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If it weren’t for chocolate milk, there might be some people — perhaps dear reader, even you — who wouldn’t drink much milk at all. Indeed, chocolate milk is a perennially bright star in the dairy firmament, and with fall’s ushering in of the new school year, its glow is bound to grow brighter.

When it comes to artisan ice cream making, flavors, transparency and authenticity are what matter, according to Brooklyn, N.Y.-based Van Leeuwen Artisan Ice Cream. The company makes dairy-based and vegan ice creams for its scoop shops, food trucks and retail customers. The company claims it makes the “absolute best vegan ice cream,” and it has a customer following and a taste that backs up that claim, (this editor can attest).

Beth Ford, the chief operating officer of the largest dairy co-op in the United States, talks about developing new cheese, butter and dessert products, and investing in manufacturing plants.

Van Leeuwen Artisan Ice Cream wants to make people happy with ice cream. The company set out to revive the classic American ice cream truck and the art of traditional ice cream making using only the highest-quality ingredients and no stabilizers. For the company, it’s about being authentic and making ice cream that is truly pure.

Dairy cooperative Land O’Lakes attracts employees who believe in agriculture and a mission of feeding a growing population, says COO Beth Ford. She elaborates in our All Things Dairy podcast.

Dairy cooperative Swiss Valley Farms is the 2016 recipient of the Tom Camerlo Exporter of the Year award given by Dairy Foods and sponsored by the U.S. Dairy Export Council.