Here’s an easy recipe to make home made eggnog from scratch and avoid all the chemicals and weird ingredients in store bought eggnog.
Despite the tradition of having a hot cup of eggnog at a Christmas party, or perhaps at the hearth of a roaring fire, this rich and creamy wintertime beverage is in fact seasonally out of place.
Enthusiasts claim that raw milk is a nutritious food that even lactose intolerant people can enjoy.
Many exclude veal from their diet on principle. And vegetarians avoid meat altogether. Yet anyone consuming dairy products may still inadvertently be supporting the production of veal. Aside from a very few farmers who eschew it, veal production is, after all, a by-product of the dairy industry. Dairy cows must give birth once a year…
Tara Esperanza spends her days dreaming up and dishing out small batch ice creams with names like beet balsamic, chocolate tarragon and goat cheese blueberry. By choosing her locations, supplies and partners as carefully as she does her local, organic ingredients, Esperanza’s eponymous ice cream company is creating innovative foods and a culture of sustainability. Today the bustling ice cream business produces more than 150 unique and sophisticated flavors – and an ever-shrinking carbon footprint. What led you to become an ice cream entrepreneur? Was there a certain flavor that helped you make the transition from enthusiast to business owner?…
Beyond the serious issues with animal and environmental welfare in the dairy industry, I have another problem: eating dairy makes me feel sick. I can have some, but not too much and not too often. I’ve been tested for allergy to dairy casein as well as lactose intolerance, and both tests came back negative. I…
Save money, reduce packaging and make sure you are eating the highest quality ingredients by making your own dairy and non-dairy yogurt from scratch. Here are some DIY yogurt recipes and suggestions to get you started.
Taking a break from dairy? With a high speed blender, you can make your own non-dairy coconut almond milk. In an effort to avoid processed foods and all the packaging, preservatives, additives and the poor quality they generally offer, I started making my own almond milk and coconut milk. But by far my favorite…
Some dairy farmers are turning away from forced year round production and making milk the natural way. Read about pasture based seasonal dairies.
Some farmers are turning away from conventional methods to embrace a more humane and natural way to make milk. Milk is a seasonal product and some dairy farmers are choosing to let their cows produce according to nature. Seasonal dairies are pasture based farms in which cows forage and produce milk until the natural end of the grass season
As meat and dairy prices rise, questions on the viability of the industry’s dependence on just a few key grains are being asked a little louder—and this time by more than just sustainable food enthusiasts. In order to understand the full impact of drought on the meat and dairy industry, it is important to understand…
Facts about cheese and cheese etiquette from Vivien Straus. On a tour of the Cowgirl Creamery’s Petaluma production facility, Vivien imparted some fun facts about the basics of cheese as well as proper cheese etiquette.
Eden Canon interviews Sue Conley, co-founder of Cowgirl Creamery, to discuss the practice of artisan cheese making, the importance of sourcing locally, and the environmental impact of cheese production. When we pick up groceries at the store, we rarely consider each product’s environmental impact in light of its production chain—from farm, to processor, to distributor,…
It’s high summer in the northern hemisphere, and that means your local farmers market is in full swing, offering a cornucopia of ripe, fresh local food. While most people associate dairy with food high in calcium, there are whole, fresh vegetables and nuts that provide this crucial mineral.
Eden Canon takes a tour of the Straus Family Creamery and talks to Albert Straus about the future of organic dairy.
Over the past 50 years the answer to a simple question—where does milk come from?—has changed. We look at where most milk comes from, and then explore organic and pasture based alternatives.
Even on idyllic pasture-based dairy farms, newborn calves may face a harsh fate if left to their clueless mothers. Why are 70% of dairy cows such lousy moms?
Methane is a problem that some pasture-based farms have started to tackle head-on. One particular method being used to reduce methane emissions is to collect the gas and convert it into electricity.
Like everything in nature, milk has its season. We’ve grown accustomed to fresh milk year round, but at a cost. There are welfare, health and environmental consequences of turning milk into an industrial product. Changing our perspectives is the most important part of the solution.
Conscientious dairy farmers are hoping for a a new generation of environmentally friendly packaging—without the specter of GMOs.
Raw dairyman Mark McAffee answers tough ethical questions about veal , grass-fed cows, health benefits of raw milk, and how to choose the best organic eggs.
Mark McAffey explains why people should choose raw milk, the strict regulations inhibiting the growth of raw milk dairy, and why organic costs more.