Maureen Ballatori

So currently I love dairy and which is probably a controversial thing in today's day and age, but I'm discovering a sensitivity to fluid dairy, which is new and interesting, but I eat a lot of cottage cheese because it's so high protein, it's so versatile, it's great for breakfast. So I would say that that dairy in general and cheese, right? Who doesn't love that?

So currently I love dairy and which is probably a controversial thing in today's day and age, but I'm discovering a sensitivity to fluid dairy, which is new and interesting, but I eat a lot of cottage cheese because it's so high protein, it's so versatile, it's great for breakfast. So I would say that that dairy in general and cheese, right? Who doesn't love that?

So dairy is currently my favorite food and my favorite food memory. You hit me with this right before we went on and I was like, oh my God, I don't know that I have one. I guess, you know, I grew up on a dairy farm And so maybe that's where some of my secret love of dairy comes from is just knowing where it comes from and being connected to that experience. So perhaps mine are connected.

So dairy is currently my favorite food and my favorite food memory. You hit me with this right before we went on and I was like, oh my God, I don't know that I have one. I guess, you know, I grew up on a dairy farm And so maybe that's where some of my secret love of dairy comes from is just knowing where it comes from and being connected to that experience. So perhaps mine are connected.

And that just growing up on a dairy farm and being close to agriculture, like eating green beans out of the garden. And literally my dad had this milk jug that he would go down to the tank in the morning and like fill it up with raw milk for our breakfast.

And that just growing up on a dairy farm and being close to agriculture, like eating green beans out of the garden. And literally my dad had this milk jug that he would go down to the tank in the morning and like fill it up with raw milk for our breakfast.

Yeah. And throw a scoop of flavored protein powder in there too. And you're doubling the protein and got more flavor and then it'll taste even more like ice cream.

Yeah. And throw a scoop of flavored protein powder in there too. And you're doubling the protein and got more flavor and then it'll taste even more like ice cream.

But looking back now, I'm really grateful for that experience. And I'm sure it's one of the reasons why I landed in food, beverage and agriculture as our specialization at Agency 29. But it was a lot of like just walking through the creek and exploring.

But looking back now, I'm really grateful for that experience. And I'm sure it's one of the reasons why I landed in food, beverage and agriculture as our specialization at Agency 29. But it was a lot of like just walking through the creek and exploring.

you know visiting with the cows and the chickens and you know all of that walking through the barnyard thing that really stunk for me is I was allergic to hay so my sisters and my cousins and our friends and everybody always loved to climb the hay bales and the hay barn and I you know I'm I'm not one to be told no in life and it probably started there probably before that even

you know visiting with the cows and the chickens and you know all of that walking through the barnyard thing that really stunk for me is I was allergic to hay so my sisters and my cousins and our friends and everybody always loved to climb the hay bales and the hay barn and I you know I'm I'm not one to be told no in life and it probably started there probably before that even

And so I would always go and just deal with the consequences later. And I would be like a sneezy, itchy mess afterward. And was it worth it? Probably. But it made for a challenging thing when all the kids were playing in the hay bales and I would come out just dripping.

And so I would always go and just deal with the consequences later. And I would be like a sneezy, itchy mess afterward. And was it worth it? Probably. But it made for a challenging thing when all the kids were playing in the hay bales and I would come out just dripping.

Yeah. So I'm Maureen Bellatori, founder and CEO of Agency29, which is a creative brand building firm for food, beverage and agriculture brands. So that means we do strategy, identity and ongoing marketing work for folks who are in those industries. So sometimes we're working directly with ag producers. Other times we're working with industry folks. Like we work a lot with Cornell University.

Yeah. So I'm Maureen Bellatori, founder and CEO of Agency29, which is a creative brand building firm for food, beverage and agriculture brands. So that means we do strategy, identity and ongoing marketing work for folks who are in those industries. So sometimes we're working directly with ag producers. Other times we're working with industry folks. Like we work a lot with Cornell University.

We just did a shoot at Cornell University's dairy research barn down in Ithaca earlier this week. And then we also work in consumer packaged goods as well.

We just did a shoot at Cornell University's dairy research barn down in Ithaca earlier this week. And then we also work in consumer packaged goods as well.

Very minimally because it just, restaurant margins are so slim that it's really hard for it to make sense for them. So we do work with a restaurant chain has like 18 locations across the Northeast. But we don't work really with any small independent restaurants just for that reason. Economics don't make sense.

Very minimally because it just, restaurant margins are so slim that it's really hard for it to make sense for them. So we do work with a restaurant chain has like 18 locations across the Northeast. But we don't work really with any small independent restaurants just for that reason. Economics don't make sense.