A weekly series of wide discovery about our food and sustainable agriculture.
Garry Hansen has been raising jersey cows all his life. As a dairy farmer at Lady Lane Farm, he was doing what he loves to do. But as milk prices began to decline, he decided he had to take a risk and start his own creamery, or face the possibility of losing his “girls.”
Garry Hansen contrasts the different pasteurization processes, along with homogenization that is standard in the dairy industry, and how he processes his milk differently.