McDonald’s operators in Michigan supply their Happy Meal  customers and support Michigan farmers  by purchasing 14 million pounds of state grown apples annually.There are are over 500 locally-owned McDonald’s restaurants with over 80 Owner/Operators in 90% of Michigan counties. They support Michigan by purchasing 135.9 million pounds of corn, 54.9 million dozen eggs, 22.2 million gallons of milk, 14 million pounds of apples, 5.6 million pounds of butter, 3.4 million pounds of pork, , 3 million pounds of beef, 1.2 million pounds of cheese, and 625,000 pounds of blueberries. Mike Maynard is a 2nd generation owner/operator from southern central Michigan (Coldwater, Battle Creek area) with 12 stores owned between his mom and dad, Jim and Laura Maynard, and Mike and his wife Jessica.

McDonald’s operators in Michigan supply their Happy Meal customers and support Michigan farmers by purchasing 14 million pounds of state grown apples annually.There are are over 500 locally-owned McDonald’s restaurants with over 80 Owner/Operators in 90% of Michigan counties. They support Michigan by purchasing 135.9 million pounds of corn, 54.9 million dozen eggs, 22.2 million gallons of milk, 14 million pounds of apples, 5.6 million pounds of butter, 3.4 million pounds of pork, , 3 million pounds of beef, 1.2 million pounds of cheese, and 625,000 pounds of blueberries. Mike Maynard is a 2nd generation owner/operator from southern central Michigan (Coldwater, Battle Creek area) with 12 stores owned between his mom and dad, Jim and Laura Maynard, and Mike and his wife Jessica.

McDonald’s operators in Michigan supply their Happy Meal&nbsp; customers and support Michigan farmers&nbsp; by purchasing 14 million pounds of state grown apples annually.There are are over 500 locally-owned McDonald’s restaurants with over 80 Owner/Operators in 90% of Michigan counties. They support Michigan by purchasing&nbsp;135.9 million pounds of corn, 54.9 million dozen eggs, 22.2 million gallons of milk, 14 million pounds of apples, 5.6 million pounds of butter, 3.4 million pounds of pork, , 3 million pounds of beef, 1.2 million pounds of cheese,&nbsp;and 625,000 pounds of blueberries. Mike Maynard is a 2nd generation owner/operator from southern central Michigan (Coldwater, Battle Creek area) with 12 stores owned between his mom and dad, Jim and Laura Maynard, and Mike and his wife Jessica.

Local for Happy Meals – Mike Maynard

Is it best that our food is Local and Organic or Big and Conventional? Our view is “Both, and..” We don’t come to the table with a bias, except that good farming like good food comes in all shapes and sizes. Farm to Table Talk explores issues and the growing interest in the story of how and where the food on our tables is produced, processed and marketed. The host, Rodger Wasson is a food and agriculture veteran.  Although he was the first of his family to leave the grain and livestock farm after five generations farming in America,  he’s continually worked for and with farmers though-out America and around the world. From directly managing commodity boards and councils to presently building the strategic consultancy, Idea Farming Inc., the Farm to Table Talk podcast has been created to satisfy the curiosity of today’s engaged consumers.

Society & Culture

Is it best that our food is Local and Organic or Big and Conventional? Our view is “Both, and..” We don’t come to the table with a bias, except that good farming like good food comes in all shapes and sizes. Farm to Table Talk explores issues and the growing interest in the story of how and where the food on our tables is produced, processed and marketed. The host, Rodger Wasson is a food and agriculture veteran. Although he was the first of his family to leave the grain and livestock farm after five generations farming in America, he’s continually worked for and with farmers though-out America and around the world. From directly managing commodity boards and councils to presently building the strategic consultancy, Idea Farming Inc., the Farm to Table Talk podcast has been created to satisfy the curiosity of today’s engaged consumers.

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Local for Happy Meals – Mike Maynard

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