Tuesday, March 09, 2010

The udder truth

You walk into Whole Foods and you face a wall of milk. Depending on the branch, the selection will vary. Same thing with Gourmet Garage, Food Emporium, you name it. That’s because supermarkets each have their own buyers. So, how do you decide what to buy? What’s healthiest? What’s worth the extra money? Here we clarify some of milk’s greatest mysteries about rBGH, organics, expiration dates, farmers markets, and whether or not skirting the law for the unpasteurized raw stuff is worth it.

Read the whole post at WellandGoodNYC!

And while you're there, why don't you read their piece about the wonderful Mary Cleaver--owner chef at Chelsea Market's The Green table (and the catering company Cleaver & Co.) Mary catered my boss' wedding and in the rich tapestry of beautiful meals I have eaten in my life, it stands out as a dazzling and delicious thread.

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