Ellie Wilson, MS, RDN  Senior Nutritionist   We arrive at the Chobani plant, and find trucks busily rolling in and out, the sun glancing off shining clean silver milk silos. The first thing I learned – the facility was originally a cheese plant, built in 1920. Sustainably re-purposed for Greek yogurt production, the current plant has grown to three different sections, restoring and expanding jobs in this small upstate New York community. Our tour guides are Darrell Williams, Senior Quality Control Manager, and Dr. Robert Post, Senior Director, Nutrition and Regulatory Affairs.   The name “Chobani” means shepherd in Greek. The company values are written, literally, on the wall, and evident in every creamy, yummy mouthful of Greek yogurt. We suit up in sanitary and safety gear (my favorite look, hair nets and hard hats), and follow Darrell and Robert as they share their work – crafting Greek yogurt is a relatively simple process that yields a wholesome food, but the scale of the operation separates the company from many others. They also educate us all with great energy and passion – sharing insight into how each activity and method serves the consumer and ensures a premium, delicious product.   That local milk from Terry Ives’s farm enters the plant in a secure area, where it is tested again to be sure there has been no change in quality. Once final testing is done, the milk is transferred into silos, which hold about 500,000 pounds each. Like the milk trucks, the silos are tightly temperature controlled, and routinely sanitized. The operation is also inspected by multiple agencies to ensure food safety comes first.   We tour plant process from beginning to end – everything is shining clean, every area focused on a specific task. Milk moves from the silo into processing, where it is separated (cream and milk), pasteurized, homogenized and then moved into yogurt making. Once it is brought to a specific temperature, the yogurt culture is added- five live active cultures, and three strains of probiotics. It takes 3 cups of milk to make 1 cup of Greek yogurt –  as the cultures do their work, the proteins are concentrated and the water and whey start to separate. Sustainability at work again, the whey is returned to farmers for agricultural and feeding purposes. Nothing goes to waste – land, water and community are carefully considered.   Chobani also works hard to ensure their fruit ingredients are premium – the typical combination of a fruit jam in a tangy base is part of what has grown Greek yogurt popularity – Americans want more wholesome foods with a lot of flavor, and Chobani delivers on both counts. Plain Greek yogurt is tangy and lends itself to many savory recipes, as an ingredient in sauces, casseroles and soups.   Check out the savory side of Greek yogurt with these delicious tips and recipes!   Simple substitution – plain Greek yogurt is a great substitute for sour cream in dips, sauces and baked good recipes. https://www.pricechopper.com/recipes/11413/Greek-Garden-Pasta-Salad https://www.pricechopper.com/recipes/8357/Toasted-Sesame-Seed-Crusted-Lamb-Meatballs-with-Sweet-Harissa-Yogurt-Sauce https://www.pricechopper.com/recipes/8500/Lamb-Meatballs-with-Mediterranean-Dips http://tobyamidornutrition.com/recipes/5306/roasted  – Salmon with dill-yogurt sauce and creamed spinach  – with permission, author of the Greek Yogurt Kitchen http://www.chobani.com/culture/recipes/coconut-shrimp/ http://www.chobani.com/culture/recipes/creamy-basil-dressing/ http://www.chobani.com/culture/recipes/mango-lentil-soup/ Ellie Wilson, MS, RDN  Senior Nutritionist Dairy farming is New York State’s primary agricultural industry. It is a tight knit community, and encompasses more than the farm families – dairy milk haulers, the tireless truckers that move milk from farm to plant, are also an integral and symbiotic part of this landscape. Husted Trucking, based a few miles from Terry’s farm, picks milk up from about 200 farms across a 50 mile radius. Thirty-two trucks and experienced drivers maintain this lifeline connection to plants and processors, with Chobani receiving a lion’s share of local milk. As part of our day, we met the company’s second generation owners, David and Penny. Their son, the third generation, is on the runway, working in the office while we learn more about their operation. David started working with his father hauling milk cans in 1953. Like farming, milk transportation gets no days off – no weekends, no weather can interrupt the schedule. Dairy farms are located on narrow, uneven back roads – drivers must be dedicated and very skilled, navigating through rain, sleet or snow. Drivers are also part of the quality and safety team – every milk load is tested. Drivers take samples from the farm holding tank, and the milk is tested again before it enters the plant to be sure there is no quality issue. The management team works with brokers to direct and deliver fresh milk orders that change daily. The trucks take milk to the plants, and the leftover whey back to the farms – a sustainable circle that promotes land and animal health. The truck are washed and sanitized after they deliver the milk to the plant. The whole system is regularly inspected– local, state and federal agencies all have a role. Regionally, farms collectively manage their food safety and must pass all inspections or they lose their market – their ability to sell their milk. All of these regulatory requirements ensure a safe supply chain from cow-to-cup. Commitment and collaboration rise like cream to the top of this discussion – David’s dedication to his team, longstanding working relationship and friendship with Terry, and pride in their company’s heritage and role are evident. The boxes are always checked, the additional work done, the extra mile driven to protect their cargo and deliver it safely and efficiently to its destination. Three cups of milk make one cup of Greek yogurt. To highlight this part of our tour, we have some wonderful recipes to sip (or slurp!) and transform Greek yogurt into a delicious smoothie. Check them out, and tell us which one is your favorite! Pack a delicious, protein punch – substitute Greek yogurt in recipes and power up taste and nutrition. Check the blog next week for the rest of our Greek yogurt tour with Chobani! https://www.pricechopper.com/recipes/9177/Cranberry-Berry-Smoothie http://www.chobani.com/culture/recipes/berry-banana-smoothie/ http://www.chobani.com/culture/recipes/mango-liquados/ http://www.chobani.com/culture/recipes/pina-colada-simply-100-smoothie/ http://www.eatingwell.com/recipes/pineapple_green_smoothie.html http://www.eatingwell.com/recipes/strawberry_banana_protein_smoothie.html Written by Jane Golub Director In-Store Marketing Programs June 19, 2016   QUAKER BREAKFAST FLATS   Full of delicious ingredients to help fill you up and help satisfy even the busiest of mornings – introducing NEW Quaker Breakfast Flats.   At the heart of their newest creation, you’ll find delicious ingredients like crunchy almonds, tart cranberries, sweet bananas, golden raisins and whole grain oats.   Open a box of Quaker Breakfast Flats and discover a treasure trove of taste with three delicious flats in each serving!   With real fruit, crunchy nuts and 18g of whole grains – all at less than 200 calories – Quaker Breakfast Flats are a great snack to help satisfy your morning hunger, wherever the day takes you.   Look for NEW Quaker Breakfast Flats in the Granola Bars aisle. Written by Jane Golub Director In-Store Marketing Programs June 19, 2016   WISHBONE EXTRA VIRGIN OLIVE OIL and RISTORANTE SALAD DRESSINGS   Looking to elevate your food from good to great?  Wish Granted!   Wishbone, America’s number one Italian dressing, brings you the new Wishbone EVOO and Ristorante Italiano Salad Dressings.   Nine delicious flavors such as Garlic Basil, Lemon Herb, Roasted Red Pepper, Sundried Tomato, Caesar Vinaigrette, Ristorante Italiano Signature Italian, Creamy Peppercorn, Roasted Garlic  and Garlic Parmesan!  Crafted with the best ingredients – artisan cheeses, extra virgin oil and a signature blend of herbs and spices, you will see and taste the difference. Look for all of these great new Wishbone Extra Virgin Olive Oil and Ristorante Salad Dressings right next to all of your Wishbone favorites in the Salad Dressing aisle. Ellie Wilson, MS, RDN  Senior Nutritionist Price Chopper and Market 32 are again partnering with Garelick Farms, American Dairy Association and Dairy Council, New England Dairy Council, Feeding America and regional food banks to promote the Great American Milk Drive. From June 1^st through June 30^th, you can help us bring delicious, nutritious milk to families and individuals in need in your community! It is so easy to make a difference – donate $1 or $5 at the register each time you check out – we will match all donations up to $10,000! Milk is a great way to make any meal or snack more nutritious, and is also easy and familiar – even picky kids like milk! The Great American Milk Drive helps us ensure children get easy access to milk over the summer and other times of the year – an easy, effective way to provide crucial nutrients in a natural, wholesome and familiar food. Win Win!! In New York, Pennsylvania and New England, we have the added benefit of promoting local food when we promote milk – it is only 48 hours from cow to cup. Local dairy farmers work hard to bring great quality and nutrition to the table, especially for our most vulnerable individuals. Join us and make this year’s Great American Milk Drive the best year yet!   Ellie Wilson, MS, RDN  Senior Nutritionist   Greek Yogurt Greatness!   On a beautiful, breezy May morning we made our way to Bainbridge, New York, headed for Terry Ives’ Greenview family farm.  Welcome to our 30 days of Greek yogurt adventure – it is going to be delicious!   We begin where milk starts its journey – at a family-owned dairy farm. Greenview Farm has nurtured 6 generations of the Ives family – the farm was established in 1851.Terry and his son Caleb meet us at the upper barn, which houses calves of different ages. One young calf works hard trying to give me a kiss or figure out if I have a treat for him. The barn was built in stages, with each generation adding a new section or new process to improve farm operations. There are 75 cows on this farm, and 60 are currently milking. The wind is brisk, but the sun is out and the hills and hollows all around us are deep green, all pasture for Terry’s cows. On average, they each produce about 135 pounds of milk per day – or, in more familiar measure, 15.5 gallons each. Super care and no stress maximizes health and production – happy cows make the best quality milk. This milk is headed to the nearby Chobani plant, about ten miles away – it’s hard to get more local than that!   Terry offers some insight into the history of the local dairy community – he has the minutes from the first Dairylea (Dairyman’s League) meeting, in 1921. He takes us into the barn, and a journey through time and technology, sharing milestones – for example, Terry’s grandfather started milk testing in the 1940s, and they built the current milk parlor in 1964, where cows are milked twice per day. He educates us with passion and confidence – high quality milk depends healthy cows, cleanliness, excellent milking technique, good nutrition and good equipment.   We wind our way through the different sections of upper barn, and see all of their work laid out – milking and milk quality, safety and storage, cow and calf care, silage and nutrition, land and water management.  After a detailed lesson in cow nutrition, we move down to the free stall barn, built in the 1970s, where most of the cows are kept. The doors are open to the pasture, to allow them to wander in and out, now that the weather has warmed. Overall, there are 463 acres for the cows to roam on, with a pretty little stream running at the bottom of the old orchard and steep vale behind the lower barn.     This was a great start to our day – so we would like to share some great Greek yogurt recipes to start your day! Get focused with the protein punch of Greek yogurt, whole grains and fresh fruit.   https://www.nationaldairycouncil.org/content/2015/blueberry-delight (Fresh blueberries are in our stores!) http://www.chobani.com/culture/recipes/chobani-parfait/ http://www.chobani.com/culture/recipes/fruit-kebabs/ (Fresh cut fruit in the produce section of our stores makes this super easy!) http://www.chobani.com/culture/recipes/perfect-pancakes/ http://www.chobani.com/culture/recipes/mango-breakfast-muesli/ (Bonus – mangoes are in season and in our stores now!) http://www.chobani.com/culture/recipes/baked-french-toast/ https://dairygood.org/content/recipes/orange-cream-chiller     Written by Jane Golub Director In-Store Marketing Programs June 12, 2016 BLUE BUNNY – SIGNATURE FLAVORS What’s Hoppin’ at Blue Bunny? We’re glad you asked.  Blue Bunny is always up to somethin’ good, whether it’s crafting a fun new flavor or going on an adventure with Blu.  Here’s the scoop on what’s happening at Blue Bunny.  They’re on a mission to bring more fun and excitement to ice cream. That’s why they’re bringing more fun to the freezer with 9 new flavors.  You will be so happy with the amount of yummy ingredient pieces and delicious ribbons of goodness that you will want to try each flavor. Plus, their new clear packaging allows you to see the goodness inside the package!  Made from trusted dairy farms surrounding their Blue Bunny Iowa plant, the milk goes from “cow to wow” in 24 hours. Look for Blue Bunny Ice Cream, SO HOPPIN’ GOOD! in the Frozen aisle. Written by Jane Golub Director In-Store Marketing Programs June 12, 2016 SARGENTO SNACK BITES Introducing Sargento Snack Bites! Real Cheese lovers get BIG FLAVOR in a little bite!

1. Savory Garlic & Herb Jack:  Garlic and Herbs complement the rich taste and semi soft texture of Creamy Monterey Jack Cheese.
2. Colby Pepper Jack:   Monterey Jack with Habanero and Jalapeno peppers mingles with Colby Cheese to add a little kick this delicious blend.
3. Wisconsin Sharp Cheddar: Flavorful and bold with just the right amount of bite, perfect for adding a little of zing to snack time.
4. Chipotle BBQ Cheddar: Mild Cheddar meets Smoky BBQ Seasoning for BIG flavor in a little bite!

These classic combinations are perfect for adding a burst of flavor to snacking occasions. Find Sargento Snack Bites in the Dairy aisle Cheese section – and enjoy anytime! Written by Sara Lilkas, Marketing Intern  Happy June everybody! Even though the official start of summer is not for a few more weeks we have been enjoying the warmer weather. Obviously the best way to take advantage of the great weather we’ve been having is to grill at every given opportunity. The only thing that makes a perfectly grilled steak taste better, is pairing it with a good beer. Check out the featured selections at the Growler station this month! Our friends from Magic Hat are back with their Art Hop Ale. The Art Hop Ale for 2016 is an imperial blonde ale featuring blood orange and sage. The Art Hop Ale features art on the label designed by Zelde Grimm who won a contest run by the non-profit SEABA. Try Magic Hat Art Hop Ale: Friday June 10th, 2016  

• 3:30-5:30pm Market Bistro in Latham, NY, Price Chopper stores in Malta and Bethlehem NY

  Saturday June 11th, 2016  

• 11:30am-1:30pm Price Chopper on Route 50 in Saratoga Springs, NY

• 12-2pm Market 32 in Clifton Park, NY

• 2-4pm Market 32 in Wilton, NY

  Next up is Switchback Brewing Co.  from Vermont. Switchback Brewing is no stranger to the Growler station. Make sure to stop by and try their pale ale if you have not already filled up your growler with this brew yet! Try Switchback Brewing Co. Pale Ale: Friday June 17th, 2016  

• 1:30-3:30pm Price Chopper in Malta, NY

• 4-6pm Market 32 in Wilton, NY

• 6:30-8:30 Price Chopper on Route 50 in Saratoga Springs, NY

  Saturday June 18th, 2016  

• 12-2pm Market 32 in Clifton Park, NY

• 2:30-4:30pm Market Bistro in Latham, NY

• 5-7pm Price Chopper in Bethlehem, NY

  Last, but not least for the month of June is Davidson Brother’s and their I-87 IPA. An American style IPA with 5 different hop varieties, the I-87 is a refreshing and drinkable brew. Try Davidson Brother’s I-87 IPA: Friday June 24th, 2016  

• 1-3pm Price Chopper in Bethlehem, NY and on Route 50 in Saratoga Springs, NY

• 4-6pm Price Chopper in Malta, NY

  Saturday June 25th, 2016

• 1-3pm Market Bistro in Latham, NY and Market 32 in Wilton, NY
• 4-6pm Market 32 in Clifton Park, NY

Happy Father’s Day to all the Dad’s out there! Please enjoy responsibly, see you next month! Did you know that the average coin jar holds $62? That’s 62 bucks sitting around your house, just waiting to become something. Turn those coins into something you really want, like cash, or a NO FEE eGift Card to one of your favorite stores or restaurants. When you choose an eGift Card from one of the popular brands like Amazon.com, iTunes or Starbucks, there’s NO FEE! So how much do you think your coin container is worth? Stop in at Price Chopper* and find out at the Coinstar kiosk. It might be more than you think!

*Coinstar kiosk available at most locations please call your local store for more information.