Feature

The October issue of Cooking Light Magazine has a story about a regional dairy which feeds its own dairy cows, milks them, pasteurizes its own milk and, wonder of wonders, delivers it to homes for which they have delivery routes.

The story is not on the magazine website so if you can’t get your hands on a copy, you can just imagine how the Calder Dairy of Michigan does it.

Real glass bottles. Returned. Recycled.

Even though most customers buy 2% milk, they say it tastes better.

The milk costs no more than the supermarket, “unless there is a sale,” a delivery man told the editors.

Start asking at your local farmer’s market. Perhaps those folks know a dairy which still is, well, a dairy.

Here in the Washington, D.C., area, a woman told me that one of the biggest shopping centers, Tyson’s Corner, Va., was “dairy land” as recently as the 1960s. She should have known. She owned some of the land.

The developers made it foolish to say no to the price they were willing to pay.

It is hard to know how the Michigan dairy manages—-except it has been around a long time and land there is far, far less expensive than in many places.

Where there is one, perhaps there are more.

If you have a local dairy in your area, and you use it, please e-mail me and tell me about it. Go to Contact Us to the right of this item.  I am eager to find out how many people actually could get this quality milk, delivered or not. I’d really appreciate it if you would take a minute to share your dairy story.

In a related story today, we have a report about why experts have doubled the amount of Vitamin D recommended for kids to 400 mg.

Bet you could get them to drink this milk.

- Cheree Cleghorn, Editor

Source: Cooking Light, October, 2008