8/31/2010
Wisconsin cheesemakers dominated the annual American Cheese Society Competition held August 28 in Seattle, Washington, capturing 98 ribbons, including the prestigious Best of Show prize. Of 1,462 total entries, Wisconsin cheesemakers scored nearly one third of all awards bestowed, more than any other state. America's Dairyland's 98 awards included 29 firsts, 36 seconds and 33 third places. Cheesemakers from 225 companies in 34 U.S. states, Canada and Mexico were represented.
8/23/2010
Loaded with calcium and eight other essential nutrients, chocolate milk is the healthy beverage that kids love to drink—especially with school meals. School foodservice departments can visit www.ChocolateMilkHasMuscle.com to order promotion kits and information handouts for parents about the nutritional benefits of serving chocolate milk at school.
8/19/2010
As part of the “Back to Football Friday” and "Fuel Up to Play 60" school nutrition promotions, dairy farm families can join in the fun by participating in the "Show Your Pride" photo contest. Demonstrate your love for your favorite NFL team, and you could find an NFL player visiting your farm. Click this article's title for more contest information. Don't wait—the photo submission deadline is September 14!
8/16/2010
By September 15, more than 1,600 schools throughout Wisconsin will receive the activation materials for Fuel Up To Play 60, a program founded by the National Dairy Council and the National Football League. Student teams will be reminded to play and exercise for 60 minutes each day and make healthy food choices that include three servings of dairy every day. Visit FuelUpToPLay60.com to learn about the program and see how students can win prizes for their school. Program advisors can apply for WMMB-sponsored funds to implement the program.
Foodservice Educators to Learn About Cheesemaking
8/11/2010
Following a “To Honor the Healthy Menu” recipe contest created by the Center for the Advancement of Foodservice Education (CAFÉ) and WMMB, twenty winning culinary instructors from across the country will participate in a “cheese immersion” August 15-18, by touring farms, cheese plants and restaurants in Wisconsin, the country’s largest cheese producer, to better prepare tomorrow’s chefs to meet diners' demand for healthier, flavorful fare.