BRATTLEBORO — One of Brattleboro's oldest businesses teamed up with one of its newest to create a world-record breaking maple-yogurt smoothie at the Strolling of the Heifers' Live Green Expo on June 4.
Yogurt and milk for the smoothie came from Brattleboro's brand-new yogurt producer, Commonwealth Dairy. It was sweetened with Vermont maple syrup from seventh-generation local producer Coombs Family Farms. It also contained apples and cider from local sources.
The smoothie measured 327.58 gallons, beating by 63.41 gallons the previous record of 264.17 gallons, set last summer in Toronto. The measurements, along with video, photographic and documentary evidence will be sent to Guinness for final verification of the new record.
Altogether, according to organizer Jeff Newton, only $400 in actual cash was spent; all the rest of the materials and equipment was donated.
Commonwealth, which began production in Brattleboro last month as a supplier of store-brand yogurt, introduced its own yogurt brand, Green Mountain Creamery, during the Expo with samples available to the public. Commonwealth makes all-natural and hormone-free yogurts, and the company also donates 5 percent of its net profits back to the farmers who supply it with milk.
Coombs has produced pure maple syrup since 1840, and certified organic maple syrup since 1988. It is a champion of small family farming, with production facilities in the town's historic Cotton Mill. Coombs never uses pesticides or artificial ingredients and employs sustainable forestry and sugaring practices.
The tank, a maple sap collecting tank, was lent by WH Supply Company, with motors and mixing paddles installed by Champlain Dairy Services. Cider syrup came from Cold Hollow Cider, and apples were contributed by Green Mountain Orchards.
Additional contributors were: Summit Ice Company: a ton of ice for chilling the tank and for chilling the smoothie; Foley Distributing: cups; Kittredge Restaurant Supply: blenders and smallwares; Ford of Brattleboro: a truck and trailer; Fireside True value: generator; New England Fabric: fabrics for the booth: Leader Home Center and Home Depot: building supplies; Bo Crawford: electrical installation; Trinity Lutheran Church: tables; Cheryl Gendron: cash contribution.
Volunteers included Newton for overall planning and coordination, plus Jeremy Sauter, Steve Jalbert, Chris Jalbert, Joe Gerardi, Tim Vinton, Jeff Merkle, and Cindy Finck. The Twin Valley Junior Iron Chefs - Emily Gerardi, Kara Bronson, Erica Heishman, Kim Froment and Maddie Howe - also assisted.
The organizers estimate that the smoothie contained about 200 gallons of Greek-style yogurt, 100 gallons of milk, 15 gallons of maple syrup, 100 pounds of crushed apples, and one gallon of apple cider syrup, with all ingredients originating in Vermont, plus crushed ice.
Once the mixing and measuring of the smoothie was completed, the public was given a chance to sample it. Generous servings were poured in exchange for contributions to the Strolling of the Heifers Farm/Food Giving Fund.
“It's great to be able to have two great local businesses join forces with us in this record-breaker,” said Orly Munzing, the Stroll's founder and executive director. “It's a great-tasting smoothie and people are going to want to go home and make more if it themselves!”