I love whole milk so much. I don’t really have much to add but that. I grew up on 2% but have made the switch in my adult years and have never looked back. Read more

I like milk....
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I started drinking organic 2% about 17 years ago and haven’t looked back. Its flavor is much richer than non-organic, and it’s usually sold in cartons so it doesn’t have any plastic notes to it. Read more

These articles are always written by people who should not be drinking milk in the first place because of lactose intolerance. It’s like hiring an albino the Wicked Witch of the West to write a review on a water park. Read more

The biggest difference between standard and “organic” milk is that the latter is heated to a higher temperature which does make the milk sweeter. So you enjoy sweeter milk. Read more

I grew up on non-fat dry milk in my cereal.  As such, whenever I had real milk, it tasted like heaven.  Still does to this day.  I’d drink way more of it if I could. Read more

My family loves milk. Back when we were super poor, the ex got more milk than any family could drink through WIC. Yet somehow we always managed to still need to buy some later anyways. Milk does not last in my fridge. Read more

I think that the low-fat craze bullshit when a lot of us were growing up leading to most of the milk we drank being garbage 2% (or worse) contributed substantially to the decline of milk sales. It just isn’t good and if you drank that crap growing up you’ll think its representative of milk and not buy it. Real milk… Read more

based on the author’s experience with a can of Easy Cheese. Read more

I planned to break out all of the Hill Farmstead beers I’ve accumulated since last Thanksgiving even before reading this article.  Read more

Mixed-fermentation beers are my favorites, especially wild ales and the barnyard funky Brett beers. I’m not sure that my family would enjoy but this inspires me to get at least one or two smaller bottles out of the cellar to bring along . Read more

This is a good reminder that we really should consider a friendsgiving in addition to a Thanksgiving, because literally no one but my husband and I will drink a wild ale with dinner, and we’ve got a basement full of them. Read more

shut out politics with beer nerdery. Read more

I’m no sommelier (or cicerone for that matter), but it seems to me that tart + bubbly usually works pretty well with anything fatty.  Read more

But you don’t need to explain any of that to your family or friends gathered for Thanksgiving; nerdy beer explanations put people to sleep faster than turkey breast and gravy-soaked rolls. Read more

I like the occasional saison or wild beer, but I’m not much for deeply funky or sour beers. (My husband loves them though!) That said, almost anything by Off Color would fit this. Save the Dino S’mores for dessert. Read more

Last Thanksgiving I brought over a homemade thyme and pear shrub for mixing with sparkling wine. Total hit. That hit of fruity tang really works with all the heavy food. Mixed fermentation beers are way up on my list of preferred beer styles and bringing some of that to Thanksgiving this year sounds perfecto, and less… Read more

I swear, every time a sommelier is asked about beer, they go straight to saisons or lambics.  Sadly, I never could get over my aversion to yeast funk, but some of the kettle sours are up my alley. Read more

I’m actually pretty partial to Coors’ new line of commercials where they basically tell you to embrace drinking whenever and wherever you want. These adds include encouraging shower beers and beers for breakfast (or at least in pjs, I don’t remember if it was actually breakfast) Read more