Issue link: https://www.e-digitaleditions.com/i/1310869
ALMOND COMMUNITY 17 credible numbers needed to help public officials and media reframe the story. Though it was a painful time for our industry to endure, it also propelled the Almond Board's committees and Board of Directors to move the industry from a reactionary position to one of leadership in sustainable practices by establishing and introducing the Almond Orchard 2025 Goals. In a relatively short period of time, the industry has taken a positive stand in promoting and protecting the reputation of almond farming and processing. The size, economic value and global distribution of almonds will continue to put a large target on the industry. However, it is good to know that our growers, huller/shellers and processors are aligned to shape our own story with the data and practices to effectively illustrate the industry's ongoing stewardship. For this work we should all take great pride! Christine: I am most proud of the California Almond Sustainability Program (CASP), although I was not on the Board at its inception. I realize it is a lengthy questionnaire that can feel a bit like homework, but the benefits to the industry have been immense albeit unseen and perhaps underappreciated. The data gathered from CASP gave us the power during the drought to respond to media misinformation and change the narrative with solid data collected from growers. It continues to provide us with invaluable information about how we farm, information the consumer demands these days. It is a powerful tool. From the data, we also continue to learn about our practices as an industry, which allows use to see where we are doing well and where we need to grow. CASP helps us to stay relevant in this changing world. CASP is also incredibly interwoven with the industry's Almond Orchard 2025 Goals. CASP contributes to the solutions we are striving to achieve with the 2025 Goals and acts as a guide in developing and defining those goals. I am always thinking about the future – I work in the "here and now," but my mind is focused on what lies ahead. Maybe it's because I have kids who I would love to see carry on the farming tradition or because I don't want this fertile land that I love to be paved over. But isn't that what most of us really want? Not the profit of today but the assurance of a tomorrow? CASP and the 2025 Goals are our ticket to that and probably our best tools to communicate that sentiment to the public, which will be central to the almond industry's success, relevance and longevity. What's your favorite way to eat almonds? Alicia: I have many favorites! I love to cook and bake with Almond Breeze ® almond milk and use almond milk creamer in my coffee. I like to use almond flour as a substitute to regular flour in almost everything – it adds protein and great taste. Since I generally avoid wheat, I love our Nut Thins ® crackers for dips and snacking. Blue Diamond is known for its amazing innovations, and I am also a big fan of our Gourmet line of snack almonds. It is just all so good and good for you! Christine: That's a hard question to answer because I love to cook, bake and eat, and I tend to use almonds liberally in many forms. They find their way into salads, an almond paste cream in a fruit crostata, or chocolate almond milk and frozen cherry smoothies (tastes just like Cherry Garcia), homemade spicy rosemary nuts… the list goes on. However, I think I love them most in Christmas cookies. I literally make about 10-12 different types every year, and the majority have some form of almonds in them (whole, sliced, slivered, ground, flour, paste, extract). I end up with hundreds of cookies and give most away but always save a ton to have around the house for the holidays. Continued from page 16 Christine cooks 10-12 different types of Christmas cookies each December, using almonds liberally in all forms across her suite of delicious treats. Photo courtesy of Christine Gemperle