AFMA - June 2013 - Arizona Food Marketing Alliance

Presorted Standard
U.S. Postage
PAID
San Dimas, CA
Permit No. 410
June 2013

ARIZONA FOOD INDUSTRY
JOURNAL
JOURNAL
JUNE 2013
BOARD OF DIRECTORS
OFFICERS
Jim Tooms, IGW L.L.C. - Chairman
Jeff Nelson, Co-Sales Company - 1st Vice Chairman
Doug Sanders, Sprouts Farmers Market - 2nd Vice Chairman
Edward “Trey” Basha, Bashas’- 3rd Vice Chairman
Geoff Stickler, Express Foods – Treasurer
DIRECTORS
Frank Cannistra, Safeway
Joe Cotroneo, Crescent Crown Distributing
Shane Dorcheus, Albertsons L.L.C.
Arnott Duncan, Duncan Family Farms
Clint Hickman, Hickman’s Family Farms
Ray Kruckner, 7-Eleven
Ken Kuwahara, Fry’s Food Stores
Mark Miller, Hensley
Mitzi Montoya, ASU
Don Olsen, Olsens IGA
Rick Provenzano, Ranch Markets
Todd Schlief, Nestlé DSD
T.J. Shope, Shope’s IGA
Bette Taylor, Foodtown IGA
Tim Thomas, The Arizona Republic
PRESIDENT - TIM MCCABE
FEATURES
CONTENTS
Shamrock... Real. Fresh. Ideas. ..................................................................12
Nestlé Waters Provides Superior Levels of Service ........................................16
COLUMNS
Around Arizona History ..........................................................................8
www.commentary..................................................................................10
DEPARTMENTS
Industry & Government ............................................................................6
WORTH A LOOK
Bag Central Statiion ..................................................................................18
Names in the News ..................................................................................20
Day at the Capitol......................................................................................21
Summer Golf Classic..............................................................................23-24
AFMA STAFF
Debbie Roth - General Manager
Raynetta Hughes - Administrative Coordinator
ACS STAFF
Dan Tennessen - Director
Greg Colyar - Field Agent
Judy Lettow - Customer Care/Office Manager
JOURNAL STAFF
Debbie Roth - Editor
Lisa Schnebly Heidinger - Feature Writer
Jim Marshall - Photographer
iMagdesign - Graphic Design
Layton Printing - Printer
ADVERTISERS
Anheuser-Busch................................2
Arizona Lottery................................5
Blue Bunny....................................22
Clear Channel ..............................22
Coke ..............................................4
Crescent Crown ............................19
Dreyer’s........................................11
MillerCoors ..................................21
Shamrock ......................................9
ARIZONA FOOD MARKETING ALLIANCE
120 E. PIERCE ST., PHOENIX, AZ 85004
602.252.9761 • FAX: 602.252.9021
DROTH@AFMAAZ.ORG
WWW.AFMAAZ.ORG
ANNUAL SUBSCRIPTION $50
ON THE COVER
Left to Right:
Pam Crist – Brand Manager
Jim Yurek – Vice President of Dairy Sales
Blake Atkinson – Brand Manager
Sandy Kelly – Senior Director of Marketing
Mark Stroh – Director of Trade and Category Sales

INDUSTRY & GOVERNMENT
…. a summary of the issues that affect your business.
“Nearly all men can stand adversity, but if you want to test a man's character, give him power.”
—Abraham Lincoln
BEVERAGES: 2013
Soft Drink Volume and Share Decline
The U.S. liquid refreshment beverage market grew by 1 percent in
2012, according to newly released preliminary data from Beverage
Marketing Corp. This marks a third year of growth after two consecutive
declining years. It also represents faster growth than occurred the year
before. Total liquid refreshment beverage volume approached 29.8 billion
gallons in 2012.
Carbonated soft drinks remained by far the biggest category, but lost both
volume and market share during 2012. Volume slipped by 1.8 percent from
13.6 billion gallons in 2011 to 13.3 billion gallons in 2012, which lowered their
market share to less than 45 percent. While the segment faltered, certain soda
trademarks, such as Coke Zero and Dr. Pepper, did achieve growth. According
to published reports, the soda industry has seen declines since 2005, but
2012’s soda consumption figures represent a 26-year low.
Reports speculate that soda’s decline stems from health advocates,
who point to soda as a cause of the obesity epidemic. Soda companies
won’t be discouraged, though, as The Coca-Cola Co. has jumped into the
obesity debate with ads that tout the company’s efforts in improving its
products. In its “Coming Together” commercial, the Atlanta-based
company emphasizes its philosophy of bringing people together and then
claims it has reduced calories per serving in its drinks by an average of 22
percent due to smaller pack sizes and low- and no-calorie versions of its
drinks. A statement that “all calories count” ends the commercial,
suggesting that all industries and consumers share the blame for obesity.
However, reactions from New York Mayor Michael Bloomberg’s recent
attempt to ban large sodas at restaurants—backed by some media voices,
such as CNN’s opinion piece, “Banning Large Sodas is Legal and
Smart”—have overshadowed the industry’s efforts to ease concerns over
sugar content. Negative attention from health and wellness organizations—
like the Harvard School of Public Health saying the drinks cause kidney
damage and cancer in addition to obesity—probably won’t help the
industry’s 2013 figures either.
Other segments show growth
Premium beverages, such as ready–to–drink (RTD) tea, coffee and
energy drinks, advanced during 2012. Energy drinks moved forward faster
than all other segments with a 14.3 percent volume increase in 2012, even
though the segment is a relatively small share of the industry. The only
liquid refreshment beverage types with smaller shares of volume were RTD
coffee, which charted the second fastest surge, growing by 9.5 percent, and
value-added water, which contracted.
RTD tea grew by nearly 5 percent in 2012.
“Beverages showed gathering strength in 2012,” said Michael C.
Bellas, chairman and CEO of Beverage Marketing Corp. “While an
improving economy remains the key impetus for beverage category success,
the vitality of premium products like energy drinks and RTD coffee shows
that Americans’ thirst for both functional and fun products is strong.”
New York City–based Beverage Marketing Corp. is the leading
research, consulting and financial services firm dedicated to the global
beverage industry.
Coffee consumption increasing
More Americans are turning to coffee than in previous years,
according to a report from the Drinks Business Review. A market research
study by the National Coffee Association found that coffee consumption
increased by 5 percent from the previous year.
Daily consumption has not changed and stays at 63 percent, but those
reporting drinking coffee at least once a week increased to 75 percent, the
report says.
Thirteen percent of the U.S. population drinks coffee from a
single-cup brewer, while drip coffee use has decreased from 43 percent
to 37 percent.
The study also found that those in the 18-39 age bracket drink more
espresso-based drinks than seniors 60 and older, but consumption by the
youngest participants (18-24) declined nine percentage points to 41
percent, while consumption for seniors 60 and older rose five percentage
points to 76 percent, the report says.
NORTH AMERICAN POS MARKET
REACHES $2B
Almost three in 10 (28%) of North American retailers plan to adopt
mobile POS technology by the end of the year, according to a new study
from IHL Group.
Results of “Mobile POS: Hype to Reality” also indicate that 45% of all
tablet POS shipments go to specialty retailers, mobile POS solutions will
cannibalize about 12% of traditional retail POS shipments by 2016 and more
than 85% of larger retailers say that in the next three years mobile POS
systems will complement, rather than replace, traditional POS systems.
The study also indicates that 33% of retailers are not planning to
deploy mobile POS technology in the next three years.
“The vast majority of retailers are taking a slow and methodical
approach to the use of mobile for POS,” said Greg Buzek, president, IHL
Group. “There are key operational issues in device and merchandise
security, cash handling, payments, bags, customer service levels and traffic
flow that must be worked through or the use of the devices will be
disruptive in a negative way for retailers."
FOOD RETAILERS MARK BETTER
BIZ LANDSCAPE
Sixty percent of food retailers experienced higher customer counts
and 46 percent saw stronger transaction sizes in fiscal 2012 versus the prior
year, a new Food Marketing Institute (FMI) financial and business review
survey has found. For 2013, food retailers remain upbeat, with 58 percent
Page 6 • Arizona Food Industry Journal • June 2013

expecting business conditions to get better and 64 percent anticipating that
the average shopping basket will continue to grow.
Conducted by San Antonio-based 210 Analytics, LLC, the Food
Retailing and Financial Business Review Survey contains a financial
review of fiscal 2012, a business environment and operational review for
2012 and 2013, and shrink metrics and reporting. Food retailers’
confidence in the business environment and their financial performance
paralleled the slow but steady improvements across such key economic
indicators as the gross domestic product, unemployment rates and the
consumer confidence index.
The survey delved into the issues of food retail staffing, salaries and
benefits, health care costs and reform, and operational shrink. Among the
key findings:
● Staffing: The vast majority of survey respondents are adding or
maintaining corporate and store associate levels, after several years of staff
reductions. The 2013 outlook is for greater levels of hiring and even less
staff reduction.
● Salaries and Benefits: Nearly two-thirds of respondents raised
hourly pay in 2012, and 74 percent gave raises for salaried associates.
Retailers maintained the status quo on most benefits, with employee
training being the most likely area of higher budget allocations.
● Health Care Costs and Reform: With costs rising year-over-year
for the majority of retailers, 77 percent of respondents said they needed to
pass along part of the cost increases to employees. In regard to the impact
of health care reform legislation, 88 percent said it will hike up health care
costs in 2013, and 96 percent believed it will further raise expenses in 2014.
According to the survey, the most common actions taken to control health
care coverage costs are encouraging healthy lifestyles and introducing plan
modifications to lower costs.
● Operational Shrink: While best-of-class retailers averaged 1.2
percent total store shrink, the average among all respondents was 2.9
percent. Better tracking, analysis and reporting were the top ways that
retailers said they were able to lower shrink.
D.C. CIRCUIT COURT OF APPEALS STRIKES
DOWN NLRB’S POSTER RULE
The United States Court of Appeals for the D.C. Circuit held that the
National Labor Relations Board (NLRB) rule requiring employers to post
notices regarding employees’ right to unionize was invalid.
Many of you will recall that back in 2011, the NLRB issued a rule
requiring nearly all private employers (union or non-union) to post an
NLRB-designated notice informing employees of their right to unionize
under Section 7 of the National Labor Relations Act (NLRA). This
requirement was held to be invalid by a South Carolina federal district court
last year, and the NLRB has been prevented from implementing this rule
pending the outcome of that appeal, which currently is pending in the
Fourth Circuit Court of Appeals.
In the decision, National Association of Manufacturers v. N.L.R.B.,
the D.C. Circuit also held that the NLRB could not through its rulemaking
authority require employers to post this notice. The court reasoned that
employers have a constitutional right to engage in speech about
unionization, provided that it is not coercive or threatening. This First
Amendment right is echoed in Section 8(c) of the NLRA, which
precludes the NLRB from finding such non-coercive speech to be an
unfair labor practice or evidence of an unfair labor practice. The court
held that these rights include the right to decide not to disseminate such
speech, and, therefore, the NLRB could not require employers to post
right-to-unionize notices.
It is anticipated that the NLRB will appeal this decision to the U.S.
Supreme Court. But, for now, you can keep the NLRB “Notice of Rights”
poster resting comfortably in a file drawer. (Note that federal contractors
are still required to post a similar Department of Labor “Notice of Rights”
poster which was issued by that agency back in May of 2010.)
NEW RULES FOR LABELING MEAT GO
INTO EFFECT IN U.S.
Shoppers in the U.S. will soon have more information about where
their meat comes from after new federal labeling rules went into effect.
The rules require labels on steaks, ribs and other cuts of meat to say
where the animal was born, raised and slaughtered. Earlier U.S.
Department of Agriculture rules only required that countries of origin to
be noted, so a package might say "Produce of U.S. and Canada." Now, the
label will specify "Born in Canada, raised and slaughtered in the
United States."
The new rules apply only to cuts of meat such as steaks and roasts,
not to ground meat.
The USDA has required country of origin labels on seafood since
2005 and on meat and other products since 2009. The new rules for meat
are meant to bring the U.S. in line with World Trade Organization
standards after the organization determined the old labels discriminated
against livestock imported from Canada and Mexico.
President Barack Obama's administration had asked the meat
industry in 2009 to voluntarily provide the additional information on
labels. The new requirements come after the WTO's appeals body in June
upheld the organization's earlier decision.
The meat industry and grocery stores have protested the changes,
saying they are a hassle and could lead to higher prices. The National
Grocers Association issued a statement expressing its "strong frustration"
over what it sees as “unnecessary" regulation.
"The costs of this new change will far exceed the benefits intended
and will result in no meaningful consumer benefits," the group's
president and CEO, Peter Larkin, said in a statement. "Congress must
take action now and create a legislative fix."
The USDA estimates the labeling change will cost somewhere
between $53.1 million and $192.1 million to put in place. The National
Grocers Association said it expected it to cost at least $100 million as
companies buy new signs, labels and labeling machines.
Cargill, one of the nation's largest meatpackers, protested the rules
in a letter sent previously to the USDA. It said the U.S. is heavily
dependent on cattle born elsewhere but sent to feedlots and
slaughterhouses here, and that was more true after last year's drought
dropped the U.S. herd to its lowest level in decades.
Cargill said it had already idled a meatpacking plant in Texas
because too few cattle were available and the problem would only get
worse as imported cattle became less attractive to companies seeking to
avoid the need for multiple labels.
The National Cattlemen's Beef Association said it didn't think the
rules would satisfy Canada and Mexico, the nation's top trading partners,
and it feared retaliation with taxes or other restrictions on U.S. beef.
"While trying to make an untenable mandate fit with our
international trade obligations, USDA chose to set up U.S. cattle producers
for financial losses," the association said in a statement. "Moreover, this
rule will place a greater record-keeping burden on producers, feeders and
processors through the born, raised and harvested label."
The rules have had support from other farmers' organizations, along
with consumer and environmental groups. Nearly 230 signed an April
letter to Agriculture Secretary Tom Vilsack, including the National
Farmers Union, U.S. Cattlemen's Association and Center for Food Safety.
The National Farmers Union issued a statement Thursday praising
the Obama administration for "providing more information on the origins
of our food, instead of simply watering down the process."
"Consumers want and have the right to know where their food comes
from," it added.
The new labels will begin showing up gradually in grocery stores.
Meat processed or packaged before Thursday can still be sold with older
labels, and the USDA is allowing meat companies to use up any of the
older labels they already had printed.
●
June 2013 • Arizona Food Industry Journal • Page 7

Around Arizona History
“You need your food, you need your water, and you need your history!”
A Profile History of Dairy Farming
By Jack L. August, Ph.D.
I
n the United States, dairy products have a deep and rooted place in the retail
food industry. Today, the top five dairy states are, in order by total milk
production; California, Wisconsin, Idaho, New York, Michigan, and
Pennsylvania. For example, Pennsylvania, the nation’s fifth largest producer, has
8,500 farms with 555,000 dairy cows, yielding annual revenues of about$1.5
billion. Herd size in the US varies between 1,200 on the West Coast and
Southwest, where large farms are commonplace, to roughly 50 in the Northeast,
where land-base is a significant limiting factor to herd size. The average herd
size in the U.S. is about one hundred cows per farm.
For centuries
dairy farming has been a
small part of diverse
farming operations. In
the last century larger
farms specializing in
dairy production
emerged. The
development of dairy farming-only operations took place where either a large
amount of milk was required for production of more durable dairy products, like
cheese and butter, or where there existed a substantial market of people with
cash to buy milk, but no cows of their own.
Historically, centralized dairy farming developed around villages and
cities, where residents were unable to have cows of their own due to a lack of
grazing land. Farmers made extra money by having additional animals and
selling the milk in town. Typically dairy farmers filled barrels with milk in the
morning and brought it to market on a wagon. Until the late 19th century
milking was done by hand. In the United States, however, several large dairy
operations existed in some northeastern states and in the west that involved as
many as several hundred cows, but an individual milker could not be expected
to milk more than a dozen cows a day. In effect, until the twentieth century
smaller operations predominated.
The earliest milking machines were extensions of the traditional milking
pail. These earliest devices fit on top of a regular milk pail and sat on the floor
beneath the cow. After a cow was milked, the bucket would be dumped into a
holding tank. This developed into what was called the Surge hanging milker.
Prior to milking a cow, a large wide leather strap called a surcingle was put
around the cow, across its lower back. The milker device and collection tank
hung underneath the cow from the strap. This innovation allowed the cow to
move around naturally during the milking process.
Two more inventions helped revolutionize the milking process. The first of
these, the milk pipeline, featured a permanent milk-return pipe and a second vacuum
pipe that encircled the barn or milking parlor above the rows of cows, with quickseal
entry ports above each cow. By eliminating the need for the milk container, the
milking device shrank in size and weight to the point where it could
hang under the cow. The milk was pulled up into the milk-return
pipe by the vacuum system, and then flowed by gravity to the milk
house vacuum-breaker that put the milk in the storage tank.
The pipeline system greatly reduced the physical labor of
milking since the farmer no longer needed to carry around huge
heavy buckets of milk from each cow. Moreover, the pipeline
allowed barn length to keep increasing and expanding, but after a
point farmers started to milk the cows in large groups, filling the
barn with one-half to one-third of the herd, milking the animals, and
then emptying and refilling the barn. As herd sizes continued to
increase, this dairy farm institution evolved into the more efficient
milking parlor.
Page 8 • Arizona Food Industry Journal • June 2013
The other innovation in
milking focused on mechanizing
the milking parlor to
maximize the number of cows
per operator. This further
streamlined the milking process to permit cows to be milked as if on an assembly
line, and to reduce physical stress on the farmer by putting the cows on a
platform slightly above the person milking the cows. In the 1980s and 1990s,
robotic milking systems were developed and introduced in the United States and
throughout Europe. Thousands of these systems are now in operation and in
these systems the cow has a high degree of autonomy to choose her time of
milking. These systems are generally limited to intensively managed systems
although research continues to match them to the requirements of grazing cattle
and to develop sensors to detect animal health and fertility automatically.
Other technological innovations were essential in the history of dairy
product production. When windmills and well pumps were invented, one of its
first uses on the farm--besides providing water for animals--was for cooling
milk, to extend the storage life before being transported to the town market. And,
when refrigeration first arrived in the 19th century the equipment was initially
used to cool cans of milk. Soon, “Ice banks” appeared; a type of bulk milk
cooler. This was a double wall vessel with evaporator coils and water located
between the walls at the bottom and sides of the tank. A small refrigeration
compressor was used to remove heat from the evaporator coils. Ice eventually
built up around the coils, until it reached a thickness of about three inches
surrounding each pipe, and then the cooling system shut down.
This cooling method worked well for smaller dairies. It was, however, fairly
inefficient and was unable to meet the increasingly higher cooling demand of
larger milking parlors. In the mid-1950s direct expansion refrigeration was first
applied directly to the bulk milk cooler. This type of cooling utilized an evaporator
built directly into the inner wall of the storage tank to remove heat from the milk.
Direct expansion was able to cool milk at a much faster rate than early ice bank
type coolers and is still the primary method for bulk tank cooling today.
Today, there are 65,000 dairy farms in the United States. In Arizona
producers provide enough product, not only for the state’s growing market, but
also for retailers beyond the state’s borders. In fact dairies are Arizona’s highest
grossing agricultural sector. Current revenue from the state's dairy industry
totals about $871 million annually. Approximately 177,000 milk cows work in
about 180 dairies across the state. Like farms and cattle ranches many of these
are family owned. Arizona is ranked number twelve in the nation for milk
production. In 2012, Arizona cows produced almost 400 million pounds of milk
for cheese, yogurt, ice cream, and other dairy products for a global market. This
important sector of our agricultural economy will continue to grow and
doubtlessly remain one of the bulwarks of the retail food industry. ●
Dr. Jack L. August, Jr. is a Visiting Scholar in Legal History at Snell & Wilmer L.L.P. He
is a former Fulbright Scholar, National Endowment for the Humanities Research Fellow, and
Pulitzer Prize nominee for his volume, Vision in the Desert: Carl Hayden and Hydropolitics
in the American Southwest (Ft. Worth: TCU Press, 1999). Dr. August is the author of numerous
books on the history of the New American West and has taught at the University of Houston,
University of North British Columbia, and Northern Arizona University where his courses
focused on the American West and environmental history.

www.commentary
By Phil Hawkes
I am in a pickle!
I want to write about pickles, but there is so
much information about them, I don’t know where
to start. As you probably know, being in a pickle means
you’re in a quandary, a dilemma or some other difficult
situation. Shakespeare actually wrote about someone in a pickle
around 1610 in The Tempest. The character Trinculo says, “ I have been
in such a pickle since I saw you last…” But why “in a pickle,” you ask Well it
has to do with the similarity to the situation a cucumber finds itself in when it’s
submerged in salt and vinegar solution and mixed up with spices and then
marinates and ferments into a pickle.
Pickles go back a lot further than Shakespeare’s time. The Mesopotamians
were making pickles in 250 B.C. Not sure how they know that, but it is safe to say
that pickling was invented more to preserve food than it was to have something to
go with a sandwich. Pickles have played a role throughout history. Columbus
credited part of the reason for the success of his 1492 voyage to the pickles he
rationed to his crew to prevent scurvy. He actually grew cucumbers in Haiti so he
would have a new supply of pickles for the trip back to Europe. The fellow who
named the place Columbus discovered was Amerigo Vespucci. He made his
fortune as a pickle merchant. Napoleon offered a reward for whoever came up
with the best pickles and pickling process for his armies. And during WWII, 40
percent of the entire pickle production went to the ration kits of U.S. armed forces.
There are three prominent pickle varieties. The sweet pickle is aptly named.
One of the most popular sweet pickle types, though, bread and butter pickle slices
has nothing to do with either bread or butter. Dill pickles are twice as popular as
sweet pickles. And dill pickles have a number of different styles and flavors, like
kosher, genuine and polish varieties. Americans like their pickles with those little
bumps on them. They are referred to as warts in the pickle business. I don’t think
that’s such a good choice of words. Europeans like their pickles to be smooth on
the outside. Pickles are generally thought of as a vegetable, but they are
technically a fruit, as they come from a vine. More than half of the cucumbers
grown in the United States are made in to pickles. And we Americans like our
pickles, as we consume an average of 9 pounds of them each year. And
considering that pickles have no fat and are low in calories, we can eat even more
and not feel guilty about it.
There are big brands of pickles, like Vlasic and Heinz that are in every
supermarket in the country. There are numerous small, cottage industry pickle
producers in practically every state. I can’t figure out why they all personalize
their pickle brands. A few examples include:
● Miss Jenny’s Pickles in North Carolina missjennyspickles.com
● Rick’s Pickles in New York rickspicks.com
● Britt’s Pickles in Washington brittsliveculturefoods.com
● Wickle’s Pickles in Alabama wicklespickles.com
● Grillo’s Pickles in Connecticut grillospickles.com
● Emmy’s Pickles and Jams in California emmyspicklesandjams.com
● McClure’s Pickles in Michigan and New York mcclurespickles.com
● Mickle’s Pickles in Massachusetts micklespickles.com
● Perkin’s Pickles in Michigan perkinspickles.com
● Spacey Tracy’s Pickles in New York spaceytracypickles.com
● Gordy’s Pickles in Washington D.C. gordyspicklejar.com
● Lynnaes’ Gourmet Pickles in Washington lynnaesgourmetpickles.com
● Horman’s Pickles in New York hormansbestpickles.com
● Horman’s lives by the “picklosophy”…I think therefore I pickle.
There are four pickle facts and uses that you’ll be glad
you learned here:
1 - There are a number of things you can do with the leftover pickle juice in
the jar when the pickles are gone. Think of it as being green in a new way…
recycling pickle juice! It makes an excellent marinade. Put pickle juice in your
favorite BBQ sauce. It adds tanginess. Mix some pickle juice with the
mayonnaise that goes in your potato salad…yum. On the non-consumable side,
pickle juice will remove coffee stains from the bottom of cups. And pickle juice
is effective at killing weeds in the cracks of paving stones and sidewalks.
2 - Atheletes have been known to drink pickle juice to prevent muscle
cramps. The Philadelphia Eagles credited drinking pickle juice with helping them
win a game in sweltering heat.
3 - During the 1893 Chicago World’s Fair, Mr. H.J. Heinz used pickle
shaped pins (above) to advertise his pickle brand. He gave out 1,000,000 pickle
pins!
4 - The popularity of Kool-Aid pickles is going virile. Empty the pickle
juice from a 32 jar of whole dill pickles in to a bowl. Mix in ½ cup of sugar and
two packages of Kool-Aid. Either cut in half, lengthwise or slice the pickles. Put
pickles and juice mixture back in the jar and put in the refrigerator for one week.
Kids love them!
Lastly, two more pickle things: Next time you go to a baseball game, I hope
you get to witness the perfect example of being in a pickle. In fact, the play is
called a pickle. It’s when a base runner gets caught between two bases and the
defenders are closing in on him by tossing the ball back and forth. And for the
record, the best pickles anywhere are Bubbie’s Kosher Dill Pickles (bubbies.com)
from San Francisco. They are available in most supermarkets.
funtrivia.com
pickleguys.com
tidbitfun.com
mentalfloss.com
foodreference.com
phrases.org
●
Page 10 • Arizona Food Industry Journal • June 2013

Shamrock... Real. Fresh. Ideas.
By Lisa Schnebly Heidinger
After thirteen years at
Shamrock Farms, Senior
Director of Marketing Sandy
Kelly says she still thinks of
herself as a newbie.
That’s because so
many associates of this
family-owned company –
one of the largest familyowned
and –operated dairies
in the nation – have been
there for 20, 30, even 40
years…more than 250 of
them.
Sandy, a vivacious blonde with an easygoing manner, fairly beams
talking about Shamrock. (She explains that Shamrock Farms, the dairy
business, and Shamrock Foods, the foodservice distribution company, are
under the umbrella of Shamrock Foods Company.) Ever since she was a
little girl she’s known she wanted to be involved in advertising. And she
says her work at Shamrock involves so much more.
“From as far back as I can remember I would watch ads on TV and
critique them. I’ve always known my passion. I’m so lucky to be at
Shamrock, because here we get to do not just great advertising, but we get
to drive product development and all areas of the marketing mix.”
As a family-owned business, Shamrock gets to be as innovative, as
bold, as creative as the management decides without slogging through
shareholders’ timetables. This means Chairman of the Board Norman
McClelland, and his son, Chief Executive Officer Kent McClelland,
continue to do what Shamrock’s founder (Norman’s father, Kent’s
grandfather) W.T. McClelland did: figure out what customers want, and do
the best job providing it.
Shamrock turned 90 years old last year -- Kelly says work has
already begun on the centennial. The company is a fascinating hybrid: a
Feature writer, Lisa Schnebly Heidinger
interviews Sandy Kelly,
Senior Director of Marketing.
very traditional, familybased,
caring and
cooperative workplace—
and
an aggressive, innovative,
high-tech and sustainability-focused
powerhouse.
On the family side,
Sandy says, associates
really feel like part of an
extended clan whose
members look out for one
another. “Norman’s motto
is to treat employees like family, and customers like friends. And I know
people can use words like ‘family’ any- where, but people come here and
they stay. They really find a home. That’s driven by the family.”
Which by no means implies that the company is a folksy oldfashioned
business doing things just the way grandpa did them. Few
corporations are as innovative, as restless in the search for making
everything already good even better. Shamrock’s Extended Shelf Life
technology brought a new age to the entire dairy industry. “ESL basically
means bringing the milk to a higher temperature and packaging it
differently,” says Sandy. “It can stay fresh for up to 100 days.” The ESL
packages are for smaller portions than a family-size jug, which reframes
when people enjoy milk.
Basically, it lets people see milk as playing a different role in family
life. Not only poured into glasses at the breakfast table, but tossed into a
school lunch, picked up at a convenience store, and available at fast food
restaurants nationwide. (SUBWAY®, Arby’s and Einstein Brothers are a
few of them.)
Shamrock doesn’t stop there. As a member of the Milk Processors
Education Program board, (famed milk mustache Got Milk Campaign),
Sandy says she’s glad that her employer is constantly thinking about how
Page 12 • Arizona Food Industry Journal • June 2013

to make dairy a bigger part of daily life for all type of customer.
One of the products she’s most excited about is Rockin’ Refuel, which
is a line of protein-fortified milk beverages. Sandy explains that in our
increasingly health-conscious world, this product makes perfect sense. And
who would ever have thought that chocolate milk, the guilty pleasure of
dairy consumers everywhere, would be vaunted as the best choice
“New science about chocolate milk shows it to restore glycogen in
muscles, rebuilt after tearing them down in a workout. This is the most
innovative product we have at a national level right now. Milk already has
protein, and calcium, so it made perfect sense.”
This, then, is a sports drink without the empty calories or high number
of chemicals found in soft drinks or energy drinks. With 20 grams of
protein, Rockin’ Refuel creates the perfect protein-to-carbohydrate formula
determined by nutrition specialists for optimum muscle recovery. By
making milk part of a muscle-building beverage, and one that’s handy to
grab, quick to drink, and in flavors even young athletes love, milk is as
much at home at the gym as it is on a supper table. (Author’s note: bottles
of chocolate, vanilla and strawberry Rockin’ Refuel brought home from the
grocery the day following Sandy’s interview for an 18-year-old son
disappeared that same day.)
Sandy says an even leaner version of Rockin’ Refuel is headed for the
shelves, with 150 calories and 20 grams of protein. People who want to be
in amazing shape not only don’t have to give up dairy, but also can improve
by including it in their nutrition plan. There are sugar-free options as well.
Shamrock seems to have gone from a local company to a national
leader without visible growing pains. Take Roxie the cow, named in 1994
“She has an office,” jokes Sandy. Roxie does public appearances, is part of
the Shamrock logo (on Sandy’s polo shirt) and even got her own Super
Bowl commercial two years ago. Now that’s a high profile.
Another key testament to the ease of growing is the wonderful retailers
Shamrock collaborates with on introducing new products and promoting
dairy overall. Building strong relationships here in Arizona has provided
Shamrock a great foundation on how to expand nationally into new markets
by creating successful retail partnerships, which is key with any new
product launches.
Back to the logo. Under Roxie are three words: “Real. Fresh. Ideas.”
This sums up Shamrock’s commitment to associates and consumers alike.
“Real” means genuine, sincere; a good start for a corporation that gave
to more than 80 non-profit entities last year, and contributes more than
80,000 pounds of food to local food banks. “Fresh” means dedication to
safety, ensuring that every product bearing the Shamrock label is both tasty
and nutritious, never compromised. It also means quality and with
Shamrock owning and running its own farm and processing plant, top notch
quality and above state standards and regulations are executed to ensure
their products are the very best. “Ideas” keep coming, putting the company
on the leading edge of innovation across the country.
In fact, it is across the United States that one of Shamrock’s newest
ideas is taking shape. A manufacturing facility under construction in
Virginia will let Shamrock meet the demands of single serve mmmmilk
distribution for consumers all over the country. In fact, because of their
relentless and talented sales force, operations team and marketing
department, you can now find Shamrock products in retailers, colleges,
schools, foodservice establishments and more!
Sandy says the Virginia Shamrock Farms facility will feature the
ESL technology. “We needed more capacity, dual manufacturing
capabilities to support the growing business of the single-serve bottle,
and in a place that best serves national needs. So now we have a great
facility here, and on the east coast.”
As a good new neighbor would do, it’s donating Rockin’ Refuel to local
high school athletic teams. On that note, Sandy says Rockin’ Refuel and
mmmmilk in easy-to-carry bottles are on the menus at all three state universities.
And the four ‘m’s in milk Just one more way Shamrock is constantly
and enthusiastically sharing the love of dairy products with the public. The
new, smaller containers represent a shift in the way consumers think of
milk: no longer the bulky gallon jug in the refrigerator door shelf, but the
same way a bottle of water, or an aluminum can of soda can be taken
anywhere. Because of the national awareness of health and nutrition,
Shamrock seems to have timed it perfectly.
Another way Shamrock invites people to appreciate dairy products
more is by touring the Stanfield Shamrock Farms. Many Tucson
schoolchildren fondly recall field trips to the original Shamrock Dairy
there. After the dairy cattle operation moved to just outside Maricopa in
Stanfield, public and schoolchildren were once again invited to see where
milk comes from before it reaches grocery cases.
It’s a great blend of down-on-the-farm old-fashioned fun and
education, which charms thousands of visitors every year. As soon as you
board the spotted cow train, you know this tour has entertainment in mind.
From the big red barn to the 10,000 cows waiting to meet visitors, the
Shamrock Farms tour guides aim to please. Then there’s the 20-foot milk
bottle, a maze, and a cottage cheese slide. Picnic area, snack bar, and
special appearances by Roxie during special events (called the “Dairy
Godmother” with a wooden spoon instead of a wand) the beloved mascot,
adds to a festive experience. In addition, Shamrock has teachers’ guides on
the web and downloadable lesson plans to incorporate nutrition,
sustainability and agriculture into curriculum.
Back to inventing new products, Sandy says coming out this summer
is a line of flavored sour creams. “My favorite is the zesty jalapeño; it’s not
too spicy, but it really adds to Taco Tuesday. Then we have a creamy ranch
that kids can use for dip with crackers, or vegetables. And there’s a French
onion. That’s always the most popular flavor. They’re all real sour cream,
and all amazing.” The idea is to encourage people “dip it, mix it, top it.”
Sandy’s team is already planning some tailgate events at ASU in August
with the latest additions to the Shamrock Farms family.
“On the family side,
Sandy says, associates
really feel like part of an
extended clan whose
members look out for one
another. “Norman’s motto
is to treat employees like
family, and customers like
friends.
”
Sandy Kelly,
Senior Director of Marketing
Shamrock Farms
All these things fall under the Shamrock Farms side of the business.
What about Shamrock Foods That’s the foodservice distributor, which
delivers products to restaurants, businesses, hospitals, foodservice facilities
and industries. They have 16,000 different products, including fresh
seafood, meat and produce, as well as paper goods and of course fresh
dairy.
Sandy says, “This was another vision of the McClelland family in the
60s, to venture into the foodservice business. They were sending everything
out in refrigerated trucks, so they decided to, expand to foodservice.’ That’s
been a growing side of the business. We have warehouses in Arizona,
Colorado, New Mexico, and most recently in California.”
Shamrock Foods strives to be a collaborative partner to its customers
by offering a wide array of products, menu and recipe trends, and ultimately
being a solution to their business needs.
So with foods besides dairy going out to businesses across the
Southwest, being at the forefront of dairy as a sports drink, having created
the boldest fresh packaging for milk since the cow itself, and coming up on
100 years, it’s no wonder the Shamrock Farms brand has 98 percent
consumer awareness… as well as Roxie the cow. It’s good to be at
June 2013 • Arizona Food Industry Journal • Page 13

Day at the
Capitol
By Debbie Roth
ne of the most anticipated events at the Copper Dome,
AFMA’s Day at the Capitol provides Grocers with an opportunity
to showcase their unique products and service offerings to the
citizens of Arizona who populate the State Legislature and State
Government offices.
Record numbers of Staffers, Interns and Legislators stood patiently
in line to sample and hear the message each company wanted to share with
their “customers”. In addition to all of the sampling and give-aways
provided at each exhibit, all were treated to a hotdog and brat’s luncheon
topped off by an ice cream social hosted by Blue Bell Ice Cream.
Grocer’s participating in this year’s event included Sprout’s Farmers
Market who showcased natural and organic items; Safeway who featured
consumer brands with a focus on bakery and deli items; 7-Eleven who
provided private label products which included Slurpees and Iced Coffees;
Fry’s Food Stores who staged a healthy corner featuring samples of trail
mix, chips, health and wellness bars and juice; Bashas’/Food City/AJ’s
focus was the Hometown Grocer sampling healthy snacks; Albertsons
provided Diabetic Education along with healthy snacks; Hickman’s
Family Farms focused on Arizona Grown Products sampling their famous
hard boiled eggs and the Arizona State Lottery was on hand to explain how
the Lottery impacts the state of Arizona through their many programs.
Suppliers who graciously donated product for the luncheon
included: Inventure Foods with a donation of Poore Bros. chips; the
Johnsonville Sausage Company who provided brats for grilling and
Nathan’s who provided the hotdogs; and Holsum Bakery who contributed
the hotdog buns.
The City of Phoenix was also in attendance in support of Bag
Central Station and provided much needed trash removeal for all the
exhibits. At the end of the day 640 lbs. of cardboard and debris was
collected with 50% of that diverted from the landfill.Many thanks to
Brewer Johnson with Sales Builders who provided the manpower and
equipment for grilling the hotdogs and brats and a very special thank you
to Jim Gess, (Kellogg’s Snacks, retired) who graciously contributed his
time and helped serve lunch.
Page 14 • Arizona Food Industry Journal • June 2013

1 2 3
4 5 6
1. Food City Exhibit
2. Arizona Lottery Exhibit
3. 7-Eleven Exhibit
4. Bashas’ Exhibit
5. Albertsons Exhibit
6. Fry’s Exhibit
7. Sprouts Exhibit
8. Safeway and Hickman’s Family Farms Exhibits
9. Retiree, Jim Gess helps serve up the Hotdog and
Brats Luncheon
10. City of Phoenix provided a trash compacter for all
7 the debris
8
11. Representative Rob Robson and Speaker of the
House Andy Tobin enjoy ice cream
12. Secretary of State Ken Bennett loaded up on ice
cream and all the fixins to take back to his office staff
13. Lee Hill, Sergeant Wes Kuhl and Alan Everett with
the Department of Liquor License and Control visit
with AFMA president Tim McCabe
14. Representative T.J. Shope visits with “Mom and Dad”
Tom and Luz Shope with Shope’s IGA in Coolidge
15. AFMA Board Member and Maricopa County
Supervisor Clint Hickman visits with Representative
Frank Pratt
16. Frank Cannistra, Cathy Kloos, Nancy Keane and
9
Mandy Fellows with Safeway
10
11 12 13
14 15 16

Provides Superior Levels of Service
By Lisa Schnebly Heidinger
Tom Klumker isn’t comfortable
being in the spotlight, so when the Journal met with
him recently to catch up with what’s happening at
Nestlé Waters North America, he immediately
steered the focus of the conversation to his whole
team. And once you get him talking, he’s happy to
point out all the good things the Nestlé Waters folks
are doing here in Arizona.
A bit of background first: Tom’s been in the
beverage industry since 1978. He didn’t seek it out; he
was a deputy sheriff in 1978 when he pulled over the
daughter of the owner of the Coca-Cola and Coors
distributorships in town. She was so impressed with
his diplomacy that her father offered Tom a job, and he
never looked back. (He doesn’t come out and say this,
but reviewing his employment history since, he’s never
looked for a job. He’s always been recruited.)
Moving between California and Arizona (an
Arizona boy whose mother still lives in Yuma), Tom
was with Coca-Cola for years, and even crossed
paths with Tim McCabe for the first time in 1991,
when the future AFMA president was also with Coke
in the Bay area. Tom comments that he enjoyed his
time at the soft drink company and learned a lot from
the experience.
Tom joined Nestlé Waters North America in
1996 as a regional manager, overseeing the
distributor network in Arizona, New Mexico,
Colorado, Utah, Nevada and Southern California.
Today he’s the Senior Retail Unit Manager for
Arizona, Las Vegas and New Mexico, managing the
direct retail team.
Tom is an interesting mix: he’s as true to his
work ethic as the military man he looks like he could
be, but he is not driven to climb the ladder. In fact,
he reports with some pride that he’s hired good
employees who are now senior to him, and he
genuinely loves what he does. (His license plate is
WTR GUY.) “I sell water in the desert,” he says with
a laugh. “What could be easier”
But diving deeper, it’s a lot more complex than
that. He and his team members are driven to constantly
improve their market share. “But not by telling
customers what we want them to do. It’s by finding out
what they are trying to do, and how we can help them.”
Nestlé Waters’ ammunition in the beverage wars
is data. Vast amounts of data. “We don’t just walk in
and say, ‘These brands are best.’ We do a lot of
Page 16 • Arizona Food Industry Journal • June 2013
category management, study focus groups; we go in
with our eyes wide open.”
Tom’s team members go out to retail customers
daily carrying tablets, even smaller than laptops, but
crammed with information they can share; the more
the better.
“One of my sales representatives can walk into a
specific chain and show the manager exactly what
they’re selling, what the racks on hand are, and how we
lead the category. It’s unbelievable what we have in
category management. We want to be value added to
that store. And I don’t know too many companies who
provide our level of service.”
Always wanting to give credit where credit is due,
Tom says it’s his reps, and his boss, who make him
look good. “I lead, I coach, and I prepare future
leaders. That’s what I live by. I guess I’m kind of old
school, but it’s how my Dad brought me up.”
It would appear that Tom doesn’t have much to
learn when it comes to bringing out the best in the
people he works with. But he cites his manager, Eric
Fogg, as an example of someone he wants to be more
like. “He gets out in the trenches and works with us.
He leads by example and is not a ‘do as I say’ kind of
leader. He provides total support and the guidance to do
the right thing.”
Tom’s own strengths were recognized when he
was presented with the 2011 President’s Award. “It’s a
neat thing; especially when you don’t know its coming.
Receiving that award and being recognized for the
passion I have for this company meant a lot to me.
Nestlé Waters is a great culture to work in.”
Nestlé Waters’ numbers bear out Tom’s words.
They are the number one seller in seven of their ten
categories of bottled waters and teas. (Tea, the fastest
growing segment of the beverage market, still makes
up only eight percent of the business, but sells so well
that “from a vision standpoint, it makes sense that we
could become the Nestlé Beverage Company sometime
in the future.”)
Perhaps because Tom sold Perrier when he was
with Coca-Cola, it’s his favorite of their brands. He
calls the Perrier acquisition of other brands “the little
fish swallowing the big fish.” And he expresses some
surprise that the traditional pear-shaped bottle (which
is made from sand at the Perrier spring in France) has
been joined by a new baby: a plastic recyclable bottle.
“Customers like change… they like new things.”
Each of Nestlé Waters’ products comes from
different sources, and Tom says that’s what makes
each taste different from the start. “No source is the
same. Spring water from Cabazon tastes different
than Ontario; Calistoga tastes different than Denver.
The potassium, the calcium, the mineral content is
different in each. Some people like a strong mineral
taste, and some don’t. He says minerals aren’t added

to spring water; the only thing added is carbonation,
to San Pellegrino.
Creating bottles that are better for the
environment is one of Nestlé Waters’ innovations in
which Tom takes pride. Arrowhead, the number-one
bestselling bottled water, now comes in a container that
is 50 percent rPET, or recycled material. While PET has
been the standard packaging for decades, rPET means
making the bottles using recycled bottles which are
sorted, cleaned, ground into pellets and then used to
create new bottles. Strong and safe, Tom says these
bottles set a standard for sustainable manufacturing.
Another aspect of Nestlé Waters in which Tom
takes pride is the disaster response. When there’s a
public emergency, trucks of water roll. “We bring in
truckloads of Arrowhead; its one thing I like about
this organization. It speaks volumes about the kind
of company I work for.”
Since Arrowhead was one of the first mass
marketed bottled waters, it’s the most recognizable of
Nestlé Waters’ brands. But each has a certain
customer profile. For instance, Resource Spring
Water contains electrolytes; Nestlé Pure Life® comes
in six fruit flavors, as a replacement for soft drinks.
Aqua Panna and San Pellegrino are super premium
brands that appeal to restaurant-goers. And Perrier
was the brand that started it all in 1976.
Nestlé Waters’ brands of tea fit the specialty,
premium and mainstream markets. Sweet Leaf
appeals to nutrition-conscious consumers who are
proactive about their health and also want a treat from
time to time. Tradewinds has home-brewed flavor
that Tom says prompted one of his reps to say during
a tasting, “I don’t even like tea, and I like this!” And
Nestea, which Nestlé recently acquired from Coca-
Cola, is the mainstream brand, with bold taste and a
good value.
To get team members fired-up and ready, Tom
says, training is a key component. One thing he
especially likes; is that before they go out into the
field, reps spend time learning the business from the
inside out: they take the journey of bottled water. This
means visiting a site where water is bottled, learning
all about safety procedures, what makes each brand
stand out, how little tubes turn into bottles full of
water. “There’s a 10-step filtration process,” says
Tom. “A lot of people don’t realize what we do to
make sure our water is safe.”
All this means that Tom has the same specific
goals for this year that he has every year: grow the
brand, continue to prepare future leaders for Nestlé
Waters, and show his team members the respect that
keeps turnover low.
“I live by the three F’s: fair, friendly and firm.
That’s what we try to accomplish out there.
Everybody is trying to get into the same locations:
soft drinks, wine, beer, water. We are the largest
water company in the world, and we have to be the
best. If we’re in one location somewhere, we try to
increase incremental locations. If they have only one
pallet (72cs), through fact-based selling, we try to
encourage our customers to display more water to
stay in stock.”
Tom and his wife Jessica have six children, and
his responsibilities mean being on the road a lot. But
his travel doesn’t rule his life; “weekends are all
about family.”
So if you pick up a bottle of any of the Nestlé
Waters brands, you know you’re making a family
man even happier.
And if you see the guy on the road with the
“WTR GUY” license plate, honk and wave. He’s
one of the good ones.
●
Nestlé Waters’ ammunition
in the beverage wars is data.
Vast amounts of data. “We
don’t just walk in and say,
‘These brands are best.’ We
do a lot of category
management, study focus
groups; we go in with our eyes
wide open.
Back Row L-R
Ben Maatallah, Scott Johnston, Gabriel Matthews,
Matthew Monson, John Avelar, Matthew Guendel
Tom Klumker,
Senior Retail Unit Manager
Nestlé Waters North America
Front Row L-R
Nicholas Colonna, Tom Klumker, Laura Dahl, Craig Rhinehart
June 2013 • Arizona Food Industry Journal • Page 17

Students at St. Gregory’s Elementary win $1,000 in grocery gift cards
To celebrate Earth Month, the city of Phoenix Public Works
Department, in partnership with Bag Central Station, a plastic bag
recycling program developed by Arizona Retailers under the umbrella of
the Arizona Food Marketing Alliance, held a plastic bag recycling contest
in April. The winner of the plastic bag recycling contest was awarded
$1,000 in Grocery gift cards during a morning assembly.
St. Gregory Catholic School was the winner of the contest from
among eight Phoenix schools and was presented gift cards from AFMA
grocers including: Albertsons, Bashas’, Fry’s and Safeway. The criteria
for this competition, was based on the number of plastic bags collected
per student.
St. Gregory Catholic School has a total of 300 students and each
student collected 196 plastic bags to be recycled. Bashas’ #3 located at
7th Avenue and Osborn and Store Manager Daron Webster was St.
Gregory’s partnering store location for recycling the collected bags.
All of the participating schools collected a total of 467,382 plastic
bags. And each school was given a $100 gift card from Bashas’ Family of
Stores for their recycling efforts.
The breakdown for plastic bag collection by school is as follows:
District 1 ......Sunrise Elementary (540 students)...............79lbs/student ..........159 bags/student
District 2 ......Esperanza Elementary (430 students)...........39 lbs/student ...........79 bags/student
District 3 ......Sunnyslope Elementary (900 students) .........27 lbs/student ...........55 bags/student
District 4 ......St Gregory’s Parochial (300 students)...........97 lbs/student .........196 bags/student
District 5 ......Atkinson Middle School (1300 students) .......12 lbs/student ........23.5 bags/student
District 6 ......St. Agnes Parochial (317 students)...............22 lbs/student ...........46 bags/student
District 7 ......Carl Hayden High (1903 students) ...............41 lbs/student ...........83 bags/student
District 8 ......Santa Maria Elementary (750 students)........24 lbs/student ...........48 bags/student
To honor St Gregory’s as the winning school in the plastic bag
collecting contest, a morning assembly was held attended by the City of
Phoenix, Councilman Simplot’s office, AFMA and Bashas’. Following
the presentation of $1,000 in grocery gift cards, students received a Bag
Central Station logoed sugar cookie, a bottle of water and a re-useable
bag from contest partner and sponsor…. Bashas’.
AFMA president Tim McCabe congratulates the students.
Christine Smith, Deputy Public Works Director with
the City of Phoenix addresses the students.
Evelyn with Phoenix Clean & Beautiful, Diana Felix, Isabel
Gutierrez and Terry Gellenbeck with the City of Phoenix;
Daron Webster and Telleann Dong with Bashas’
St. Gregory students received a re-useable bag, a bottle of
water and a Bag Central Station logoed cookie
compliments of contest sponsor Bashas’
Bashas’ #3 Store Manager Daron Webster handed
out water for the students after the assembly
Page 18 • Arizona Food Industry Journal • June 2013

June 2013 • Arizona Food Industry Journal • Page 19

Names in the News
Girl Scout Cookie Season Ends on sweet note with donation
of 18,000 packages of Cookies and 10,000 cartons of
Shamrock Farms milk to St. Mary’s Food Bank Alliance
St. Mary’s Food Bank Alliance hands out more than 1,000 Emergency
Food Boxes to individuals and families every day, and soon the boxes will
include an extra little treat. On the morning of May 2, the Girl Scouts –
Arizona Cactus-Pine Council (GSACPC) will wrapped-up its 2013 cookie
season with what has become a decade-long tradition for the Council – a
massive donation of cookies to St. Mary’s.
More than 18,000 boxes of Girl Scout cookies was donated at the St.
Mary’s warehouse on behalf of the public, and at the same time, Shamrock
Farms made a matching donation with 10,000 school-sized cartons of
milk. Since partnership inception in 2003, a total of 130,000 packages
(2,990,000 individual cookies) and 100,000 cartons of milk have been
donated by the Girl Scouts and Shamrock Farms, respectively.
Summer is traditionally the hardest time for food banks because
donations lag as people leave town, yet demand rises as kids no longer
receive breakfast and lunch at school. People can learn more about
supporting St. Mary’s by visiting www.firstfoodbank.org.
The 2013 GSACPC cookie program has been a tremendous success,
selling more than 2.95 million packages this year. The “Gift of Caring” is a
GSACPC program that allows Girl Scout Troops to offer customers the
opportunity to donate a box of Girl Scout cookies to one of three charities,
including St. Mary’s, which is receiving the largest donation (1,500 cases -
18,000 boxes – 414,000 cookies) and is fully supported by the public.
Even more than a tasty treat, the Girl Scout Cookie Program provides
an important ingredient for leadership by helping girls develop five key
skills: goal setting, decision making, money management, people skills,
and business ethics. All proceeds go back into Arizona communities
through donations and Girl Scout leadership-building experiences,
including Troop activities and community service, camp, skill-forming
programs, educational field trips and more.
Girl Scouts–Arizona Cactus-Pine Council: builds girls of courage,
confidence and character, who make the world a better place. GSACPC
serves more than 24,000 girls ages 5-17 and more than 10,000 adult
volunteers throughout central and northern Arizona. Through Girl
Scouting, girls develop leadership skills and tools for success in an
accepting and nurturing environment. Girl Scouts learn who they are and
what they can accomplish through traditional troop activities, camps,
product sales, and many other events and programs. To get involved, visit
our website, like us on Facebook or send us a Tweet.
About Shamrock Farms:
Shamrock Farms, one of the largest family-owned and -operated
dairies in the U.S., produces and distributes traditional and organic farmfresh
milk, as well as whipping cream, sour cream, cottage cheese and
frozen novelties. Shamrock Farms, which has its own farm hosting both a
traditional and organic herd totaling more than 10,000 cows, is a division
of Shamrock Foods Company, a family-owned and -operated business
founded in 1922 in Tucson, Ariz. For more information, visit
www.shamrockfarms.net.
Page 20 • Arizona Food Industry Journal • June 2013
Mission Foods, Wounded Warrior Project ® Partnership
to “Honor Our Heroes”
Mission Foods Will Make Direct Donation of $350,000
to Wounded Warrior Project
Mission Foods and Wounded
Warrior Project® (WWP) announcedd a
partner- ship to encourage family
mealtime as a way to re-connect,
strengthen bonds and facilitate the
healing process for those wounded
veterans re-entering civilian life. Mission Foods would like to honor the
men and women of the military with a donation of $350,000 to WWP to
help provide support to Wounded Warriors and their families.
For every bag of Mission Tortilla Chips purchased, May 6, 2013,
through March 31, 2014, 10 cents will go toward the WWP donation. This
donation will help support WWP programs and services, specifically
structured to engage warriors, nurture their minds and bodies, and
encourage their economic empowerment. Look for specially marked
packages of Mission Tortilla Chips and displays to help support this
worthy cause.
WWP, a nonprofit organization, provides programs and services to
veterans and service members who incurred a physical or mental injury,
illness, or wound, co-incident to their military service on or after September
11, 2001. Their vision is “to foster the most successful, well-adjusted
generation of wounded service members in our nation's history.”
Throughout the year, Mission Foods and WWP will host special
events and promotions to raise awareness and provide customers additional
opportunities to donate. During the MLB season, Mission Foods will
sponsor VIP nights in various ballparks across the country for Wounded
Warriors and their families to attend. Through these special events and
promotions, Mission Foods will celebrate the brave servicemen and
women, and the sacrifices they have made for their country. Donations to
WWP help thousands of Wounded Warriors - and their families - as they
return home from the current conflicts in Iraq and Afghanistan.
“At Mission Foods, we believe family mealtime is fundamental to
building relationships and creating strong communities. By partnering with
WWP, we are able to continue this mission by honoring our heroes and their
families,” explains Courtney Bohrer, Senior Brand Manager at Mission.
“We’re proud to partner with a company like Mission Foods that puts
such an emphasis on family,” said Adam Silva, chief development officer
at Wounded Warrior Project “Their commitment to preserving mealtime at
home reflects the importance of having a strong support system that helps
Wounded Warriors successfully transition to civilian life.”
For more information on all Mission Foods products, visit
http://www.missionfoods.com/pantry.aspx. To stay up to date on the
latest events and programs with WWP, follow Mission Foods on Twitter
@MissionFoods and on Facebook at https://www.facebook.com/mission.
About Wounded Warrior Project
The mission of Wounded Warrior Project® (WWP) is to honor and
empower wounded warriors. WWP’s purpose is to raise awareness and to
enlist the public’s aid for the needs of injured service members, to help
injured servicemen and women aid and assist each other, and to provide
unique, direct programs and services to meet their needs. WWP is a
national, nonpartisan organization headquartered in Jacksonville, Florida.
To get involved and learn more, visit http://woundedwarriorproject.org.
About Mission Foods
Mission Foods, headquartered in Irving (Dallas area), Texas and a
division of Gruma Corporation, and Gruma S.A.B. de C.V., a Mexican
corporation, was founded in 1949, and is one of the largest tortilla
manufacturers in the United States. Gruma S.A. de C.V. is the parent
company of Mission Foods (Gruma Corporation) and is a leading Mexican
producer of corn masa flour and tortilla products. It has operations in
Mexico, the United States, Central and South America, Europe and Asia.
For more information, please visit www.MissionMenus.com. ●

Page 22 • Arizona Food Industry Journal • June 2013

Your Day Will Include:
8:30 a.m. ..........................Check-in/Continental Breakfast/Tee Gifts
10:00 a.m. ..........................Shotgun Start
3:00 p.m. ..........................Lunch/Awards
Entry Form
Corporate Name: _________________________________________
Contact Name: __________________________________________
Street: __________________________ City: ________________
State: _________________________________ Zip: ___________
Phone: ___________Fax: ___________ E-mail: __________________
Participants
Name: __________________ Company: ________________________
Name: __________________ Company: ________________________
Name: __________________ Company: ________________________
Name: __________________ Company:________________________
(please check) ❑ Team (Foursome) - $ 1 , 8 0 0
36 Foursomes, First Come/First Served
Fees Payable to: AFMA, 120 E. Pierce • Phoenix, AZ 85004
For Information Contact:
Debbie Roth at 602.252.9761, Fax 602.252.9021 or droth@afmaaz.org
300 S. Clubhouse Road
Payson, Arizona