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Tomato pie ice cream? It's the latest wacky flavor at this NJ farm The Taylor ham ice cream - think a rich maple ice cream with pork roll bits - was the initial entry in the dairy's five-flavor Only in Jersey collection, one flavor for each year the Cow's Brow Creamery, part of Windy Brow, has been in business. Linda [...]
via Courier Mail]
Ekka 2018: Full list of showbags | The Courier-Mail IF showbags are on your to-do list at this years Ekka, this handy guide features every bag from 2 to 45, with every item and even where to find them. [...]
via Mountain Home Magazine]
A New Day at Sunset These machines each make ten gallons of ice cream at a time, and it takes ten minutes for cream, milk, sugar, and flavorings or other ingredients (like chocolate chips) to become some of our favorite flavors. The milk comes from Leiby's Dairy in [...]
via Lansing State Journal]
From cow to cone: How MSU Dairy Store ice cream gets made Nearby, football-shaped chocolates and brownie pieces were mashed and dispensed into the chocolate ice cream mixture. The MSU Dairy Plant gets milk from university cows — either from the Dairy Cattle Teaching and Research Center on the university [...]
brizzle born and bred
It was 2 a. m. on a Sunday night in January 2016. Ben and Jerry's flavor guru, Kirsten Schimoler, had been at the ice cream plant in St. Albans, Vt. , all weekend. Now she stood mesmerized in the wee hours as 180 cups of non-dairy almond "ice cream" whizzed past her every single minute. At last, after nine months straight of testing and tinkering at the company's technical development center in the U. K. , she had succeeded: The famous ice-cream maker was ready to launch its new line of vegan almond frozen desserts, with flavors... "It isn't easy to make a premium vegan 'ice cream'," says Schimoler of the company's frozen desserts. Vegan "ice cream" recipes have been around since at least 1899, when a recipe for a peanut-based ice cream appeared in a Seventh-Day Adventist cookbook.
brizzle born and bred
Like most dairy farmers, Natural Milk owner Jeremy Visser uses lagoons to store cow manure. The Sedro-Woolley company plans to build an experimental dairy processor on Visser’s Stanwood farm that will turn cow manure into clean water while producing fertilizer as a byproduct. “This could be quite a holy grail for dairy technology,” Visser said. This new dairy processor, however, will use different technology, said Janicki Bioenergy’s Jeff Graf. The most noticeable difference is that the dairy processor will produce solid and liquid fertilizer as byproducts, rather than the ash produced by the Omniprocessor.
CADBURY factory workers will go on strike next week amid a dispute over pay and rostering, raising the spectre of a shortage of festive favourites including Dairy Milk, Roses and Freddo for the Christmas and Easter peak seasons.The Electrical Trades Union, which is representing the group of 12 electricians at the Ringwood factory in Melbourne, has described attempts by international giant Mondelez to take away the group’s ability to share the worst shifts through a rotating roster as...
School administrators debate whether the vitamins are worth the added sugar. In Illinois, students organize to overturn a ban.Reporting from Chicago — The dairy industry recently rolled out an expensive media campaign in praise of chocolate milk, a classic school lunch drink that's under assault for its sugar content. As trade groups spend upward of $1 million to defend the drink, three fifth-graders have come to its rescue. A year after the school district in Barrington, Ill., banned...
Hi Bold Bakers!My recipe for Santa’s Milk and Cookies Ice Cream is going to be your new best friend this Christmas. This time of year I find myself overwhelmed with the amount of leftover baked goods, treats, and cookies. Be it from doing my own baking, or friends bringing things over, I always have more than I know what to do with, so I created this Santa’s Milk and Cookies Ice Cream to put those extra cookies to good use!There is a reason Santa loves cookies and milk! It is because they are...
It appears as though a lunatic toddler is planning a bender in my kitchen. My eight-foot-long cherrywood island is a fracas of milk—containers and cartons and glass jugs and tins of powder illustrated with mammals that aren’t cows. Behind them is a jumble of brightly printed Tetra Paks filled with extrusions of grains and nuts and tubers and seeds.A single container of cow’s milk stands, somewhat awkwardly, alone. Why? Because cow’s-milk consumption in this country has plummeted—7 percent in...