American dairy is undergoing a renaissance. A cottage industry of dairy farmers, cheesemakers and creameries are creating delicious alternatives to industrial milk. In this episode of Food Forward TV, we meet westcoast raw milk revolutionaries, Vermont cheese entrepreneurs making serious cheddar, and ice cream innovators in San Francisco and New York City.
Featured Food Rebels
“Raw milk is the manifestation and reflection of its environment. If we have a good clean green environment with sunshine and grass and people with an ethical attitude and good farm safety programs, you can make raw milk one of the safest foods on earth.” More