Indiana Family of Farmers
Indiana Dairy Blog

Disney Citizen Kid: Jenna Kelsay

by Cris Goode on August 27, 2014

Have you heard about America’s Milk Processors’ most recent partnership with Disney? It is called Citizen Kid and focuses on fueling active, successful days by encouraging families to start every day with milk – one 8 ounce glass of which contains 8 grams of protein to help power through the day!

citizen kid-12

Here at American Dairy Association Indiana Inc. we are super excited about this web series as it celebrates the potential in all kids and the extraordinary things they can accomplish when they embrace their interests and talents. The latest episode stars 10 year-old dairy farmer Jenna Kelsay.  Jenna comes from a long line of dairy farmers – more than six generations – and is committed to making a difference in her community by sharing that tradition.

citizen kid-15

For the last two years, Jenna has been working to educate other kids about the source of their food and the importance of dairy for powering their potential. As a dairy farmer, she is well aware that an 8 oz. glass of milk contains nine essential nutrients, including 8 grams of high-quality protein.

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Jenna’s story, and the stories of other Citizen Kids, is part of a larger partnership with Milk Life. Just as Disney’s Citizen Kid is focused on inspiring kids to reach their fullest potential, “Milk Life” is dedicated to wringing every last drop out of every single moment and represents a way of living where milk helps power your potential to do your best.

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See Jenna’s story here


Twelve Months of Memories

by Brooke on August 26, 2014

I can tell how much it meant to you, you’re still getting tears in your eyes,” General Manager Deb Osza remarked as I shared my experience.

One year ago, I began my role as the Public Relations and Child Nutrition Coordinator for the American Dairy Association Indiana Inc. That muggy August morning, as I walked toward my desk, I never could have imagined what would soon follow.

My first week on the job, I shadowed my boss, Jenni, and as we drove up I-69 toward a Rotary Club meeting in Munice, I asked, “Are these the kind of events you get to do on a regular basis?” Looking back, I clearly had no idea how involved my role within the company would be.


Over the course of 365 days, I have traveled down dirt roads I never knew existed, spoke in school classrooms filled with curious minds, attended NFL-sponsored events & sat in the stands at the “Greatest Spectacle in Racing.”


I’ve handed out pints of chocolate milk to those looking to Refuel after a run, watched tortoises race while children cheered, toured a food pantry large enough to fit 4 football fields, and walked toward better wellness with a great group of women.


I’ve been given a rare opportunity to work for 1200 dairy farming families across the state– spreading the word of nutrition in schools so often overlooked. Through Fuel Up to Play 60, I’ve listened to countless stories from concerned community supporters looking to make a corporation-wide shift toward a healthier lifestyle. With the Indianapolis Colts by our side, I’m grateful for the enthusiasm and gift of great athletes (& mascots) who support our initiative through leadership both on and off the field.


Whether it’s on a dairy farm, in a gymnasium, on a news set or standing on turf, no day is ever the same– it’s one of my favorite things about this industry.


We are constantly communicating, constantly brainstorming, and constantly activating plans to make this state, and those residing in it, aware of the benefits of dairy in diets.


I never realized the impact of this opportunity as the PR & Child Nutrition Coordinator until I was standing on the turf at Lucas Oil Stadium before a game. As I watched 10 of our Fuel Up to Play 60 students get introduced on the jumbotron, our beloved Colts mascot Blue came up to me for a hug, “Hi Brooke!” was all it took for it to sink in. “How did I get here?” was the question that kept resonating that Sunday, and I’m still not sure I have the right answer.

All I know is I am immensely grateful that, each and every day, I get to enter into a building splashed with milk, I get to work alongside 8 gifted individuals, and I get to spread the word of health & wellness.

Has it been a great professional year? Most definitely the best of my life.


Go Bananas!

by Mary on August 25, 2014


Banana Split


Knock, knock!

Who’s there?


Banana who?

Banana split, so ice creamed!

That, folks, is brought to you today in honor of National Banana Split Day.  You can thank me later.

Ranking up there with baseball, hot dogs, and apple pie, the banana split has been on the American scene since 1904, when it was created at a drugstore in Latrobe, PA.  There are those who would argue the year was 1907 and the place was Wilmington, OH.

No matter which version is true, it is agreed the banana split was created at a drugstore soda fountain.  At the turn of the century, soda fountains were always trying to top their competitors in town. Soda FountainAs legend has it, a young druggist apprentice at Tassell Pharmacy in Latrobe, David Strickler, was the creator of the famed banana split.  The original concoction started with a peeled banana, split from stem to stem.  Three scoops of ice cream – strawberry, chocolate, and vanilla – were piled between the halves of fruit.  The ice cream was topped with pineapple slices, crushed nuts, marshmallow, cherries and sweet syrups.  Thus was born the banana split.  Even though the cost was double a regular sundae (10 cents versus a nickel), this new creation was popular with students from nearby Saint Vincent’s College.

Stickler was also instrumental in the creation of a proper dish in which to serve his new concept.  He designed a long, narrow dish called a “banana boat” that was manufactured by Westmoreland Glass Company in nearby Grapevine, PA.

So if you’re celebrating National Banana Split Day in true fashion, here’s a short primer on how to make your very own. You might want to share with a friend or two.  After all, it is three sundaes in one!

Here are some other yummy recipes -  including one for the grill -  based on today’s honoree, the Banana Split.


National Eat A Peach Day

by Mary on August 22, 2014

Garden Gold, Floridaprince, Donut, Pix Zee…and the list goes on to more than 2000 additional names.  And what names are these?  Peach varieties!  August 22 is – besides my great niece Laine’s birthday – National Eat A Peach Day.  Whereas fresh, local strawberries herald the beginning of summer, peaches remind us that summer will be winding down soon.

It is thought that peaches originated in China around 2000 B.C.  Their cultivation spread to the west, and eventually made it to the North American colonies in the early 17th century.  China is still the world’s largest producer of peaches.

There’s nothing like a eating a ripe peach right off the tree, sweet juice running down your chin.  But I would have to say that the next best thing is a dish of peach cobbler with a scoop of vanilla ice cream on top.  Now that’s some comfort food!  While not my Mom’s recipe, this one from Food.com comes pretty close!

If it’s too hot for baking, here’s a quick and easy way to cool off with peaches!



Peach-Amaretto Frappe

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 1 serving

Calories per serving: 240


  • 1 cup fat free or lowfat milk
  • 1 large ripe peach, peeled, pitted and cut into eighths, or 2 canned peach halves, drained
  • 5-6 ice cubes
  • 2 tbsps. brown sugar
  • 1/4 tsp. almond extract


  1. Combine all ingredients in a blender.
  2. Blend at high speed until very smooth and foamy, about one minute.
  3. Pour into a chilled glass and serve.


Calcium: 40% Daily Value Protein: 11 g Carbohydrates: 46 g Dietary Fiber: 2 g

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Peaches are a very good source of Vitamin C, and they are a good source of Vitamin A, potassium and fiber.  A medium ripe peach has less than 40 calories, and because of its high water content, it fills you up with very few calories.  The color of the peach’s skin doesn’t indicate its ripeness – just its variety and the amount of sunlight it received while on the tree.

If you’ve reached the point of having ripe peaches around, but you’ve eaten your fill, you can easily freeze peaches and enjoy them throughout the year.  Just peel and slice them into a self-sealing freezer bag.  Add 2 Tablespoons of sugar for each cup of peaches.  Seal and date and let them sit at room temperature for about 20 minutes.  This helps to extract juice from the flesh of the peaches.  For more peachy recipes, click here.

Now go enjoy some peaches, whether fresh off the tree, or cooked up in some tasty treat – while you still can!

“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”

― Alice Walker


FUTP 60 Student Ambassador: State Fair Recap

by Brooke on August 20, 2014

Hello, I’m Rylie Seaver, the Indiana Fuel Up to Play 60 State Ambassador. I get to do many different events as State Ambassador.

20140816_150917_resizedThe past two weekends I have had the pleasure of attending the state fair and presenting cooking demonstrations in the DuPont Pavillion.

20140816_151411_resized20140816_151503_resized20140816_151403_resized I helped create two different recipes, an apple cinnamon pancake and an orange pineapple smoothie. Both were delicious, and I got to hand out samples and tell people about Fuel Up to Play 60!

In addition to that I got to be a celebrity server at the Dairy Bar! 20140816_144055_resizedI was able to distribute food to customers and tell them about how important dairy is in your diet. The two favorite items were the grilled cheese and the milkshakes, they looked delicious.

To sum it all up, i had an amazing time at this year’s fair!


Peanut Butter Brownies

by Cris Goode on August 18, 2014

Hello there!

It is me again– Cris from GOODEnessGracious and RecipesThatCrock!

I don’t know about you, but I have a massive sweet tooth… and one of my favorite flavors is Peanut Butter.

Now, I love me some peanut butter outright, but there is just something about peanut butter flavored dishes that make them even better than the original.

I love peanut chicken and this 4 minute Peanut Butter Fudge is one of my favorite Christmas candies. My hubby also makes a mean Peanut Butter Protein Shake.

Peanut Butter Browinies

So, when I saw these Peanut Butter Brownies in Gooseberry Patch’s 303 Simple & Satisfying Recipes, I knew I had to try them.

And boy was I glad I did!

They had an old-fashioned treat taste to them and they popped right out of the pan and cut up so nicely.

This recipe is definitely one we will keep around as a family favorite.

So bake ya up a pan and have that ice cold milk waiting ;)

Peanut Butter Brownies

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 16

Peanut Butter Brownies

Fantastic Peanut Butter Brownies adapted from Gooseberry Patch's 303 Simple & Satisfying Recipes


  • 1 Cup Creamy Peanut Butter
  • 1/2 Cup Butter-Softened
  • 2 Cups Brown Sugar- Packed
  • 3 Eggs- Beaten
  • 1 tsp- Almond Extract (or Vanilla)
  • 1/3 Cup Whole Wheat Flour
  • 2/3 Cup All Purpose Flour
  • 1/2 tsp Salt


  1. In a large bowl, blend peanut butter, butter and sugar.
  2. Beat in eggs and extract until light and fluffy.
  3. In a separate bowl, mix together remaining ingredients.
  4. Gradually mix flour into peanut butter mixture.
  5. Spread into a greased 9 x 13 pan.
  6. Bake at 350 for 30-35 minutes.
  7. Cool in pan and then cut into 16 brownies.
  8. Frost with Peanut Butter Frosting
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Peanut Butter Frosting:

Ingredients: 2 Cups Creamy Peanut Butter, 1 Cup Butter-Softened, 1 tsp Almond Extract (or Vanilla), 1/8 tsp Salt, 4 Tbsp Milk, 2 Cups Powdered Sugar

Instructions: Blend together peanut butter and butter. Then mix in remaining ingredients until smooth.


Meet the Dairy Bar Volunteers: Firecrafter Scouts

August 16, 2014

What is the name of your group? We are all members of the Boy Scouting fraternal service organization named Firecrafter. Members of our organization value friendship, leadership, and service. We use these values to help better our community, our fellow Firecrafters, and ourselves. How long have you been volunteering at the dairy bar? Since 2011 […]

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Back to School – Already?

August 15, 2014

Are you asking yourself where did the summer go?  I sure am! After that winter that just wouldn’t quit, I kept picturing a number of so called long, lazy days of summer.  That didn’t happen quite the way I had envisioned (and most likely won’t), but I’m still enjoying the warm temperatures and sunny days. […]

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Oats + Dairy Series: Overnight Oatmeal

August 13, 2014

You know your family’s health is important, but are they getting enough nutrient rich foods, like whole grains and dairy? The truth is, many of us aren’t, which means you may not be getting the recommended amounts of the essential nutrients that help keep you and your family healthy. However, a combination of oats and […]

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Less Than A Month Away

August 12, 2014

If you haven’t been looking at the calendar, or maybe like me, since it’s “back to school time” you are simply in denial…August is here, and that means September is just around the corner! Which if you do the math very quickly, that also means Labor Day is less than a month away. The last […]

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