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Natural Goodness Blog

  • Special Veterans Remembrance Wreath Memorial Initiative in Support of Wreaths Across America Underway at Oakhurst

    This year is our third year donating transportation services to Wreaths Across America to help deliver more than 100,000 wreaths to Arlington National Cemetery in December. This year, in order to help honor more fallen New England heroes at Arlington National Cemetery on Wreaths Across America Day (Dec. 14, 2013), we are establishing the Oakhurst Veterans Remembrance Wreath Memorial initiative.

    We plan to donate up to 50 Maine-made wreaths through Wreaths Across America and transport them along with the thousands of wreaths we will carry in our truck to Arlington National Cemetery. Several Oakhurst employees will personally place each of the 50 wreaths for the selected New England families. A photograph of the wreaths on each headstone will be taken and posted on Oakhurst’s special tribute webpage soon after.

    Our Vice President and Chief Information Officer Paul Connolly is passionate about the Wreaths Across America mission and attends the Arlington National Cemetery ceremony each year. He encouraged us to add another component to our annual sponsorship and developed the company’s new Veterans Remembrance Wreath Memorial effort. He had this to say: “It is exciting to sponsor and have our employees personally lay up to 50 wreaths for our New England families. I have had the opportunity to help place wreaths the last two years and that is truly a moving experience. Placing wreaths at the request of our New England families will be a very special honor and privilege.”

    How to Make a Request

    • Complete the placement request form before December 3, 2013.
    • Provide as much information as possible about the loved one to help us identify and locate the headstone site at Arlington.
    • Provide details about the veteran (and a photo if you would like) so we can develop a summary for the tribute webpage.

    Selection Process

    • We will review and finalize all wreath requests to make sure it has the information it needs to locate the sites and complete each request in a respectful and dignified manner.
    • All families will be notified of the status of their request soon after.
    • Because of the size of Arlington National Cemetery, we can only sponsor up to 50 wreaths this year.

    We hope this is a way to help those that cannot make the trip each year connect with the memory of their veteran that rests so far away from New England.

    The wreath-laying effort began in 1992 when Morrill Worcester of Worcester Wreath Company in Harrington, Maine, donated 5,000 evergreen wreaths to Arlington National Cemetery. In 2007, the Worcester Family founded the non-profit organization, Wreaths Across America. Today, the annual weeklong pilgrimage from Maine to Arlington National Cemetery is known as the world’s largest veterans parade. Wreaths Across America expects to place more than 100,000 wreaths at Arlington, distribute wreaths to more than 800 locations across the United States, including 35 veterans cemeteries in Maine and New Hampshire, and overseas for ceremonies to honor America’s fallen soldiers and their families on National Wreaths Across America Day. In total, nearly 400,000 wreaths will be delivered.

    Individual wreath sponsorships are $15. To sponsor a wreath or make a donation visit www.waastore.com.

  • Egg Nog Games: Win Free Pints of this Favorite Seasonal Beverage

    It may not be Egg Nog Day or national Egg Nog Month – yes there is a day and month where this seasonal beverage is celebrated – but the holiday’s are almost here and that means it’s time to start enjoying our favorite holiday beverage – Egg Nog – at family gatherings, parties and even as a daily treat.

    Why do we love Egg Nog during the holidays? Here’s what we learned about how Egg Nog got its name from Frederick Opie – a Food Historian, Babson College professor and author of Hog and Hominy: Soul Food from Africa to America. “Colonists referred to rum as grog; bartenders served rum in small wooden carved mugs called noggins. Thus the drink eventually became egg-n-grog and over time eggnog.”

    Opie also describes the origins of Egg Nog claiming it has its roots in British aristocracy: “In winter, the wealthy would drink warm milk and egg beverages seasoned with pricey spices such as ground nutmeg and cinnamon and expensive liquors like brandy and sherry to keep it from spoiling.” Further he points out how Egg Nog may have become a special occasion beverage once it reached the Americas. According to Opie when the drink found it’s way to America, rum was used but was replaced by moonshine during the American Revolution. As rum supplies became scarcer due to fewer supplies coming from the Caribbean, Egg Nog may have become a special occasion-only drink.

    Today, Egg Nog is stocked at the supermarket and easy to find. Our newest flavor Buttered Rum Egg Nog just recently hit store shelves. It is a rich, creamy classic winter drink that boasts a buttery butterscotch flavor combined with cinnamon. Our Buttered Rum Egg Nog joins our existing line of seasonal beverages, which includes our popular Chocolate Nog and our Egg Nog and Light Egg Nog for the flavor traditionalists.

    How did we decide on our new flavor for this holiday season? Last December, we asked our Facebook community which new Egg Nog flavor they would most like to see us make and the resounding response was the Buttered Rum – more than 40 percent.

    Egg Nog Games on Facebook
    To say a special thank you to our Facebook community, we’ve come with some fun games we’re calling Egg Nog Games and giving our loyal fans a chance to win FREE Egg Nog in November and December. We’ll play Egg Nog Games for four weeks (weeks of 11/4, 11/11, 12/2 and 12/9) with the first one starting this week. Our first game is called “Where’s the Nog?” It’s a simple guessing game based on visual clues posted to our Facebook page. We’ll randomly select five (5) individuals who guess the correct location of our Nog on the days we play the game and they will win 12 free pints of our new Buttered Rum Nog. The remaining three games will be: Egg Nog Scramble, Egg Nog Trivia and an Egg Nog Shell game.

    Be sure to like us on Facebook and play Egg Nog Games with us!

    Annual Holiday Egg Nog Fundraiser to Benefit The Salvation Army
    The arrival of our seasonal beverages also marks the beginning of our annual holiday fundraising tradition of donating five cents ($.05) of every carton of Egg Nog sold to The Salvation Army. This is our 14th consecutive year and to date we’ve donated more than $220,000 to The Salvation Army – that’s more than four million containers of Egg Nog sold. That’s a lot of Egg Nog!

    Every year we look forward to our annual Egg Nog fundraising campaign to benefit The Salvation Army. By adding our new and delicious Buttered Rum Egg Nog to our growing line of seasonal beverages, we hope we bring you a little joy but also increase our fundraising efforts to support the important work of The Salvation Army.

    Tastings and Samplings in the Community
    For those who want to get a taste of our new Buttered Rum Egg Nog, we plan to sample our new product at several Maine and New Hampshire community holiday events including parades, festivals and tree lightings. So far, we plan to be at the below events and are looking for a few more to add to our list so check our Facebook page often for more event details:

    L.L. Bean Northern Lights Tree Lighting (Freeport) – Friday, Nov. 22
    Portland Tree Lighting – Friday, Nov. 29
    Nashua Holiday Stroll – Saturday, Nov. 30
    Bangor Holiday Festival & Tree Lighting – Saturday, Dec. 7

  • It’s Hockey Time: The Oakie’s Corner Experience at UMaine and UNH

    Right now all eyes may be on the World Series. That’s true but did you know NCAA hockey and youth hockey is already underway. Yes, we love baseball here in New England but we also love hockey. Why is that? Is it the speed, skill, strategy and strength required to be out on the ice? No matter the reason, if you love hockey and your kids do too, we have an exciting program we’ve created with the UNH Wildcats and UMaine Black Bears Men’s Hockey teams that’s sure to thrill young hockey lovers. It’s called the Oakie’s Corner Experience. What is it and how can your young player participate?

    The Oakie’s Corner Experience
    At certain UNH and UMaine Hockey home games, Oakhurst will select a youth team to be its guest. The youth team will receive 20 free tickets, special Oakie’s Corner seating in each of the arenas, a visit from Oakie, an opportunity to engage with the University hockey teams, special recognition and gifts the night of the game. Sounds fun, right? Here are some photos from a recent UNH Oakie’s Corner Experience featuring the Oyster River Cats and University of Maine Oakie Corner Experience featuring the the Maine Jr. Black Bears Squirt Blue team .

    Oyster River Cats at the UNH Game

     

    The Maine Jr. Black Bears Squirt Blue team at U-Maine Orono

     

    Oakie’s Corner Experience Game Schedule
    UNH                                                  UMaine
    Nov. 2 vs. Lowell at 7PM                     Nov. 9 vs. Vermont at 7 PM
    Nov. 16 vs. Northeastern at 7PM          Nov. 23 vs. Boston College at 7:30 PM
    Jan. 4 vs. Neb-Omaha at 7PM              Dec. 7 vs. Mass Lowell at 7:30 PM 
    Jan. 18 vs. Union at 7PM                     Dec. 14 vs. American International at 7PM 
    Feb. 1 vs. Notre Dame at 4PM             Jan. 25 vs. UNH at 7PM  
    Feb. 8 vs. Vermont at 7PM                  Feb. 15 vs. Merrimack at 7PM

    How to Become the Oakie’s Corner Experience Team: It’s Easy!

    • Rolling entry process beginning Oct. 15 through January 31
    • Enter at oakiescornerexperience@oakhurstdairy.com
    • Provide the following information: Name of team, where team is from, age of team and a person to contact (email and phone)
    • List top 2 games team would like to attend
    • Winning teams will be selected 2 weeks prior to each home game
    • Eligible teams must not have players in 8th grade or above, therefore we are looking for teams in Mite, Squirt and Peewee age groups ONLY

    Transportation to and from the game is not provided. Any souvenirs or food items purchased at the arenas will be the responsibility of the teams.

    When They’re Back on the Ice Refuel with Oakhurst Lowfat Chocolate Milk – Aspire. Perspire. Restore
    We know most children who hit the ice every week aspire to a certain athletic goal and they work hard trying to achieve it. As they strive to reach their goals, we want to remind them to restore their bodies by drinking 16 ounces of lowfat chocolate milk post training and games. The optimal consumption time is within one hour of heavy exercise. Research suggests lowfat chocolate milk is superior to drinks like Gatorade for muscle recovery after tough training sessions, workouts and games. The reason: lowfat chocolate milk has the right mix of proteins and carbohydrates, which have scientifically been shown to refuel and rebuild exhausted muscles, better after heavy exercise. And when it comes to hydration, chocolate milk is a great tasting, nutrient-laden liquid that helps replace lost fluids after exercise due to sweating. (See the attached flyer for more information)

    We look forward to hearing from and seeing many youth hockey teams over the next few months and having some fun supporting the UNH Wildcats and UMaine Black Bears!

  • Soccer Tournament Fun: Give Your All & Get it Back with Oakhurst Chocolate Milk

    How many of you have attended youth soccer tournaments or other sporting events for an older child only to have to find a way to keep the younger siblings happy. It was a common theme among moms we spoke with when we recently unveiled our Oakhurst Pavilion at the annual Falmouth Fall Classic soccer tournament.

    What is the Oakhurst Pavilion? It’s something new we are bringing to local youth sporting events – it’s an activity center with face painting, games, visits from Oakie and raffles for parents as well as a place for them to take a quick break.


    And for the hundreds of young athletes competing, the Oakhurst Pavilion is a refueling station with lowfat chocolate milk. Some of you may be wondering why chocolate milk after exercise or competition. Recent studies suggest that chocolate milk is the better post-exercise muscle recovery drink for all athletes because of its perfect mix of proteins and carbohydrates.



    At the Pavilion, we unveiled our new dance called the Oakie Shake and sponsored dance contests throughout the day. Winners received free t-shirts with the saying, “Give Your All. Get it Back.” Those who participated had a blast.


    We hope everyone at the tournament had fun and achieved personal and team goals.

    We’ll be looking for new venues for the Oakhurst Pavilion so let us know if you’d be interested in having us stop by for your youth tournament or sporting event for some fun, games and chocolate milk to restore your young athletes.

    Oakhurst Chocolate Milk.
    Aspire. Perspire. Restore.

  • Leaf Peeping in Maine

    Temperatures have begun dropping, leaving warm days and cool nights a perfect time to be outside. Whether plucking crisp, ripe apples off tree branches, hiking any of the miles of groomed trails or simply packing a picnic and hopping in the car, to many residents and visitors alike autumn is the perfect time to enjoy New England. In October, a blaze of red, orange and gold leaves line roads and trails creating spectacular vistas.

    If you haven’t spent any time leaf peeping yet there’s still time and to help you get started here’s a foliage map of Maine, one of New Hampshire and one for all of New England.

    Help your children enjoy the experience by encouraging them with a fun activity like leaf pressing. Bring something light that the children can carry their leaves in (a paper bag with each child’s name on it is an easy option). Look for leaves without insect damage or tears. Dry leaves on the ground are ideal for this activity. **Never gather leaves within a national park and if you are on private property (even a farm, not just someone’s house) be sure to ask permission first. When home, use an old telephone book and put the leaves between the pages to flatten out. Store leaves in a dry dark space until ready for craft time (just Google “leaf pressing activities” for more instructions and craft ideas).

    In addition to leaf peeping, there are many other great activities to enjoy in the fall including fall festivals and events, hiking and apple and pumpkin picking. For a great list of fall events, go here. If you can, don’t miss the Keene Pumpkin Festival in New Hampshire or Camp Sunshine Pumpkin Festival at L.L. Bean.

    Hit the Trails
    Sites like this one from Maine Trails can help your family find trails. Think about accessibility, especially if bringing young kids. Search by easy, moderate, advanced and strenuous. If a hike does not give the description, see if you find more information online.

    Land trusts work with landowners and communities to protect special natural landscapes for future generations. They can offer a superb place to hike and enjoy the foliage. Some also have biking trails and routes for cars.

    Make a day of it by visiting a historic seaside town (e.g. Salem, Massachusetts). Enjoy a walk through town and discover the natural beauty and charm of the working waterfront with lobstermen hauling their traps.

    Pick Your Own Like the Locals Do
    A few tips for picking apples and pumpkins to help make your family’s outing that much more enjoyable.

    1. This website can help you find a pick your own orchard in your area. Some state’s tourism offices and local newspapers also list places to pick apples and pumpkins. Make sure to call ahead to confirm hours and ask if they are serving cider, donuts, cocoa and if they take cash, checks, and/or credit cards (some places only take cash). For those using GPS, make sure the address on the site is the correct one for you to plug in (sometimes a farmer will tell you an address does not show up on GPS and can give you a local landmark).
    2. Bring a bag for each member of your family/group who is picking. At most farms items will be charged by weight, so if it’s a heavy tote consider weighing it when you get to the farm.
    3. Check for bruises or mushy spots. Apples should be firm and crisp.
    4. Colors range in apples from yellow to dark red to green. Ask the farmer if you have any questions about color or check around the tree and make sure the apples are a consistent color.
    5. Apples on the ground are fine. Actually, bruise-free apples on the ground are ideal for small children to pick up and put in their bag or basket.
    6. Once your family gets to an orchard or pumpkin stand they might get overwhelmed and want to bring home more than they can handle. In advance of your trip figure out what you are going to do with everything (e.g. can a local shelter take apples – ask them, they might love this, maybe an elderly neighbor would appreciate a pumpkin and/or apples, there’s grandmother’s apple cobbler recipe – how many apples does that take..) How many pumpkins do you need – one for the porch, a few for the stairs….? Having an idea before you go will help a lot.
    7. The weather can fluctuate so best to dress in layers. It’s a lot easier to tie that sweater around your waist than not have it at all.
    8. Pack snacks (crackers, nuts, dried fruit, small pieces of candy, and if you have a cooler some Oakhurst Chocolate and Plain Milk). Maybe ask the farmer or Google for places to eat and interesting things to do around where you are picking. Make a day of it!!

  • Public School Lunch

    Last year around this time we interviewed Ron Adams, Director of Food Services for Portland Schools for our blog. Since that time, Adams and his staff have been very busy renovating a new central kitchen to service the districts’s 10 elementary schools, providing 2500 breakfasts and 2000 lunches daily. 

    Oakhurst Dairy is proud to supply 1% Low Fat Milk and 100% Orange Juice for breakfast each day in the Portland, Maine public school district. “We are pleased to be a part of the program that Ron and the Portland Public Schools have developed”, said Jim Lesser, Oakhurst’s VP of Marketing and Sales. “They are providing healthy and nutritious meals to the students.”

    Portland’s school district adopted the “central kitchen” model 40 years ago in order to control quality and budget. The cost of putting in 10 separate full kitchens would total about $3 million, but the district would never be able to afford the staff and equipment according to Adams. Formerly the Portland Shellfish building, the school district was able to purchase, renovate, and equip the facility for $3.2 million. That might seem like a lot, until you compare the figure to $6.5 million, which is what it would have cost to purchase and renovate a building not already set up for food processing.

    Portland and Deering High Schools already have fully functioning kitchens, although the new central kitchen will provide them with some local foods. “Our big focus of the last three years has been really getting local foods in the elementary menus and as those kids move up the system we are expanding that accessibility to local foods as the kids get older,” said Adams.

    With the new central kitchen, Adams and nine full-time staff have been able to consolidate all the scratch cooking with local foods in a space that is compatible with all the food regulations of the past ten years. The old facility was designed to serve frozen and canned food. When food services made the switch to serving fresh, local foods, they had to have refrigeration, which they did not have a sufficient amount of at the last facility. Now they have double the refrigeration space. A new, far more efficient oven than the one from the old kitchen, takes up less than ¼ the space of the old unit with 2/3 the capacity and cooks twice as fast. A USDA Farm to School grant paid for a produce sink and peeler, so the district can incorporate more local foods into menus for less labor. In three minutes, the peeler can peel 50 lbs. of carrots from school gardens or another local source.

    No More Styrofoam 

    What is Adams most excited about? The dishwasher! Without the space in prior years, food services had to rely on a pot washer just for pans. No longer, thanks to the purchase of the $85,000 dishwasher that can clean 7,000 trays every two days, and Adams said is just like one you would see at Colby College. After 28 years, this year, kids will be using reusable washable trays. Think super groovy TV dinner tray. According to Adams, the number one complaint from parents and students in the last five years has been about the Styrofoam trays. “Lunch will look very different this year,” said Adams. Yes, it will!

    Almost like a TV tray, each one will be packed with an entrée e.g. a drumstick and Delicata Squash, sealed, and sent out cold to the individual school kitchens to warm.

    To equip the new central kitchen, Adams and staff worked with Jason Bolton, Assistant Extension Professor and Food Safety Specialist of University of Maine, and kitchen designer/food service consultant Tom McArdle.

    Local Lunch Every Thursday
    In an effort to promote the use of local ingredients in school lunches and to encourage kids to eat healthy, the district has committed to every Thursday of the 2013-14 school year being their Buy Local Day. Multiple items on every school menu will be sourced from the region and the food service department even posted the following announcement/invitation on their website.

    *If you want to see more fresh local foods in the school meal programs, please show your support by having your students buy lunch every Thursday! You can make arrangements to come have lunch with your student through the school office for $4 per visitor.

  • “Milkman Memories”

    In 2003 the Maine Historical Society in Portland, Maine produced the exhibit “From Dairy to Doorstep: Milk Delivery in New England 1860 – 1960,” honoring the role the dairy industry played in Maine’s history and economy.

    From the growth of New England cities after the Civil War to the 1950s this exhibit looks at how the dairy industry changed in New England from local dairy farmers to dairy sections in supermarkets. As the cities grew getting fresh dairy products became harder for people, as a result the dairy industry came up with the plan to deliver the products door-to-door. Here is a link to the online portion of the exhibit http://www.historicnewengland.org/collections-archives-exhibitions/online-exhibitions/From_Diary_to_Doorstep/index.htm and the page featuring historic pictures of Oakhurst Dairy’s dedicated milkmen. http://www.historicnewengland.org/collections-archives-exhibitions/online-exhibitions/From_Diary_to_Doorstep/page_11.htm

    During the time the exhibition was up, the Maine Historical Society collected “memories” from visitors for whom the milkman of their childhood was often like a member of their family.

    C. Malia
    Best memory. I was in the first grade (1941) when I first had a milk break w/ milk in a carton. What a treat!!

    M.J. Kemma – South Portland
    As kids we would ask the milkman for a piece of ice to chew on – sometimes we would reach in ourselves and grab a chunk of ice when no one was looking. Late 50s.

    G.C. Fiske – Vermont
    We would get finished milking at 7PM and sneak back to the milk house a couple of hours later to get some “top milk” from the milk cans in the cooler. We would add chocolate and have a super treat.

    Jeanne Wright – Windham, ME
    I remember the jingle sound of the glass bottles being left by our door early in the morning.

    Anonymous
    Our milkman was like part of the extended family. He would walk into the house, leave fresh milk, eggs, cottage cheese, and take away the empty glass bottles. He knew all the names and had a good joke for us every time we saw him. Great childhood memories from the 1950’s – 1960’s.

    Sandra Garland – Ft. Myers, FL
    As a child, we got our milk from a small dairy at the end of our street. It was Emery Farm in Kittery Point, Maine. My brother delivered milk for them when he graduated from high school until he went in the Navy. I remember going to the farm on my bike and visiting the cows in the barn and watching the milk being bottled.

    Judith Lailer – South Portland, ME
    When I was a child in the 1940s & 50s our milkman was John Lund. He owned and worked for Lundy’s Dairy of South Portland in the Thornton Heights section of South Portland. He was a very nice man. My mother usually ordered 6 quarts of milk every other day. John Lund sometimes would come in the kitchen for coffee and my mother’s homemade doughnuts when delivering the milk. I remember the stories. Fond memories.

    Greg McGovern – Falmouth, ME
    My memories are very early…I was born into the Oakhurst “family.” My father was employed as the second milk delivery man in the early ‘20s. I remember his horse, Dynamite, having his stall in our small barn next to my Uncle Leo’s horse. My father’s name was Terry McGovern and he worked at the dairy with his brother Leo McGovern and Joe McGovern. He drove his horse and wagon for several years delivering milk in the Rosemont area of Portland. He then drove a truck with canvas sides with Oakhurst Dairy printed on the sides. He would come home after a busy day loaded with all the milk to be delivered well stacked in the truck and thoroughly iced down and covered with a canvas blanket. We were a family of fourteen children and it was great fun to sneak out for a small piece of ice. As the boys in our family grew, each one, or sometimes two, would have to work with dad. He would drive and we would do the running. We often had to deliver with several bottles in our hands and climb three floors.

    When it was just about time for my turn to work with dad the war started and being the youngest of eight sons, I watched as all the older boys left to serve their country. Dad and I worked alone throughout the war. I had to get up at 3:30 a.m., have a full breakfast, and off we would go. After the deliveries were made, I came home and got ready for school. In the innocent world in which we lived at that time it was not uncommon to find the milk money in the bottles, or find a note asking us to wake up the kids for school, or put the milk inside the fridge, because the family was away. I didn’t really love working as hard as I did, but today I cherish these memories as priceless.

    At one time there were six McGovern’s employed full time at Oakhurst Dairy.

    Marci Train – Long Island, ME
    I am the youngest of four children. All of my older sisters had elaborate baby books. Mine, however, is compliments of Oakhurst Dairy from our milkman Weimer. South Portland, 1970.

    G. Callan Rogers
    My dad worked for Oakhurst Dairy for many years and also Cushman Bakery – Sebasco, Bath, Popham – my brother Dick Callan took over his route when dad died – James Callan – We all five of us helped on the route and have many happy memories of the family at Oakhurst in Bath.

    Christine Woodward
    When I was really small, the milkman had a new white truck with refrigeration. He was very proud of it. He’d leave the milk (in glass quarts) in a metal box on our back porch. If I could wake up before my sisters, I’d sneak out and lift all the cardboard caps up to lick off the cream. Then I’d replace them so mom would never know.

    In the afternoon, the milkman returned with a horse and cart to delivery fruits and vegetables. I’d beg for a nickel from my mom so I could buy an apple. Then I’d feed it to the deliveryman’s horse.

    Once a week the “Hathaway Man” came to deliver bread and pastries.

    The Maine Historical Society is the third oldest state historical society in the nation, incorporated in 1822, just after Maine achieved statehood. Located in downtown Portland, the Maine Historical Society is comprised of the Longfellow House and Garden, the MHS Museum, the Brown Library, and the Maine Memory Network website, a statewide online museum and archive. The Maine Historical Society preserves the heritage and history of Maine: the stories of Maine people, the traditions of Maine communities, and the record of Maine’s place in a changing world. For more information, visit www.mainehistory.org.

  • Everything I Need to Know I Learned in Kindergarten

    Nearly twenty-five years ago, Robert Fulghum published the #1 New York Times bestseller All I Really Need to Know I Learned in Kindergarten. This book of short essays by Fulghum, who for 22 years was a Unitarian parish minister and art teacher in the Pacific Northwest, has been read by millions of people since it first hit shelves in 1989.

    Born in 1937, Fulghum grew up in Waco, Texas. In his youth he worked as a ditch-digger, newspaper carrier, ranch hand, and singing cowboy. After college and a brief career with IBM, he returned to graduate school to complete a degree in theology before becoming a minister and teacher. It was from his accumulative experiences he realized the great value in the lessons learned from an ordinary person’s typical day.

    His book changed the way people think about every day experiences and decisions. The stories simplified choices.

    From Robert Fulghum’s book All I Really Need to Know I Learned in Kindergarten:

    These are the things I learned (in Kindergarten):

    • Share everything
    • Play fair
    • Don’t hit people
    • Put things back where you found them
    • Clean up your own mess
    • Don’t take things that aren’t yours
    • Say you’re sorry when you hurt somebody
    • Wash your hands before you eat
    • Flush
    • Warm cookies and cold milk are good for you
    • Live a balanced life – learn some and think some and draw and paint and sing and dance and play and work every day some
    • Take a nap every afternoon
    • When you go out in the world, watch out for traffic, hold hands and stick together
    • Be aware of wonder. Remember the little seed in the Styrofoam cup: the roots go down and the plant goes up and nobody really knows how or why, but we are all like that
    • Goldfish and hamsters and white mice and even the little seed in the Styrofoam cup – they all die. So do we
    • And then remember the Dick-and-Jane books and the first word you learned – the biggest word of all – LOOK

    We, of course, are especially fond of his suggestion that warm cookies and cold milk are good for you. Pour yourself a glass of Oakhurst milk and enjoy a couple of your favorite homemade cookies and think about how basic some choices really are in life.

  • We Love Coffee (& Cream)!

    According to Thomas Jefferson, “coffee is the favorite drink of the civilized world.” Here in America, we are definitely obsessed with coffee; it’s the fuel that keeps us all going each and every day. You might say we are coffee crazy.

    We even sing about coffee. This past spring NPR featured a series on how coffee fits into modern life. As part of the series the news organization explored coffee and music. To find out their top 10 songs for coffee lovers jump on over to: http://www.npr.org/2013/04/25/178849497/jittery-jams-10-songs-for-coffee-lovers. Some of these songs may be worthwhile to add to your playlist to enjoy while you have your “cup of Joe” each morning or once the kids have been dropped off at school and you can savor a few moments to yourself.

    You might ask what is it about coffee – what makes us obsessed – is it the taste, the smell or simply the caffeine boost. To show just how coffee crazy we really are, we scoured the web looking for interesting facts about Americans and coffee consumption. Here’s what we found.

    • There are about 100 million coffee drinkers in the United States
    • America consumes 400 million cups of coffee daily; equivalent to 146 billion cups of coffee per year – that’s a lot of coffee
    • The average coffee drinker consumes 3.1 cups of coffee daily
    • 31% of coffee drinkers make coffee the most important part of a morning, brewing a cup first before any other morning behavior
    • 65% of coffee consumption takes place during breakfast hours
    • 60% of coffee drinkers claim to need a cup to start their day
    • 72% of coffee drinkers take their coffee with dairy or non-dairy creamer
    • Americans spend about $20 per week on coffee
    • The average coffee cup size is 9 ounces

    Well if you are one of the millions who drink coffee each day – and fall into the group that likes to add a little cream to make your coffee experience even more enjoyable, we have something special to share – our new fat free half & half. Whether you prefer, milk, fat free half & half, regular half & half or even light cream in your coffee, we’ve got you covered. So sit back relax and treat yourself to a little Oakhurst when you decide to reach for cream for your coffee.

    All you busy moms and dads, teachers, laborers, executives, college students, etc. let us know why you love coffee (with a little cream of course) on our Facebook page.

    Sources
    http://www.statisticbrain.com/coffee-drinking-statistics/
    http://www.huffingtonpost.com/2011/09/29/americas-coffee-obsession_n_987885.html

  • The Importance of a Healthy Breakfast

    “Eat Your Breakfast!” is a common statement most moms and dads use each morning in households across New England. The reason: many studies suggest that breakfast is the most important meal of the day and can even help your child learn better at school.

    The many benefits of eating a healthy breakfast, including improved performance and weight control, have been well documented in studies of adults and children. One such study, by Harvard School of Public Health researchers, found that men who regularly skipped breakfast had a 27% higher risk of heart attack or death from coronary heart disease than those who did eat a morning meal. http://www.hsph.harvard.edu/news/features/skipping-breakfast-may-increase-coronary-heart-disease-risk/

    Any breakfast is better than no breakfast but a healthier breakfast is definitely the way to go and something to keep in mind each morning during the rush to get out the door now that school is back in session. Especially for teenagers who have a tendency to wake up at the last minute and rush out the door missing breakfast more routinely than younger children. Even having a smoothie on the way out the door can be a good, quick start. Here is a link to a yummy milk based smoothie.

    To create that health breakfast, the John Hopkins Bloomberg School of Public Health suggests picking 2-3 foods, including at least one from each of the following food groups:
bread and grain (e.g. cereal, toast, muffin), milk and milk product (e.g. low-fat yogurt, low-fat milk), and the fruit or vegetable group (e.g. bananas, apples, carrots).

    Easy ways to get in that dairy serving: an 8 oz. glass of Oakhurst Low Fat Milk with toast, a bowl of a non-sugar cereal with Oakhurst Low Fat Milk and sliced fruit, or by adding milk to oatmeal and having a smaller glass. Or try a smoothie – they are easy to make and something your child can take as they run out the door to grab the bus.

    The United States Department of Agriculture has reported children who eat school breakfast are likely to have fewer absences and incidents of tardiness than those who do not. To learn more about how Oakhurst Dairy participates in the free breakfast program provided by Portland Public Schools in Maine go here.

    Just think how much more energy you’ll have and your children will have for a full day if everyone has a solid start with a healthy breakfast. Certainly Alan Alexander Milne, the beloved author of the Winnie-the-Pooh books felt that way. He wrote:

    “When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

    “What’s for breakfast?” said Pooh. “What do you say, Piglet?”

    “I say, I wonder what’s going to happen exciting today?” said Piglet.

    Pooh nodded thoughtfully. “It’s the same thing,” he said.”

    ― A.A. Milne