Brittany Peterson, a dietetic intern from Ball State University, is fulfilling her last community rotation at the Dairy and Nutrition Council of Indiana. She received her Bachelor’s of Science degree in Dietetics from Ohio University in Athens, Ohio. Please follow Brittany as she spends her time with DNCI touring Smith Dairy in Richmond, Indiana.
Britany & Camila, two dietetic interns with DNCI, preparing to tour Smith Dairy in Richmond, Indiana.
The last five months of my life have been spent in an internship, working toward my dream of becoming a registered dietitian. I have worked with migrant children from Texas and Mexico through a Head Start program, food service workers in a hospital kitchen, and in my previous rotation I spent time in clinical dietetics finding ways to improve lives through the nutrition of hospital patients. Now, I am at the Dairy and Nutrition Council of Indiana where on my first day, Monday, November 16, 2009, I was in an oversized lab coat and a hair net that resembled a cupcake top, touring Smith Dairy in Richmond, Indiana.
Smith Dairy is a family owned and operated company that has been running out of Orville, Ohio, since the day Peter and John Schmid (sons of an immigrant family from Switzerland) borrowed $300 from a neighbor to buy a dairy on January 1, 1909. So, why is it that the Schmids named their dairy “Smith Dairy?” Well, it is as simple as Smith is just easier to pronounce. In the beginning, John and Peter only owned two horses to take them on their daily delivery route in which they delivered up to 60 gallons of milk each day.
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