Milk, for most people, just is. The only question beyond “Got Milk?” is “Whole or skim?” But as a recent Harrisburg debate proved, there’s nothing basic about the kitchen staple. There are dozens of shades of white: unpasteurized, pasteurized or ultrapasteurized? Grade A or Grade AA? Organic or conventional? From corn-fed cows or grass-fed cows? Produced using additional bovine growth hormone or without?

Read the full article here.

Photo by Jason Varney

This entry was posted on Tuesday, March 25th, 2008 at 6:00 am and is filed under Eat This Now. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Posted by April White on 3/25/08 in Eat This Now