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The Greenwashing of our Food: A Guide to Labels and Logos

Navigating today’s grocery stores can be pretty confusing.  With the plethora of logos, claims and phrases decorating products on the shelves, it can be difficult to find the foods you really want. Greenwashing occurs when a company promotes a false perception that their products, aims, or policies are environmentally friendly, using unverified statements, logos and claims. …

October 18th, 2017  |  Published in Featured Post, Food & Ag Issues, Health & Wellness, Sustainability

Animal Welfare Q&A: How Organic Valley Goes Above & Beyond

The USDA’s organic certification program is the gold standard when it comes to ensuring the quality of your food. An act of Congress sets the organic standards, and a 3rd party verifies compliance with the standards annually. Organic food is produced without artificial hormones, antibiotics or persistent pesticides, and is always non-GMO. As a certified organic …

September 7th, 2017  |  Published in Food & Ag Issues, Organic Farming

Earth Dinner with the Organic Valley Interns!

As an intern at Organic Valley this summer, I’ve had the privilege of getting to know a group of incredibly smart, kind, and innovative interns. We’ve all wholeheartedly embraced the unique culture at Organic Valley, and its cooperative spirit of collaboration and progress. For such a special group, I knew I needed to host an …

September 1st, 2017  |  Published in CROPP Culture, Earth Dinner, Featured Post, In the Kitchen

Can’t Get Enough Pasture (Butter)

Can you taste the difference between butter made from the milk of cows raised on grain vs. on pasture grasses? My answer is a resounding YES! Organic Valley’s award-winning Cultured Pasture Butter has become a fast favorite of mine, thanks to its incredible flavor and dreamy texture. This special butter is churned only between May …

August 30th, 2017  |  Published in In the Kitchen, Recipes


Maya Peters is a graduate student at the School of Public Health at the University of Michigan in Ann Arbor, where she is studying the intersection of nutrition and sustainable food systems. A foodie and Minnesota native, she enjoys seeking out and sampling the best of the Midwest’s food offerings, as well as concocting and blogging about her own cooking successes (and disasters).