Food Notes

One of the most interesting things was the tour of the Clauss Family Dairy Farm (run by 3 sisters), where Yoshi and I got up close and personal with the heifers. Did you know that 99% of all California farms are family owned?! I sure didn't. The Clauss Family owns about 2000+ Jersey cows which produce milk that goes into the making of cheese. Let me tell you, these really did look like Happy Cows! They are housed under a huge free standing barn with a very high roof - allows for good air circulation - where they can graze, lay on a cool compost bed, or move out into a sunny area if they like. They have plenty of room to move about and do what they do - which is apparently eat, sleep, get milked 3x a day and play around - those Jersey cows seem like they love to horse around!

The milking process was intriguing. The cows enter a stall on a platform/ carousel that rotates slowly (it reminds me of a Merry Go Round). The milking apparatus is attached to the cows teats by someone right below the platform, and then the cow just stands around enjoying the ride. When the cow stops producing the milk, the milkers pop off, and when the ride ends, they get misted with a little water to encourage them to get off - but they can continue on if they so choose, and some do stay on for another go round.

So what's the deal with antibiotics in milk?! Cows that have gotten sick and thus had to be treated with antibiotics are ALWAYS isolated and NOT milked for a period of at least 7 days. The only time any antibiotic could possibly enter the milk supply is if that cow gets back into the general population by some accident. But even then, the milk is sampled MANY points before it gets to the consumer and REJECTED if it's found to be contaminated (and the farmers do not get paid).

Say Cheese. Since the milk produced at the Clauss Farm goes into cheese making, we also got to visit the Hilmar Cheese Company. They specialize in the production of Cheddar and other natural American cheeses utilized by private label and national brand companies. You won't see a 'Hilmar' brand in stores, because they make cheese for other companies, but they say 1 in 5 American type cheese found in the grocery stores is probably made by them.

An enzyme added to the milk to separate out the water (87%) from the curds, which goes on to make cheese, whey & lactose. At Hilmar, the water removed from the milk is recycled for a number of uses at the plant. And speaking of cheese - you know we had to have a cheese tasting ... with a twist! We did a beer and cheese pairing at St. Stans, a local microbrewery!

What I took away from this trip: I was really impressed with how well run the Clauss Farm was and their EXCELLENT treatment of animals. I was actually inspired to take some time this summer and visit farms that are a little closer to me in NY and write about my experiences. I believe there is a proliferation of negative stories on the internet - especially about food producers (including farmers & manufacturers) - and I would love to be able to share positive stories about the places that are stepping up to the plate (so to speak).

I am really editing myself and trying not to make this write up too long, but I could not leave without telling you about a delicious lunch prepared by Chef Ryan Scott (Top Chef contestant - Spring 2008).

Cherry Tomatoes, Easter Egg Radishes, Cheddar Brioche Crostini

Milk Braised Pork Shoulder with Caramelized Cipollini Onions, Snap Peas, Citrus Gremolata

Buttermilk Panna Cotta in a Mason Jar with Bing Cherries & Pine Nut Shortbread Cookies

Thanks California Milk Advisory Board for inviting me to check you guys out - and for letting me bring Yoshi along.