Austin Murphy, THE PRESS DEMOCRAT
Strolling past his company’s aging creamery in Marshall on Thursday morning, Albert Straus called to mind a pasteurized version of Willy Wonka:
“We’ve got ice cream here, yogurt over there, and there’s the butter room” said the 63-year-old dairy farmer and CEO of Straus Family Creamery. “Our soft-serve ice cream is made in those vats.”
It won’t be for long.
On Monday, construction begins on the company’s new creamery, a $20 million, 70,000-square-foot structure in Rohnert Park. While the Marshall dairy plant produces 16,000 gallons of milk a day, the new one “will have the capacity to almost double that, and do it much more efficiently,” Straus said. That increased capacity is key: the 25-year-old company is expected to double in size over the next seven to 10 years, according to its founder.
With more and more North Bay dairy farmers switching to the production of organic milk in recent years, prices have softened considerably. Despite that glut, Straus Family Creamery has remained profitable, and is moving full speed ahead on its creamery upgrade.
Read more at https://www.pressdemocrat.com/business/9434361-181/straus-family-creamery-moo-ving-from
Paul Payne, THE PRESS DEMOCRAT
Restaurants in bucolic Valley Ford serve up local seafood and farm-raised beef. But don’t ask for local water.
Anything that makes it to the table in one of this town’s several eateries is trucked in from Petaluma because water from Valley Ford’s main well has been deemed unfit to drink.
That could soon change. Officials in the town of about 125 people near the Sonoma Coast hope to complete a multiyear effort this fall to pipe in clean water from a new well. It will put an end to mounting transportation costs and delivery problems connected to winter storms.
“It’s a bummer to have to truck in water,” said Geoff Diamond, manager of Estero Café on Highway 1, as he tended a small breakfast crowd Thursday morning. “It would certainly be an asset to the rest of the town to have clean water coming through.
”Some in Valley Ford — a longtime dairy town with a cluster of tourist-friendly businesses including the iconic Dinucci’s Italian restaurant — say the change can’t come soon enough. Restaurants are barred from serving well water but residents still get it when they turn on the tap.
Warnings of high nitrate levels associated with surrounding dairy ranches have prompted many to drink, cook and even bathe with bottled water. The State Water Resources Control Board issued a warning last month that pregnant women and infants younger than 6 months should not consume the well water. Additionally, the warning cautioned against boiling, freezing or filtering the water.
Read more at: Bucolic Valley Ford faces water problems linked to dairies | The Press Democrat
Kurtis Alexander, SAN FRANCISCO CHRONICLE
Dairy farmer Bob Giacomini, 79, is ahead of his time, even if he didn’t mean to be.
Eight years ago, the North Bay native bought a custom motor, generator and pipeline to make electricity from an unusual source — cow manure — at his ranch along Tomales Bay. The hope was that the renewable energy would save him a few bucks and perhaps bolster the environmental bona fides of his family’s famed cheese, Point Reyes Original Blue.
As it turned out, the power system served another purpose. It helped do away with the potent greenhouse gas that’s at the heart of a new, first-of-its-kind climate law targeting agriculture.
Legislation signed this month by Gov. Jerry Brown requires California’s dairy industry to answer for its contribution to global warming by making a 40 percent cut in methane emissions in coming years. The gas, which heats the atmosphere 20 times faster than carbon dioxide, comes from the butts and burps of bovines.
One U.N. report blames livestock, which has largely escaped climate regulation, for 14.5 percent of the planet’s heat-trapping gases, as much as planes, trains and automobiles combined.
Read more at: Climate fight targeting cows may reshape California dairies