The Ignorance and Arrogance of So-Called Experts

January 29, 2019 No Comments Dairy, Farm Life, Sustainable Food Choices, The Business of Farming

Disclosure: While I am a National Dairy Council Ambassador and a member of the Beef Checkoff Beef Expert Bureau, I was not asked to or compensated for writing this blog. The views expressed in this piece are my own. I recently heard the most cited nutrition researcher in the world say, “We need to eliminate feeding grain to cattle. The

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Queso Dip with Honeysuckle Red™ Pico de Gallo

July 24, 2018 No Comments Dairy, Food & Flavor, Fruits & Veggies: More Matters!, Recipe

Once you make Honeysuckle Red Pico de Gallo, making Honeysuckle Red Queso Dip is a snap! Makes 4 cups (8 servings) 1 cup Honeysuckle Red Pico de Gallo 2 cups (8 ounces) cubed or shredded mild Cheddar cheese 2 cups (8 ounces) cubed or shredded Monterey Jack cheese 1/8 teaspoon cayenne pepper 1 jalapeno pepper, minced (optional, add if you

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Ferment and Foment: What’s the Best Diet for Dairy Cows?

July 22, 2016 No Comments Dairy, Farm Life, Food & Flavor, Sustainable Food Choices

By Amy Myrdal Miller, MS, RDN, FAND National Dairy Council Ambassador AUTHOR’S NOTE: This article is the second is a series about my visit to Jasper Hill Farm in late May 2016 as part of a “Food Writing from the Farm” course I took at Sterling College. You can access the first article  here. “Our cows are fed dry hay,

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Big Isn’t Bad and Small Isn’t Superior: Why Food Choices Based on Size Make Little Sense

July 22, 2016 No Comments Dairy, Farm Life, Food & Flavor, Sustainable Food Choices

By Amy Myrdal Miller, MS, RDN, FAND National Dairy Council Ambassador   As I’m writing this I’m enjoying a few pieces of Cabot Clothbound Cheddar, a cheese I was introduced to recently during a tour of The Cellars at Jasper Hill Farm in Greensboro, Vermont. Founded by brothers Andy and Mateo Kehler, Jasper Hill is well known for producing high

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