Item Number:    6b Exhibit C
Date of Meeting: 03/06/2012



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The Beginning

At the Beecher's Handmade Cheese shops in Seattle's historic Pike Place Market and New York's Flatiron
District, visitors press their noses against the windows to witness a vat of creamy white milk transformed by
the expert hands of the cheesemaker. Although he is aided in the process by simple machinery, the
cheesemaker is crafting cheese using the same techniques that have been used for 5,000 years.

A cheese [over since childhood, Kurt Beecher Dammeier remembers encouraging his mother to buy artisan
cheese at a time when processed cheese was overtaking the market; and he recalls his great-grandfather,
whose first name was Beecher, purchasing Stilton by the wheel.

Home Base ~ Seattle's Pike Place Market
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' In 2002, having become firmly entrenched in the Seattle food scene, Kurt was walking through Seattle's
historic Pike Place Market and noticed that a long-time tennant had closed up shop. Inspired, he called the
landlord, returned to his office and announced they were going into the cheesemaking business. With fond
memories of his grandfather Beecher and his wheels of Stilton, it was a natural fit to name the business -
Beecher's Handmade Cheese.
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For Kurt,'Beecher's fulfilled an ambition of his beyond just making great cheese. He has long felt
passionately about eating food free of harmful additives and preservatives, as well as believing that people
should know more about the food they eat  where it comes from, what goes into it and how it is made. The
Pike Place Market location - a Seattle-mecca for fresh produce and handcrafted items - provided the
opportunity to nearly'encircle the cheesemaking kitchen with windows, allowing a live demonstration of all
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three of those tenets in an entertaining format.

The Vision Becomes A Reality

Soon after acquiring the space, Kurt sought the expertise of Brad Sinko and hired him as Beecher's
cheesemaker. Brad had honed his craft at Bandon Creamery in Oregon, which his family Owned. Not only
did he have the expertise to make great cheese, he also shared Kurt's commitment to pure, all-natural,
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additivefree food. Purchasing used equipment piecebypiece, and working closely with a welder, Brad
designed and built a custom pasteurizing and cheesemaking facility to fit into the 1,000 square foot kitchen.
All that was left to do was find a local source of premium milk, because the quality of cheese is ultimately
dependent upon the quality of milk. Specifically, Kurt was looking for milk from cows that were'fed high
quality feed and not given recombinant bovine growth hormones (rBST).
A chance meeting connected Kurt with a local farmer and his herd of healthy, welltreated cows in Duvall,
Washington The farmer was inte1estedIn making cheese and agreed to he the sole supplier of milk to
Beecher's. Securing a local dairy meant Beechei' 5 could ensure the quality and purity of the milk and 
ultimately - the cheese.


104 PIKE STREET. SUITE 200                         " 98101 D TEL 206.322.1644-  FAX 206.322.1701                                                                      SEATTLE. WASHINGTON

BEECHER'S HANDMADE CHEESE  THE BEECHER'S STORY CONT'D
PAGE'ZIOF 2


Let Them Eat Cheese!

It was finally time to make cheese! On November 20, 2003, Beecher's Handmade Cheese opened its doors
to the public and became the only artisan cheesemaker in the city of Seattle.

In October of 2005, Beecher's had grown to the point that they added to their milk production with
additional dairies just outside of Seattle, Washington. Using the same criteria for working with these dairies
as had been used' to select the first, the cows are all healthy and are not given any additional growth
hormones.

A chance visit to New York City in the winter 'of 2008, started Kurt down the path of bringing Beecher's to
New York. He connected right away to the-open market feel and recognized that the people shared his love
of good food and for sense of place. In June 2011, after much research on how to start a cheesemaking
kitchen in America's most populated city, Beecher's opened its doors to New York City's Flatiron District
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with a new store, cafe and restaurant.

As withthe Seattle location, the cheese made in New York City is made from premiuim milk'from local
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herds just south of Albany. '

Yesterday, This Cheese Was Grass
Seven days a week, fresh milk is pumped into the holding tanks at our cheesemaking kitchens. Then the
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day-long process of cheesemaking begins. Depending upon theday, the cheesemakers may be making
Beecher's signature-ISmonth aged Flagship, Flagsheep, Marco P010, or any of the other cheeses that
Beether's makes. Under the skilled direction of the cheesemaker (and with a little help from the cows), the
end result is a wholesome, natural, pure cheese - full of flavor and high in nutrition.

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Our Credo -

Flavor and purity go hand in hand at Beecher's. Customers watching the time-tested craft of cheesemaking
can see firsthand that Beecher's cheeses are made with care and a commitment to purity. All products are
free of bovine growth hormones, hydrogenated oils, nitrates and polysorbate. The Beecher's credo says it
best:

"Food produced by Beecher's Handmade Cheese is free of all articial preservatives, coloring and
avor enhancers. It's just pure, allnatural, fullavored food, handcrafted in traditional ways with
the freshest ingredients available. "

The artisan cheeses we sell, and the meats, vegetables and other foods we use to make Beecher's caf and
restaurant items, are chosen with care and a desire to support broadly local, small-scale enterprises who
share our philosophy and commitment to pure food. '

Our Flagship Foundation

In keeping with our commitment to pure food, Beecher's and its sibling companies contribute 1% of all
sales to the'Flagship Foundation, founded by Beecher's in 2004. The Foundation, and its Pnre Food Kids
\Vorlzshop, is aimed at educating fourth through sixth grade students about the benefits of healthy eating
and nutrition.

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1 0-4 PIKE STREET. SUITE 200'" SEATTLE. WASHINGTON " 98101 0 TEL 206.322. 1 644 o FAX 206.322.1701

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QVERVHEW

How We Got Here
In  2003,  Kurt Beecher Dammeier formed Sugar Mountain, which owns and operates four specialty
businesses and one nonprofit organization: -
e    Pasta & Co (purchased in 2000)

o    Beecher's Handmade Cheese (founded in 2003)

o    Bennett's Pure Food Bistro (founded in 2006)

o    Maximus / Minimus (founded in 2009)

o    Flagship Foundation (non-profit founded by Beecher's in 2004)

Sugar Mountain's mission is to "Change the Way America Eats." At each one of its locations, customers
enjoy boldly flavored food that is completely pure and all-natural. This means no harmful additives or
preservatives. No flavor enhancers or food colorings.

This is called the Pure Food Commitment and it is Sugar Mountain's pledge to their customers - that food
is served with integrity, full of incredible flavors and wholesome nutrition.

A Commitment to Pure Food
Sugar Mountain endeavors to "Change the Way America Eats." This means it takes seriously the health,
well-being and culinary delight of its customers. Sugar Mountain shares a passion for  and commitment
to  a philosophy of wholesome nutrition.

All products found at Sugar Mountain businesses are carefully selected or produced based on a few
important criteria: wholesome and pure, fresh and fullflavored. In addition, Sugar Mountain is dedicated
to educating its customers and community about the benefits of pure foods.

0    Dedicated to purify  Sugar Mountain features foods that are additive-free, which means that they
have no artificial preservatives, flavor enhancers, sweeteners, colors and hydrogenated oils (trans
fats).
o    Passionate about fullflavored food  Sugar Mountain is zealous in its search for and creation of full-
flavored foods. Plus, it gets great satisfaction out of sharing new finds and creations with others.
a    Committed to education  Sugar Mountain is committed to educating its customers and community
about the benefits of pure, wholesome food.

As part of  its  commitment,  Sugar Mountain  businesses  contribute 1%  of all  sales  to the  Flagship
Foundation, educating children about the benefits of healthy eating and nutrition.

Website
www. suqarmtnnet

FLAGSHIP FOUNDATION

FLAGSHIP  FOUNDATION

Overview
In keeping with its commitment to pure food, Sugar Mountain companies contribute 1% of all sales to the
Flagship Foundation, a 501c3, founded in 2004.

Beecher's Flagship Foundation's mission is to inspire and empower children to make smart, healthy
eating choices. The Foundation believes that if people know what is actually in the foods they eat, they
will make healthier choices. opting for real food instead of highly processed foods that have a heavy
impact on their health.

Pure Food Kids Workshop
The Pure Food Kids Workshop. funded through the Flagship Foundation, is aimed at educating fourth
through sixth grade students about the prevalence of food additives and their possible health risks. Over
20,000 students in the Seattle and Portland metropolitan areas have taken the Workshop. The Workshop
is now expanding into New York metro schools.

During the 21/2 hour lesson, students learn about:
a    How they are being marketed to on packaged foods

0   Common food additives and their possible harmful effects

0    How to read a food label including the nutrition statement and ingredient list

a   The difference between whole and processed foods

0    How to prepare a recipe and participate in the preparation of a wholefood soup

9   The benefits of eating healthful foods

The instruction model is meant to spark an interest within students, while providing the todls necessary
for further exploration both in and outside the classroom.

The Pure Food Kids Workshop is a nocost workshop for schools. It is taught by trained instructors who
have a passion for pure foods and a desire to help kids form good eating habits. As part of the workshop,
the Foundation provides:
0   All equipment, printed materials and foods for the lesson

o   Trained Volunteers, mdst with nutrition or culinary backgrounds

Website
www.flaqshipfoundationorq