work
When Markus Mead met Jennifer Bloeser, the avid surfer was working as a policy coordinator for the Surfrider Foundation. In many ways, surfing was his life, so it was only natural that he wanted to share it with his new girlfriend. When she finally caught a wave, he spotted the look of pure joy on her face, and he knew she was the one for him. Markus and Jennifer gathered everyone together on the farm for a weekend of surfing, camping and eating.
Lynne Curry has always considered herself a locavore, but her food choices changed drastically when she moved from the Washington coast to a grassland ranching community called Wallowa in Eastern Oregon. Near the coast, she had eaten mostly vegetarian, with some fresh fish now and then. But in Wallowa she found that eating responsibly and supporting her local community meant buying and eating grassland beef (in large “shares”). Drawing on prior culinary experience from stints working in several high-end Pacific Northwest restaurants such as The Herb Farm and Willows Inn, Curry created recipes for every cut of meat on the cow.
This is not the conversation where we try to persuade you to drink more milk, nor are we telling you to avoid it at all costs. Enough people out there reduce this ancient food to either a shortcut to intestinal troubles or a jug of beneficial wonder-enzymes. The truth about milk is probably somewhere in between, and the real truth about milk is that it is one of many complicated food choices we face every day.