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October 12 2016 * Newsletter # 146

“One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf

Starting Monday, October 17th for 3 weeks from Monday through Friday until 4:00 pm each day the sidewalk in front of the Woodward building will be closed.  An entry path to Harvest will be provided to permit your continued ability to shop the store during this time.  We apologize for any inconvenience that this may cause.  We appreciate your patience as construction continues to move forward.
OSU Souvenir Sale! 

10% Off OSU Branded Merchandise

Now Through The Annual Christmas Walk (November 27th)
Purses, Cups, Mugs, Baby Items, Picture Frames, Brutus Dolls (Plays the Fight Song!), Jewelry, Clocks, and More!


Vendor Spotlight

Buckeye Country Creamery

Tom and Marcia Lahmers purchased the farm and established Lahmers Farm in 1988, starting with Holstein cows.  Over the years they added Lahmers Custom Farming and now Buckeye Country Creamery.  The Creamery will bottle milk and produce other dairy products using the milk from their own herd of beautiful bovines.  Some of the products that the creamery plans to produce are flavored milk, drinkable yogurt, ice cream and cheese.  The creamery plans to be open to the public with select hours seasonally, so everyone can stop to see the animals and purchase fresh dairy products.
The farm currently raises about 800 acres of corn, soybeans, and hay to feed 100 milk cows and 100+ heifers and steers.  Milking times are 6:00 am and 5:00 pm.  Cows are milked in a double 18 parallel parlor.  It takes roughly 1.5 hours to milk all the cows and clean everything up.
They raise all of their young heifer and bull calves.  The calves get fed their mother's milk for 3 days and then are fed a milk formula for 8 weeks before they are weaned to a grain and hay diet.  Cow comfort is always a priority and the cows always have a clean and comfortable place to lay down, along with fresh ventilation, and fresh feed which consists of a balanced diet and water at all times.
This is truly a family farm, which consists of Tom and Marcia and their children, Christy and Joel Hulse.  Christy manages the dairy herd and the creamery.  Joel manages to find plenty of mechanic work around the farm plus helps with the creamery.  Joel is also employed by Shearer Equipment as a forage harvester and sprayer mechanic specialist; Matt and Heather Lahmers - Matt manages the custom farming enterprise along with the crop decisions on the farm.  Heather can be found helping out wherever she is needed on the farm.  Michelle helps with the marketing aspect of the creamery along with her career as a dairy nutritionist with Cargill.  Everyone helps out each other wherever needed and the farm is rounded out by the 3rd generation of the family farmers:  Grace and Wade Hulse, Jase and Nash Lahmers.
Harvest began offering Buckeye Country Creamery's chocolate and white A2/A2 whole milk in half gallons and pints this week.  They use only BPA chemical free bottles and the milk is vat pasteurized and non-homogenized.  See our "Food Facts" article below for information on A2/A2 milk.


Weekly Recipe
*Indicates an ingredient that can be found right now at Harvest

Milk Chocolate Pudding

  • 2 tablespoons sugar
  • 2 tablespoons cornstarch (or arrowroot powder)
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 cups whole milk*
  • 1/2 cup heavy cream*
  • 4 ounces fine-quality milk chocolate, chopped
  • 1 teaspoon pure vanilla extract*


  • lightly sweetened whipped cream
Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.

Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.

Cooks' note:
Pudding can be chilled, covered with plastic wrap after 2 hours, up to 3 days.
Visit Harvest's Website!
Randy's Pickles "Sideburns"
  • "The Original Grilled Pickle" by Randy's Pickles, are the perfect pickle for any occasion.
  • A smooth blend of smokey and savory
  • This pickle has it all. Best served cold.
Food Facts:  What is A2 / A2 Milk?

Getting back to ‘how milk used to be’

A2 Milk is actually what milk used to be —  at least in terms of beta casein proteins, which make up about 30 percent of the total protein in milk solids.

In earlier times, cows produced only the A2 protein and none produced the A1 protein. But then, about 10,000 years ago, a natural single-cell mutation occurred in dairy cows in Europe that caused them to produce the A1 beta casein protein as well.

That change occurred primarily in the large breeds such as Holsteins, which produce considerably more milk than other breeds. These heavy-producing breeds were quickly adopted by dairies in Europe and the U.S. and, as a result,  just about all the regular milk sold today in U.S. stores and in much of Europe contains the A1 protein. Some of those cows produce only the A1 protein, while others produce both the A1 and A2 proteins.

For the most part, breeds such as Guernseys, Jerseys, Brown Swiss, Normandes and those in Africa and India still produce A2 milk. However cross-breeding with bulls with the A1 protein has resulted in hybrids that produce A1 as well as A2 proteins. This has primarily occurred in Western herds.

What is A2 milk like? If you were breastfed, it was the first milk you ever had. That’s because all other mammals, including humans, produce only A2 milk.

Who discovered this?

In the 1990s, New Zealand-based scientist Dr. Corrie McLachlan started doing research on why more and more people were having adverse reactions to regular milk. Through his research, he discovered that normal milk contains different proteins, including A1 beta casein protein and A2 beta casein protein.

As McLachlan’s research progressed, he learned that the A1 protein seemed to cause side effects in some people, such as bloating, irritable bowel syndrome, nausea, mucus buildup and general discomfort. Based on that discovery, he set up The a2 Milk Company.

Company officials say this distinction matters because a2 Milk offers a breakthrough for many of the people who have turned away from milk because it upsets their digestive systems.

They’re not talking about people with lactose (milk sugars) intolerance or an allergy to cows’ milk protein, but rather the people who become uncomfortable enough after drinking regular cows’ milk that they swear off of it, citing after-effects such as bloating, nausea, abdominal pain, and diarrhea.

While about 23 percent of Westerners experience a “perceived dairy intolerance,” only about 5 percent are medically diagnosed as being lactose intolerant.

Clearly dairy intolerance and lactose intolerance are not necessarily the same thing. It is believed that it is likely that the rest are reacting to the impact of the A1 protein, as many people who have a perceived intolerance can drink a2 Milk without the discomfort.

According to the company’s website, there are more than 100 peer-reviewed, evidence-based scientific research papers surrounding the A1/A2 scientific explanation. Through the years, some studies extolling A2 milk have been refuted, and the general agreement is that some have been inconclusive and more research needs to be done. Interest in the topic continues to drive research.

The first human trial, funded by The a2 Milk Company and published in the summer of 2014, shows a difference in digestion between A1 and A2. According to a summary of the trial, subjects on a diet of A2 milk reported less abdominal pain, compared to those on a diet of A1 milk.

The conclusion of a study done on mice says that the study supports the purported harmful impacts of consumption of A1 “like” variants of beta casein and suggests possible aggravation of inflammatory response in the gut as the cause of various health disorders.

The research compared A1 variants with A2 variants and found no such aggravation in the gut in the case of A2 variants.

Some studies have even found a link between lower consumption of A1 milk and a possible reduction of autistic and schizophrenic symptoms, although the researchers said that more research also needs to be done on this.

A2 Milk is “real, natural cows’ milk” and therefore a “nutritional powerhouse.” He pointed out that an 8-ounce cup of milk contains 300 mg of naturally occurring calcium.

Alternative, non-dairy, plant-based products, like soy and almond milks, do not have these levels of naturally occurring nutrients and typically modify and fortify their products with a calcium that is not as effectively absorbed as the calcium naturally contained in dairy milk such as a2 Milk.

This is especially important because pre-teens who haven’t had milk as they were growing up have been found to have low calcium levels. The same is true for peri- and post-menopausal women who don’t drink milk.

What does this have to do with food safety?

Some people who have turned to raw milk (milk that hasn’t been pasteurized to kill harmful germs) have said they made that choice because drinking pasteurized milk upsets their digestive system.

The company believes that its a2 Milk, which is pasteurized, will offer those people an option — one that bypasses the risk of becoming ill with foodborne illnesses such as E. coli, Campylobacter, Salmonella, and Listeria, pathogens which can contaminate raw milk.

Statistics from the U.S. Centers for Disease Control and Prevention (CDC) reveal that from 1998 through 2011, 148 outbreaks due to consumption of raw milk or raw milk products were reported to the agency. These resulted in 2,384 illnesses, 284 hospitalizations, and 2 deaths.

According to CDC, reported outbreaks represent just the tip of the iceberg. For every outbreak and every illness reported, many others occur, and most illnesses are not part of recognized outbreaks.

The bacteria in raw milk can be especially dangerous to people with weakened immune systems, older adults, pregnant women, and children. A CDC analysis also found that foodborne illness from raw milk especially affected children and teenagers.

The nuts and bolts

The company has perfected a patented testing process for A2, and that farmers would need to get permission to market and sell a2 Milk.

According to the company’s website, testing is done by using a simple and non-invasive DNA test that analyzes a strand of hair from the tail of each dairy cow. The A2-certified cows are then segregated and milked separately to produce a2 Milk.

What farmers are saying

Warren Taylor, owner of Snowville Creamery in Ohio, predicts that it’s primarily the small dairy producers who will make the switch to A2 milk.

“People are hungry for better milk,” Taylor said. “It will be interesting to see how they’ll respond if we do choose to introduce an A2 milk or yogurt.”

He doesn’t see testing for A2 as a problem because there are several affordable places farmers can go to get the testing done. 

“I think there is a lot of promise in A2 milk and a good possibility the science will validate at least some of the health claims,” Taylor noted. 


Source: FoodSafetyNews.com

Local Events Calendar

Recurring Events:

**Second Thursday Monthly - Cookbook Club at Fredericktown Community Library
**Every Thursday Evening 5:00 - 8:00 pm - McBingo at McDonald’s 535 W. Marion Rd, Mt. Gilead - FREE Bingo with food prizes

Upcoming Events:
13  Chautauqua: Ohio Ghost Stories with Mark Sebastian Jordan
14  Hagan's House of Horrors
14  Fall Night Sky
15  Hagan's House of Horrors
15  Fall Harvest Festival
15  The Fall Grand Ball
15  Community Concert Association of Knox County Presents: Mark Collie
15  Morrow County Child Care Center Fall Festival
15  Harvest Festival: Bennington Glen
15/16  Pheasantview Family Farm Fall Farm Event
15/16  The Eco Center:  Fall Festival & Pumpkin Patch
16  Quarry Chapel Event:  Colla Voce
21  Hagan's House of Horrors
22  Hagan's House of Horrors
22/23  Pheasantview Family Farm Fall Farm Event
22/23  The Eco Center:  Fall Festival & Pumpkin Patch
27  Hagan's House of Horrors
28  Hagan's House of Horrors
29  Hagan's House of Horrors
29/30  Pheasantview Family Farm Fall Farm Event
29/30  The Eco Center:  Fall Festival & Pumpkin Patch

Find more great things to do here:  Knox County History  ~  Knox County - Quick Links  ~  Morrow County - Quick Links  ~  Licking County - Links

Local Foods Initiative Classes

Harvest @ The Woodward

Harvest is pleased to announce that we are offering various classes to the public.  

Do you have a hobby that you love?  A passion for a subject that you'd like to share?  YOU can host a class or seminar sponsored by Harvest, This email address is being protected from spambots. You need JavaScript enabled to view it. for more details! Classes / seminars do not have to be food related.

Classes may be paid by cash, check or credit card unless otherwise specified.

Upcoming Class List:

Class: None currently scheduled
Information:  --
Cost of Class:  $--
Date:  --
Time: --
Location:  The Place @ The Woodward, 101 S. Main St., Mt. Vernon, OH
Presented by: --
How to Register:  Stop into Harvest @ The Woodward!

Listed on the National Register of Historic Places, the Woodward Opera House
is situated in the heart of Mount Vernon's Central Business District. 

The past few months have been a rush of activity and excitement here in The Woodward. Contractors have been swarming the interior (and exterior) of the facility.  A lot has been happening and we can't wait to share it with you.

Be sure to check often to see the pictures of the new construction.

Follow The Woodward Opera House on Facebook

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Store Hours:
Monday - Friday:  10:00 am - 6:00 pm  |  Saturday:  9:00 am - 4:00 pm  |  Sunday:  Closed
Extended hours during First Fridays, Dan Emmett Festival & Christmas Walk
Closed National Holidays

*www.Harvest.TheWoodward.org*  *Clint A. LeVan, store manager*
Copyright © *2016* *Harvest @ The Woodward*, All rights reserved.
*Shop Local ~ Eat Local* *Woodward Local Food Initiative*
Our mailing address is:
*105 South Main St, Mt. Vernon, OH 43050* *740-392-6142*

Contact Us

105 South Main Street
Mount Vernon, Ohio 43050
Phone: (740) 392-6142
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