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Feeding a Childhood with Milk

Today was a great day to Feed a Childhood with Milk, raising milk money in support of Feeding America, through local food banks like St. Mary’s Food Bank, in order to help fight local hunger. The milk ‘staches were abundant!

We appreciate the hospitality of our friends at Fry’s Marketplace and the tunes of 99.9 KEZ. Between the great weather and awesome photos, we were excited to share more about our day with you all!

Remember: You can still contribute to the milk drive by asking your cashier, at any Fry’s Food Stores, that you’d like to donate to Feed a Childhood. No need to buy the milk jug; just simply donate $1, $3, or $5 at the register. We’ll be raising milk 🥛 money until September 3rd!

 

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June Dairy Month Trivia with D.J. Humphries: – Volume 3

We’re back with Arizona Cardinal offensive lineman, D.J. Humphries, to celebrate June Dairy Month with Volume 3 of Dairy Trivia! Can you guess how much a dairy cow weighs? And how much pizza the average American eats in a year? Find out!

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Shamrock Farms, AZ Diamondbacks’ cow milking contest benefits local food bank

Shamrock Farms, in partnership with the Arizona Diamondbacks, kicked off their “Grand Slam Milk Drive” benefiting St. Mary’s Food Bank with a cow milking contest at the Diamondbacks’ Chase Field.

Last season, the D-backs (and Levy Restaurants) donated more than six tons of stadium food from Chase Field. This season, Shamrock Farms is stepping up to the plate with a matching donation of 6,000 gallons of milk (1,000 gallons for every ton of food donated throughout the season.) This program begins our efforts around June Dairy month and reinforces our overall brand strategy of nourishing families in our community.

Arizona Diamondbacks pitchers, Archie Bradley, Andrew Chafin and J.J. Hoover all participated in the contest on May 23. Click here to watch the video on AZCentral.com.

(Photo Cred. Sarah Sachs / Arizona Diamondbacks)
(Photo Cred. Sarah Sachs / Arizona Diamondbacks)

Nearly one in four children, one in five Arizonans, and one in seven seniors in Arizona live in poverty and go to bed hungry. Arizona ranks fifth in the country for high child food-insecurity rates, with more than 400,000 children facing hunger every day. You can take part in the Grand Slam Milk Drive, just head to Shamrock Farms’ website for details.

(Photo Cred. Sarah Sachs / Arizona Diamondbacks)
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Dairy farmers, 3TV honor Goodyear teacher with Silver Apple Award

Ms. Brittany Mansfield is the May 2017 Silver Apple Award recipient. She teaches Honors Algebra I and Honors Algebra II at Millennium High School in Goodyear, Arizona.

Mansfield was presented a $500 check, a gift bag and class curriculum by Arizona Milk Producers and the Dairy Council of Arizona, a proud sponsor of the Silver Apple Awards.

Click here to watch the video on Azfamily.com

 

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Colby Cobb Salad

For the dressing:

  • 2 cups fat-free plain yogurt, divided
  • 4 large basil leaves
  • 1/4 cup parsley, stems removed
  • 2 tablespoon chopped chives
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/8 teaspoon freshly ground pepper
  • 2 teaspoons fat-free mayonnaise
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon additional pepper (optional)

For the salad:

  • 8 cups chopped romaine lettuce (1 small head)
  • 1/2 cup halved cherry or grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 1 cup diced cucumber
  • 2 slices cooked turkey breast, cut into strips
  • 2 tablespoons bacon bits
  • 1 1/2 cups shredded Colby or Colby Jack cheese
  1. For the dressing: place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve. Note: dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
  2. For the salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.
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Honey-Blue Cheese Fondue

Fondue

  • 1/2 cups heavy cream
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice
  • 2 cups (about 8 ounces) blue or domestic Gorgonzola cheese, crumbled
  • 3 tablespoon honey
  • 2 tablespoons walnuts, chopped and toasted

For dipping

  • Fresh figs, dates, apricots and apples (or other fresh/dried fruits)
  1. In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens.
  2. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more.
  3. When all the cheese has been added, stir in honey.
  4. Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner.
  5. Serve immediately