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Year of the Turkey, part 2

  If there is one thing I’ve learned about turkeys, it’s that people are very particular about their bird. What is the best way to prepare it? Is brining the best option, or is it a complete insult?   Some swear by frying the turkey, but that could be dangerous. You could also tent your bird, …

December 5th, 2016  |  Published in In the Kitchen

Year of the Turkey, part 1

This is it. This is the year of the inaugural Smith family turkey. Smith is a common name, but it’s my new name. Let me formally introduce myself. My name is Kaylan Smith, I’m 28 years old, and I have the privilege to work at Organic Valley. My husband and I married three years ago, …

November 2nd, 2016  |  Published in CROPP Culture, Family, In the Kitchen  |  1 Comment


Kaylan Smith works as an Ecommerce Coordinator at Organic Valley. She is a graduate from the University of Wisconsin-Stout with a Bachelor of Science degree in Management and Western Technical College with an Associate in Applied Science in Marketing. Kaylan is also a veteran of the Wisconsin National Guard. In her free time she works at the area’s Farmers Market, local CSA share, and volunteers with Team Rubicon. On good seasonal weather days you can find her either golfing, running the trails, kayaking the Mississippi, or snowboarding. Kaylan currently resides in La Crosse with her husband, their retired greyhound and two lazy house cats.