Jones Dairy Farm Hosts New Solar Array – Generating Energy to Power 400+ Homes
A 12-acre solar energy field consisting of 7,128 solar panels was recently completed on Jones Dairy Farm property as part of Solar Now, an innovative We Energies program that produces clean, renewable energy for all customers.
Under the Solar Now pilot program approved by the Public Service Commission of Wisconsin, We Energies partners with large business, nonprofit and government customers from around the state of Wisconsin to host solar panels. Energy generated by the solar panels is redirected back to the community’s energy grid.
“As a long-standing Wisconsin-based family-owned company and community driven-business, participating in the Solar Now program to help do our part in reducing carbon emissions and providing clean, renewable energy was not only the right choice, but an easy decision to make,” said Philip Jones, 6th generation CEO and Chairman of Jones Dairy Farm.
According to We Energies, the solar panels located on the Jones Dairy Farm property can produce 2.25 megawatts (MW) — enough energy to power more than 400 homes. We Energies and its parent company WEC Energy Group have a goal to reduce carbon emissions from electricity generation 60% by 2025 and 80% by the end of 2030, compared to 2005 levels.
Jones Dairy Farm joins other Wisconsin-based partners like Harley-Davidson, University of Wisconsin — Parkside, the City of Racine, and Washington County in the Solar Now program.
Jones Dairy Farm, a seventh generation family-owned and operated business based in Fort Atkinson, Wisconsin, has been making breakfast sausage based on an original family recipe for more than 130 years. Jones makes a host of breakfast meats with simple ingredients including all natural sausage, naturally smoked ham and Canadian bacon, dry aged bacon and braunschweiger.
Jones Sponsorship of Prestigious Young Chef’s Competition Delivers First Time Win for Chef Gabriella O’Neil
As a longtime supporter of young chefs, culinary schools and culinary programs, the decision for Jones Dairy Farm to sponsor The Chaîne des Rôtisseurs™, the oldest and largest food and wine society in the world, and the organization’s Jeunes Chef Rôtisseurs Competition, was a no-brainer. The 2021 National Young Chefs Competition was held in Overland Park, Kansas, over the summer where regional winners competed to advance to the organization’s global competition held in Paris at the end of September. As the winner of the national competition, Chef Gabriella O’Neil was the sole representative from the U.S. at the international cook-off in France. Let’s learn more about this up-and-coming culinary professional.
Gabriella grew up in Albany, New York around really good food which was important because she also really loves to eat. After getting a job at the Via Fresca Italian Gourmet Market in high school, Gabriella and her mother decided to take a drive to the prestigious Culinary Institute of America (CIA) in nearby Hyde Park for a visit. A few short years later Gabriella would be attending the CIA as a culinary student, graduating with an associate degree in culinary arts in 2018, and a bachelor’s degree in food business management, with a concentration in Italian cuisine, in 2019.
After graduation, Gabriella returned home and worked full-time at 15 Church, a popular modern American restaurant in Saratoga Springs, for a year. To further expand her culinary knowledge, she took a position as line cook at Yono’s restaurant, a world-class fine dining establishment emphasizing Indonesian cuisine, owned by Chef Yono Purnomo. As a member of the Chaine des Rôtisseurs, Chef Yono introduced Gabriella to the organization’s annual Young Chef Competition series. The mission of the competition is to encourage and promote the culinary expertise of young chefs under the age of 27 by exposing them to a competitive environment with their peers.
With Chef Yono as her culinary coach and mentor, Gabriella, now 23, not only entered and competed in her very first culinary competition at the Chaine’s Northeast Regional competition held March 20, 2021, in Buffalo, but she also won it. When asked what she liked most about the cooking competition, Gabriella loved the idea of becoming a student again and how it pushed her to learn more about techniques and ingredients, including “trying things that you don’t taste every day.”
Less than two months later as the Northeast Regional winner, Gabriella competed in the national competition held June 5, 2021, outside Kansas City. Contestants had 3.5 hours to create a three-course meal that included an appetizer, main course and dessert. Employing an “Iron Chef” type format, contestants could only use items from a mystery basket of ingredients presented at the start of the competition. The assortment of ingredients surprised Gabriella because it consisted predominately of proteins including striped bass, Cornish hen and ground pork to use in either the entrée or dessert, and smoked bacon for the appetizer. There were no fruits or vegetables.
The 2021 national competition included eight regional winners and the past national winner. Nine professional judges not only scored contestants on the finished meal in terms of taste, presentation and originality, but kitchen judges also observed them for technique, organizational skills, professionalism, cleanliness, and the creative use of the products as they prepared their dishes. Once again, and with only the regional competition under her belt, Gabriella bested her competition and earned herself a trip to the international competition held in Paris at the end of September.
Gabriella’s winning menu for the national competition included the following:
Appetizer: Jones Dairy Farm Dry Aged Braised Cherrywood Slab Bacon, carrot purée, soy ginger reduction, hoisin pork stuffed breast of Cornish hen, endive salad, Jones Dry Aged Bacon fat vinaigrette
Entree: Sautéed striped bass, mushroom risotto, fish fumet reduction, shrimp mousseline, pickled carrot salad
Dessert: “Stacked Pavlova” French meringue, chantilly cream, mango jam, candied pistachio, honey tuile, citrus macerated strawberry
As a student at the CIA, Gabriella was familiar with Jones Dairy Farm because of the company’s visibility at the school through their endowed scholarship program and sponsorship of the teaching kitchen in the dining venue known as the Egg. That’s why she was excited to learn that Jones was also a national sponsor of the competition and that their products would be included in the mystery box of ingredients.
During the national competition, Gabriella thought the Jones cherrywood smoked dry aged bacon worked really well in her application. According to Gabriella, “I rendered the fat, and then braised it in chicken stock. The natural smoke flavor really came through in the braising process, and also made the meat very tender. I then glazed the bacon in a soy reduction. The soy reduction again complemented the cherrywood smoke of the bacon and added different levels of salt and acid to the fatty, rich dry aged slab bacon.”
Gabriella really looked forward to her first trip to France and learning how a kitchen works in Paris, a place she calls “the top of the culinary ladder.” Fortunately, her trip to the global competition did not disappoint.
“My time in Paris was breathtaking and exciting. Not only being able to compete in France in the famous Le Cordon Bleu kitchen but being able to meet young chefs from all over the world was incredible,” said Gabriella. “The competition pushed me, inspired me, and exposed me to so many new ingredients that I am not used to seeing in the US. Although I did not come out victorious as far as the competition results, I am extremely proud of what I accomplished and learned throughout this process. My time in France deepened my passion for food and cuisine, and it will forever be a prominent moment in my culinary journey.”
Based on her early success, it’s not surprising that Gabriella is hooked on cooking competitions and hopes to compete in more of them around the world. In the meantime, she is excited about her recent return to 15 Church where she has taken on the role as Sous Chef. And although she no longer works at Yono’s, Chef Yono will continue to act as her mentor and friend.
For more information about the Chaîne’s Young Chefs Competition, visit www.chaineus.org/jeunes-chefs-rotisseurs-competition/
Award Alert: Jones All Natural Little Links Named “Best Snap” by Taste of Home
Taste of Home magazine recently evaluated the leading brands of breakfast sausage links in a blind tasting based on flavor, texture and appearance. Jones Dairy Farm All Natural Little Pork Sausages were selected as one of the judges’ favorites and the sausage with the Best Snap.
Based on an original family recipe with just four ingredients (pork, salt, spices and a natural casing), Jones All Natural Little Pork Sausages are made in small batches, with only fresh meat that includes no added preservatives, MSG, binders, fillers or added water and sugar. Flash frozen at the peak of freshness; Jones Little Pork Sausages are always found in the freezer section. Jones All Natural Little Pork Sausages are Certified Gluten Free and Certified Paleo.
Learn more about Jones All Natural Little Pork Sausages.
Cuvee Professional Spotlight: Philip Jones Continues Business Family Legacy of Excellence
Philip Jones, President and CEO of Jones Dairy Farm, professionally trained chef and Chaîne member, is the sixth generation leading the family-owned business that was founded in 1889. Lisa Caras, Jones Dairy Farm Marketing Manager, is the seventh generation. It’s a rare success story as few family-owned businesses survive past the fourth generation.
Jones Dairy Farm & the Celiac Disease Foundation Celebrate 12 Years of Partnership
A Dozen Years and Going Strong
Jones Dairy Farm, a 7th generation family owned and operated business that has been making all-natural sausage based on an original family recipe, today announced its 12th consecutive year of sponsorship with the Celiac Disease Foundation, a national nonprofit organization dedicated to accelerating diagnosis, treatments, and a cure for celiac disease through research, education, and advocacy.
“Throughout the years, we have received overwhelmingly favorable response from the celiac community about the products we offer and the extra effort we take to certify them as gluten-free,” said Philip Jones, President of Jones Dairy Farm. “It was because of this positive feedback that our family decided to give back and offer meaningful support to the Celiac Disease Foundation in 2009. We continue to be excited by our longstanding support of the Foundation and our shared vision to improve the lives of those affected by gluten-related disorders and the corresponding life-altering dietary restrictions.”
“The Foundation is grateful for our long-standing relationship with Jones Dairy Farm. Their support and trusted gluten-free products have helped to improve the day-to day lives of many individuals. We appreciate their continued commitment to help raise awareness for this serious condition and the significant impact they have made to increase diagnosis and advance research. We look forward to many more years of what we can accomplish together and to furthering our mission with Jones Dairy Farm’s support,” said Deborah Ceizler, Celiac Disease Foundation Chief Development Officer.
Jones Dairy Farm has a 130-year heritage of producing a wide variety of distinctive quality, clean label products that are free of all the “Big 8” food allergens. Jones offers more than 50 certified gluten-free items available in retail stores nationwide and online including all natural sausage, naturally smoked ham, Canadian bacon, dry-aged, center-cut bacon and braunschweiger. A list of their gluten-free products and recipes are available on this site.
About Jones Dairy Farm
Jones Dairy Farm, a seventh-generation family-owned and operated business based in Fort Atkinson, Wisconsin, has been making breakfast sausage based on an original family recipe for more than 130 years. Jones makes a host of breakfast meats with simple ingredients including all-natural sausage, naturally smoked ham and Canadian bacon, dry aged bacon and braunschweiger.
About the Celiac Disease Foundation
The Celiac Disease Foundation is the nation’s leading disease advocacy organization for celiac disease and non-celiac gluten sensitivity. Since its founding in 1990, the Celiac Disease Foundation continues to champion many battles: federal recognition of celiac disease and labeling standards for gluten-free foods, improved diagnostic tools, widespread patient and provider education, access to mainstream gluten-free products, and the need for better treatments and a cure. For more information, visit www.celiac.org.
Jones Extends ACF Culinary Team USA Sponsorship Through 2024
Jones Dairy Farm is proud to announce the company’s continued sponsorship of the American Culinary Federation’s (ACF) Culinary Team USA until 2024. Jones first became a Platinum Sponsor in 2018 as a lead up to Team USA’s participation in the 2020 IKA/Culinary Olympics, the oldest, largest and most diverse international culinary arts competition in the world. Held every four years, the next IKA/Culinary Olympics will take place in Baden-Württemberg, Germany in 2024.
“As an ardent supporter of the American Culinary Federation and culinary professionals everywhere, Jones Dairy Farm is excited to once again support ACF’s Culinary Team USA as they compete for gold on a global stage, showcasing American chefs, cuisine and products to the world,” said Jim Glynn, National Foodservice Sales Manager for Jones.
Visit www.acfchefs.org
Three Reasons Why Jones All Natural Sausage Just Got Better
Since 1889, Jones Dairy Farm has been producing All Natural Sausage from an original family recipe made with only four ingredients…pork, water, salt and a proprietary blend of spices. That already minimal list of ingredients is now down to 3 as the company announced they have removed the small amount of water from the sausage recipe that made them famous.
“In keeping with the Jones tradition of producing high-quality products with clean ingredient statements, our new formulation offers more of the trademark flavor customers love about Jones Sausage,” said Philip Jones, 6th Generation President of Jones Dairy Farm. “That’s why we’re so confident that fans of our 130-year-old family recipe are going to be thrilled with this change because we’ve only made our sausage better.” According to Mr. Jones, another benefit of the new formulation is improved nutritional quality. By removing the water, Jones has increased the concentration of protein and reduced the fat and calories per serving.
The new formulation is now available in the company’s All Natural uncooked product line that includes: Jones All Natural Sausage Roll, Jones All Natural Little Links and All Natural Pork Sausage Patties. All Jones Sausage is made in small batches, with only fresh meat that includes no added preservatives, MSG, binders or fillers. Flash frozen at the peak of freshness, Jones Sausage is always found in the freezer section because in order to keep it fresh, you got to keep it frozen. Jones All Natural Sausage is Certified Gluten Free and Certified Paleo.
Still 100% family owned and operated, Fort Atkinson, Wisconsin-based Jones Dairy Farm is committed to the same fundamental principles today as when the company was founded six generations ago. Although best known as a leader in all natural breakfast sausage, Jones Dairy Farm also offers naturally smoked hams and Canadian bacon, Hickory and Cherrywood Smoked Dry Aged Bacon and more.
For more information about Jones All Natural Sausage or any of the other product offerings from Jones Dairy Farm, please visit www.jonesdairyfarm.com.
Jones Dairy Farm Gains Paleo Certification for All Natural Uncured No Sugar Bacon
Jones Dairy Farm, a 135-year-old family owned business best known for pioneering all natural breakfast sausage, has announced the Paleo Certification for its All Natural Uncured No Sugar Bacon, the 14th Jones product to receive the designation by the Paleo Foundation in the past year.
Jones All Natural Uncured No Sugar Bacon is special because of the way it’s made, and it’s a difference you can taste. Jones starts with fresh center-cut pork bellies that are never frozen.
Center cut means it’s a leaner, meatier section of the pork belly. The bacon is then naturally smoked using only real hickory wood providing a rich, authentic, crave-worthy taste. Injected liquid smoke is never used. Certified gluten free and now certified paleo too, this All Natural Uncured Bacon contains no added nitrates, nitrites, artificial preservatives or MSG.
According to Bryon Coleman, Vice President of Sales & Marketing at Jones, the Jones family has the firm belief that every bite of bacon, sausage and ham should be worth it, and it’s why the company has never, and will never, compromise on its commitment to making the best tasting, all-natural breakfast meats. “We’re excited that our extensive line of no sugar items is appealing to a growing customer base focused on a healthier lifestyle including individuals on the Keto, Whole30® and Paleo diets,” said Coleman. “And in true Jones fashion, these newer items carry on the longstanding family tradition of simple ingredient statements, cherished recipes and superior nutritionals.”
The Certified Paleo designation means that Jones All Natural Uncured No Sugar Bacon contains no grains, legumes, dairy, artificial colorings, preservatives, artificial sweeteners and flavor enhancers. The product is currently available in select retailers nationwide.
Visit www.JonesDairyFarm.com for more information about the company and to access the company’s product locator.
Jones Dairy Farm Samples Certified Paleo Products to ‘Fittest Athletes on Earth’ at 2018 CrossFit Games
With the 2018 CrossFit Games taking place only 30 miles away at the Alliant Energy Center in Madison, Wisconsin, Fort Atkinson-based Jones Dairy Farm took the opportunity to sample No Sugar, Certified Paleo Sausage, Canadian Bacon and Bacon to the more than 70,000 CrossFit athletes, coaches and spectators that attended the five-day competition from August 1-5, 2018.
More than 100 companies and organizations took part in the CrossFit Games Vendor Pavilion that boasted 100,000 square feet of food and beverage sampling, CrossFit approved apparel and equipment, live demonstrations, and more. Taking full advantage of the venue and health conscious audience, Jones sampled products that are highly sought after by the CrossFit community. Items included All Natural Uncured No Sugar Bacon and Antibiotic Free, No Sugar All Natural Breakfast Sausage and Canadian Bacon, products that remain true to original Jones family recipes and have gained the certification of the Paleo Foundation.
According to Bryon Coleman, Vice President of Sales & Marketing at Jones, since CrossFit is often associated with Paleo and because an essential component of a good CrossFit diet is protein, Jones saw the value in showcasing the company’s new paleo friendly products at the 2018 CrossFit Games. “We had such a positive reaction from the athletes and CrossFit faithful attending the Games,” said Coleman. “They loved our simple ingredient statements, no sugar recipes and superior nutritionals that our products provide. For example, a three-link serving of Jones Antibiotic Free No Sugar Chicken or Turkey Sausage Links provide 10 grams of protein.”
The Jones products sampled at the CrossFit Games Vendor Pavilion included:
- Fully Cooked Chicken Sausage Links
- Fully Cooked Uncured Canadian Bacon
- All Natural Uncured No Sugar Smoked Bacon
Jones Certified Paleo All Natural Uncured No Sugar Bacon and Antibiotic Free, No Sugar Sausage and Canadian Bacon are currently available in select retailers nationwide. Visit www.JonesDairyFarm.com for more information and to access the company’s product locator.
Jones Dairy Farm Sponsors Inaugural Generation GF Teen Summit & Family Retreat
Jones Dairy Farm played a key role in the first annual Generation GF Teen Summit & Family Retreat as a senior-level supporter and sole sponsor of the gluten-free breakfast area.
The sold-out summit, attended by more than 50 families from around the country, took place at Disney Springs in Orlando, Fla. from June 27 – 30, 2018. Top experts in the gluten-free industry and associated medical field, as well as esteemed college and educational speakers, participated in the event. Notable speakers including Dr. Peter Green, Director of the Celiac Disease Center at Columbia; Registered Dietitian Michele Lefebvre, Director of Nutrition at Cornell Dining; Dr. Anne Lee, Nutritionist at Celiac Disease Center at Columbia; and Gary Jones, Culinary Dietary Specialist for Walt Disney World Food and Beverage.
According to Christopher Rich, Vice President of Development for the Gluten Intolerance Group and host of the event, “the goal of the Generation GF Teen Summit was to provide the platform and resources for gluten-free teens and young adults to discuss topics relevant to them, especially as they go through the every day challenges of being a teenager following a restricted diet. The event was a tremendous success because companies like Jones Dairy Farm stepped up to the plate by donating both product and resources.”
Jones was not only proud to be the sole sponsor of breakfast but was also onsite to prepare and serve an array of certified gluten-free breakfast meats that included all natural pork sausage, maple pork sausage, chicken sausage, turkey sausage, naturally hickory smoked ham and Canadian Bacon. The Jones products were well received by both the teens and their parents.
“After hearing firsthand the struggles that families go through daily to find appropriate foods for their gluten intolerant kids, it feels good to see a child’s face light up when he or she realizes they can now safely eat products like sausage, ham and bacon,” said Bryon Coleman, Vice President of Sales & Marketing. “We were happy to play an integral part of the Gluten Free Teen Summit.”
Visit www.gluten.org/kids/ to learn more about the outstanding work being done by Generation GF.