We're dubious, but the Daily Mail has the story on a 5 year old girl in Russia, who has reportedly been raised by cows and can only moo to communicate:
The 'feral' girl was rescued by Russian police after a neighbour in the Solikamsk district in the Ural Mountains raised the alarm.
The unnamed child does not know how to eat properly, preferring to drink milk from a saucepan, police officials have said.
The authorities were called in by a worried neighbour living close to the small farm run by the girl's parents.
The Physicians Committee of Responsible Medicine is petitioning to ban milk from school lunches based on its health benefits, or, according to this group, its lack thereof. In light of the recent bans on sugary drinks like soda in schools, this petition is sparking debate:
According to the report, PCRM claims that the beverage is “…high in sugar, high in fat and high in animal protein that is harmful to, rather than protective of, bone health.”
Despite the American Heart Association's recommendation that children between ages 1 and 8 drink around two cups of reduced-fat milk a day, the PCRM asserts in its petition there are better ways for youngsters to get their calcium.
Kraft is restructuring its cheese cases to make its most popular products easier to find, and it's new products more noticeable. This project comes as a precursor to the cheese & dairy arm of the business becoming a stand-along business. The Seattle Times has the story:
After the separation, cheese and dairy products such as Philadelphia Cream Cheese will account for about 20 percent of total sales, up from about 14 percent currently. (The rest of legacy Kraft will be a $35 billion company called Mondelez International, focused on global-snacking brands.)
Kraft anticipates 3 to 5 percent sales gains at stores implementing the program in the first year as a result of additional space, better organization and other factors. As part of the program, retailers are reorganizing the cheese sections and in some cases expanding it by as much as 8 feet.
It's tough being a dairy farmer in Uganda, and refrigeration is hard to come by, which means lots of spoiled milk. William Kisaalita is combatting the problem with a new invention - a dung-powered milk chiller:
Talbot Forest Cheese has won nine awards from New Zealand Champions of Cheese. Their most popular products include a canterbrie, and the Mt. Peel Blue. This profile shows us how founder Angela Veale got started, how she makes her cheese, and how she balances life with work.
Making award winning cheese is a labour of love for Talbot Forest Cheese's founder Angela Veale.
We set up 12 years ago. Paul had worked for Clandeboye. He was a supervisor at the gouda plant. He went to [Massey] university and ended up in Palmerston North doing dairy research. That was where he met me.
Photo by Stuff.co.nz
Closet Cooking had some stroke of genius when coming up with this recipe. It's a grilled cheese sandwich whose existence makes perfect sense—we're surprised no one thought of it decades ago.
This recipe by Prevention, RD a tasty combination of chicken and goat cheese, that's apparently healthy, to boot! While the food talk is accompanied by an anecdote about a lost engagement ring (we're happy you found it, Nicole) we couldn't think about anything but the flaky phyllo dough and creamy goat cheese.
Maybe you remember this mug? Maybe you’ve seen lush portraits of cheese gracing the pages of Culture Magazine or the New York Times? This is Mike Geno, a cheese painter in my neighborhood who has taken the world by storm. In the next few months, you’ll read about him in Cooking Light and Esquire (the Spanish version), but before that, you can meet him next week in Raleigh, North Carolina at the American Cheese Society Conference 2013.
The popularity of Greek yogurt keeps growing, and Chobani, one of the biggest brand names in the industry, has decided to capitalize. In New York City, a yogurt bar is opening up, complete with its own custom menu
The country's top Greek yogurt maker, Chobani, is opening up its first "yogurt bar" in New York City on Wednesday as it looks to strengthen its position in a rapidly growing market. Dannon, a long-time industry giant, also opened up a shop in New York City earlier this month called The Yogurt Culture Company that serves both fresh Greek and traditional varieties.
The two companies say there are no plans yet for additional locations. But such flagship stores can add luster to a brand and help build loyal fan bases, which will be critical at a time when tastes are shifting and competition is intensifying.
This recipe by Tasty Trix is the best of both worlds. Besides being a fresh and light summer meal, this post also shows us how to make homemade farmer's cheese.
This theme for this month's 5 Star Makeover Challenge - hosted as always by the lovely and talented Natasha of Five Star Foodie and Lazaro of Lazaro Cooks - is Greek mezze, and it couldn't have come at a better time. I don't know about what it's like in your neck of the woods, but where I live it is hot and sticky as Hades, and light bites are just about all I want to make, or eat.
I decided to riff on a classic Cretan mezze, dakos. In its original form it's simply a barley rusk that's been rehydrated with water (or sometimes ouzo) topped with olive oil, grated tomato, fresh oregano, and feta or aged myzritha cheese. But this is a makeover challenge, so I got a little fancy and made my own cheese, a tomato confit, and barley flatbread: