Stewart’s Shops’ Milk Is an Udder Success
Published Apr 15, 2008
According to Cornell University, the best quality milk in New York State is found in Stewart’s Shops.
The convenience store chain won the 2007 Best Quality Bottled Milk in New York State award from the university. Judging was based on taste, safety standards and bacteriological quality.
“Stewart’s doesn’t actually have cows, but we buy our raw milk from 50 dairy farms within 50 miles of our production plant in Greenfield near Saratoga Springs,” says Gary Dake, president of Stewart’s Shops. “We are real picky to purchase only the highest quality milk from the farms we deal with.”
Dake says trucks retrieve the milk from farms and then transport it to Stewart’s Greenfield plant. It is there that Stewart’s produces its skim, whole and chocolate milk, as well as ice cream.
“As a convenience chain, we obviously sell things like gasoline, tobacco, potato chips and newspapers,” Dake says.
“But we are well-known for our milk and ice cream.”
Stewart’s was founded in 1921 by Charles V. and Percy W. Dake, and their dairy acquisitions eventually included a Stewart’s Dairy – leading to the company’s name.
“Now we are a chain of 324 stores throughout eastern New York and southern Vermont,” Dake says. “We produce every drop of milk and every package of ice cream for all our shops.”
Story by Kevin Litwin
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