Aside from the terrific learning and networking (I’ll tell you more about the Clown and the ‘Cat Scan’ later) and the luxurious accommodation at the London House in Guelph, we were treated to two days of gourmet meals, wine and fresh-baked snacks. I ask you, how hard is it to concentrate on plot and pace when the scent of gingerbread cookies fresh from the oven wafts into the dining room/classroom? It’s challenging.
One of the new/old discoveries was that a dairy is producing cow’s milk in glass bottles. It’s pasteurized, bright white, without stabilizing chemicals or other unwanted add-ins. I tried the 2% – creamy, fresh-tasting and lovely. I was reminded of growing up on the farm in Beamsville and the milkman dropping off his deliveries from his rattletrap truck. He used to chew tobacco and my brothers and I would stare in awe as he let fly an arching brown stream of juice onto the gravel driveway then clear his throat and spit some more.
Anyhow, when I got home, I dropped by Ambrosia Natural Foods in Newmarket for some granola supplies. Lo and behold, they had the same brand of bottled milk. This is the kind of beverage that milk mustaches were made from – rich and creamy. The 2% had a mouth-feel and taste like homogenized. It’s great on cereal. I can’t wait to make a mug of molten hot chocolate with it. What a change from even filtered mass-produced milk which always tastes sort of like cardboard and goes off too fast for my liking. There is nothing so gross or gag-worthy as taking a big swallow of milk that’s turning bad.
There’s been a mini-scandal in the U.S. about dairies claiming to use grass-fed cows when theirs are run-of-the-mill grain-fed animals. I think people were more angry because they got sucked in thinking they were drinking milk from cows with names like Sadie and Daisy. Truth in advertising. I don’t need to know the donor cow’s name – I just want to be sure the product is as clean and natural as it can be.
Fresh is best, for sure.