Most non-organic milk you find on supermarket shelves is now sourced from enormous mega-dairies that keep up to 30,000 cows confined in huge contained barns. They are typically fed with grains produced with the use of genetic modification and due to their crowded conditions must be protected from infection by a variety of antibiotics and a cocktail of hormones. 

Milk is by definition a fresh product. Its quality, therefore is directly related to the distance it must travel in order to reach your kitchen. To control spoilage during transport most commercially produced milk must be heated, compromising both its taste and nutritional quality. The best milk, therefore, would always come from the best organic dairy found closest to your home. 

Northern California’s Straus Family Creamery in Sonoma County has long been a leader in the movement for food transparency and the fight against genetic modification. Over many years, and despite significant growth, they have remained committed to authentically sustainable practices including growing much of their own feed, using recycled glass bottles, and generating power from a methane digester located on their farm.


A Straus Holstein Cow