long Velez enjoys working with Validus because he feels free to challenge them to raise their standards. Not only from a term goals,” Steeve Yammine, consumer reassurance Vice President of Milk “We have also pushed Validus in some areas,” Procurement for Danone North he says. “It’s been a selfish motivation. I want the standards to get tougher so those of us who really standpoint, but America says. care about welfare and high standards can stand out. With that direct relationship, It’s also important that Validus grows so it becomes more recognized.” from a consumer Dannon has created a cost-plus understanding model. The idea is that rather For Dannon, their producers being able to pass the than subjecting the producer Validus Animal Welfare Certification means so much more to them than just the black and white results of viewpoint that we as to the market ups and downs, the certification. Dannon establishes long-term “We believe in animal welfare everyday, just not the US dairy farmer contracts that cover the cost of continue to be more production plus a margin for the producer. open about our farms.\" “That means less volatility,” Yammine says. “Some years -Ken McCarty they were losing so much money. This allows them to have a very different conversation with their banker. It also gives them security for the long term and helps them with generational transfers and security for their kids26 Where Food Comes From SUMMER ISSUE 2018

on the day of the audit,” Yammine says. “When cows change. Though the difficulties of milking cows for aare taken care of, we’re pretty sure the employees living remain, the more important remnant of the dairyare taken care of, pretty sure the farm is well industry throughout time is the centrality of the cowdesigned, the paperwork is done well, and the farm and her welfare. The difference, most dairy farmersis economical and sustainable for the long term. So it will point out, is that now the consumer wants to beshows me that not only are the cows happy, the farmer assured of that.is happy and it makes for a good quality product. Ithelps us make sure we’re not doing business with “More dairies are being engaging with theirfarmers who are putting their cows at risk as well as customer,” McCarty says. “Whether it be social mediaour business interests.” or mainstream media or engaging with local consumers, the US dairyman is becoming more willing to open Velez has even requested that the inspections from up their doors because the reality is the vast majorityValidus are purely a surprise visit. “We want to be run fantastic dairies and have nothing to be ashamedready all the time,” he says. to show the average consumer. Plus, it’s important that the average consumer understand what real life Clearly, the more stringent standards have become is like on a dairy farm. You don’t find many hardermeaningful from a producer standpoint. Yammine, working people than the US dairymen. Not only from athough, does not want to see the Validus name consumer reassurance standpoint, but from a consumerrestricted to the farmers. He sees Validus as the gold understanding viewpoint that we as the US dairy farmerstandard consumers should look for when they are continue to be more open about our farms.”concerned about animal welfare. Velez agrees, and stresses that one type or size of “Here is my dream,” he says. “That retailers take dairy producer does not have the market cornereda stand and say ‘I will not put any dairy on my shelf on animal welfare and best practices. Organic,unless it is Validus certified.’ Whole Foods made conventional, large, and small all have the greatthat move on Non-GMO unless it had the butterfly programs that center around the cow’s welfare.logo. I want to see the same on animal welfare. Weare not far from there. Costco has a Validus stamp on “As I travel around the country, in terms of animaltheir Kirkland Signature name brand. That’s how I welfare, I’ve seen excellent family farms, large farms,see it. This is the future. Someday you will not be in conventional and organic farms, too,” Velez says. “Itbusiness unless you can certify that all your cows are has nothing to do with size. Most farms have excellentwell-treated.” animal welfare programs, as we do: making sure the cows enjoy the five freedoms and excellent training of All About the Cow employees.” As in any industry, the leaders have dreams and “You’re not a dairyman without dairy cows,”vision. Ways they hope their industry will improve and McCarty says. “That simple concept is the guiding principle. I may sign a check, but that cow pays the bill. Ultimately, we need to bow to her.” SUMMER ISSUE 2018 Where Food Comes From 27

something to chew on | UNEXPECTED SUSTAINABILITYTHE TRUFFLE SHUFFLE Long a delicacy in Italian and French cuisine, truffles are a strong Director, Sarah Costin, traveled to Serbia to inspect a trufflesmelling underground fungi that resembles an irregular, rough- harvest for certified handler Beeyard Farm.skinned potato. They grow in broadleaved woodland areas andare hidden by the bed of leaves on the forest floor. As such, dogs “I can't say where--the harvest areas are closely guardedare used to harvest the truffles by sniffing them out. The most secrets--and I honestly do not know the way in. Spy stuff,”popular breed is the Lagotto Romagnolo. Costin says. “I do know that you climb pretty much straight up a mountain to reach the harvest area, and then you follow the dogs. Where Food Comes From subsidiary A Bee Organic works with All before breakfast.”truffle harvesters to inspect the harvest area and processing of thetruffles to verify they are National Organic Program Wild Harvest There three types of truffles harvested in this region: blackregulation adherent. summer, black winter, and white winter. Beeyard Farm purchases the truffles from the wild harvesters and either dries them or adds Truffles can fetch up to $2,000 per pound, therefore the harvest them to honey. The goal is to eventually export fresh truffles, butareas are closely guarded secrets. Recently, A Bee Organic’s the region is so remote the truffles spoil prior to reaching market.28 Where Food Comes From SUMMER ISSUE 2018

A program of American Humane HELPING NEARLY1 BILLION FARM ANIMALSlive better lives under the protection of the AmericAn HUmAne certified program and our 200 rigorous, science-based humane standardsGROWING REACH American Humane was the first national humane organization to serve in the protection with more farms of farm animals. Today, we help ensure the welfare and humane treatment for nearly achieving certification 1 billion farm animals through our American Humane Certified™ program, the largest each year independent farm welfare and third party auditing program in the country. With more than 200 rigorous,science-based standards developed with an esteemed Scientific90% Advisory Committee, we cover everything from adequate space to air and water quality, nutrition, veterinary oversight, shade, and the animals’ ability to engage in natural OF ALL CAGE-FREE behaviors. We support and encourage dairy producers, processors and retailers to join the American Humane Certified program. For more information, contact Connor ReynoldsEGGS at [email protected] or visit HumaneHeartland.org in the U.S. areAMERICAN HUMANE CERTIFIED!

TELL YOUR TELL YOURFOOD STORY F O O D S T O R YFood Industry Certification, Verification Food IndaunsdtrySuCstearitniafibcailtiyonS,olVuteiroinfiscation and Sustainabilty Solutions Enabling food and aEgnraicbullitnugraflopordodauncders agarnicdulbtruarnadl sptroodmuackeers clainmds binratnhdesmtoarmkeatkpelaceclaims inonthlievemstaorcke, tplace f aornm ilni vgeps troacckt i, c e s afnadrmpiancgkapgreadctgicoeosds. and packaged goods. Enroll today to expaEndnyroourllmatrokedt aopyportunities!to expand your market opportunities! 866.395.5883 :: wherefoodcomesfrom.com