Owner of Ummber’s Premium Ice Cream, continuous improvement engineer at Morning Fresh Dairy
28 Years Old • Bellvue
Tell us about yourself, your history and how you came to be where you are now.
I was born and raised on our family’s dairy farm, Morning Fresh Dairy, in Bellvue. As soon as I could walk, I’d follow my parents around, learning and helping wherever I could. My parents instilled an incredible work ethic in me at an early age, as well as the drive to do things right the first time. I went to college for chemical engineering and graduated from the Colorado School of Mines in 2019. My first job was designing natural gas processing facilities, and while that was exciting, it was not my passion. I moved back to the dairy farm when it needed support with larger projects, and I’ve been there ever since.
Explain your career, achievements and professional highlights.
In addition to designing natural gas processing facilities around the country, I spent the first half of 2021 as a legislative staffer working at the capitol building for the senate. I chose to do this for just one session to learn how laws are developed and implemented because they affect every industry and individual. I currently work for my parents’ dairy, supporting daily operations and working on long-term infrastructure projects. I started Ummber’s Premium Ice Cream in 2020, and it has become a successful business in Northern Colorado.
In what ways do you give back to the community?
I was voted to be the chair of the Larimer County Agricultural Advisory Board, and I frequently attend charity events, either personally or to represent Ummber’s or Morning Fresh Dairy. I volunteer for many Northern Colorado stewardship projects, such as Larimer County’s Water Master Plan, Larimer County’s Climate Smart Future Ready plan and Thornton’s Northern Properties Stewardship Plan. I also attend ditch and water board meetings throughout Northern Colorado. I enjoy being part of the community and helping guide it to where it can thrive and still feel like home.
What do you consider the biggest accomplishment or challenge you’ve overcome, either professionally or personally?
In the past year and a half, I have become a mother while running a business and keeping my part-time job at Morning Fresh. It makes me proud to have so much professional growth and passion while having a precious daughter at home (and sometimes at work with me). I would not be able to do it without the support and flexibility of my friends, family and coworkers.
Tell us something unique about you.
I love playing with my daughter, nieces and nephews. I enjoy mountain biking with my mom and friends and going on runs. I also enjoy mass and material balance problems (a fundamental concept in chemical engineering).
Where do you see yourself in five years? In 10 years?
I’d love for Ummber’s Premium Ice Cream to be available statewide. I would still manage it, but I would have a team to help me achieve this goal. I’d also like to have a couple more kids, who can work and play on the dairy farm. I want to continue helping Morning Fresh Dairy with projects to make us a better business and connect with our community by showing them where their food comes from.
What piece(s) of advice would you give to your younger self?
Don’t worry so much. Just keep your ears open and work hard, and good things will come. Slow down and enjoy the process, even the not-so-good parts.
Why are you passionate about agriculture?
I have always loved being outside and working with my hands. Working with the land every year, seeing the crops grow and calves prosper, is incredible. I also find the inner connection of knowing where your food comes from very satisfying. Agriculture has abundant opportunities to innovate and be creative, from installing sustainable technologies and making delicious new products to working with veterinarians to research better ways to care for the cows.
Why did you start an ice cream business, and how is it different from others in NOCO?
Our family’s dairy had a surplus of cream that was unused during COVID because our coffee shop was closed. To put the cream to good use, I created a flavored butter and ice cream. I chose ice cream since I would much rather “have” to eat that every day. Additionally, my nephew is allergic to corn syrup, and most ice cream brands have corn syrup. I wanted to make a high-quality ice cream that didn’t use corn syrup or any stabilizing gums. Ummber’s Premium Ice Cream is made using local milk and cream, and we only use simple, high-quality ingredients. The name “Ummber” came from how my nephews pronounced my name during the testing phase.
Local business shoutout:
The Howling Cow Cafe is tucked back in a quiet area near the mouth of the Poudre Canyon. They have great coffee and lots of food options (and ice cream, of course). I love sitting on their patio and enjoying the green space, pond, water fountain and mountain views. Lots of local products and art make it fun to look around and shop for friends.
