Here’s a little more information about the history of Mayfield Snow Cream…

Three years ago I was approached by company president Scottie Mayfield about an idea for a wintertime feature flavor. It seems he had come across a lady from Spruce Pine, North Carolina who had a formula for a product she called “Snow Cream,” and she trademarked the name to deter infringement on her idea.

Now, when I was growing up in East Tennessee we received about two snowfalls a year and, besides schools shutting down, one of the highlights of such an occasion was making homemade snow cream. The recipe was quiet simple – take a bowl of freshly fallen snow, add a half cup of whole milk, half a teaspoon of vanilla extract and sugar to taste. What a treat!

As much as I loved this concoction as a kid, I had reservations about its potential success as an ice cream flavor. After all, I didn’t know if other folks had similar experiences (like Rob) or if people would even know what snow cream was all about.

Still skeptical, we designed a unique carton fitting of the name and made the first run of this product in October 2003. Believing the initial production would last us through December, we promptly ran out in five days! The product was an instant hit and became the buzz of Mayfield lovers throughout the South.

Because I had so underestimated the volume of this product many grocers’ shelves were without until we were finally able to get enough cartons to supply our entire region. Additionally, the enthusiasm surrounding the product spawned offshoots such as Snow Cream Stix and Snow Cream Lowfat Vanilla Milk.

Today, Snow Cream® continues to thrive, and a product that had an expected life of four months has stretched that to three years…and counting.

Alan

Scottie and I were next door neighbors on the farm, maybe a quarter of a mile from each other. I’m eleven months older, so I was one grade ahead. Some of the best times happened during the winter when it snowed. My driveway was longer and steeper, which made a great sled run. Scottie and I, along with other siblings and friends, would compress the snow with our feet.  Near the bottom of the driveway we would build a snow jump a foot high. During a fast downhill sled run it seemed we would jump several feet through the air. Many times the jump would cause us to lose control and crash into the huge oak tree just to the left of the driveway.

After a morning of sledding, we would walk back to Scottie’s house for lunch. His mother, my Aunt Muriel, would fix soup and sandwiches, and for dessert she made snow cream! Fresh snow, powdered sugar, Mayfield milk and vanilla extract. What a great treat. Nearly fifty years later, Scottie remembered this special treat, and our product development folks worked diligently to create the same fun sweet treat that we had after playing in the snow on the farm!

Do you have a Snow Cream story?

Rob

Question # 2 – Is Mayfield milk and ice cream available in my state? 

We distribute our ice cream and other frozen dairy products in Eastern and Middle Tennessee, Georgia, Florida, Alabama, South Carolina, portions of North Carolina, a small area of Mississippi where it borders Alabama, as well as parts of Kentucky and Virginia that border Tennessee. 

Our milk is available in Eastern Tennessee, upper Georgia and the Metro Atlanta area, as well

as parts of Alabama, South Carolina, North Carolina, Kentucky and Virginia where they border Tennessee. 

Feel free to call our office at 1-800-MAYFIELD or contact us by e-mail if you would like to know if Mayfield products are available in your area.

Happy Thanksgiving everyone!

Jan

Well I can't write another blog without telling you about the Visitor Center Staff. What an amazing group of people. This department could not operate without the smiling faces and pleasant attitudes that each one of them carries everyday. When you enter the Visitor Center you could be greeted by either Lori, Donna, Ashley, Naomi, or Heather. When you go to the ice cream parlor you'll be greeted and waited on by either Deborah, Marla, Devon, Alicia, or Amanda. And not only do these wonderful employees greet and serve you in the ice cream parlor or gift shop, but they are also the Tour Guides. Most people stand in amazement when they see how we can operate and take care of everybody that's here even when there are 200 or more school children running around. I think the most school children that were here at the same time came to be almost 800 at one time. Well I just had to mention the wonderful staff at the Visitor Center so that maybe you'll know them a little better when you come to visit.

Until next time,

Chad

Question # 3 - Why a yellow milk jug? 

Most people don’t realize that sunlight and light in the dairy case have a negative affect on the quality and taste of milk.  Even short term exposure can cause the milk to develop a metallic or “cardboard-like” flavor.  Exposure to light also causes a loss of vitamins in milk, with Vitamins A and B2 (riboflavin) affected the most.  In 1983 Mayfield became the first dairy to package milk in the yellow jug which reflects light rays and protects the flavor and nutrients.

Two more questions left...do you have any?

I had a great visit with Cheryl Hayn last week.  She is the Chief Executive Officer of SUDIA (Southeast United Dairy Industry Association).  SUDIA is an organization that is funded by dairy farmers in the Southeastern United States.  They are affiliated with the American Dairy Association and the National Dairy Council. Their strategic purpose is to drive increased sales of and demand for U. S. dairy products and ingredients.  They have been very helpful in doing research that gives us (Mayfield) information on products and packages that can help us provide products that consumers want.

            One area they have been very helpful in is school milk.  Due to some research they have done and some research the Milk Mustache folks (MilkPEP) have done, we introduced a small plastic bottle for schools last year.  And, this year we changed the graphics on our paper milk carton to a camouflage pattern that the kids think is “cool.”  SUDIA was responsible for the research on plastic packaging.  The result has been great.  It is just like when we introduced the Chug_® back in 1995.  Back then our pint sales soared.  Similar results are taking place in schools.

            Once schools systems put plastic half pints in their cafeteria plan, we typically see increased consumption.  It is interesting because the first increase in consumption is noticed by the cafeteria staff when they take out the trash.  They can tell that the milk containers are empty whereas before it appeared that students were not consuming the milk that was automatically placed on their tray as a part of the lunch program.  The next change that is noticed is a slight increase in extra milks purchased.  Lastly, the cafeteria experiences an increase in total participation.

            Increased participation by our children in school food programs is very important.  It is important because the meals are very nutritious.  The school cafeterias do an excellent job of providing balanced, tasty and nutritious meals.  There is strong research supporting the positive impact breakfast and lunch have on the education of our children.  We need to tip our hats to the folks who feed our children in our school systems.  If you want a great meal, go visit your child at lunch.

            Cheryl explained that SUDIA was continuing to do research to help the dairy industry find more ways to make milk a part of more meals for children and adults alike.  They will be developing partnerships with companies like ours to seek ways to utilize the findings of this research.  They will be giving us more tools to convince people than “milk does a body good.”  And, it does!