Archive for the ‘Company Announcements’ Category

Team Member Spotlight: Kelsea Monks

December 15th, 2018 (franklin)

Meet Kelsea Monks, Franklin Foods West Food Safety and Quality Manager/SQF Practitioner.

  • Where were you born? I was born in Mesa, AZ and raised in Florence, AZ.
  • What is your background (i.e., experience, education, etc.)? I attended the University of Denver, where I earned two Bachelor of Science degrees. One in Biochemistry and the other in Molecular Biology. I also minored in Medical Physics and Neuroscience.
  • What’s your role at Franklin Foods? I am the the Food Safety and Quality Manager/SQF Practitioner at Franklin Foods West in Casa Grande, AZ.
  • What do you like most about Franklin Foods? I love what I do and I enjoy the people that I work with. Franklin Foods is truly a wonderful company to work for.
  • What are your hobbies? One of my favorite things to do is ride horses and team rope. I also enjoy singing, spending time with my family and watching NFL football with my dad. Go Broncos!
  • What is your favorite song? It’s hard to pick just one. I am a huge George Strait fan and I love all of his songs.
  • What do you consider your greatest achievement? Earning two Bachelor of Science degrees. It was no easy task.
  • Who has influenced you most in your life? My Father. He has always encouraged me to my follow my dreams and to never give up, even when things get difficult.
  • Where is one of your favorite places to visit? I love Colorado. I enjoy being outdoors and it’s a great state for outdoor activities, all year round.
  • What is your favorite flavor of cream cheese or dish made with cream cheese? One of my favorite desserts is cheesecake and cream cheese is a key ingredient!
Kelsea Monks

Kelsea Monks

Dana’s “Anytime” Snack Tip

June 4th, 2018 (franklin)

This week I decided to do another simple recipe, though slightly more versatile. This one can be used not only as a snack for one but also as an appetizer for a group of friends or an entire party. And although it’s a little less healthy than my avocado toast, it still has lots of protein and is very low calorie, which is a big step up from many typical appetizers.

-Crackers (pick your favorite)
-Greek cream cheese
-Smoked salmon slices
-green onions

So again, super easy to make. Just spread a thin layer of cream cheese on your favorite cracker- I used cracked black pepper triscuits- but there are plenty of whole wheat and low sodium options if you’re looking for a healthier alternative. Put a thin piece of salmon on top of the cream cheese, and the green onions can other be sprinkled on top of that or mixed into the cream cheese for a different flavor. Another alternative is actually to use the onion and chive flavor of Greek cream cheese, I just didn’t have it available to me at the time. Another great thing about this is that if you’re not a big salmon fan this recipe is, again, super customizable. Fresh peppers, fruits, almonds, and lunch meats like prosciutto are other delicious and healthy alternatives to make an easy, winning appetizer for any occasion.

About Dana

My name is Dana Sardina, and I am a sophomore majoring in media/communication studies at Florida State University. I am currently working as a marketing intern for Franklin Foods. In my free time I love hanging out with my friends and working out. Since I am in college and am usually very busy with extracurriculars, it can be very hard to manage all my responsibilities and a social life while still staying fit and eating right. This blog will contain recipes that help my keep up with my nutritional regime, while still being quick and easy enough to make on a tight schedule.

Dana is Franklin Foods’ marketing intern and guest blogger from Florida State University.

Congratulations Peter and Kelsey!

December 31st, 2015 (franklin)

Two Arizona high school students from the Careers for Culinary Arts Program (C-CAP) Culinary Lab Scholarship Program have won the Greek Cream Cheese Challenge, sponsored by Franklin Foods.

They were tasked with serving up healthy snack recipes including Greek cream cheese, with prizes going to the best savory and the best sweet recipe.  And the winners are Peter McQuaid of Tempe, AZ, in the savory category with his Greek Cream Cheese Bruschetta, and Kelsey Anders from Tucson, AZ, with her Greek Cream Cheese N’ Fruit Kabobs in the sweet category.

Franklin Foods, a local Arizona company that makes Greek Cream Cheese, sponsored this challenge as a way to introduce these young chefs to their innovative product, which has more protein and less fat than regular cream cheese.  Each of the winning students will be featured on Franklin Foods’ blog and social media channels and receive a $100 gift card.

The Careers through Culinary Arts Program works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. C-CAP Arizona is part of this national program supporting culinary arts classes across the state.

C-CAP Arizona students participate in Culinary Lab sessions conducted by C-CAP Alumni Chefs.  Culinary Lab sessions include:

  1. Cheese Making and Use
  2. Healthy Breakfasts
  3. Healthy Snacking
  4. Dairy Farm Tour and Smoothie recipe.

Students have the opportunity to work with their culinary teacher to bring the information back to their culinary class to present to the other students.

Dairy Council© of Arizona (DCAZ) partners with C-CAP to further Fuel Up TO Play 60 goals in local schools by offering the opportunity for senior culinary students to participate in the Fuel Up To Play 60 / C-CAP Culinary Lab program and earn a scholarship to an Arizona culinary school.

Meet Kelsey Anders and Peter McQuaid


  • Where were you born?  Tuscon, Arizona
  • What’s your favorite course/technique taught at C-CAP? Learning the different knife cuts I think would be my favorite thing that I have learned and worked with so far, and how speed, skill, and patience become a big part in correctly making everything in the competition.
  • What do you like most about C-CAP? I love how C-CAP has so many different opportunities and can provide so many connections for each student.
  • What are your hobbies? My hobbies include baking, painting, 3D sculpting, swimming, ice skating, traveling, swimming, trying new things, and going out with friends.
  • What is your favorite song? That’s hard, top three would be Tori Kelly -All In My Head (Acoustic), Shawn and Hailee cover of Stiches, or Sai-Big Girls Cry
  • What is your favorite thing to cook? My favorite thing to cook is French Macarons, I love being able to combine and mix different flavors, not to mention being able to specially decorate each one.
Kelsey Anders

Kelsey Anders

Greek Cream Cheese N' Fruit Kabobs

Greek Cream Cheese N' Fruit Kabobs

Kelsey Anders' Greek Cream Cheese N' Fruit Kabobs Recipe

Kelsey Anders' Greek Cream Cheese N' Fruit Kabobs Recipe


  • Where were you born? Phoenix, Arizona
  • What type of cook do you consider yourself? I am definitely a savory cook, and love to meld many flavor profiles together, as well as using many influences from around the world!
  • What do you like most about C-CAP? I love all the opportunities I have to work along side some of the best chefs in Arizona. C-CAP offers tons of amazing opportunities and it is an honor to be part of such a wonderful organization.
  • What are your hobbies? Along with my love and passion for food and cooking, I love to travel and explore new places. I also have been doing martial arts for ten years and have attained seven black belts.
  • Who has influenced your life the most? The biggest influences on my life are my two mentors, Chef Beau MacMillan and Chef Silvana Salcido Esparaza. I currently work for Chef Beau and have worked for Chef Silvana in the past. They are huge influences on my life, both in my culinary knowledge and career, in life aspects such as being humble and always going after opportunities and attaining my goals. My parents and family are also some of the biggest influences in my life of course, they are always so supportive of me and push me to be my best.
  • What is your favorite thing to cook? I am always looking to cook new things and use techniques and ingredients I have never heard of before. I am always searching for new things to try and experience.
Peter McQuaid

Peter McQuaid

Greek Cream Cheese Bruschetta

Greek Cream Cheese Bruschetta

Peter McQuaid's Greek Cream Cheese Bruschetta Recipe

Peter McQuaid's Greek Cream Cheese Bruschetta Recipe

Targeting Trends 2015 Conference: A Taste of Sustainability

October 2nd, 2015 (franklin)

Dairy Council of Arizona's 25th Annual Targeting Trends Conference

The Arizona Dairy Council hosts the 25th Annual Targeting Trends Conference: A Dish of Sustainability. The conference will explore sustainability from several different aspects, from farm to table to trash.


Jason Van Der Toorn: Every Day is Earth Day on a Dairy Farm

Learn about the environmental innovations used by dairy farmers as they care for the animals and land.

Shane C. Burgess, Ph.D.: Ag in AZ

Did you know that it’s possible to eat a healthy, balanced diet with what’s grown and produced in Arizona? Agriculture in Arizona is abundant, varied and delicious!

Anupama Joshi M.S. and Ashley Schimke, DTR: Farm to School

Farm to school enriches the connection between schools and fresh, healthy food and local food producers. School gardens provide unique educational opportunities.

Erin Fitzgerald: Nutrition Sustainability

You’ve heard about ‘carbon footprints’ and what farmers do to reduce greenhouse gases. But what about about you – what’s your ‘Foodprint’? You can make an impact on the environment with how you shop, cook and eat.

Jennifer Reeves, M.Ed. and Melissa Jahnke: Sustainability in School Wellness

Does your school struggle with implementing a wellness policy? Do you have a SWAT (School Wellness Advocacy Team) Team in your school? Learn how Fuel Up to Play 60, the premier school wellness program in the nation, has helped Arizona schools create sustainable changes.

Brandon McFadden, Ph.D: Biotech & Agriculture

Do you eat only organic or avoid GMOs? Learn about the research behind these and other agricultural technologies.

2015 GENYOUth Arizona Empowerment Town Hall

September 28th, 2015 (franklin)



A nation-wide series of events to foster collaboration between key business and school leaders in making positive changes in our communities to benefit youth.  This four hour event will look at how Arizona students make strides academically thanks to improved nutrition and increased physical activity.  We will also explore the influence of youth empowerment on making these positive changes.  Share your voice in this vital conversation and participate in round table discussions to generate innovative, actionable steps toward further change.  Hear from a dynamic panel of local leaders and key decision-makers in the areas of education, health and wellness, student leadership and business;  including:

·        Michael Bidwill, President, Arizona Cardinals

·        Farah Lokey, M.D., Pediatrician

·        Cole McDaniel, Youth Ambassador

·        Paul Rovey, Dairy Management Inc. Board Chairman and United Dairymen of Arizona Board Chairman

·        Jeff Smith, PhD., Superintendent, Balsz School District

Discussion Topics

  • School Breakfast: How and why school breakfast is the single most effective way of meeting the urgent nutritional needs of students.
  • Youth Empowerment: How GENYOUth is working to ensure youth have the power, the potential, and the resources to create healthful environments that increase their chances for success in school and in life.
  • Farm-To-School: Why today’s students must care about where their food comes from and the importance of making healthful choices.
  • The Business Role: Find out how the corporate/business sector can and must support their initiatives that enable empowered, visionary youth to change the school and community wellness environments.
  • The Learning Connection: Highlighting positive effects of improved nutrition and greater opportunities for physical activity on academic success.

Welcome Intern Evan Kurtz from Arizona State University

June 4th, 2015 (franklin)

Summer intern Evan Kurtz got a behind-the-scenes look today at Franklin Foods West in Casa Grande, Arizona. Evan had a chance to meet all the key team members, tour the plant, see our operations in full-swing, and of course sample some Greek Cream Cheese! Great day!

Alex Ledding and Rocco Cardinale welcome intern Evan Kurtz to Franklin Foods West.

Rocco Cardinale, Evan Kurtz and Alex Ledding.

About Evan

My name is Evan Kurtz, I am now a junior at Arizona State University, W.P Carey school of business. I am majoring in both Finance and Accounting. I love to fish, hunt, off-road, and travel. My freshman summer I was able to travel to Taiwan for an internship opportunity. This also allowed me to travel to Vietnam, and Singapore. I’ve always loved learning new things and new experiences, which is why I love traveling. Traveling has allowed me to experience the world, and all of its different types of foods. I hope to share some of the interesting recipes that I gathered along the way and uses with Greek cream cheese.

Evan Kurtz - Intern from Arizona State University

Evan Kurtz - Intern from Arizona State University

Anthony’s Game Time Snack!

May 29th, 2015 (franklin)

With the NBA Finals approaching, it is officially my favorite time of the year.  Starting June 4th, the two best teams in the league will be facing off in a seven game series that will last for two weeks.  As a basketball fan, I love sitting back and enjoying the competition, but with this lengthy series comes the challenge of a new snack for each game.  Whether the snack is for a simple halftime energy boost or because your team is down late in the game and you’re stress eating your way through a 4th quarter comeback, you will need something more than your average snack.

Game 1 – June 4th @ 9pm (ET)

For the first game’s snack I always need to make something simple.  Why? because my excitement and impatience will cause me to mess up an intricate snack recipe.  So, for this year’s first game I have decided to go with a dip recipe that combines Franklin Foods Greek Cream Cheese, crushed pineapple, and vanilla instant pudding.

1. Mixing the dip is very easy and should only take a few minutes.  You will need 1 pack of Franklin Foods Greek Cream Cheese, 8 oz of crushed pineapple (in 100% pineapple juice), and 2.5 oz of vanilla instant pudding.

Big Game Snack Ingredients

Game Time Snack Ingredients

2.Then combine ingredients and stir until mixed properly.

In a mixing bowl combine Greek Cream Cheese, pineapple and instant pudding.

In a mixing bowl combine Greek Cream Cheese, pineapple and instant pudding.

3. The next step is choosing what to use to dip with.  My personal favorite is this:

Take some fajita size tortillas and spread a light layer of margarine on top.  Then sprinkle on a light layer ofcinnamon and turbinado sugar (sugar in the raw).  Then cut the tortillas into triangles of the size that best fits your dipping needs.  Preheat the oven to 375 degrees and bake until golden brown (about 6-8 minutes).

Take fajita size tortillas, brush with margarine or butter, sprinkle with cinnamon and bake 6-8 minutes at 375 degrees.

Take fajita size tortillas, brush with margarine or butter, sprinkle with cinnamon and bake at 375 degrees until golden brown (about 6-8 minutes)

4. Enjoy the snack!



About Anthony

My name is Anthony LaMacchia. I am currently working for Franklin Foods as a marketing intern. I will be entering my senior year this fall at Grinnell College where I am a history major and a member of the Men’s Basketball team.

As an athlete, it is very important to be in great physical condition. One of the ways I keep myself in shape over the offseason is by eating healthy. Whether I am in school or at home for the summer, this is not a task so easily completed, as it is difficult to find healthy foods that I also enjoy eating. However, with the help of foods including Franklin Foods Greek Cream Cheese, I am able to eat something that I thoroughly enjoy while taking in half the amount of fat and more protein. I hope to share and blog about how I eat healthier and stay in shape by using Franklin Foods Greek Cream Cheese in recipes and everyday snacks.

Anthony is Franklin Foods' marketing intern and guest blogger from Grinnell College.

Anthony is Franklin Foods' marketing intern and guest blogger from Grinnell College.

Governor Brewer and ACA Welcomes Franklin Foods to Arizona

January 17th, 2013 (franklin)

Franklin Foods receives warm welcome by Governor Jan Brewer during the Arizona Commerce Authorities Board of Directors Meeting in downtown Phoenix. Franklin Foods is expanding it’s operations and opening up a second cream cheese manufacturing facility in Casa Grande, Arizona.

Arizona Commerce Authority Board Meeting

Arizona Commerce Authority Board Meeting

Vermont is foodie heaven

August 17th, 2012 (franklin)

Good article in The Burlington Free Press celebrating recent Vermont achievements in cheese, pastry and culinary.

Congratulations to our fellow cheesemakers and their accomplishments at the 2012 American Cheese Society Competition. Also, congratulations to NECI graduate Shawn Gawle for being named as a “Best New Pastry Chef 2012” by Food & Wine Magazine.  Kudos to Chloe and Wesley Genovart and their SoLo Farm & Table restaurant in South Londonderry for making Bon Appetit’s top 50 List.

Franklin Foods Sponsors 15th Annual Vermont Fresh Network Farm & Chef Partnership Forum

August 5th, 2011 (franklin)

According to the VFN website, the evening will be an edible journey through Vermont’s foodways guided by farmers, chefs and artisanal food producers. The 15th annual celebration will feature a bounty of local products cultivated by hardworking farmers and grilled, braised and baked into delectable offerings by Vermont’s finest chefs. This annual event, held at Shelburne Farms’ Coach Barn on the shore of Lake Champlain, offers a wonderful opportunity to mingle and break bread with farmers, growers, chefs, and neighbors all interested in insuring a fair and sustainable food system for our future. Sunday, August 7, 2011. For more information visit