Friday at Phipps Plaza was visit Santa day. We had many young families who were making a day of shopping and visiting Santa with mom. All the children were so cute as they were all decked out in their new Christmas attire. Olivia and I had a great time just OOOOH!!! and AHHHHH!!! over all the adorable outfits.

My favorite group was three little sisters who were three, five and seven years old. Any one of them could pass for Goldy Locks. They had on matching outfits and were on their way to see Santa. Their brave mom let them sample the Pumpkin Pie and a glass of Nurture 2% milk. The littlest (3-year-old) did spill some milk, but not to worry -- we had her spic and span before she left the store. 

On Saturday at both Lenox Mall and Phipps Plaza, Olivia and I made Butternut Squash Soup. It was absolutely delicious, and the secret is the more Mayfield Heavy Whipping Cream you add the better it tastes.

At Lenox Mall, we had the whole Thanksgiving dinner (turkey, foccacia Bread stuffing, gravy, cranberry and apple relish). Only this time we added sweet potato souffle. It was sooooo good. Let me give you the recipe. By the way this is Chef Nick's recipe:

6 sweet potatoes, 1 cup white sugar, 1/2 cup 2% Mayfield Milk, 1/2 cup melted butter, 1 tsp. vanilla, 2 eggs, beaten, 1/2 tsp. salt. Topping: 1 cup dark brown sugar, 1/3 cup all-purpose flour, 1/3 cup melted butter. Mix together and set aside. 1 cup chopped pecans (optional).  We used mini marshmallows as we did not have pecans.

Pre-heat oven to 350. Boil sweet potatoes until soft. Grease a 2 quart casserole dish. In a mixing bowl, beat potatoes until smooth. Add sugar, milk, butter, vanilla, eggs and salt. Mix well. Pour mixture into casserole dish. Cover with topping and pecans. Cover casserole and bake for 40 minutes uninterrupted.

I wish you all could come by and visit us as we would love to give you coupons for our Milk and Ice Cream, and we have really nice recipe cards to give you, too. If you cannot make it in to see us, then please visit our web site (Mayfielddairy.com) where you can get many of these great tasting recipes.  The Pumpkin Pecan Pie recipe is Mayfield’s Recipe of the Month.

Our next recipes will be Pepperminty for the Christmas Holiday Season. 

Happy Thanksgiving!

Pamela Burdell

On Monday, Nov. 11, our samplings at Williams-Sonoma went well. The Pumpkin Pecan Pies were wonderful. We also served the foccacia bread stuffing and got to make the apple pie as we were just dying to taste it. It was not my favorite, but Olivia and I were glad we got to try it.

We served about 200 people (slow day for Lenox Square Mall in Atlanta). It was so nice to get a breather and get a chance to talk to staff and customers. I have decided that Buckhead must be the place for corporate meetings as we had many customers from all around the world who were in town for meetings. 

Yesterday, the husbands changed from asking if we (Mayfield Moms) will come cook their Thanksgiving dinners to can they come to our house for Thanksgiving.

We gave out coupons for Nurture and other Mayfield Milk as well as ice cream, and we had people ask about the Mayfield Dairy Farms Visitor Centers. 

When we told people there were only three ingredients in the Pie, and one being Mayfield Heavy Whipping Cream, they said THAT is what makes it soooo good!!!!

People were also sampling Mayfield Milk. We need to take Vanilla Ice Cream as Williams-Sonoma serves so many goodies that a scoop of ice cream would be the crowning glory.

On to Friday (Pumpkin Pecan Pies at Phipps Plaza) and Saturday at both Lenox and Phipps Malls (Butternut Squash Soup), along with whatever else they have going. 

Pamela

At the Feria Latina festival at Stone Mountain a few weeks ago, Mayfield Moms Carmen Rosenfeld and Priscila Tavalez talked to so many young families about Nurture. They were very interested in the immune boosting benefits of Nurture. It was good to see the children drinking milk. We just love having the opportunity to promote a good diet for the young ones. That is one of the reasons we enjoy being Mayfield Moms as we know milk plays an important part in promoting good health. And now with the probiotic milk Nurture, they are getting even more than calcium and Vitamin D which promote strong bones and teeth. They will also be getting a boost to their immune system. It was also exciting to have Ryan Leveille, (Olympic Speed skater), on hand to sign autographs. He has his own testimony about drinking Mayfield Milk as it aided in healing his bones, or that is what his Mom will tell you. It really is amazing as you would never have thought that your mother telling you "drink your milk" would have such far reaching effects, but remember your Mom knows best and so do Mayfield MOMS. 

Mayfield Mom Pamela Burdell

On March 22, 2007, members of Harmony Baptist Church in Monroe, GA, came to the Braselton Visitor Center to christen their new church van!  Church members used a giant replica of a Mayfield Ice Cream cone for the christening ceremony.  Thanks to everyone from Harmony Baptist for sharing this fun and delicious celebration with us.

Early in my career I was privileged to represent Mayfield Dairy Farms at meetings of the American Cultured Dairy Products Institute.  These meetings were held bi-annually, usually with a plant tour of some new dairy plant.  The purpose of ACDPI was to improve the quality, consistency and flavor of cultured products (mainly cottage cheese, buttermilk and sour cream) nationwide.  ACDPI sponsored product judging, and I took great pride knowing Mayfield products were some of the best in the nation.

It was at an ACDPI meeting that I first became aware of the potential for cultured products to improve one’s health.  ACDPI meetings attracted leaders in the dairy industry, their suppliers and also university professors who taught dairy science.  There was considerable consensus that cultured products enhanced good health, and that research into the matter was needed.  As an industry, we did not want to make health claims we could not back up with research.

By the late 1970’s, yogurt manufacturers joined ACDPI.  We knew yogurt was a very healthy dairy product; however, for most Americans, it was too sour unless sweetened with sugar.  Also, about this time a supplier of cultures introduced a clever idea, which was to add the probiotic culture Lactobacillus Acidolphilus to milk after pasteurization – viola!  Hence, Sweet Acidolphilus milk was born!  Kroger sold Sweet Acidolphilus in Knoxville.  When my young children had colic, I would drive to Knoxville to purchase Sweet Acidolphilus so we could add it to their formula.  It always worked.

In 1987, Mayfield became the first dairy in the United States to offer Nu-Trish a/B_®, which was 1% lowfat milk with both Acidolphilus and Bifidum cultures.  This product, with the two probiotic cultures, was considered a great improvement over Sweet Acidolphilus.  We knew then that the cultures aided digestion, and we suspected better overall health.  We were years ahead of our time, as research now proves the benefits to one’s immune system.  Today, Mayfield is changing the name of Nu-Trish to NURTURE MILK.  We will have two products (1% and 2%), and we have boosted the amount of the cultures.  In one product most of us consume every day, we will get the nutrition of milk with the immune system enhancement of probiotic cultures.  For years, Nu-Trish has been the milk we drink at my house, and now you can be sure Nurture will be our milk from now on.  The web site is up so check it out (http://www.nurturemilk.com/).

I am convinced both children and adults who drink Nurture milk will be healthier.

Hello everyone – Sandy from the Braselton Visitor Center here.

One of the most exciting parts of my job is meeting all the different people who stop by the Visitor Center.  Each year, we meet hundreds of wonderful visitors from all over the world, but there are a few visitors who return year after year who really make this job special.

Monica Corso has been visiting the Braselton Visitor Center for the past three years every morning (and most afternoons) for a Butter Pecan Ice Cream! She would start her day with us, usually around 8:30 or 9:00 in the morning, get her morning fuel and go about her day. Unfortunately, she just moved to Florida earlier this month - we will miss her!  

And once a year, we look forward to a visit from Jane and Ernie Wega from Orlando, FL.  The Wega’s stop by every year on vacation, and some years they even come twice – but no matter where they travel, Mayfield is a must!

So, is it Peanut Butter Butter Riffic?

Is it Peanut Butter Terrific?

Is it Peanut Butter Lific?

Is it Peanut Butter Pecan?

What is it???

Peanut Butter--------(drum roll please……………) Riffic!

Ta da!

This is the funnest flavor, because it is a tongue twister, and everyone does a double take on the name!  Fun stuff!!!

b (Brittney, Mayfield Mom, Birmingham)

I’ve told you about my grandfather, T.B. Mayfield, in my last two blogs. But, now I want to tell you a little about my father and a recent gift he/we made to the University of Tennessee.

My dad, Tom Mayfield, was born on our family farm in McMinn County in 1919. He graduated from McMinn County High School and he went on to UT to study dairy science, just like my grandfather. When my grandfather passed away, my Dad came back home to help run the dairy. But he soon had to leave to go to war. During WWII, Dad was a Navy aviator and flight instructor. When he returned home from the war, he went right back to work with his brother (Scottie’s dad) C. Scott Mayfield, Sr. It was the two of them, along with their sisters and mother,  who mortgaged the family farm in order to build the first modern milk plant and ice cream plant in the southeast and from there, they came up with one good idea after the other!  

I don’t know if many people realize it or not, but Mayfield has been a pioneer in the dairy industry. Many things that are common today and used by dairies across the world, actually began at Mayfield by my Dad and uncle. Mayfield was the first to use the Aro-Vac, which today is only used by a handful of daries, we were the first to make and fill our own milk jugs in a continuous operation, we were also the first to add probiotics to our milk twenty years ago and we were even the first to start using packaging like the “Chugs” for milk and “Scrounds” for ice cream (those are the ice cream cartons with the lid). And, speaking of our ice cream, Time magazine actually named it the “World’s Best” back in 1981!

In hopes of keeping the spirit of innovation alive for years to come, we have funded money to the Institute of Agriculture to establish the Thomas B. Mayfield Endowed Scholarship. My brothers David and Bill, along with my sister Missy, my children and  other nieces and nephews decided to endow a scholarship in Dad’s name last fall. Dad was so pleased he matched our gift, making the endowment $ 200,000.  The scholarship will support students pursuing food science degrees at the University of Tennessee. My Dad always viewed his education at UT and the help he received from the university over the years as instrumental to his success. We are proud to be able to give back to his alma mater.

I’ll have more on my father in a future blog.