Dairy Producers Deliver for Vermont
The Vermont Agency of Agriculture, Food and Markets has coordinated an effort to recover raw milk from being disposed while creating a new, temporary food supply for the Vermont Foodbank. In collaboration with the Vermont Community Foundation, $60,000 has been made available to purchase this milk for the benefit of Vermonters. These efforts are particularly important as Vermont’s dairy industry, like all sectors, has been challenged by COVID-19 but remain essential to Vermonters’ food supply.
“This collaboration highlights the integral role of Vermont dairy farms in our state’s food system,” said Governor Phil Scott. “I applaud these groups for supporting our farmers and Vermonters in need, feeding our most vulnerable and not wasting a valuable and healthy agricultural product.”
Joining in this effort is Dairy Farmers of America (DFA), Commonwealth Dairy, LLC, producer of Green Mountain Creamery® yogurt and HP Hood. DFA family farms will be providing the milk to Green Mountain Creamery and HP Hood. The milk will be processed by these Vermont dairy producers for a donation of 42,000 cups of yogurt and over 11,500 gallons of 2 percent milk to the Vermont Foodbank. The donation will serve hundreds of food bank clients over the course of the coming weeks, providing nutritious dairy products to the Vermont communities in need while preventing valuable food waste. New England Dairy also provided support to bring these businesses together.
“Due to changes in demand, the surplus of milk available from our Vermont dairy farms has grown over recent weeks and is highlighting the uncertainty they face today. I want to thank those involved in this effort for recognizing the value of our Vermont dairy products, and the importance they hold in our economy and communities,” said Vermont Agriculture Secretary Anson Tebbetts. “We are thrilled that we have found a process to redistribute agricultural product that otherwise would have gone to waste to serve our neighbors in the communities we call home.”
“Dairy is a huge part of our rural working landscape and economy—it is also a critical piece of ‘who we are’ as a state,” says Dan Smith, President and Chief Executive Officer of The Vermont Community Foundation. “To be able to respond to a need for milk distribution and help feed Vermonters who are struggling are exactly the type of reasons we created the VT COVID-19 Response Fund, and we’re thrilled to work with such stand-up organizations.”
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“We are pleased to be a part of this initiative to get nutritious dairy products to Vermont families during these difficult times,” said Kiersten Bourgeois, Manager, Communications and Industry Affairs for DFA. “Dairy farmers are also being challenged by disruptions as a result of COVID-19, and this initiative is a step in the right direction to supporting many parts of our society.”
“The coronavirus pandemic has led to a drastic increase in the number of people in need of help accessing food,” says Vermont Foodbank CEO, John Sayles. “When people are laid off or losing work hours with businesses shut down, their food budgets are hit hard. Meeting the increasing need is an immense task, and we wouldn’t stand a chance if not for creative efforts like this one that connect the resources available with the people who need them.”
“The support from the state of Vermont and DFA has been crucial in allowing our team to efficiently process a surplus of milk supply to provide yogurt to our communities in the area,” said Esteve Torrens, CEO Lactalis US Yogurt, owner of owner of Commonwealth Dairy, LLC. “With dairy farmers across the country struggling to redistribute their product, this collaboration is a win-win to curb unnecessary food waste and serve those in need.”
“We are proud to be working with DFA to support Vermont families in need,” said Lynne Bohan, VP of Government Relations and Public Affairs at HP Hood. “These unprecedented times have created new challenges that require creative solutions. We’re glad that we’re able to help solve a problem while giving back to our local community.”
Board at Home Launches with Same-Day Delivery of Curated Artisanal Cheese, Charcuterie and Wine Survival Kits in San Francisco Bay Area
Conceived by the oldest family-owned cheese company in California to help unite and support its fellow artisans and the restaurant industry during the pandemic, Board at Home is launching its curated kits of artisanal cheese, wine and charcuterie with same-day delivery in the San Francisco Bay Area.
Every Board at Home kit supports small-scale cheese producers, dairy farmers, wineries and other artisanal makers whose businesses have been severely impacted by COVID-19. And 5 percent of proceeds from every purchase are donated to the James Beard Foundation Food and Beverage Industry Relief Fund to provide emergency assistance to small, independent restaurants and restaurant workers.
Available in two sizes at boardathome.org, the ultimate stay-at-home survival kits feature a rotating selection of small-batch California wine, hand-crafted cheeses, and perfectly paired accompaniments sourced from the finest makers and artisans. At launch, “The Little Guy” Board at Home (small kit) is $65 and includes two wedges of cheese, crackers, and a bottle of wine. “The Big Fella” Board at Home (large kit) is $125 and includes three wedges of cheese, two types of charcuterie, two crackers and two bottles of wine. Free no-contact delivery is provided by Schug Winery, Monday through Friday, in 250 zip codes within the San Francisco Bay area. Orders placed by noon are available for same day delivery. Users can also schedule a future delivery date or send a Board at Home kit as a gift to friends and family.
Board at Home kits feature a who’s who of fine purveyors, winemakers and northern California artisanal cheesemakers. The growing roster of collaborators includes Chico Honey Co., Dick Taylor Craft Chocolate, Rogue Creamery, Rumiano Cheese Company, Rustic Bakery, Ryan Creek Root Cellar, Schaller Weber, Schug Winery, Stuyt Creamery, Tomales Farmstead Creamery, and Wm. Cofield Cheesemakers.
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The sudden closures of dining rooms, artisanal cheese counters, tasting rooms and farmers’ markets has made it difficult for small-scale producers and artisanal makers to sell their products. Cheese producers are seeing a startling decline in sales and struggling to survive while some of the nation’s dairy farmers are facing the threat of having to dump milk. Cheesemakers who typically rely on food service and retail grocery stores to cut, wrap, package and sell their cheese, must now find new ways to move their perishable products and connect directly with consumers.
“The ripple effect of COVID-19 has uncovered a very broken food system. With the disruption to wholesale channels and without an online presence or ecommerce capabilities, some of the best cheesemakers on the planet simply can’t get their cheese to your table,” said Raymond Rumiano, co-Owner of Rumiano Cheese Company and Partner at Board at Home. “We created this collaborative online marketplace to raise awareness of the crisis that artisanal brands are facing and to give small-scale artisans a platform to reach customers in a whole new way.”
“Great food and wine have always brought people together. We’re proud to unite so many hardworking artisans and family-owned businesses, many of which utilize the passion and traditions passed down through generations,” said Ben Pavlovic, Partner at Board at Home. “We’re thrilled to be delivering this curated experience that can make any night special or be sent to a friend in time for your next virtual happy hour.”
Sonoma Brands Acquires KRAVE Jerky from Hershey
Sonoma Brands, an emerging brands private equity investor and incubator led by Sonoma-based Jon Sebastiani, who is also the founder and creative force behind the acclaimed artisanal jerky brand KRAVE, has completed the acquisition of KRAVE from The Hershey Company for an undisclosed amount.
KRAVE rose to an immediate cult-following from its inception in 2009, resulting in the brand’s acquisition by The Hershey Company in 2015. The diverse portfolio of protein snacks currently features a roster of KRAVE Meat Cuts, KRAVE Pork Rinds and KRAVE Plant-Based Jerky, the brand’s most recent launch. With KRAVE’s homecoming, back under Sebastiani’s guidance, innovation for the brand is expected to be further catapulted.
Sebastiani began his career in the family wine business, where he cultivated a deeply rooted connection to the abundant region of Sonoma. Following the tremendously successful sale of KRAVE, Sebastiani embarked on his next entrepreneurial endeavor to form Sonoma Brands. Sebastiani’s commitment to lead the Sonoma region into further prominence as a hub for food entrepreneurship, has been evident in his development of successful brands including: SMASHMALLOW premium snackable marshmallows, SMASHGUMMY low-sugar gummies and PECKISH perfectly boiled eggs. As a private equity investor, Sonoma Brands has also made strategic investments to-date in high-growth consumer brands including: Christina Tosi’s acclaimed Milk Bar, Hum Nutrition vitamins and supplements, Beekeeper’s Naturals health solutions, Hu Products plant-based chocolate, Guayaki yerba mate, Versed cruelty free skincare, True Botanicals non-toxic personal care and more.
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“KRAVE is a great brand with a loyal fanbase who appreciate its innovative gourmet flavors and culinary roots tracing back to its origins in Sonoma, California,” said Hector de la Barreda, President, Amplify Snack Brands, The Hershey Company. “We look forward to its success with a different go-to-market model under the guidance of founder Jon Sebastiani.”
“I have always had a great relationship with The Hershey Company and watched them grow KRAVE,” said Jon Sebastiani, Founder and Managing Partner of Sonoma Brands. “From expanding KRAVE’s product offerings to dipping into the plant-based category and increasing worldwide distribution, KRAVE is in a great spot to come back home to Sonoma where we can continue the brand’s fantastic momentum as a category leader.”
