Not exact matches
My father grew up
on a
dairy farm in upstate New York, so maybe it's just in my veins (seriously, there's probably a lot of build - up
happening there).
I've seen what
happens on organic versus conventional
dairy farms and what goes into making the products.
The Republican says it's
happening on a couple of fronts — from other nations dumping heavily subsidized products
on the world market so American products can't compete, to Canadian protectionist policies that have make it difficult for central New York
dairy farms to sell their product.
The length of time for fermentation of commercial yogurt (both regular and Greek) is so short (one person in the
dairy industry told me that it is an hour or even less) that thickening agents are sometimes even added to commercial yogurt to give it the look and feel of yogurt that has been fermented for much longer such as would
happen with yogurt made
on a small
dairy farm or in your kitchen.
Havens grew up
on a
dairy farm in Missouri, where stock dogs and coonhounds abounded and family pets were something that just
happened when a neighbor's mutt had puppies.