The 33rd Annual California Cheese & Butter Convention was an outstanding success this past April 23, 24 & 25 at L'Auberge in Del Mar, California. The intimate size of the convention really lent itself to positive networking, creative learning and new friendships. Over 40 companies participated and our new retail members added a new dimension. In attendance were Gelson's Markets, Raley's Supermarkets, Ralph's Grocery Company and Certified Grocers of California. New companies attending for the first time were Italia Latticini, Nasser, Select Trade Sales & Marketing and Ventura Foods. The 34th Annual California Cheese & Butter Convention will be held at The Seascape Resort in Aptos, California April 22, 23 & 24, 1999. Bob Austin of Select Trade Sales & Marketing was presented The California Cheese & Butter Lifetime Achievement Award. It was a surprise for Bob. His daughter Lisa was able to join in the festivities. Bob has dedicated his professional life to the dairy industry and has been a huge supporter of CCBA, he is a Past President. The speakers this year were dynamite. Greg Bennett, President of the Luna Barcardi Group spoke on "The Hispanic Consumer, Perception Is Not Reality". The "Psychographics" realities of this population were a surprise to most of the participants. Greg also works very closely with Lake to Lake Cheese and shared some of the successful marketing strategy they have developed. Dona Laumann who works for Land O’ Lakes gave two presentations for the group. First she gave a "Hispanic Cheese Orientation", which included a tasting of cheeses and recipe ideas for the different cheeses in Hispanic cooking and suggestions for every day use for all kinds of cooking. |
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The Newsletter
of the California Cheese & Butter Association
Issue 8 June, 1998 Her second presentation was "Make Your Cheese & Butter Work For You". She had recipes, contest ideas for deli displays, consumer help tips and even a contest with the participants for the most creative garnish! We all were challenged and had a lot of fun. Jim Mueller of Schreiber Foods walked us all through "Dairy Industry Past, Present And Future". It was very informative and amazing to see the different dairy trends throughout history. There is always fun stuff at The California Cheese & Butter Conventions. This year we had a 70’s Night complete with costumes, trivia and the Newlywed Game. Our Silent Auction that benefits our Scholarship Program (Dairy Science Students) was very successful. Golf was well attended and the rest of us enjoyed beautiful Del Mar. Joanne Mesta of John J. Wollak Co., Inc. was officially elected to the position of Treasurer. Dick Scola had resigned from 1st Vice President because of a career change (we miss him!) so there was changes in officers and board. Rob Willardson of Schreiber Foods is President, Jean Hendrix of Masson Cheese Corp. is 1st Vice President, Tom Ditto of Challenge Dairy is 2nd Vice President, Ritz Guggiana of Ritz Food Service is Past President. Our Northern California Board Members are Mike Boggeri of J. Boggeri Co., Inc., Jeff Strah of Sorrento Cheese Co., and Len Waters of Stella Cheese Company. Len Waters replaced Joanne Mesta who is now Treasurer. Our Southern California Board Members are Darcie Gettings of Sargento Foods, Inc., Judy Norton of Norseland, Inc. and Lori Soto of Waterbury Specialty Foods. Our Convention committee this year was chaired by Jean Hendrix and her team included Judy Norton, Darcie Gettings, Don Crabtree and Debbie Clement. Fantastic job! BUTTER battles back; chefs CHEER! The first rule to pampering yourself is to believe you really deserve it. For too long, American cooks have felt they aren’t entitled to one of the great pleasures of the kitchen -BUTTER- and, oh how we have suffered. |
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Margarine, processed spreads and other bits of fakery were hauled out to replace butter’s fat in every dish from hot to cold. Imitation butter bits were sprinkled over mashed potatoes, and restaurants puddled olive oil on little plates to substitute for those curls of sweet butter that used to be a stamp of fine dining. Yet recent reports that hydrogenated fats in margarine are no better for your heart has helped rehabilitate butter: It still isn’t exactly good for you, but it is no worse than the competition. So let your resolve melt a little and take another look at BUTTER! Everything in moderation that keeps you happy is good for you. CCBA agrees! PASS THE BUTTER! Do you know your CHEESE states? Top 10 producing states in 1997
Thank mooo to THE CHEESE REPORTER for this information.
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WISE MOOOS Some cow fun thanks to Gary Larson and The Far Side.
If your membership is not current, please contact the California Cheese & Butter Association office.
Don’t forget to check out the California Cheese & Butter Association website at: www.cacheeseandbutter.org or email us at: radha@cacheeseandbutter.org Any misspellings, misinformation, or great copy, are the sole
responsibility of the editor. Suggestions, additions, or comments are GLADLY received. I
would appreciate anything mooosworthy!! Radha |
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