Welcome to our virtual culinary webinar series with Chef Jessica! Sponsored byODEand ODNC, school and child nutrition professionals across Oregon are invited to watch or cook along with Jessica as she prepares easy, tasty and fun recipes that meet Child Nutrition Program guidelines.
Enjoy watching this virtual Culinary Workshop “Vary Your Veggies.” Chef Jessica and others share recipes, tips and hints for shaking up old recipes with new flavors and ideas to keep kids coming back for more vegetables and coming back for more meals!
Participants receive tips for shaking up old recipes with new flavors and ideas to keep kids coming back for more.
Click this link to download the Vary Your Veggies Handout:
After viewing the webinar, please complete the evaluation survey to help us meet your needs with future trainings. While supplies last, after completing the evaluation, we will send a three-pocket apron and portable milk cooler to you:
Statewide culinary trainings and this event are sponsored by the Oregon Dairy and Nutrition Council and the Oregon Department of Education, Child Nutrition Services. Questions? Please contact Crista Hawkins: chawkins@odncouncil.org
Free Summer Meals are back! The Oregon Department of Education supports this program which offers nutritious, healthy meals to all kids ages 1 to 18 in hundreds of communities throughout Oregon.
Community summer meal programs are open to all families without paperwork, income verification, and regardless of immigration status. To receive a meal, kids or parents can drop in during a site’s designated meal times. Many programs also offer fun activities so kids can stay active and keep learning.
Meals are being served in a variety of ways with health as the priority. To find out more information about your meals, please visit the Summer Meals Map or check with your local school district about meals in your area.
Participating in the summer meals program is a great way to help your child build nutritious routines and eat healthy food. Check out these resources for more information on how you can participate:
July is National Ice Cream Month and with more of the state opening for business, it’s the perfect time to support your local ice creameries!
To get started, check out local ice creameries in your area with our Oregon Ice Cream Trail Map, an interactive Google Map that shows you the geolocations of over 60 ice cream shops throughout the state.
Most ice cream shops and businesses are still following safe distancing protocols, so be sure to bring your mask.
You can also get your ice cream fix at the Oregon Dairy Women’s Red Barn at theOregon State Fair, later this summer. The Oregon Dairy Women will be serving up their famous cones and shakes to help fund scholarships and dairy education programs in Oregon.
If you’re not able to go to the ice cream, let it come to you! Many local shops now deliver or can be found at your local grocery store, including Ruby Jewel, 50 Licks, Salt and Straw and Tillamook.
Or, churn up your own frozen treats at home! Here are a few recipes to get your wheels “churning”:
Tyler Malek’s (Salt and Straw) Sea Salt with Caramel Ribbons
Melissa Clark’s Favorite Ice Cream Recipe
If you want to take a deep dive into ice cream making, here’s something to get you started:
July isn’t just Ice Cream Month, it’s also National Blueberry Month! Combine the two with one of Burgerville’s Blueberry Shakes, made with local blueberries and milk.
Share your celebration with us! Tag us on Facebook, Twitter and Instagram with #OregonIcecreamTrail and see ice cream adventures across Oregon!
Rogue Creamery,a small Southern Oregon artisan creamery internationally known for its award-winning handcraftedcheeses, is taking home a new recognition during June Dairy Month, by receiving the U.S. Dairy Sustainability Award for Outstanding Dairy Processing and Manufacturing.
A selection of Rogue Creamery’s cheeses.
In October 2019, Rogue Creamery was rewarded for its high standards as the first-ever American cheesemaker to be named Grand Champion at the World Cheese Awards. But owner David Gremmels’ commitment to excellence extends far beyond cheesemaking to business practices that create a culture around doing the right thing.
“The food industry is a challenging environment with an ever-changing landscape. It takes passion, energy, awareness of food safety and a high level of professional business skills to understand, create and adapt,” said Cathy Strange, Vice President of Specialty, Product Development and Innovation at Whole Foods Market. “My experiences with Rogue Creamery and their owners and employees is that they are committed to represent themselves, the dairy community and United States artisan cheesemakers at the highest level.”
Founder of Rogue Creamery, David Gremmels, with cows in his pasture.
The sustainability awards program is managed by the Innovation Center for U.S. Dairy, which was established under the leadership of dairy farmers and dairy companies. For 10 years, award recipients have been recognized for their commitment to dairy sustainability with nearly 80 winners and from more than 270 nominees.
Rogue Creamery became Oregon’s first certified B Corporation in 2014, inspiring other like-minded businesses to follow suit and pursue this rigorous certification. And since 2017, it has consistently ranked in the top 10% of B Corps worldwide for its impact on people and planet. This recognition affirms Rogue Creamery as a force for good—balancing purpose with profit and considering the broader, community-wide impact of every business decision.
As a leading proponent of renewable energy and waste reduction, Rogue Creamery has installed solar panels, reduced packaging waste, and created an employee commuter program. And, through team volunteer days, giving campaigns, sponsorships and food drives, Rogue Creamery advances core goals, which include alleviating hunger, increasing access to education, and building awareness about sustainable agriculture. Its “Cheese is Love” campaign has resulted in more than 3,500 pounds of cheese donations for those who have been impacted by fires that ravaged Southern Oregon in September 2020.
The team in front of Rogue Creamery’s marketplace in Central Point, Oregon.
“Oregon’s dairy community has long embraced the importance of sustainability,” said Oregon Dairy and Nutrition Council’s Executive Director, Pete Kent. “Dairy farms, co-ops and companies recognize that their businesses can be used to exemplify sustainable choices. We are proud to have Rogue Creamery represent Oregon on the national stage this year as a standard for these efforts.”
This small creamery’s commitment to quality, sustainability and doing the right thing has substantial, sustainable impacts within its local community and beyond – enlightening partners, neighbors, and customers worldwide.
With warm weather and re-opened trails beckoning to hikers and outdoor enthusiasts, packing up nutritious snacks and meals to take along is important. Cheese is the perfect high-protein food to throw in your backpack. With the array of hike-friendly cheeses available, even the most discerning hiker will have options to choose from.
What kind of cheese should I bring on my hike?
The next time you pack your backpack for a hike, avoid taking soft cheeses (brie, goat cheese or cream cheeses) and go for hard and dry cheeses like Cheddar, Parmesan and Gouda. Avoid shredding your cheese or cutting it into chunks before hiking as it speeds up the aging process and provides more chance of getting contaminated by bacteria.
How should I store my cheese?
Store your cheese in parchment paper while traveling, the porous surface allows cheese to breathe and helps in retaining it’s flavor. Replace your wrap frequently to reduce “sweating” (the process of butterfat separating from the cheese). And don’t forget to store cheese away from hot locations in your backpack and direct sun exposure.
Here’s a list of some popular dry and hard cheeses you can take with you in your backpack:
Cheddar
Parmesan
Parmigiano Reggiano
Gouda cheese
Cojita
Gruyère cheese
Pecorino Romano
Colby
Colby-Jack
Manchego
Monterey Jack
Edam
Emmental
Comté cheese
How do I keep cheese fresh?
A good habit to get into at home and on the trail, is to write down the date you initially stored your cheese on it’s storage container. This helps you to measure when your cheese may be past it’s prime. And if you’re backpacking for several days – keep your cheese in one block. Cutting it into pieces increases the surface area that can get contaminated by mold and bacteria.
How can you tell if your cheese is past it’s prime?
Always adhere to the 2 Hour Rule for leaving perishables out: After being in room temperature for 2 hours, always re-refrigerate hard cheeses and throw out soft cheeses.
Welcome to the first-ever, virtual culinary experience with Chef Jessica! Sponsored byODEand ODNC, school and child nutrition professionals across Oregon are invited to watch or cook along with Jessica as she prepares easy, tasty and fun recipes that meet Child Nutrition Program guidelines.
Participants receive tips for shaking up old recipes with new flavors and ideas to keep kids coming back for more.
While supplies last, all participants who complete the evaluation survey will receive an “Undeniably Dairy” apron, as worn by Chef Jessica (with three front pockets) and a handy portable milk cooler for your organization.
Statewide culinary trainings and this event are sponsored by the Oregon Dairy and Nutrition Council and the Oregon Department of Education, Child Nutrition Services. Questions? Please contact Crista Hawkins: chawkins@odncouncil.org
With Mother’s Day just around the corner, we have a sweet way to show the moms in your life how much you love them.
Try some of our favorite sweet breakfast and brunch recipes including a number from our friends at Go Bold with Butter. They’re perfect for this Sunday – or any day you want to show someone you care!
Looking for something calming and soothing? Try these Moon Milk recipes that use ground cardamom, ginger and nutmeg to help promote restful sleep- something that all moms could use a little more of!
Local cheesemakers Face Rock Creamery and Rogue Creamery are offering cheese boxes to celebrate Mom’s special day. Loaded with local flavor, like Jacobsen Co. Honey Sticks and chocolate truffles, they’re sure to make this Mother’s Day a stand out.
You can’t go wrong with flowers… especially if they’re mixed with Salt n Straw’s delicious ice cream! Their Eat Your Flowers Pint Series ships across the US and features the vivid and aromatic tastes of Jasmine, Hibiscus and Wildflower.
On that note, jewels don’t hurt either. Try the in-store Jewels and Gems Menu at Ruby Jewel and treat your Mom to specially made indulgent ice cream sandwiches with decadent flavor combinations like Strawberry Rhubarb and Malted Milk.
The best gift of all? Time with your Mom. However you spend this Mother’s Day, by Zoom, phone or in-person, we hope it’s filled with delicious memories!
From farm-to-table, in Oregon and across the U.S., the dairy community is committed to nourishing people while minimizing impacts to the environment and preserving natural resources.
Sustainable Wellness Dairy is a nutritious and affordable choice that fuels overall wellness.
Dairy foods are linked to health benefits like reduced inflammation, improved digestive health and healthy immune systems. Read more about the Health Benefits of Dairy.
The 2020-25 Dietary Guidelines for Americans recognizes that dairy foods play an important role in healthy eating patterns from infancy through adulthood. Find out how Dairy Foods Help People Thrive Accross the Lifespan.
Milk is a nutrient powerhouse with 13 essential nutrients. Check out more Milk Facts.
Sustainable Planet Dairy is committed to being an environmental solution – raising the bar on social and environmental responsibility.
In 2020, U.S. dairy set aggressive new environmental sustainability goals to achieve carbon neutrality or better, optimize water usage and improve water quality by 2050.
Cows come first on dairy farms. The comfort, feeding and care for their animals is a dairy farmer’s top concern. Read more about Animal Careon Oregon Farms.
Everyday 306 million pounds of food by-products are kept out of landfills thanks to dairy cows’ unique ability to upcyle. Find out why we think cows are nutrition superheros.
Two Oregon dairy farms and one dairy co-op have received national recognition for their sustainability. Learn about award winning dairy in Oregon.
Sustainable Communities Dairy contributes to strong, thriving communities and is accessible to all.
Dairy farmers are proud members of America’s essential workforce.
The dairy community is working hard to ensure every child has access to nutrient-rich foods, including dairy foods, to help them grow, learn and thrive. Read about school breakfast and child nutrition programs in Oregon.
Each year, farmers and dairy companies work with local food banks to deliver nutritious dairy foods to those in need, providing 469 million pounds of dairy- including milk, cheese and yogurt – to Feeding America in 2020 alone. Find out more about how farmers fight Hunger.
Looking for more information on how dairy nourishes people while responsibly caring for our planet and animals?Join the Dairy Nourishes Network.
Members of the network receive the latest dairy research, resources and recipes, as well as opportunities for free continuing education.
Sustainability, quality, innovation … you could say the Oregon dairy community has a lot to celebrate. And you’d be right! Over the past couple of years, our producers, processors, and individuals within the community keep setting the bar higher, earning recognition regionally, nationally, and even internationally.
To acknowledge individuals for their lifelong contributions to Oregon’s Dairy Industry, the Oregon Dairy Farmers Association presents two annual awards at the state convention. Recent recipients have included:
Community Service Award – Roger and Jessie DeJager (2020)
Distinguished Service Award – Troy Downing (2020)
Community Service Award – Tom Johnson (2019)
Distinguished Service Award – Will Wise and Julie Hoffman (2019)
Oregon Dairy Industries, also known as ODI, was founded in 1910 to promote and elevate interest in dairy food products in the western United States. Each year, exceptional ODI members are recognized with the Oregon Dairy Industries Award. The 2020 Sweepstakes Award recipients included:
Oregon Ag Fest seeks to reward student organizations, nonprofit groups or classrooms that promote and educate Oregonians about agriculture. In 2020, Lost River FFA of Merrill, Oregon, won first place, and the Oregon Dairy Princess Ambassador program won second place. The Oregon Dairy Women’s Dairy Princess Ambassador Program was created in 1959 to promote and provide outreach on behalf of the Oregon dairy industry. In 2019, they were able to reach more than 10,000 students statewide with in school presentations and county fairs. In 2020, they adjusted their programs to meet students virtually.
Ida Ruby (lower left) and Jessie DeJager (lower right) of the Oregon Dairy Women receiving the 2019 OSU Diamond Pioneer Agricultural Achievement Award.
In 2019, at two separate awards ceremonies for the College of Agricultural Sciences at Oregon State University, five individuals were recognized, including some familiar names. Ida Ruby and Jessie DeJager of the Oregon Dairy Women received the 2019 OSU Diamond Pioneer Agricultural Achievement Award. Phil Ward, now a board member for ODNC, received the Distinguished Legacy Award. Greg Harris, the director of farming and agronomy for Threemile Canyon Farms, received the Distinguished Alumni Luminary Award. And our very own Executive Director for ODNC, Pete Kent, took home a College of Agricultural Sciences Hall of Fame honor.
Here are some videos from past recipients:
Greg Harris / Threemile Canyon Farms / Alumni Luminary Award
Phil Ward, USDA Farm Service Agency, Alumni Legacy Award
Pete Kent, Oregon Dairy and Nutrition Council, CAS Hall of Fame
The Oregon dairy community has proven they can walk the walk when talking about sustainability. As an annual award that recognizes dairy farms, businesses and collaborative partnerships that demonstrate outstanding economic, environmental and social benefits, Oregon provides powerful examples of dairy sustainability leadership.
The American Cheese Society Judging and Competition is the largest competition of its kind for American cheese. The awards are designed to shine a spotlight on American cheesemakers by showcasing their talents and work as leaders within the industry. Unfortunately, this competition has been cancelled for 2020 and 2021 due to the COVID-19 pandemic. However, many Oregon cheesemakers were celebrated in 2019.
This contest, sponsored by the Wisconsin Dairy Products Association, is unique because it includes all dairy products. This competition was also cancelled because of the COVID-19 pandemic in 2020, but it gives us an opportunity to continue celebrating Oregon’s winners in 2019:
A celebration of American cheesemakers, NMPF’s yearly competition went virtual in 2020. In spite of the virtual contest, they still received nearly 190 entries of cheese and cottage cheese. Darigold claimed top honors for Best Cottage Cheese last year with their Pineapple Cottage Cheese.
Briar Rose Creamery’s Maia Cheese won the Good Food Awards Cheese category in 2019.
Presented by the Good Food Foundation, this award is not solely focused on dairy food products, and it is judged on quality, sustainability and socially responsible production. Amongst the nearly 2,000 entries in 16 different categories, Oregon creameries have been highlighted several years running.
These awards recognize its member creameries that go above and beyond in a variety of categories, including: production, quality, marketing, and customer service, highlighting superior performance in finished product quality, plant appearance, cleanliness, efficiency, management leadership and process control. Criteria includes laboratory test scores and evaluation of a plant’s process systems. The 2020 award winners included:
In the Olympics of all cheese competitions, cheeses are sent from around the world to be judged in a single day. Judges work in teams of three to identify cheeses worthy of a gold, silver, or bronze award based on the rind, color, texture, consistency and of course, taste. All teams also nominate a “Super Gold” from their table, and those top cheeses are judged a second time by a “Super Jury” of international judges. The final cheeses are debated in front of a live consumer and trade audience before choosing the Grand Champion Cheese on live television. In 2019, the first-ever American cheese was selected as the best in the world, and it was from Oregon.
This string of impressive awards and accomplishments speaks volumes about the individuals and organizations integral to the Oregon dairy community. Oregon may be a smaller dairy state compared to others in the U.S., but our positive impacts, high standards and great accomplishments continue to put our state among the best in class – now and into the future.
Spring is in the air, a time when many high school graduates and college students are looking to the future as they consider higher education and their future careers. Luckily, there are scholarships available to help pay for the ever-increasing costs.
The dairy community and others in the world of agriculture are also looking to the future as they seek to invest in the next generation of students who are seeking to make their career home in agriculture.
If you’re interested in an agricultural-related degree, don’t miss out on these scholarship opportunities! Deadlines are fast approaching, so the time to act is now.
Awarded to students majoring in Animal Science, Food Science, Veterinary Science, Nutrition, Dietetics or other areas related or having an impact on the dairy industry, or be the son or daughter of an Oregon dairy family or worked on a dairy for at least two years or had a 4-H or FFA dairy project for four years.
Awarded to high school students, or students enrolled in an accredited school of higher education, who are pursuing a field that relates to, or benefits, agriculture.
Connecting college students from across the country who are passionate about sharing positive information about animal agriculture.
Oregon has many great institutions where students can earn degrees at all levels from associate to doctoral, gaining work experience along the way. There are many career opportunities related to agriculture and food production to fit many interests, from food science to animal nutrition, veterinary services to agronomy.
