Posts Tagged ‘Arizona Dairy Council’

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.

The Pinal 40 is ready to make a big impact in 2015

December 19th, 2014 (franklin)

Under the leadership of Dennis Dugan of Triple D Dairy in Casa Grande, Arizona the Pinal 40 has been established to become the successor of the Dugans’ St. Patrick’s Day Foundation.  The Pinal 40 is a fraternity of community members from Pinal County, united in the common purpose of promoting and developing youth with an emphasis on farming and agriculture. But, this is only the beginning. In 2015, The Pinal 40 will host the Arizona AG Experience, a three day event to celebrate dairies, farming and agriculture in Pinal County.

Arizona AG Experience

Arizona AG Experience

Pinal 40

Pinal 40

Dairy Cows in Arizona?

July 19th, 2014 (franklin)

By Rocco Cardinale

The number one question I’ve had over the last two years has been, “There are dairy cows in Arizona?” This is a seemingly logical question when the sweltering heat and desert landscape are the typical images that come to mind when most of us picture Arizona. Those were my images as well, primarily because they are true.

Yes, it’s hot and dry for a good part of the year in the southwest Arizona county of Pinal, and it’s also the heart of a robust dairy milkshed. Yes, it feels as if you’re going to accidentally “mosey” (that will be my only Western movie reference, promise) right onto the movie set of an old cowboy picture with cacti in the background and the perfect tumbleweed rolling on by. The John Wayne vibe is still alive and well, especially in Casa Grande, where the “Duke” spent a great deal of time. Coincidentally, a portion of his Red River Ranch is now part of a dairy operation owned by Tom and Kathy Dugan. More about the Dugan’s later.

Just how much milk is produced in Arizona? Oh, about 4.4 billion pounds a year, ranking Arizona 15th in the U.S.  A majority of this milk is produced by the 86 member farmers of the United Dairyman of Arizona Cooperative (UDA). UDA collects the milk from each farm, and at their state-of-the-art processing facility in Tempe, pasteurizes the fluid milk for local bottlers and manufacturers. Cream and butter are also produced, as well as powdered milk for domestic and global distribution.

One of the original Arizona dairy families is the Dugan’s. Dennis Dugan, of Triple D Dairies and his five brothers (Dan, Pat, Mike, Richard, and Tom) are all dairy farmers. Only Richard in no longer active.  The Dugan’s parents, Delores and Mike, moved from Wisconsin to Arizona in 1962 with their six boys.  Today the Dugan brothers milk about 30,000 cows. After spending time with Dennis and touring the dairy farm, one thing is very clear, he still enjoys the dairy business. He effortlessly moves from topics on the latest herd cooling technology, global dairy issues and practices, to his new family foundation that will benefit underprivileged children. This family owned business represents the history and future of Arizona dairy, and Franklin Foods West is proud to have the Dugan’s, and all of the family farmers of UDA as suppliers.

So, to answer the question, “Yes, there are dairy cows in Arizona…about 175,000 of them.” Visit the Dairy Council of Arizona website and learn more about Arizona family farmers.

Rocco Cardinale

Rocco has over 15 years of marketing and branding experience in the food and beverage, and consumer packaged goods industry. His background stretches from founding a specialty coffee company in California to his current role as vice president of marketing for Franklin Foods, an innovative dairy products manufacturer.