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OCG Show Daily Monday, June 11, 2018 3 6 the best bakery products, being inspired by handcrafted processes. Innovation teaches how to meet challenges with technology. Combining both, Wenner Bakery has taken bread and pastries pro- duction processes to the highest level. Massclusivity means that products are made for all tastes, each created in its own unique way, selecting the best ingre- dients, taking care of every detail to achieve an exceptional result. The state- of-the-art production facilities offer the capability to have mass production while keeping the initial essence of the product. For a truly artisanal product, time is an essential ingredient. Wenner Bakery takes no shortcuts, emulating the work of traditional master bakers, paying careful attention to every detail to ensure that customers around the world receive their products in perfect condition. As for passion, the team's commit- ment is the key ingredient for successful innovation. Passion for baking enables Wenner Bakery to achieve things that sometimes seem impossible. Innovating in the frozen dough industry is its roadmap. The company will be showing sever- al categories at IDDBA 2018. DOTS are Wenner's entry into the thaw-and-sell doughnut category. Wenner Bakery offers to its customers a wide range of shapes, flavors and fillings. Saving time, saving labor, saving money, DOTS are already filled and decorated, Wenner Bakery (Cont'd. from p. 1) ready to sell. Wenner's hand-tied Knots are made following the traditional and Old-World New York pizzeria style. They are offered in a retail bakeable bag, in a spe- cial foodservice three-count sleeve pack and bulk as well. They're a perfect exam- ple of tradition meeting innovation. Viennoiserie Caprice is a line of ready-to-bake premium pastries, made in state-of-the-art production lines follow- ing the traditional boulangerie processes with long resting time at low temperature to produce a flaky, golden and crispy crust croissant. It's massclusivity at its best. Wenner's Chibattas offer a tradition- al airy interior with crusty crust achieved by long fermentation processes. They're made with premium ingredients: extra virgin olive oil, Kalamata olives, Asiago cheese, multigrain and many others. This is a category that should be a must-have at any bakery. Rustica Sandwich Buns are a premi- um bun for premium sandwiches. This category is made up of a White Bun, a Wheat Bun and a Sweet Bun. Far from the commodity bun used by most popular QSR operators, Rustica Sandwich Buns offer an upscale bun with an artisanal look, thin crust and airy interior. Visit Wenner Bakery at booth #4001 at the IDDBA 2018 Show. For more infor- mation, email sales@wennerbread.com or go to www.wennerbakery.com or www.europastry.com. restaurant style cheese dip, made with real cheese, healthy veggies and spices carefully blended for a great-tasting experience. Gordo's Cheese Dip is avail- able in six delicious flavors to satisfy the most sophisticated taste buds: Original, Mild, Hot, Cheese'n Salsa, Cheese'n Chipotle and Queso Dip, in 16-ounce microwavable square containers. Gordo's Salsa is the newest addition to the Gordo's Dip line up. Salsa is made with flavorful veggies and spices, creat- ing one-of-a-kind taste, a taste that can only come from Gordo's. The Authentic Mexican restaurant-style salsa is avail- able in Mild and Medium for that extra kick, in 16-ounce square containers. Gordo's Dips brings the "New Taste Of Old Mexico" to tailgating and social gatherings, perfect for families who love to party and snack. Gordo's Cheese Dip is a great after-school snack when served with fresh fruits and vegetables. It is also very versatile; customers like to use it in recipes like nachos, fajitas, fondues, que- sadillas and many other delicious dishes. KFG aggressively supports its brands with radio, magazine and social media advertising, coupons, point-of-sale materials, sport events, concerts and sampling. This year, Gordo's Dips pushed sampling to a new level with the Charley & Sons (Cont'd. from p. 1) launch of the Gordo's Big Dip Trip cam- paign; six weeks, across six Midwestern states, in the brand new Big Dipper sam- pling truck. Gordo's Big Dipper brings Gordo's Dips straight to the people, pro- viding free samples, giveaways and entertainment. Hosted by Morgan Mills, musician and TV entertainer, it offers local concerts, cooking lessons by local chefs, dip eating contests, silent disco and supermarket remotes. The Big Dipper supports first responders, making stops at fire and police stations and deliv- ering samples and gift baskets. Gordo's Big Dip Trip is also offer- ing the opportunity to win a trip to Vegas for two and tickets to a music fes- tival. iHEART Media supports this effort with a radio campaign guaranteed to reach over a million listeners. The Big Dip Trip will not only be exciting and fun, but will connect directly with customers. Stock up and watch your sales grow while making your customers happy. Charley and Sons, Inc. is known for its innovated manufacturing techniques, high quality ingredients and strong con- sumer support. For more information, visit booth #5407 at the IDDBA 2018 Show, contact Allen Lydick at 919.676.6920 or go to www.gordosdips.com. Recurrent Droughts a Threat to California Specialty Cheese By Lorrie Baumann Catalina bleats insistently from her pen in the Toluma Farms nursery barn as farmer Tamara Hicks approaches. Slender and long-haired, Hicks has the sun-kissed complexion of a woman who spends much of her time outdoors, and she doesn't have the bottle that Catalina, a pure white Saanen kid born several weeks ago, is hoping for. Toluma Farms is a 160-acre farm in west Marin County, California, and Hicks and her husband, David Jablons, bought this farm in the rolling hills near Point Reyes in 2003 with the idea that they could become agents of change in the local food production system and in the debate about climate change. "We made a conscious deci- sion that we could be part of the con- versation about restoring the land," Hicks says. They've sunk most of their children's potential inheritance into this property, and over the past few years, as it's increasingly affected by climate change, California is giving them a practical lesson in what the state's climate means to the future of local food. The period from 2012 through 2014 was the driest three-year period ever in terms of statewide precipita- tion; exacerbated by record warmth, with the highest statewide average temperatures ever recorded in 2014. Every California county has been included in the U.S. Department of Agriculture's drought designations at various times between the beginning of 2012 and the end of 2014, when the state passed its first-ever law designed to protect the state's groundwater from the effects of too much pumping for agricultural purposes. Unlike most other natural disas- ters, drought is a gradual crisis, occur- ring slowly over a period of time. There's no sudden event that announces it, and it's not usually ended by any one rain storm. The impacts of drought get worse the longer the drought continues, as reser- voirs are depleted and water levels decline in groundwater basins. Marin and Sonoma Counties have been the heart of northern California's dairy industry since 1856, when Clara Steele made the first known batch of cheese in this part of the country from a recipe she found in a book. Hicks and Jablons take some sol- ace in the knowledge that this property has a long history of having sufficient water. California's most significant historical droughts have been a six- year drought in 1929-1934 – the Dust Bowl years, the two year-drought of 1976-77 – a comparatively short drought that nevertheless had very serious effects on the state's ground- water, and another six-year drought in 1987-1992. The 1929-1934 drought was comparable to the most severe dry periods in more than a millennium of reconstructed climate data, but its effects were small by present-day stan- dards because the state's urban popula- tion and agricultural development are much greater now. When they found this property, 18 miles west of Petaluma, in an area where they'd been coming for week- end camping excursions for years, it was a dilapidated farm with a history of dairy production that had been abandoned and the pastures neglected. Ten thousand old tires had been piled on a hillside in an ill-advised attempt to prevent the slope from eroding and were spilling down into the road. Other discarded junk had been dumped around the house or buried in back- hoed pits. Neither Hicks nor Jablons had any experience in farming – Hicks is a clin- ical psychologist and Jablons is a sur- geon, both with busy practices in San Francisco – but they felt that their finan- cial resources, their skills in forming and maintaining helpful relationships with other people and their commitment to their values could see them through the challenges of returning the farm to its historic use as a productive dairy farm. "It's a good thing that we are both equally committed to the idea of restor- ing the farm to health and making a statement about the value of sustainable agriculture and a healthy food system," Hicks says. Otherwise, she adds, their marriage might not have survived the challenges of figuring out how to turn derelict pastures and an ad hoc landfill into a financially and ecologically sus- tainable family farm. After more than a decade of work with the Natural Resources Conservation Service to rehabilitate the pastures, hauling away the tires and other garbage, building a guesthouse that's rented out for in-depth educational farm stays and meeting space, and opening a creamery for mak- ing cheese, the farm hasn't yet fulfilled that dream of sustainability. Hicks is hopeful that the artisan cheeses from the Tomales Farmstead Creamery she opened on the property in 2013 will be the final piece in a patchwork of enter- prises the couple operates to support the farm, but returning the land to health will probably take a few more decades, she estimates. "We're not profitable yet," she says. "I'm not sure if it's pos- sible to make a living as farmstead cheese producers." Tomales Farmstead Creamery makes and sells five cheeses made from the milk of its herd of 200 goats and more than 100 East Friesian sheep. The cheeses all have names that reflect the heritage of the coastal Miwok Indians who lived here before the Europeans arrived. Kenne is a soft- ripened goat cheese with a wrinkly Geotrichum rind that's aged for three weeks. Teleeka is a soft-ripened cheese made with goat, sheep and Jersey cow milk – the only one in the collection that's not a farmstead cheese, since the Jersey milk comes from Marissa Thornton's dairy farm just down the road. Assa, a word that means "female" is an aged goat cheese with a chardonnay-washed rind. The name is a tribute to the many women who work on the farm as well as the female ani- mals that produce the milk. Liwa is a fresh goat cheese aged just three days – the name means "water." Atika is an aged sheep and goat cheese with a McEvoy Olive Oil rind. Atika won a second-place award from the American Cheese Society in 2014, in the cream- ery's first time to enter the awards con- test.