Albert Straus is a dairy farmer and President of Straus Family Creamery located on the beautiful shores of Tomales Bay and the Point Reyes National Seashore, 60 miles north of San Francisco. He is an outspoken advocate for sustainable, non-GMO dairy production, farmland protection and environmental stewardship.
Albert’s family farm, which has been operating for more than 65 years, began when his father, Bill Straus, began farming there 1941 with just 23 cows. Ellen Straus, Albert’s mother, read the book Silent Spring by Rachel Carson in the early 1960s and began the family’s strong commitment to environmental sustainability.
In 1993, the farm became the first certified organic dairy west of the Mississippi River, making Albert an industry innovator and organic pioneer. The creamery, which he founded in 1994, is a leading producer of the highest quality organic milk, yogurt, butter, sour cream, and ice cream. In 2004, Albert introduced methane-digester technology to convert dairy waste into energy, which today not only powers the farm but also powers his car. The extensive sustainability program that Albert implemented at the dairy and creamery also includes a closed-loop water reuse system; production of milk in reusable glass bottles; and an employee carpool program.
What issues have you been focused on?
Primarily it’s the financial viability of our family farm. Specifically, the lack of availability of certified organic, verified non-GMO feeds for cows. There’s pressure on farmers to grow GMO crops for fuel and not for food. I’m also focused on helping consumers and farmers keep GMOs out of our food supply. Read more