"Chalk it up to a lucky confluence of events. Most small dairy farmers cannot keep afloat selling milk to large processors at commodity prices, so those who are trying to survive are looking for alternatives. At the same time there is an increasingly sophisticated public that appreciates the difference between mass-produced dumbed-down food and the handiwork of a small dairy that has learned to produce exceptional butter or yogurt or ice cream by doing it the way it was done before World War II, when there was a creamery in every town." By MARIAN BURROS New York Times
The Dairies Are Half-Pint, but the Flavor Isn’t
Posted - Feb 21 2008 : 12:07:55 PM
