WFCF-HARVEST_issue2017

where VOL. 1, ISSUE 2FOODcomes fromChicken-Hearted HOW MILLER POULTRY CARES FOR THE FOOD THEY PRODUCEPlus Green Wine (It’s the Latest Trend, Trust Us) WULF AT THE DOOR This Minnesota Beef Company Is Changing the Game Eat a VERIFIED Thanksgiving Meal



welcome Dear Food Enthusiast It’s fall across our wonderful country. The air has a chill, the leaves are changing colors to beautiful hues of orange, rust, yellow and plum. Kids are back in school and fall sports are in full swing. Wonderful family gatherings involving great foods, drinks and the making of special memories happen this time of year. All of this means it’s harvest time for thousands of farmers and ranchers.  Our daughter is in FFA, and as we listened to her recite the FFA Creed for her club, goosebumps covered our arms. The Creed has been around for 85 years, but we thought it fitting, that in this fall issue of the Where Food Comes From magazine when farmers and ranchers are spending hours in the fields harvesting crops and transitioning the care of their animals preparing for winter that we share the Creed with everyone to read. I believe in the future of agriculture, with a faith born not of words but of deeds - achievements won by the present and past generations of agriculturists; in the promise of better days through better ways, even as the better things we now enjoy have come to us from the struggles of former years. I believe that to live and work on a good farm, or to be engaged in other agricultural pursuits, is pleasant as well as challenging; for I know the joys and discomforts of agricultural life and hold an inborn fondness for those associations which, even in hours of discouragement, I cannot deny.I believe in leadership from ourselves and respect from others. I believe in my own ability to work efficiently and think clearly, with such knowledge and skill as I can secure, and in the ability of progressive agriculturists to serve our own and the public interest in producing and marketing the product of our toil.I believe in less dependence on begging and more power in bargaining; in the life abundant and enough honest wealth to help make it so--for others as well as myself; in less need for charity and more of it when needed; in being happy myself and playing square with those whose happiness depends upon me. I believe that American agriculture can and will hold true to the best traditions of our national life and that I can exert an influence in my home and community which will stand solid for my part in that inspiring task.  We hope you enjoy the harvest issue of the Where Food Comes From magazine. From our family to yours, Leann and John Saunders, Co-Founders, Where Food Comes From HARVEST ISSUE 2017 Where Food Comes From 3

contents back to the land 6 FOOD IN PHOTOGRAPHY Professional agriculture photographer Todd Klassy captures the essence of fall harvest in Montana. appetizers 8 FOOD IN THE NEWS Interesting, edible tidbits from the food industry. 10 HEALTHY LANDS, HEALTHY PEOPLE How the Global Animal Partnership improves the lives of farm animals. why verify 12 EMPLOYEE PROFILE Christina Dockter of ICS loves watching her partner producers grow. 14 PRODUCER PROFILE Jerry Wulf keeps making waves in value-added beef production. going deep 16 ALL ABOUT WINE 18 A VERIFIED THANKSGIVING DINNER features 20 UP WITH THE CHICKENS The inside story of how Miller Poultry has carved out a serious niche. 28 something to chew on Bridging the rural-urban divide on Colorado’s Front Range. On the Cover: \"Chicken Not So Little\", By Trisha Miller.4 Where Food Comes From HARVEST ISSUE 2017

letters | WHERE FOOD COMES FROM - ISSUE 1 FOOD QUIZFOODwhere VOL. 1, ISSUE 1 Where Does (most) Food Actually Come From? comes from A guessing game based on the 2016SuConunstrhyine National Agriculture Statistic Service Ag Overview value of sales byThe Amazing Story of Country commodity group.Natural Beef 1. California ranks first in five of the 16 categories. Can you name them?Plus: Meet the People 2. What state produces the most Behind Your Food Christmas trees? LEARN HOW A 3. Texas ranks first in three REGIONAL GROCER categories…two are obvious, one IS CHANGING THE might not be. What are they? GAME Mushrooms, 4. Despite ranking 12th in miles of Almonds, and coastline, what state ranks first in ... Falcons? value of aquaculture sales? WFCF-SUM17.indd 1 6/5/17 7:09 PM 5. In addition to grains, oilseeds, dry beans and dry peas, Iowa ranks as theHi WFCF, John and Leann, top producer of another commodity. What is it? I wanted to mention my Just received your firstexperience with your new issue of where foods come 6. What state ranks first in value ofmagazine. I thought it was from. Very impressive horse, ponies, mules, burros andreally well done. In fact, I and interesting articles. donkey sales?saved it and put it aside for Congratulations!! Nice to seemy wife to read. It is no big the article on Country Natural Answers: 1.) 1. Vegetables, melons and potatoes; 2. Fruit,secret that she has a lot more Beef. I would like to find time tree nuts and berries; 3. Nursery, greenhouse, floriculturebrain power than I do and is to get caught up when it is and sod; 4. Hay; 5. Milk from cows. 2.) Oregon. 3.)1. Cottonalso responsible for our kids' convenient. I suspect there are and cottonseed; 2. Cattle and calves; 3. Sheep, goats,good looks. Anyway she was opportunities to work together wool, mohair, and milk. 4.) Washington. 5.) Hogs and pigs.very, very impressed and as the need and trends of food 6.) Kentucky.suggested to me that WFCF transparency grow.should publish a bunch ofthese and have shareholders All the best,strategically place copiesin sitting areas of doctors' Mike Druryoffices, in public libraries, andjust about anywhere people Dear WFCF,sit and pick up somethingto read. I thought this was a My wife and I have beengood idea and a lot cheaper shareholders since 2014 andthan a Super Bowl ad. are proud to be a part of the WFCF family. Just gotAll the best to both of you, our copy of the first issue and wanted to say, “WELLTom and Rowayne Maguire DONE!!!” Very informative and I will be sharing withHi John and Leann, friends.Received a nice magazine in Best regards from the coast ofthe mail today! I especially North Carolina,liked the “The Hatfields,Bodybuilder and Shinrai” Jim Swinson\"Pamlico Joe\"article. John and Leann, It's a good layout thatdemonstrates the diversity of I got your Where Foodyour company! Comes From magazine today. Very nice! I don't know if theyBest, are the same, but I only buy Miller chickens! How often doRev. Rob, First United you plan on doing an issue?Methodist Church “Aunt Karen” Weber, Waterville, Ohio HARVEST ISSUE 2017 Where Food Comes From 5

back to the land | FOOD IN PHOTOGRAPHY6 Where Food Comes From HARVEST ISSUE 2017

Harvest Time TONI WEYERBACHER PHOTOGRAPHY Who: CT Feeders & Weyerbacher Farms Location: Kinsey, Montana Customer Since: 2014 Programs: Source & Age Verification, Non-Hormone Treated Cattle, Verified Natural Beef, China Export Verification, Saudi Arabia Export Verification Fall corn harvest for silage to be fed to program cattle.HARVEST ISSUE 2017 Where Food Comes From 7

back to the land Great Falls Tribune photo/www.greatfallstribune.comSEASON OF GIVINGAs many of us gather together this holiday season celebration and time with family, many within the food producingcommunity are suffering. Wildfires and hurricanes have devastated agriculturalists from one side of the country tothe other. Fires in West, Northwest and Plains states; and hurricanes in the entire Gulf region destroyed not onlymany homes, but entire businesses—many in the agriculture sector. Here are some ways you can help.GENERAL ASSISTANCE California Fire Foundation, providing For the Lodgepole Complex Fire, visit theThe American Red Cross allows users to assistance to the families of fallen Garfield County Foundation.  donate to a specific disaster or general firefighters, their families and communities. fundly.com/garfield-county-fire-relief. cafirefoundation.org foundationredcross.org MONTANA HURRICANES HARVEY, IRMA ANDCALIFORNIA The Montana Department of Agriculture MARIAAg Community Relief is providing has aggregated ways to help and United Way has divisions helping at all thereplacement fencing for ranchers and resources for those affected by the fires major hurricane sites.farmers. and drought. unitedway.orgagcommunityrelief.com agr.mt.gov/Fire-Drought- Assistance-2017 The Salvation Army has a specific disasterSonoma County-specific site for recovery relief button on their homepage.for victims and donations: To donate for relief for either the Seeley salvationarmyusa.orgsonomacounty.recovers.org  Lake Fire or the Lolo Peak Fire, visit the Missoula United Way. Global Giving has hurricane-specificProducts purchased from Robert Young missoulaunitedway.org donation portals on their website.Estate Winery will benefit Rebuild Wine globalgiving.orgCountry. 406 Family Foundation has a special Lolorebuildwinecountry.org Peak Fire relief fund.  406familyaidfoundation.org8 Where Food Comes From HARVEST ISSUE 2017



appetizers | FOOD IN THE NEWSFOOD WATCHThe Global Food Security Index released its 2017 model, and for the first time, the United States doesn’t top thelist. Funded by Dupont, the GFSI examines affordability, availability, and quality across a set of 113 countries. In 2017,Ireland took over the No. 1 spot while the U.S. fell to second. The study places a high value on the level of governmentsupport for agriculture, which is where Ireland edged out the U.S. This year, as a sidebar examination, the study addeda category to assess a country's exposure to the impacts of a changing climate; its susceptibility to natural resourcerisks; and how the country is adapting to these risks. With these metrics, the U.S. fell to fourth. Check out the studyfor yourself at foodsecurityindex.eiu.com. \"Agrmicousetlmtuuprsleeofyuisml teahnnetdmomfosmotsathnen.a”olbtehlful, -GEORGE WASHINGTON Nov US BEEF TO CHINAThankful Thursday Earlier this summer, the USDAMagazine editor Sarah Josepha Hale crusaded 36 years for an annual announced the People’s Republic ofThanksgiving holiday. While some national and local days of thanksgiving China will be accepting commercialhad been celebrated over the years, President Abraham Lincoln finally beef imports from United Statesproclaimed the fourth Thursday in November Thanksgiving in 1863. beef producers for the first time in 13 years. The deal was universally• The Calorie Control Council estimated that the average American could applauded in the industry, but does consume as many as 4,500 calories on Thanksgiving Day. come with requirements. Some of them follow:• A National Turkey Federation study claimed that 88% of Americans eat turkey on Thanksgiving, meaning 46 million turkeys are eaten each • Beef and beef products must Thanksgiving, be derived from cattle that were born, raised, and slaughtered in• Ocean Spray boasts that Americans consume over 400 million pounds the U.S. of cranberries each year—20% of which are eaten during the holiday season. • Cattle must be traceable to the U.S. birth farm using a unique identifier. • Beef and beef products must be derived from cattle less than 30 months of age. • Carcasses, beef, and beef products must be uniquely identified and controlled up until the time of shipment.10 Where Food Comes From HARVEST ISSUE 2017

On the RISESales of organic agricultural production continued to increase in 2016,when U.S. farms produced and sold $7.6 billion in certified organiccommodities, according to data released in September by theU.S. Department of Agriculture’s (USDA) National AgriculturalStatistics Service (NASS). Results of the 2016 CertifiedOrganic Survey show that 2016 sales were up 23 percentfrom $6.2 billion in 2015. During the same year, the numberof certified organic farms in the country increased 11 percentto 14,217, and the number of certified acres increased 15percent to 5.0 million. I’m Lovin’ It! Arguably, the most iconic menu item on America’s No. 1 fast foodSpice it Up! restaurant, McDonald's, is the Big Mac. In addition to two all-beef patties,It’s officially pumpkin spice season.Here are five surprising places we’ve the special sauce might be the secret ingredient. And in January, they gaveseen mainstream products, um, turninto pumpkins. away 10,000 bottles of the BIG MAC SAUCE and reports of people listingPumpkin Spice Oreos their limited edition sauce on Ebay for over $100 poured in. But there’s noWhite Pumpkin Pie M&Ms need to spend your mad money overpaying for Big Mac sauce. Just go toPumpkin Spice Cheerios (where else?) Amazon and order where you can buy a 12 oz. bottle for $10.Edy’s Pumpkin Spice Latte Ice Cream Additionally, the Filet-O-Fish tartar and McChicken sauces are there, too.CVS Pumpkin Spice Cough Drops If, however, you happen to live in Canada, there’s no need to order online. Just hop in to your local supermarket and find it on the shelves! No matter how you get it in your kitchen, once you have the special sauce, all you need is two all-beef patties, lettuce, cheese, pickles, onions and sesame seed buns. HARVEST ISSUE 2017 Where Food Comes From 11

appetizers | HEALTHY LANDS, HEALTHY PEOPLEFOARGCATNCIHC ECKOrganic refers to the way agricultural products NATURAL VS.are grown and processed.  It includes a system ORGANICof production, processing, distribution andsales that assures consumers that the products THEY’RE NOT THE SAME! Here’smaintain the organic integrity that begins onthe farm. To certify an agricultural product as what it comes down to: Any product bearingorganic, certain standards must be met. Where the label, “Organic,” is regulated, auditedFood Comes From, and its subsidiaries, makes and certified. The term “Natural” carries nosure producers adhere to the rigorous standards government or independent verification and canset forth by the United States Agricultural mean virtually anything.Department. From before birth until harvest,animals and crops (and even the land itself)enjoys the benefits of an organic existence. 13% NUMBERS, naturally 75% 5% 5% of all food sold in the 82% 75% of all categories U.S. is organic; 13% of the on supermarket shelves offer organic options produce sold is organic *statistics$43.3 82% of American from the households buy organic Organic TradeBILLION AssociationANNUAL SALES 35% OF ORGANIC PRODUCTS Organic farms are 35% more profitable than the average12 Where Food Comes From HARVEST ISSUE 2017

Do'TsHaE nORdGADNoICn'ts PLU, ARE YOU? CROPS CROPS Want to find out if produce is organic? Use this cheatManure compost Synthetic fertilizers code on the price look upBeneficial insects Pesticides number (or PLU) to find out. Crop rotation Genetically engineered PLU codes are four digit numbers Cover crops Sludge and Irradiation that identify different types of produce. For example, #4011 is ANIMALS ANIMALS the code for a standard yellow Synthetic drugs banana. The number 9 prefix 100% organic feed Antibiotics added to a PLU signifies that Free access to organic fields Growth hormones an item is organic. For example, Mammalian or avian byproducts #94011 is the code for an organic Clean drinking water Abusive handling yellow banana. A number 8 prefix Vaccinations added to a PLU signifies that an item is genetically engineeredMeet health and welfare standards (GE). For example, #84011 is the code for a genetically engineered yellow banana.WHO’S ‘CIDE’ ARE YOU ON?ACCORDING TO MEANWHILE, THEMERIAM-WEBSTER, THE WORD, “ORGANIC”SUFFIX, “CIDE” MEANS, MEANS “DERIVED“A PERSON OR THING FROM LIVINGTHAT KILLS.” ORGANISMS.” HARVEST ISSUE 2017 Where Food Comes From 13

why verify? | EMPLOYEE PROFILECHRISTINA WHAT ARE SOME OF THE BIGGEST WHAT MAKES THE PRODUCERS WHODOCKTER CHANGES YOU’VE SEEN IN YOUR WORK WITH ICS DIFFERENT FROM SEGMENT OF THE AGRICULTURE PRODUCERS WHO DON’T?VP OF OPERATIONS, INDUSTRY OVER TIME?INTERNATIONAL That’s a tough question. Many of theCERTIFICATION SERVICES I’m starting my 19th year with ICS, producers we work with are looking to add so I’ve seen lots of changes. The drive value to their product and to make it worthMedina, S.D. to make things more efficient and their time to be out there. Farming is not easy, streamlined and going electronic are the so finding that connection and looking for aFIRST OF ALL, GIVE ME AN IDEA OF main things. Seeing the different trends is relationship with your certifier is importantWHAT ICS DOES. interesting, too. When commodity prices to them. I hope they’re thinking of us in the are lower, we get more interest in the same way they’d think about doing business We do mostly organic, gluten-free and organic side because people are looking with a local small business and that we’repart of the Non-GMO Project verifications. to add value to their products. Overall, a part of their operation, helping themWe do everything from grain to livestock to the consumer demand is really driving add value to the family farm. For the mosttobacco and cotton, to finished processed the market and growth in the organic part, we started as Farm Verified Organic,products and supplements. We have a industry over the years. It really hasn’t and there are a lot of philosophies that ourvariety of just about everything. slowed. founder had that drew a certain type of producer in to us. Fred Kirschenmann isHELP ME UNDERSTAND THE SCOPE WHEN ICS AUDITORS GO ON FARM, one of our founders and one of the very firstOF ICS. WHAT ARE THEY LOOKING FOR? organic farmers in the U.S. and he really looks at soil health and the holistic view. It’s ICS is Medina, N.D.’s best-kept secret. Basically, the auditors are our eyes. not just about quick fixes. Finding out howWe’re in a town of 300 people, doing They’re confirming what our clients say animals, manure, and good pests can allwork all over the continent. Right now, they’re doing—confirming their story. work together as a whole on the farm. Withwe’re around 1,000 clients. That includes Clients will complete an organic system organic, you look to see how things workproducers and processors, so on the Non- plan, we review it, and then we go out for together versus that quick fix. You can’t justGMO side, one client—or brand—could inspection and confirm that they’re doing go spray something on the weeds, you havehave anywhere from 150 producers to what they said they would. Yes, the crops to look at what rotations work for your soil10,000 producers under them, so they’re that they said they would plant, they’re type and for your operation.a little harder to quantify. Other than the planting, or they’re doing the rotation,U.S., we do most of our international tillage or segregation methods they said WHAT’S THE MOST SATISFYING PARTwork in Canada. With all the equivalency they would and using the inputs they OF YOUR JOB?agreements that are now in place with the said they would.U.S. government and the National Organic Just watching not only how ourProgram there is not the demand to certify DESCRIBE THE RELATIONSHIPS ICS producers have grown, but how we’veinternationally that there was in previous AUDITORS AND PRODUCERS HAVE. grown as a company. How we’re lookingyears, but that’s helping the producers in to help those customers out, I think wethe industry as a whole. One of the things we’ve always heard do an excellent job on customer service through the years at ICS is the producers trying to get them what they need and didn’t feel like they were just a number trying to grow along with them. With the when they are one of our clients. We consumer demand, we’re constantly doing have a customer care specialist that has a a balancing act between our producers, portfolio of clients, and they work with processors and consumers. the same clients full-time. They really get to know them and their families, whether CONSUMERS PUT A LOT OF TRUST ON they’re having a tough time or whatever, STICKERS ON THE FOOD THEY BUY. our customer care specialists know that, WHEN YOU SEE SOMEONE BUYING so it’s not just about their paperwork THAT IN THE STORE, DOES THAT GIVE when they call on them. We go to YOU SENSE OF PRIDE? different conferences and get to see all our clients there and with the long-term Most definitely. It doesn’t take long ones it gets to be like family. In some before a new employee is in the grocery cases we’re now working with the third store reading labels. We all take pride in generation. The average age of the farmer knowing how much work went into these is not very young, so when we get to go brands’ claims behind the scenes. To get it on farm and see the young generation to that shelf and see people purchase it is coming up, it’s very encouraging. very gratifying.14 Where Food Comes From HARVEST ISSUE 2017



why verify? | PRODUCER PROFILEPRODUCER PROFILEJERRY WULFOWNER, WULF CATTLEWULF CATTLE IS NOT YOUR TYPICAL around, but the genetic component is there become third-party verified, they canRANCHING, SEEDSTOCK OR FEEDLOT to support the cattle feeding component. achieve a premium on the feeder cattle byOPERATION. CAN YOU START BY We are one of the largest suppliers—I think selling those value-added cattle to us at aGIVING AN OVERVIEW OF HOW THE in the U.S.—of value added cattle and in premium.COMPANY WORKS? particular all-natural, GAP (Global Animal Partnership) cattle and NHTC (Non- We’ll deal with producers raising Wulf Cattle is a beef company that Hormone Treated Cattle). anywhere from 100 head to 5,000 head.starts with genetics. We have a herd of The ones that are GAP-approved we like1,200 registered, known-pedigreed cows, SO HOW DO THE RANCHER to be somewhere between 500 or 1000 andwhich are primarily Limousin, some PARTNERSHIPS WORK? bigger. Those under that threshold, weLimFlex and a few Angus. We sell about focus on verified natural or NHTC. We600 bulls annually and the majority go into When anyone shows interest in what have demand for all the above.commercial ranches around the U.S. We we do, we sit down with them and explainhave a heavier concentration of customers what it takes to be a feeder calf supplier BESIDES THE FINANCIAL PREMIUM,in Minnesota, South Dakota, North Dakota of ours. We have the genetics and a cattle ARE THERE OTHER WAYS PRODUCERSand Montana. Many of those customers feeding infrastructure to finish cattle, but BENEFIT FROM A PARTNERSHIP WITHare also our feeder cattle suppliers. They we can’t do that without having ranchers WULF CATTLE?supply us with high-quality cattle with utilize our genetics and supply us withknown genetics back into our cattle feeding feeder cattle. The ranchers that we align We also give ranchers the opportunitycomponent. ourselves with, we want them to be a part to partner with us all the way to slaughter. of our production supply chain and not We would at least like to own a percentAND HOW DOES THE CATTLE FEEDING just a raiser of feeder cattle. By targeting of them, but we will allow them to retainPROGRAM FIT IN? value-added markets, we can explain to ownership and capitalize on what we them that if they take the right steps and are built in our cattle feeding program. We Because we advertise to sell bulls more committed, we can add value to their calves track everything. We finish out aboutthan we advertise our feedlot business, to a point that they get paid a premium over 70,000 cattle annually and everything iswe’re known as a seedstock operation. But the commercial feeder calf market. source-verified and everything on feed isreally, we have an unwritten slogan of: We tracked as an individual animal. We canwere cattle feeders before we were cattle WHAT ARE SOME OF THE then group cattle however we want andbreeders. Truly, our seedstock business REQUIREMENTS TO BE PART OF THE be very transparent with the information.supports our cattle feeding business. Cattle PROGRAM? We will send health information, feedlotfeeding is our economic engine. That’s performance and carcass data back to thewhat our whole cattle business is built If they start with the right genetics, producer. They get information on their jump through the production hoops and16 Where Food Comes From HARVEST ISSUE 2017

calves and the averages marbling and Limousin puts more red meat door and qualifies our product to be able toon all the cattle that went yield, higher dressing percent and higher export beef to anywhere in the world.through our system so they efficiency to the equation. We would go socan benchmark their calves far as to say we’re finishing most of our WITH THE COMPANY INVOLVED IN SOagainst the entire herd. We fed cattle without any growth hormones or MANY DIFFERENT PURSUITS, WHATutilize that information beta-agonists, so Limousin adds muscling WOULD YOU SAY DEFINES WULFourselves and build a naturally. Having the Limousin cross in CATTLE?history and use that when there is the most important piece to allowit comes time to purchase us to raise value-added cattle and keep our An overarching principle of ours as atheir next crop of calves. costs down. beef company is we are very much intoIf they have a history of listening to our customer and consumersthose calves performing GAP, ALL-NATURAL AND NHTC ARE and paying attention to where demand iswell, that determines how IMPORTANT CLAIMS YOU MAKE FOR and going back and building a product thatmuch premium we pay YOUR PRODUCTS. WHAT ROLE DOES meets it.over the market. If their HAVING THIRD-PARTY VERIFICATIONcattle are below average on PLAY IN YOUR BUSINESS? AS YOU SIT BACK AND LOOK AT THEperformance, we also offer COMPANY YOU’VE HELPED BUILD,consulting back to them to We wouldn’t want to attempt to do what WHAT ARE YOU MOST PROUD OF?help them get better. It might we do without third-party verification.mean a better animal health program, First of all, it creates an accountability I prefer not to use the word proud. Imaybe nutrition or they might need help system for us in our own feedyards, but it want to be very humble in the blessingswith their genetics. But all the above we’ll also brings standard operating procedures I’ve had in life. And, it’s way bigger thanget involved with and help them become for our ranchers who supply us with cattle Jerry. I have an awesome team around mebetter producers. to operate by. It creates that accountability that works very hard, so shame on me if system with someone watching to make I take all the credit. But as a company, IWHO DO YOU SELL YOUR FINISHED sure what we say is what we do. It adds would say we get excited about connectingPRODUCT TO? a tremendous amount of credibility to the the industry and connecting the beef product we have to sell. They can buy supply chain. We see the industry that we We sell natural cattle to Tyson and Meyer finished cattle from us with confidence operate in as very segmented, and not greatAngus and they sell to the retailers. I know that they are what we say they are. It has at sharing information. We’re all aboutfor sure that a fair amount of our beef goes now become standard protocol for several building relationships, building a betterthrough Whole Foods stores. export markets. Not only does it verify our product and being totally transparent in claims for domestic markets, it opens the helping other suppliers get better and growYOU MENTIONED LIMOUSIN CATTLE. with us.WHY IS THAT YOUR BREED OFCHOICE? We started breeding Limousin cattlein the early 1970s. At that time, we weremoving from selling fed cattle live weight,to carcass weight. When we fed our firstLimousin crosses, we saw over a 2%advantage on or dressing percent. So wechose to breed our whole cow herd toLimousin. As we got more data, we saw notonly better dressing percentage, but betteryield grades and better feed conversion.That value that we noticed from theLimousin breed back in the 1970s is stillthere today. Where the majority of thecommercial cows that our bulls go out onare Angus-based, Limousin complimentsAngus very well. Angus brings the HARVEST ISSUE 2017 Where Food Comes From 17

going deep | ALL ABOUT WINERed, White andGreen(?!) Wines Wine has been grown in California longer than the United States has existed.In some 300 years, the uniqueness and quality of these wines continuallyimproves due in no small part to the perfect blend of sun, water and temperature,centuries of experience and the progressive nature of the vintners. Yet with thelegacy the industry enjoys, increasingly California winegrowers are workingtoward increasing the sustainability of their livelihood through practices that areenvironmentally sound, socially equitable and economically viable. So, in additionto growing red wine and white wine, there is a trend in the industry for “green”wine and the California Sustainable Winegrowers are leading the charge.JUST THE Tasting TipsFACTS, MA’AM85% 49 of the THE SIT of U.S. wine comes from 58 California 4,400 California wineries counties After pouring, allow the wine to sit.615,000 grow wine- acres of winegrapes Wine needs to oxidize to produce a 80% grapesare grown in California more mellow and fuller taste. of California’s wine case production (171 million cases) is THE SMELL produced by CCSW-certified wineries As a wine ages, chemical reactions Wineries and create a ‘bouquet.’ Smell and taste vineyards are closely related, so taking a whiff makes the quaff that much better. 75%representing of California’s THE SWIRL vineyard acreage participate in the When a wine has “legs” it sticks CCSW program to the side of the glass, meaning it18 contains more fruit juice. THE SIP Make sure the wine flows over your entire tongue. Then, breathe in through your mouth to awaken a new set of flavors. Where Food Comes From HARVEST ISSUE 2017

GFGtorlroaamspse HOW DO THEY DO THAT? There are over 200 practices vintners can use to1. Bud Break and flowering increase sustainability. Here are five really cool ones.First, the vines emerge from Water Efficiencydormancy. About a month later,the buds swell into flowers. Growers install drip irrigation systems or micro sprinklers to control the amount of water used.2. Fruit Set Energy EfficiencyAfter self-pollination, smallgreen clusters of grapes appear The installation of solaron the vines. panels and energy audits saves energy, money, and3. Veraison and ripening emissions.When the small, hard green Cover Cropsgrapes transform into plumpclusters and ripen during the Growing poppy orwarm days and cool nights sunflower cover crops helpskeeping the sugar to acid ratio reduce erosion and suppressesjust right. soil-borne insects and pests.4. Harvesting Bird BoxesThe vintner’s experience and By providing nestingintuition—along with grape’s boxes in and aroundtaste profile—determine when the vineyard, wineriesand how the clusters are attract birds and raptorsplucked. that help manage pests.5. The Crush CertificationWhite wine grapes are Wineries and vineyardsseparated from their skin to are audited to provideferment, red wine grapes transparency andaren’t—which gives the wine its affirmation thatred color. they’re actually doing what they6. Fermentation say they’re doing.The vintner’s experience and in-tuition—along with grape’s tasteprofile—determine when andhow the clusters are plucked.b7.oBttalrinrgeling, aging andSome in stainless steel, somein oak, some for months, somefor years.8. Pop the CorkYou probably already know howthis part works! HARVEST ISSUE 2017 Where Food Comes From 19

going deep | A VERIFIED THANKSGIVING DINNER POTATOES DON VIG FARMS VALLEY CITY, NORTH DAKOTA“I started organic farming in 1989 and TURKEY PUMPKINSit’s just been a series of realizations thatpesticides, fungicides, herbicides and KOPP’S FARM NORTH STAR FARMShomicide are all related. My thoughtprocess was, Why are we doing this to HARRISON, OHIO MARVIN AND ILENE BAKERourselves? So I’m thankful for all farmers “We are thankful for family, friends CARPIO, NORTH DAKOTAwho were doing organic farming long and faith.\"before I was and that there’s lots of good “We're thankful for our family membersinformation on how to make the transition believing in us when we launched an ideaas painless as possible. We grow Chieftain, 15 years ago. And now, we are thankful forDark Red New Orleans, Dakota Ruby, the customers who believe in us enoughSatina, and Purple Majesty potatoes.” so that we continue to thrive and grow in organic vegetable production.”20 Where Food Comes From HARVEST ISSUE 2017



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Though the concept may have existed previously, 18thcentury reverend John Wesley popularized the idiom,“cleanliness is next to godliness.” The saying comes so readily to mind whenconsidering the Miller Amish Country Poultry story, italmost feels cliché. The company was among the first inthe poultry industry to go antibiotic-free, organic, andguarantee all veg and non-GMO feed for their chickens.Taking such steps required significant dedication to newcleanliness standards verified by the top independentthird party auditors in the business. So certainly thehygienic description fits. Then, Sally J. Durbin, administrative coordinator andIT at Miller Poultry, explains the company’s ethos byinvoking the Golden Rule, saying, “We want to treatothers as we would like to be treated. That goes for ouranimals and our customers.”HARVEST ISSUE 2017 Where Food Comes From 23

Up with the Chickens A Little History Busch’s Fresh Food Market in Michigan. All along, Miller Poultry worked In 1942 Milo and Annas Miller founded what has become Miller Poultry when with the local Amish and Mennonite they bought the Pine Manor Dairy Farm communities as suppliers. in Northern Indiana. Shortly thereafter, the Millers expanded into the turkey “One thing that we think sets us apart is business and later, hatching and selling live we’re from Amish country,” Clayton Miller, chickens. Galen’s son and head of sales and customer service says. “From the beginning we were In 1992, Annas’s son, Galen—the current working primarily with Amish growers— president of Miller Poultry—purchased small, single house farms. We’ve grown Booth Poultry and the company turned from 20 growers to now we’re at 114 and of its attention solely to chickens. Along those, 89 are Amish. Those are one- or two- with the purchase, Galen also expanded house farms, they are open, so the birds get the production capabilities, doubling the fresh air and sunlight, weather permitting.” number of chickens processed weekly from 16,000 to 30,000 in two years. Within The Amish ethic is so ingrained in what another three years—by 1997—further defines Miller Poultry, that as Galen Miller expansion and acquisitions led to the developed the product, he wanted the company processing 35,000 chickens per name to reflect that heritage and those day. relationships. The Amish culture, however, is traditionally averse to allowing their Much of the growth the company images or culture to be used in marketing enjoyed in the 1990s came from a efforts. Miller, being so close to the relationship with burgeoning retailer community, approached the leaders. Whole Foods. In addition, Miller Poultry supplies chicken products for both Martin’s “He went out to some of the bishops Super Markets in northern Indiana and and asked if he could use the term, ‘Amish Country’ on the label and an image of a horse and buggy,” Clayton says. “After some conversations and some agreements that we would not exploit them or use pictures of them, they gave us their blessing. They’re some of our best growers. They spend the most time in the barn and it really shows.” In fact, it’s the relationship and influence of the Amish and Mennonite traditions that helped Miller Poultry in its next big step. Trendsetting With the Whole Foods relationship in place, Miller Poultry was quickly on the cutting edge of food demands. As such, twenty years ago they began transitioning to an antibiotic-free product—and became completely antibiotic-free in 2000. “We were antibiotic-free before it was really popular,” Clayton says. “That was a decision that was helped along by Whole24 Where Food Comes From HARVEST ISSUE 2017

Foods early on. They’ve always tried to and healthy? If it’s not all three of those,stay at the forefront of animal welfare. It there’s something wrong that needs to betook us a few years to get good at it, but addressed.”it’s been very successful for us.” Once again, the surrounding traditional At the same time, the company made cultures growing for Miller Poultry had athe commitment to transition the chickens’ distinct influence on their production anddiets to all vegetable—meaning no animal company business decisions. Visit Amishby-products would be used in any of the country and the tidiness is striking. Everyfeedstuffs. farmstead is well kept. “When we switched to antibiotic-free, “That attention to detail will transferit took a crutch away,” Clayton says. from the farm where the house is, to“So it made it more complicated in the inside the chicken house,” Clayton says.beginning to understand everything “That has really helped us. It’s been athat it took to knock down bacteria: strength. The culture of cleanliness andwindrowing litter and controlling air attention to detail within the Amish andquality to suppress ammonia among them. Mennonite communities has definitelyWe really have to pay more attention and influenced where we are today. Somebe more attentive to everything that’shappening. It hasn’t made it easier, butover time as we get better at it, we createdhabits, and it has become easier. It madeus a much better company as a wholeas far as our animal welfare because welook at those details. At the end of theday, is the chicken comfortable, happy“That was very mucha concerted effortand the whole ideabehind the brand.Wholesomeness andtransparency werethere from the start”. HARVEST ISSUE 2017 Where Food Comes From 25

Up with the Chickens Company Culture of those business decisions have also One of the often-ignored hallmarks of forced us to be organized and clean to the Amish and Mennonite culture is their point that we are. Galen himself is pretty strong emphasis on community. Though particular about cleanliness within the somewhat shut off from the rest of plant. For example, he laid out the plant American culture, they are not shut off and looked at the air system and how it’s from one-another. distributed so it goes from the clean areas backward. The hatchery has to be cleaned “My own family’s heritage with the and sanitized on a daily basis—it smells Mennonite and Amish communities— like a hospital.” and working so closely and living within those communities—the culture But Miller Poultry hasn’t stopped there. spills out to the rest of the community,” Six years ago they added an organic Clayton says. “Sense of community product to their offering and in the last 18 is important. The Amish tradition of months, they have transitioned their feed everyone pitching in when someone is to completely non-GMO grain. What’s struggling and celebrating when there is more, a year-and-a-half ago Miller Poultry a win is engrained in the Miller family, also broke ground to develop an in-house the company and our community.” breeding program. The idea, Clayton says, is to become completely self-sufficient To wit, the company makes a deliberate throughout the entire life of the chicken. effort to cross-train and integrate all of its 750 employees to give everyone a “It will help us improve our genetics full-orbed view of what Miller Poultry’s and our health and the chicks coming in,” processes and goals are. he says. “We’ll have control over that— whereas if you’re buying them on the open “A broiler technician might see market, you’re at the mercy of the market.” something we can improve on that affects our live production performance,” he explains. “So it’s not just one person, it takes teamwork and ownership and being supportive of each other. Giving everyone a chance to have their voice “At the end of the day, is the chicken comfortable, happy and healthy? If it’s not all three of those, there’s something wrong that needs to be addressed”.26 Where Food Comes From HARVEST ISSUE 2017

heard is important for us. It allows had an eye on being a national playereveryone to feel like they have buy-in… from the start. But actually, the oppositeand they truly do. If we didn’t have is true.everyone’s input, we wouldn’t be wherewe are today, because everyone has a “The philosophy that Galen had fromdifferent viewpoint.” the very beginning was he wanted to be a company that invested in and supported The idea of transparency doesn’t stop local—even before local was hot,” Claytonwith employees, though. Miller Poultry says. “So, from the very beginning, it waswants it’s customers to know that they do very much a concerted effort to work withwhat the say. With claims of antibiotic- growers that were close by.”free, all veg fed, organic, and non-GMOfloating out there, they feel it’s important Really, the ultimate goal was for theto have those claims verified so the immediate Miller family, their employeescustomers can trust them. and network partners and the local community in northern Indiana to go “We value the third-party verification,” to the grocery store and purchase aClayton says. “It has helped us improve package of high-quality, healthy, cleanour humane handling of the birds and our chicken they helped produce—so theymanagement on a day to day basis. So that didn’t have to compromise any of theirhas helped us strengthen our team, our standards.process and performance.” But the company’s goals proved to have For their animal practices, Miller a national audience. Miller Poultry canPoultry is verified with IMI Global and now be found in Whole Foods stores fromICS—both subsidiary companies of Where Kentucky to Wisconsin to Idaho to Texas.Food Comes From. They’re also auditedby the British Retail Consortium for food “As Whole Foods has grown andsafety at the production level. we have grown with them, it’s been a privilege and an honor to really bring our “At first, there was a lot of push back product to more and more people so theyinternally,” Clayton says. “The protests have a healthy, clean, wholesome, qualitywere that it was costing us money and product that they can buy on a dailymaking us work more. But it’s been 10 basis,” Clayton says.years, and it has helped us be transparent,ethical and improve our performance.” “There are three things that we strive for and that set us apart,” he adds. “OneBeyond Indiana is a wholesome product that is affordable. Two is the community that we cultivate With a tradition of expansion and risk here. Third is transparency and the ethicaltolerance for new strategies designed to standards of the community. We strive toset the company apart, it's easy to think do what we say and say what we do. WeGalen Miller and the Miller Poultry team want to bring all that to the marketplace, but have it internally as well.” Sounds a lot like the Golden Rule. HARVEST ISSUE 2017 Where Food Comes From 27

something to chew on | FAMILY RECIPECHICKEN WALDORF SALADBY MILLER POULTRYTotal Recipe Time: 25 to 30 minutes INSTRUCTIONSMakes 6 servings. In large skillet, combine chicken and ¾ cup water, saltINGREDIENTS & pepper as desired, bring to boil. Cover and reduce 1 lb. Boneless, Skinless Miller Poultry chicken breast heat to medium and cook 8 to 12 minutes or until internal or thighs juices run clear. Drain and set aside to cool. Meanwhile- 1 crisp, red apple -while chicken is cooling--core apples and cut into bite- 1 crisp, green apple (such as Granny Smith) sized pieces. Combine cut apples with celery, yogurt, ¾ cup chopped celery mayonnaise and walnuts. When chicken is cooled, cut into 2 – 6 oz. vanilla yogurt bite-sized pieces and mix with other ingredients (except ½ cup fat-free mayonnaise lettuce) mixing well. ¼ cup walnuts 4 cups shredded lettuce You may serve immediately or cover and refrigerate until ready to serve. Serve chicken salad mixture on top of shredded lettuce. NUTRITION Calories Per Serving: 321, Fat: 6g, Cholesterol: 94mg, Carbohydrates: 27g, Sodium: 301mg28 Where Food Comes From HARVEST ISSUE 2017



something to chew on | UNEXPECTED SUSTAINABILITYA STRONG FOUNDATIONHow the legacy a generous ranch family is bridging the rural-urban divide. In 2002, Colorado ranchers John and Bea Lowell created the which is headquartered in Castle Rock—supports CALF byColorado Agriculture Leadership Foundation. By donating their sponsoring the school garden. But hosting field trips andranch on Plum Creek just south of Castle Rock, Colo., the idea was community gardens are just the tip of the iceberg for what CALF(and is) to preserve a piece of rural life in the face of Colorado’s is doing.Front Range urban sprawl and promote agricultural education. “A 4-H or FFA kid who doesn’t have a place to raise their Today, the ranch—and CALF—is a veritable fertile field livestock can do it here,” says Fox. “There were 14 kids whoof community education, service, research and, of course, had their county fair projects here, from steers to lambs toagriculture. hogs to turkeys.” Each year, more than 3,000 kids visit the ranch on various field Not only that, CALF hosts a summer camp, assists in researchtrips and other educational programs. Additionally, nationally- for Colorado State University’s agriculture school, producesknown companies with offices in Denver spend time volunteering meat for sale, works closely with the local special needsand learning on the ranch. population, donates any excess produce to local food banks and is currently working with the local conservation district on a “There is always a garden component and a livestock creek restoration project. In fact, CALF was named the Douglascomponent,” says Brooke Fox, CEO of CALF. “And the goal County Conservation District’s Conservationist of the Year inthroughout the day is to see authentically—in a real hands-on 2017.way—where their food comes from.” How cool is that? Seeing an obvious connection, Where Food Comes From—30 Where Food Comes From HARVEST ISSUE 2017