Both the flavor and nutritional value of milk depends largely on the distance it must travel in order to reach your table. The heating process used to prevent milk from spoiling during transport also undermines both its taste and inherent vitality.
Sadly, the vast majority of the milk found on U.S. supermarket shelves is now sourced from a mere handfull of mega-dairies. Here, tens of thousands of animals, housed in vast containment barns, are fed genetically-modified grains chased with a cocktail of antibiotics designed to help them endure the unhealthy and often inhumane conditions. Compassion dictates we do our best to source our milk only from the smaller and organic-certified farm-cooperatives and local dairies in our respective regions.