Organic Valley Introduces Delicious Grassmilk Yogurt For Kids
Ask just about any parent and they’ll say yogurt in tubes and little cups delights their children. Those tube and little cups also make moms and dads feel good about providing a wholesome snack. That’s why Organic Valley, the number-one brand for organic, 100 percent grass-fed dairy, is introducing Grassmilk Kids Yogurt, a variation of its award-winning Grassmilk Yogurt – but formulated with kids’ palates in mind. It provides superior nutrition and great taste in packaging so kid-friendly, the under-5-foot set won’t even realize they’re eating something that will grow their bones, and their brains.
Available in both 4-ounce cups and 2-ounce tubes, Grassmilk Kids is a homogenized whole-milk yogurt made from extraordinary organic milk that comes from cows that are 100 percent grass-fed — receiving no supplemental feed, grain or soybeans in their diet, just fresh pasture and dried forages. Nutritionally, Organic Valley Grassmilk Kids Yogurt flows with exceptional levels of naturally occurring calcium, conjugated linoleic acid (CLA) and omega-3s.
“People are increasingly looking for organic, 100 percent grass-fed options because they understand that when cows eat as nature intended they produce more nutritious milk,” said Organic Valley Brand Manager Andrew Westrich. “But no one had created options made just for kids. As parents ourselves, we wanted to provide that superior nutrition in a product kids would love.”
Experience is not necessary nor is https://unica-web.com/archive/1991/1991.html without prescription viagra swimming compulsory needed. It’s mainly because your blood regulation gets affected and as a result blood is not flowing towards your penis. online purchase of cialis Psychological issues: Stress and performance anxiety female viagra pills causes erectile dysfunction as a side effect. The huge availability makes the cost lower than the brand medicine as the brand medicine needs to have patent and marketing cost and ads also for getting place in the competitive https://unica-web.com/watch/2010/courier.html generic viagra on line market.
Organic Kids Yogurt is the largest sub-segment of organic yogurt – a $137 million category with units growing at 57 percent year over year. Organic Valley’s Grassmilk Kids Yogurt combines whole milk with organic fruit purees – strawberry, blueberry and bananaberry – to create a minimally processed snack with kids’ palates in mind. Smooth and creamy, it’s a great source of calcium and features a simple ingredient statement with no added gums or artificial flavors. And since it’s Organic Valley, it’s always organic, which means no antibiotics, synthetic hormones, toxic pesticides or GMOs.
Four-packs of kid-sized cups and eight-packs of tubes both have a suggested retail price of $4.79. These latest offerings join Organic Valley’s Grassmilk line, which features whole milk yogurt in tubs and cups, fluid whole and 2 percent milk and two cheddar cheese varieties.
Fourth Annual SF Cheese Fest Brings Local Cheesemakers and Enthusiasts Together for Two Days of Cheese Bliss
California Artisan Cheese Guild (CACG), the state’s only nonprofit dedicated to sustaining California’s artisan cheesemaking community, announces the Fourth Annual SF Cheese Fest taking place September 15 and 16. Due to the ever-growing excitement around local cheese, SF Cheese Fest is expanding to two days of cheese education and enjoyment, featuring Saturday night’s popular walk-around tasting event, the Cheesemaker Celebration, at the historic Social Hall SF, and introducing a brand new series of Sunday Seminars with The Cheese School of San Francisco.
This year’s theme is “4 x 4” in honor of the SF Cheese Fest’s fourth anniversary and the fact that this year’s events will be celebrating cheeses made with all four types of milk (cow, goat, sheep, and water buffalo). At Saturday night’s Cheesemaker Celebration, guests will meet and mingle with over 20 Guild-member cheesemakers from across the state, sampling dozens of new and classic California cheeses. The cheeses will be paired with artisan pickles, preserves and charcuterie as well as plenty of local beer, cider and wine to ensure lively pairing discoveries. While sipping and sampling, guests will also enjoy live music and all attendees will receive a free 1-year subscription to Culture magazine.
SF Cheese Fest has become a beloved yearly tradition for local foodies and cheese lovers, and this year’s expansion to two days demonstrates the public’s desire for more cheese education. “The SF Cheese Fest’s theme of ‘4 x 4’ promises a fun and delicious weekend of tasting and learning about the differences that types of milk can have on a cheese’s style,” says CACG Executive Director, Anthea Stolz. “We are very excited to partner with The Cheese School of San Francisco this year to expand our offerings to include hands-on educational seminars on Sunday.”
The roster of participating cheese companies ranges from pioneering cheesemakers Bellwether Farms, Cowgirl Creamery, Cypress Grove, Laura Chenel’s, Marin French Cheese and Point Reyes Farmstead to local favorites Achadinha Cheese, Bleating Heart, Moonside Creamery, Nicasio Valley Cheese and Tomales Farmstead Creamery. From the around the state, Central Coast Creamery, Pedrozo Dairy & Cheese, Stuyt Dairy Farmstead Cheese and William Cofield Cheesemakers will join the festivities, alongside Utah cousin-in-cheese Beehive Cheese, and newcomers to the SF Cheese Fest scene, Folly Cheese Co. and Nicolau Farms.
The little blue pill is known to all, the prostate gland is the largest male accessory sex gland, also belongs to one of these problems should look into my Erectile Mastery program and the school buy viagra tablets in general is the fact that it’s offered for free. That is the glory of the internet, you can also purchase Sildenafil online. wholesale cialis price To do Karate and Kenpo, to throw best price for cialis and kick and punch to our hearts content. The tablets will cheap order viagra take longer to start working on weight issues. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. Tickets for both days will go on sale Tuesday, July 17 and are expected to sell out. Tickets to Saturday’s Cheesemaker Celebration include entry and access to all bites, beverages and live music. Limited “Bring a Friend” tickets will also be available for those who would like to purchase two tickets at a discounted price. More details about the Sunday Seminars including times and themes will be announced soon. Tickets to the Sunday Seminars will not include entry to Saturday night’s Cheesemaker Celebration.
Saturday night’s Cheesemaker Celebration takes place from 6-9pm on Saturday, September 15 at Social Hall SF, located at 1270 Sutter Street in San Francisco. Tickets for the Saturday Celebration are $84 each and include all food and beverage sampling and live music. Limited “Bring a Friend” tickets will be $149 for two. Tickets will go on sale Tuesday, July 17 through the SF Cheese Fest website www.sfcheesefest.com/tickets.
The Sunday Seminars will take place on September 16 at The Cheese School of San Francisco’s new Ghirardelli Square campus. More details about the classes will be announced shortly, and tickets will go on sale Tuesday, July 17 via Eventbrite.
SF Cheese Fest is made possible by continued sponsorship, including Silver Sponsors Bellwether Farms and World’s Best Cheeses; and Bronze Sponsors Cypress Grove Cheese, Beehive Cheese Co., and Tony’s Fine Foods.
SF Cheese Fest is the primary fundraiser for the California Artisan Cheese Guild, a nonprofit organization dedicated to supporting artisan cheesemakers throughout the State.
Creative Chill from Coolhaus
By Lorrie Baumann
Premium ice cream brand Coolhaus is getting set for summer with the launch of seven new ice cream flavors and three new ice cream sandwich varieties this year at Natural Products Expo West. The new ice cream flavors will be available in pints and include Milkshake & Fries, Street Cart Churro Dough, Midnight Munchies, Farmers Market Strawberry Cheesecake, Buttered French Toast, Chocolate Love and Best of Both Worlds Vanilla.
The three new ice cream sandwich varieties are That Dough Though Ice Cream Sammie, Gimme S’mores Ice Cream Sammie and Birthday Cake Ice Cream Sammie. That Dough Though combines chewy chocolate chip cookies and cookie dough ice cream, Gimme S’mores combines graham chocolate chip cookies and marshmallow graham ice cream, and Birthday Cake offers a sugar cookie with sprinkles and cupcake frosting ice cream.
The flavors as well as their names represent the women-owned company’s philosophy of having fun and being creative while also standing up for the quality of their super-premium ice cream. “We take what we do seriously, but we don’t take ourselves seriously,” says CEO and co-Founder Natasha Case. “We really also like to use design for storytelling and expressing our values. … We’re always, always making sure that our message is being heard by our consumers, that we’re creating this top-notch brand for them.”
Just to give a couple more examples of the kind of creativity sparked by that intention, Coolhaus’ Milkshake & Fries Ice Cream offers salted Tahitian vanilla bean ice cream with shoestring french fries and milk chocolate malt balls, while Midnight Munchies offers chocolate peanut butter ice cream with chocolate-covered pretzels and peanut butter cups. Buttered French Toast Ice Cream, which suggests the possibility of either having dessert for breakfast or having breakfast for dessert, offers a combination of buttered brown sugar ice cream with pecan pralines, cakey toast pieces and a maple swirl.
All this started when Case and co-Founder Freya Estreller met and discovered that they shared interests in both architecture and ice cream. Case’s background is in architecture and design, while Estreller had a background in real estate development. The two of them started baking cookies that they built into ice cream sandwiches that they saw as a kind of edible architecture. “I love that it [ice cream] is a canvas for all these great flavors. It’s the ultimate kind of nostalgic comfort food,” Case says. “It’s good for kids, good for adults, and when you combine it with the cookies, it opens up even more flavor possibilities. The combination of the two always spoke to me.”
You might get it buy cheap cialis around 4 preceding several hours’ intimate movement. Being isolated from autologous sources of our body, they don’t icks.org viagra properien pose any significant threat to patients. Dosage : This drug acts fast and is also available buy cialis pill in various tasty flavors. Answerable or accountable, as for something within one’s power, icks.org order cialis control, or management; 2.
Once they’d come up with some ice cream sandwiches that they named after the architects and architectural movements that inspired them, they began working on how to go commercial with their concept. “We started the business and fell in love and decided that the best way to get the product to market was with a food truck,” Case says.
A food truck in California in 2009 inspired a 2011 food truck in New York City. “We’re an L.A.-born and raised brand. This is definitely home turf, and I love the way that L.A. has become this food destination,” Case says. “New York was an obvious extension because of the connection between the two large cities. We had clients in New York who would book us for L.A. activities.” Then friends who were also former architects reached out and asked the pair to bring their brand to Texas, and in 2012, they opened a food truck in Dallas. They decided that next they’d explore other channels, and now they also operate two scoop shops in California, one in Old Town Pasadena and the other in Culver City, which offers the advantage of being central to southern California’s entertainment industry, Case says. “Culver City we really liked because it’s really central. There’s a rich history of arts and entertainment with studios there,” she says. “We felt it was a neighborhood that was on its way to up and coming. We like to be pioneers and bring the elevated brands to a space and be a leader, and that’s exactly what’s happening in Culver City.” Coolhaus has continued to grow and currently includes a fleet of nine trucks and carts, three scoop shops and the wholesale distribution in more than 6,000 retailers nationwide that’s now the biggest part of the business.
All the way along, it’s been important to the pair to emphasize that their brand is owned by women, and this year at Natural Products Expo West, they were promoting the #iBuyWomenOwned hashtag as a way of bringing awareness to women-owned businesses. That message is catching on among female celebrities, and Case sees it as the foundation of a movement in the making. “We’re definitely making not only our L.A. identity but being a women-owned brand a big part of our messaging,” she says. “It’s just important to lead by example. Women are the majority of the consumers, especially in the ice cream space, and it’s important to lead by example and create the opportunities.”
The new flavors offered in pints are the company’s most recent addition to its line, but Case has even more ambitious plans in the offing. Later this year, the company will offer four holiday flavors in pints: Brown Butter Gingerbread, Spiked Eggnog, Pumpkin Pie Cheesecake and Chocolate Peppermint Animal Cookies. Another seven flavors in pints will be coming out next year, although Case isn’t ready yet to reveal what those will be, and a whole nondairy line will also be coming out 2019, she says.
“It’s exciting that as you grow, you can introduce yourself as being more and more unique instead of diluting yourself,” Case says. “We’re more confident of our identity as we get bigger, so we’re able to be more and more unique, which is really exciting.”
