I just ran across an article in Grub Street, a New York publication, Aug. 23, 2021.

Title: “Whole Milk Mounts Its Triumphant Comeback” by Emily Sundberg

Seems like whole milk and half and half are making a comeback and pushing all the fancy nut “milks” and low-fat and skim milks off the shelf. Good old natural cow milk making a comeback?

Looks like the “alt” milks are losing favor to the real thing.

I tried almond milk once. That was enough for me. My mind never quite equated “milk” with anything other than cows.

I’m an old — really old — farm girl who grew up drinking raw milk from her own cow. Although I long ago got away from drinking raw milk, I can’t stomach the 1% watery, blueish stuff they call “low-fat milk.”

I’ve stuck with organic whole and half and half for decades. Actually, these days I pretty much only drink milk for a rare piece of chocolate cake — chocolate cake isn’t chocolate cake without a small glass of milk, and, occasionally for a bowl of warm milk and crackers before bed. (That was my Grampa Roy’s nightly sleeping potion. And it works.) My dog, also old, loves warm milk and crackers at bedtime. If it gets to be around 11 p.m. and I haven’t fixed him his bowl, he comes up and lets me know it. I will use it when I have oatmeal in the winter and I drink my coffee black.

When I was little, I had my own cow, named Boots ’cause she loved wallowing in the mud and always had it up to her knees. She had a sweet, mellow personality. (Yes, cows have knees.) Her twin, my brother’s cow, always kept clean and was very prissy. We called her Dolly.

Organic whole milk and organic half (milk) and half (cream) not only tastes better than low fats, but is far more nutritious than all those other things; they have a much longer shelf life because of their cream content. They’ll stay fine in the fridge for up to five weeks.

Why does anyone listen to government agencies for anything anymore?

Skim, low-fat milk? Guess what we did with that on the farm. Grampa would milk twice a day, bring the milk up to the house, and Grammie would take off enough whole milk for the day’s use that we needed that day for meals, cooking, etc. Then Grampa would run the rest through the milk separator that sat in a corner of the “cook room” (kitchen). That separated the remaining cream out of the milk, leaving the thin watery “skim” stuff. Grammie would put the cream into the cellar way to be saved up for Friday, butter churning day, keeping enough out for coffee and maybe some hot gingerbread with whipped cream for after supper.

The thin stuff went into the “swill buckets” under the sideboard along with table and vegetable scraps for the pigs. Then the pigs would get fat and give us back hams, roasts, chops, sausage, bacon and ham hocks. The ultimate recycling. (Watching Grammie Mable make the sausage, I was glad I wasn’t old enough to help. That was one chore that did not look like fun.)

So y’all that bought into the government advice to drink “low-fat” milk have been drinking pig food.

Marion Tucker-Honeycutt, an award-winning columnist, is a graduate of Belfast schools now living in Morrill. Her columns appear in The Republican Journal every other week.

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