ACS 2012 Conference Registrants As of 7/23/12 First Name Last Name
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2020 World Championship Cheese Contest
2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states. -
Presence News
February 2020 Volume 17, Issue 02 East Presence News Earth Fare’s Closure Shocks Industry Inside this issue The news of another prominent East Coast natural foods retailer closing up shop shook the grocery East 1 industry in early February. In abrupt fashion, on February 3rd, Asheville, North Carolina-based Earth Fare announced it would halt business operations and close all 50 locations, joining two other once- Rocky Mountain 3 prominent and rising healthy foods chains shuttered in recent weeks. Colorado-based Lucky’s Market West 5 announced it would be closing the banner, excluding seven locations purchased by management, and Southwest 6 New York-based Fairway Market in January again filed for bankruptcy and is selling all stores. Northwest 8 In the days following both the Lucky’s and Fairway announcement many insiders eyed the Asheville- based organic, natural foods grocer as a potential benefactor, especially in the Florida market where Midwest 9 Lucky’s closed 20 of 21 stores, and Earth Fare had its own plans in the works for 50 locations alone in Distributor News 11 the state. However, the future now holds no new store openings, no further growth and uncertainty for Earth Fare’s reported 3,000 employees. The company began liquidation sales at all stores, which Earth Data Update 11 Fare has throughout 10 states, immediately after the news was announced. Oak Hill Capital Partners, a Food Policy 14 New York-based private equity firm, currently holds a majority stake in Earth Fare. Oak Hill had acquired the equity interest in 2012 from Monitor Clipper Partners, which had owned Earth Fare since Expo West 15 2006. -
Modern Fare Foods Business Plan
Modern Fare Foods Business Plan Executive Summary Modern Fare Foods, LLC (the “Company”) was formed to provide a unique shopping experience for the consumer that combines the desired benefits of quality and efficiency. Cleanliness, color, redesigned carts, personalized customer service, and easy-to-read POP signage will all combine to create this unique experience and set the Company apart from other local market competitors. Given the trend towards smaller family sizes, a need exists for individual packaged offerings and shelf-stable foods. Serving sizes designed to eliminate waste or spoilage and fresh / organic food offerings will appeal to health conscious consumers. This shopping experience reinforces to the consumer that they are receiving quality products and can feel good about their shopping selections. Consumers will find bright color and signage to enable them to find desired items quickly and conveniently. In addition to traditional store shelves, a butcher’s counter with freshly sliced meats and cheeses, a deli with ready-to-eat lunch and dinner selections, a produce section that includes both organic and vegan selections, and stand-alone displays of specialty items will be available. In order to offer the best specialty foods given the target market’s interests, the Company will use several suppliers on a rotating schedule to meet the target price point and product selection goals. Empire Foods, based in Cincinnati, OH, has a wide selection of natural and organic food selections that would appeal to an important segment of the Company’s target audience. They also offer marketing and merchandising services for the retail grocery industry that would provide Modern Fare Foods with a competitive edge in the marketplace. -
September 13, 2019
d's Dairy orl In W du e st h r t y g W n i e e v Since 1876 k r e l y S OutShred Your Competition PRECISE, RAPID CHEESE REPORTER SHREDS urschel.com Vol. 144, No. 13 • Friday, September 13, 2019 • Madison, Wisconsin CME Block Cheddar Price Tops Dairy CPI Reaches Highest Level In Over $2.00 For First Time Since 2014 Two Years; Retail Chicago—The price of 40-pound 2013, than reached $2.3600 on last month’s forecast, but its price Cheddar, Whole Milk Cheddar blocks on the CME cash Jan. 31,2014. forecast for butter was reduced. Prices Increase market climbed above $2.00 per It then dropped to $2.1050 USDA’s milk production fore- Washington—The Consumer pound on Monday, the first time per pound by mid-February 2014, cast for 2019 is raised by 100 mil- Price Index (CPI) for dairy and the block market has been above then started to increase, reaching lion pounds from last month, to related products was 218.76 in $2.00 per pound since Nov. 11, $2.4325 a pound on Mar. 24, 2014. 218.0 billion pounds, as stronger August (1982-84=100), up 0.5 2014. The block price then dipped below growth in milk per cow more than percent from July and 1.1 percent $2.00 per pound for two brief peri- The block market closed last offsets forecast lower cow numbers. higher than in August 2018, the Friday just shy of the $2.00 mark, ods in May 2014, and again for two For 2020, the milk production US Bureau of Labor Statistics at $1.9975 a pound. -
IOWA DAIRY INDUSTRY September 12,2000 Dairy Products Control Bureau Iowa Department of Agriculture Wallace Building, Des Moines
IOWA DAIRY INDUSTRY September 12,2000 Dairy Products Control Bureau Regulatory agency Iowa Department of Agriculture Wallace Building, Des Moines, IA 50319 Jake Wakefield, Chief Linda Towers, Secretary Linda Hubbard, Clerk Phone: 515-281-3545 ' Dairy Trade Practices State price compliance Iowa Department of Agriculture and fair marketing Wallace Building, Des Moines, IA 50319 practices agency Mary Fischer, Chief, Dairy Trade Practices Phone: 515-281-5961 Department of Agriculture Dairy Lab State regulatory dairy lab Wallace Building, Des Moines, IA 50319 Jeff Norris, Lab Supervisor Patricia Stetzel, Micro-Biologist II Sheryl Peterson Phone: 515-242-6378 Iowa Dairy Foods Association Dairy trade association 321 E. Walnut, Suite 200 Des Moines, IA 50309 Mark Truesdell, Legal Counsel Phone: 515-288-6572 Iowa Dairy Products Association, Inc. Dairy trade association Ill N.W. 9th Street, Ankeny, IA 50021 Norman Moklestad, Executive Secretary Phone: 515-965-8827 Fax: 515-963-3492 Midland Dairy Association Dairy trade association 101 NE Trilein, Ankeny, IA 50021 Julian Toney, Executive Vice President/General Mgr. Phone: 515-964-0690 ••, I Dairy Lab Services, Inc. Certified lab 5105 Wolff Rd., Dubuque, IA 52002 Robert Damm, General Manager Janet Kieler, Lab Manager Phone: 319-557-7421 Fax: 319-557-1229 Manchester Milk Sanitation Lab Certified lab 1222 West Marion St., Suite #3, Manchester, IA 52057 Janet Burns, Office Manager John Schectman, Lab Supr. Phone: 319-927-3212 Fax#: 319-927-4854 A-E Farms Ice cream plant/ice cream mixes 2420 E. University ice milk/ice milk mixes Des Moines, Iowa 50317 (Polk) frozen yogurt David Bush, Gen. Mgr. frozen dessert Craig Colonno, Plant Mgr. -
FTC V. Whole Foods Market (D.C. Cir.)
PUBLIC COPY - SEALED MATERIAL DELETED ORAL ARGUMENT NOT YET SCHEDULED No. 07-5276 IN THE UNITED STATES COURT OF APPEALS FOR THE DISTRICT OF COLUMBIA CIRCUIT FEDERAL TRADE COMMISSION, Plaintiff-Appellant, v. WHOLE FOODS MARKET, INC., and WILD OATS MARKETS, INC., Defendants-Appellees. Appeal from the United States District Court for the District of Columbia, Civ. No. 07-cv-Ol021-PLF PROOF BRIEF FOR APPELLANT FEDERAL TRADE COMMISSION JEFFREY SCHMIDT WILLIAM BLUMENTHAL Director General Counsel Bureau of Competition JOHN D. GRAUBERT KENNETH L. GLAZER Principal Deputy General Counsel Deputy Director JOHNF.DALY MICHAEL J. BLOOM Deputy General Counsel for Litigation Director of Litigation MARILYN E. KERST THOMAS J. LANG Attorney THOMAS H. BROCK Federal Trade Commission CATHARINE M. MOSCATELLI 600 Pennsylvania Ave., N.W. MICHAEL A. FRANCHAK Washington, D.C. 20580 JOAN L. HElM Ph. (202) 326-2158 Attorneys Fax (202) 326-2477 CERTIFICATE AS TO PARTIES, RULINGS, AND RELATED CASES Pursuant to Circuit Rule 28(1)(1), Appellant Federal Trade Commission certifies as follows: (A) PARTIES FEDERAL TRADE COMMISSION (Plaintiff) WHOLE FOODS MARKET, INC. (Defendant) WILD OATS MARKETS, INC. (Defendant) APOLLO MANAGEMENT HOLDING LP (Intervenor) DELHAIZE AMERICA. INC. (Interested Party) H.E. BUTT GROCERY COMPANY (Intervenor) KROGER CO. (Intervenor) PUBLIX SUPER MARKETS, INC. (Intervenor) SAFEWAY INC. (Intervenor) SUPERVALU INC (Intervenor) TRADER JOE'S COMPANY (Intervenor) TARGET CORPORATION (Movant) WAL-MART STORES, INC. (Intervenor) WINN-DIXIE STORES INC (Intervenor) WEGMANS FOOD MARKETS, INC. (Movant) AMICI CURIAE AMERICAN ANTITRUST INSTITUTE CONSUMER FEDERATION OF AMERICA ORGANIZATION FOR COMPETITIVE MARKETS (B) RULING UNDER REVIEW Federal Trade Commission v. Whole Foods Market, Inc., 502 F. -
62 Final List of 2019 ACS Judging & Competition Winners RC BUTTERS
Final List of 2019 ACS Judging & Competition Winners RC BUTTERS Salted Butter with or without cultures - made from cow's milk 3rd PLACE Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Salted Butter CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Brethren Butter Amish Style Handrolled Salted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi RO BUTTERS Unsalted Butter with or without cultures - made from cow's milk 3rd PLACE Cabot Unsalted Butter Cabot Creamery Cooperative, Massachusetts Team West Springfield 3rd PLACE Organic Valley Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg 2nd PLACE CROPP/Organic Valley Pasture Butter, Cultured CROPP Cooperative/Organic Valley, Wisconsin Team McMinnville 1st PLACE Organic Valley European Style Cultured Butter, Unsalted CROPP Cooperative/Organic Valley, Wisconsin Team Chaseburg P a g e 1 | 62 RM BUTTERS Butter with or without cultures - made from goat's milk 3rd PLACE Celebrity Butter (Salted) Atalanta Corporation/Mariposa Dairy, Ontario Pieter Van Oudenaren 2nd PLACE Bella Capra Goat Butter Sierra Nevada Cheese Company, California Ben Gregersen QF CULTURED MILK AND CREAM PRODUCTS Creme Fraiche and Sour Cream Products - made from cow's milk 3rd PLACE Crema Supremo Sour Cream V&V Supremo Foods, Illinois Team Michoacan 2nd PLACE Creme Fraiche Sierra Nevada Cheese Company, California Ben Gregersen 1st PLACE Creme Agria (Sour Cream) Marquez Brothers International, Inc., California Marquez Brothers International, Inc. QK CULTURED MILK AND CREAM PRODUCTS Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd PLACE Karoun Whole Milk Kefir Drink Karoun Dairies LLC, California Jaime Graca P a g e 2 | 62 2nd PLACE Jocoque Marquez Brothers International, Inc., California Marquez Brothers International, Inc. -
Winn-Dixie Expanding with Eight New Stores
- Advertisement - Winn-Dixie expanding with eight new stores May 27, 2020 1 / 2 Winn-Dixie will expand in Florida with the addition of eight new Winn-Dixie stores before the end of the year. Southeastern Grocers, Winn-Dixie's parent company, finalized agreements to purchase multiple Lucky’s Market locations and Earth Fare grocery stores throughout the state of Florida. The grocer has acquired four Lucky’s Market stores located in Fort Myers, Gainesville, Lake Mary and Melbourne. The four Earth Fare stores obtained are located in Boynton Beach, Jacksonville, Lakewood Ranch and Viera. “At Southeastern Grocers, we are committed to supporting, enriching and growing the communities we serve," said Anthony Hucker, president and CEO of Southeastern Grocers. "Winn-Dixie is deeply rooted in Florida, and we are proud to expand our footprint and enhance our presence throughout the state. In addition to our new store that we opened earlier this year, we look forward to introducing eight more new appealing stores with fresh, quality products at the right price to deliver a shopping experience our associates, customers and communities can always count on.” Each converted store will be remodeled with a specialized approach to provide a wide product selection and additional jobs and opportunities for local community members. All eight locations are projected to have grand opening dates this year and will be introduced to the community with an opening celebration for customers to check out the fresh offerings and savings available at their new Winn-Dixie grocery store. The grocer is offering positions to Lucky’s Market and Earth Fare associates impacted by the acquisition as well as any individuals committed to providing customers with quality service. -
Fall 2006 Handcrafted Cheese: a Living, Breathing Tradition
VOLUMEVOLUME XVI, XXII, NUMBER NUMBER 4 4 FALL FALL 2000 2006 Quarterly Publication of the Culinary Historians of Ann Arbor Preserving the Art of Handmade Cheeses Chris Owen sprinkles herbs on fresh rounds of cheese, which she made from the milk of her own herd of goats in the Appalachian hill country of North Carolina. Chris tells us about her Spinning Spider Creamery starting on page 5. REPAST VOLUME XXII, NUMBER 4 FALL 2006 HANDCRAFTED CHEESE: A LIVING, BREATHING TRADITION Once, at the dinner table when we were about to have dessert, Chicago, who in 1916 patented a way to multiply the shelf life of my grandfather Joseph Carp asked for a wedge of cheddar cheese cheese by killing off all of its microbial life. The resulting alongside his slice of apple pie, which was a combination I’d never “processed cheese food” was a windfall for Kraft, for it was stable heard of before. I was a boy growing up in suburban Virginia, and enough to be rationed out to U.S. soldiers fighting overseas during my mother’s parents were visiting with us. The commercial-brand World War 1. The rest is history. cheddar that my Mom cut for Grandpa Joe was a favorite of mine, but it became clear that it wasn’t quite up to his highest standards. Or perhaps just one chapter of it. Today, in many different When he asked to see the package in which it had been wrapped, ways and in many different places around the world, food he noted with more than a hint of disapproval that the cheese had traditionalists are making a strong stand against industrial been made from pasteurized milk. -
Dec/Jan 2008
SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising -
Simply Gluten Free Magazine Featured on Mr
Contact: Malory Speir PRESS RELEASE Company: Simply Gluten Free, Inc. Phone: 727-738-5735 FOR IMMEDIATE RELEASE [email protected] Publix Supermarkets increases gluten-free offerings to the public Simply Gluten Free magazine will be available at all 1,072 Publix store locations throughout the Southeast United States starting with the November/December 2013 issue which goes on sale October 22. The magazine was first available in 670 Publix stores with the September/October 2013 issue. Soon all locations will have it available in their magazine and book aisle. This marks a great step in the magazine’s history as Publix is the largest employee-owned supermarket chain in the US and one of the 10 largest- volume supermarket chains in the US, with retail sales of $27.5 billion in 2012. Publix has made great strides in becoming a gluten friendly grocery store by adding gluten-free labels on their shelves, publishing a guide to gluten-free with information and tips for gluten-free shopping, and offering a wider range of gluten-free products. Simply Gluten Free magazine launched in November 2012 as a bimonthly publication featuring some of the world’s top gluten-free writers in different niches and medical doctors within the umbrella of gluten-free living. The magazine launched its first issue with 18,000 copies. The demand grew bimonthly an average of 65% per issue as gluten-free living became a more mainstream topic. They are now printing 70,000 copies per issue. This growth in sales has led Simply Gluten Free magazine to consistently place in the list of top 10 best-selling magazines in health food stores across America since January 2013. -
Roger Derrough Side 1: His Mother Was from Burnsville, NC
Roger Derrough Side 1: His mother was from Burnsville, NC (see notebook and tapes of the History Club), and he lived there for 10 years, moving to Asheville and graduating from Asheville High. He attended Western Carolina University but, having no strong career direction, did not return. While on campus he enjoyed working as a carpenter's helper. [11] He continued living with his family and completely renovated the basement while working as a carpenter. [15] His father gave him money so he could take an outdoor leadership course. In 1974 there was much concern about complimentary protein which would enable people to thrive without the consumption of meat. [Roger Derrough, Sr.] [24] The 5-week strenuous course "NOLS" (National Outdoor Leadership School), under guides, traveled over rough terrain in the Rockies 8-9,000 feet above sea level. He was asked to lead a small group of 5 for the last 4-5 days of training over a mountain range and meet the rest of the groups (total 20-30 people) at a specified time with nothing but a compass and basic gear. They lived on the land - berries and fish, but mainly raw energy. [78] After the course, he decided he wanted to stay in the west and lived in a van while looking for work. He met a traveling couple who were vegetarians, happened on a book Health For The Millions, made a sauce for a dinner he cooked which had tainted ingredients, became desperately ill, took the book as an omen and became a vegetarian much interested in food.