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Milk Run BC 2018

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Run, walk, wheel, or skate to promote school spirit, healthy lifestyles, and community involvement!

Milk Run is a 3 km run, walk, wheel, or skate promoting school spirit, healthy lifestyles, and community involvement. Schools are encouraged to use Milk Run as a fundraising opportunity for the school or a local charity. This year, Milk Run will be held Wednesday 25th April 2018.

Milk Run is organized by BC School Sports and supported by BC Dairy Association. BC Dairy Association supports Milk Run coordinators by providing a variety of prizes that are available at the time of asking (first come, first served). These items can be awarded to students and volunteers.

School registration will open on Thursday January 11 20167 until Wednesday 8th March 2018. Please use the online registration form to register your school for Milk Run 2018.

Are there antibiotics and growth hormones in Canadian milk?

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No. 100% No. Canadian milk does not contain artificial growth hormones or antibiotics.

Maybe you’re hedging your bets and substituting alternative beverages on occasion. Well, you might be relieved to know that

  • They always ensure their milk is free of antibiotics.

While the administration of growth hormones (known as rBST or rBGH) is allowed in US dairy livestock, it is illegal in Canada and therefore not permitted for use with any dairy cows.


As for antibiotics, BC has some of the highest standards for milk production in the world with zero tolerance for antibiotic residue in both organic and conventionally produced milk. Farmers continually monitor their cows’ health in order to ensure their well-being. Cows need to be healthy and content in order to produce optimal amounts of high quality milk. When cows are sick and require antibiotic treatment, the milk they produce is discarded for a regulated period of time to ensure the milk collected at the farm is free of antibiotic residue.  

Antibiotic Testing

Every, and we mean every, truckload of milk is tested before being unloaded at the processing plant. Milk samples are taken at every farm. If the sample contains antibiotics (because let’s face it no one is 100% perfect all the time), then the entire load is discarded and the farmer who contaminated the load is heavily penalized. 

So, what kind of growth hormones and antibiotics are in milk?

NONE. Canadian milk has no artificial growth hormones and antibiotics. It is also nutritious—and chock-full of vitamins and minerals.

Extensive quality checks and testing ensure that BC—and Canadian—consumers purchase high quality, safe and nutritious dairy products.  For more details about milk production standards, check out the brochure “The Importance of Quality Milk”.

 In Short, Canadian Milk is Pure. Have more questions about milk? Click on the links below for more info. 

Top 5 Facts about Canada's Dairy Industry

Does Pasteurization Destroy Nutrients in Milk

Where Can I Buy Raw Milk?

Why is Raw Milk Unsafe?

True or False: Should Adults Drink Milk?

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We’ve all heard the milk myth that adults shouldn’t be drinking milk and wondered, is drinking milk in adulthood actually good for you?

Let us help YOU answer these questions.  

History of Milk

It is estimated that humans have consumed dairy products from cows, sheep and goats for at least 10,000 years. 

Archaeological evidence from as far back as the Neolithic revolution (8000 BCE), points to the use of milk in Europe, the Middle East, Africa and Asia.

Humans are a successful species because we’ve learned how to use, create and invent from what we find around us. We still use milk to this day because it has proved to be positive for both our nutrition and our longevity. It’s interesting—and somewhat remarkable—that scientists have already discovered four separate instances of human’s genetic evolution to digest milk.

 Science of Milk 

The rapid rise of these genes attests to the value milk brings to the people who drink it, or in the words of geneticists, “strong selective pressure”. It’s a dominant gene, and the ability to digest lactose continues to spread with globalization. If you are able to drink milk—and most of us are—the truth about milk is that drinking it provides a big advantage. And it’s healthy.  

Not only is milk loaded with nutrients from protein to vitamins and minerals, but exciting new research continues to point to its many health benefits. 

  • Drinking milk is associated with reducing risk for chronic diseases such as diabetes and cardiovascular disease
  • Heated milk can play a role as a prebiotic to feed healthy gut bacteria to help reduce the risk for chronic diseases. 

 So to answer your question, should adults drink milk? YES

Drinking milk made sense 10,000 years ago and it still makes sense today. 

Have more questions about milk? Click on the links below for more info. 

Is Cows Milk Really Only for Calves?

Lactose Introlerance Summary

What is the Different Between Lactose Maldigestion and Milk Allergy

Can Lactose Maldigesters Eventually Adapt to Enjoy Milk or Dairy Foods?

2016 - 2017 BC Dairy Association Annual Report

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BC Dairy Association's 2016-2017 annual report is available for download.

Please find attached the 2016 - 2017 BC Dairy Association Annual Report (PDF, 4.3MB). The annual report provides insight into some of the projects and work conducted at BC Dairy Association in the 2015/2016 fiscal year.

Are you a Kindergarten/Grade 1 teacher in Vancouver or Surrey interested in healthy eating?

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If you teach in Vancouver or Surrey, you have the opportunity to take part in an exciting study! Researchers at UBC are studying the impact of the Food Explorers program on children’s willingness to try new foods.

Are you a Kindergarten/Grade 1 teacher interested in healthy eating? We have an exciting study to share with you. Researchers at the University of British Columbia are studying the impact of the Food Explorers program on children’s willingness to try new foods. If you take part in the study, you will receive a $100 mini food grant to teach the program, with no need to apply for a grant. 

What's required from the teacher

  • Be willing to start the Food Explorers program in the Fall 2017 (shortly after receiving the mini food grant
  • Complete online questionnaires at the beginning (Fall 2017) and end (Spring 2018) of the Food Explorers program on your experience teaching the program
  • Help us send and collect consent forms and questionnaires for parents to complete at the beginning and end of the program
  • Help coordinate two in-school assessments of diet in children in your class (~1 hour each time). Assessments will be conducted by researchers with minimal disruption to classroom activities.

    To participate or for more information, please contact the research team at 604-822-1397 or email Gaya Murthy at

    If you have taught the program in the past and choose not to in the 2017-2018 school year, you could participate as a control group. Control group teachers will receive $100 to be used for classroom resources.


    What’s in Season? Plentiful Summer Season!

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    July & August produce such a large variety of foods in BC, check out a few here!

    What's in Season this Summer - July & August

    The best time of the year for fresh fruits and vegetables are Summer months: July & August! Not only are there plentiful selections in the summer, but buying local always produces the freshest fruits and vegetables any time of the year. Visit our friends at on their their in-season guide page!



    Beets (Golden)



    Salmon (Chinook)

    Cheese (tips)




    Salmon (Pink)

    Cream (tips)



    Lemon Grass

    Salmon (Sockeye)

    Ice Cream

    Snow Peas


    Marjoram (Sweet)







    Prawns (Spot)





    Salmon (Pink)

    Ice Cream



    Fennel (Seed) 

    Tuna (Albacore)






    Summer is perfect for BBQ's and dining el fresco! Try our Tandoori Chicken and Fresh Confetti Quinoa Salad recipes during the hot summer months.

    Meet BC Dairy Farmers: The Gourlay Family

    by @ [BCDairy] News or Article

    Meet Raymond Gourlay and his family, located in Parksville, BC. Raymond and his family are local dairy farmers and cheese-makers dedicated to producing high quality dairy products.

    How old were you when you knew you wanted to be a dairy farmer?

    Choosing this path was quite a process for me  - as a kid I was pretty sure I didn’t want to farm. I went to university to study Christian Ministry but while I was there I worked on a dairy farm and started reconnecting with the industry. In my early 20s I began realizing my passion for agriculture, the local food industry and all the values of living on a farm, working in a family business, etc. My young family and I recently moved back onto the family farm and it’s a dream come true!

    What do you love most about being a dairy farmer? Why?

    Especially now that I have a son of my own, it doesn’t get any better than working on a family farm and being nearby for him all day. I love contributing to an industry I really believe in and working with family and a great team of employees. In our business, Little Qualicum Cheeseworks, we have the privilege of not only producing milk but turning it into cheese. Having so many different aspects to our operation definitely keeps the work exciting. Artisan cheese is really something that brings people together – our customers buy it for special occasions and to share with loved ones. I count it a privilege to create a product that not only sustains people but fosters those kinds of social connections.

    What is the biggest challenge in dairy farming today?

    The challenge that comes to mind immediately is the general public’s increased concern and the level of scrutiny applied to the dairy industry today. We feel it acutely as a farm that is open to the public, for free, on a daily basis. People want to know where their food comes from and how it is produced. That challenge is also our biggest opportunity though – we go to great lengths to create a farm that is a welcoming atmosphere to the public and is a genuine and transparent demonstration of modern dairy practices. We’re proud of our farm and our industry and thankful for the ongoing opportunity to show it off.

    What’s one thing you wish you could tell consumers about dairy farming?

    Happy cows make great milk. For all kinds of reasons, dairy farmers are always looking for ways to make their cows healthier, happier, and to reduce stress in the whole herd. We take animal welfare and milk quality seriously. We believe in our product and our industry and we’re proud of its contribution to our country as a whole.

    How many hired staff do you have (part/full time)?

    Given that we have a complex cheese-making operation and a tourism destination we have about 15 year-round staff with an additional 8 during the high season.

    What family members are involved with your operation, and what are their responsibilities?

    My grandparents are great brand advocates in grocery stores and at farmers markets; my Dad is our general manager; my Mom is our cheese plant manager (and president); my brother John is a herdsman, and brother Kevin is in university but working hard on the farm all summer; my wife just graduated from university and goes to markets periodically; and I work in cheese-making, marketing, and sales. It’s a family affair!

    What is your primary breed? If it is other than Holstein, why did you choose this breed?

    Most of our cows are Holstein but we’ve cross-bred to breeds like Brown Swiss, Guernsey, and Canadienne over the years, so there’s quite a bit of colour in our herd. I’d say there was a grand strategy but the cross-breeding is mostly just for fun!

    Are you primarily dairy focused? Do you have any other animals, or are you involved in any other type of agriculture?

    We first and foremost are a dairy farm, but my Mom has a thing for horses and our visitors love to see other animals so we keep a collection of animals like miniature donkeys, sheep, goats, rabbits, guinea hens, and more… all “lawn ornaments” as we call them!

    What’s your favourite dairy product?

    It’s got to be cheese. I always gravitate to the firm alpine-style cheeses made with raw milk – the kinds that have that thick rind and strong smell. We make two Swiss inspired cheeses: Raclette and Rathtrevor (Gruyere) and I could pretty much stick with them for life. I’m also crazy about this super rare Central-Asian beverage called Ayran; it’s a thin yogurt drink but instead of being sweetened it’s flavoured with salt. It sounds odd to our palette but it’s the most refreshing drink I’ve tasted!

    Are your kids interested in continuing the family business? If not, what do they “want to be when they grow up”?

    We’re at that point now where we’re the kids! We’re excited to continue taking on more responsibility on our farm and ultimately, continue to grow it into a business and a lifestyle that is attractive to our own kids when they grow up. 

    Farm Profile
    Farmer Name Raymond Gourlay
    Farm Location Parksville, BC
    Farm Size
    Acreage 90
    Milking Herd 50
    Total Herd 70
    Primary Breed Holstein
    Housing Type Free Stall & Pasture
    Milking Type Voluntary Milking System (robotic milkers)
    This farm has been in our family for 16 years

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