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Published on July 25th, 2011 | by Ruth

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A Delicious Dairy Array From Redwood Hill Farm and Green Valley Organics

Yo­gurt is one of my fa­vorite things to eat. It’s one of those foods that are de­li­cious and healthy at the same time. Per­fect for in­duc­ing food smug­ness. If I’m re­al­ly hon­est, I love dairy in most of its forms. Not all of our staff, how­ev­er, share my dairy en­thu­si­asm. Some of them are al­ler­gic to lac­tose, and oth­ers are just skep­ti­cal about dairy prod­ucts that aren’t frozen with lots of sug­ar added. We found a com­mon ground, though, with the Red­wood Hill Farm and Lac­tose Free Val­ley Or­gan­ics prod­ucts. We tried a whole range, from ke­firs to yo­gurts to goat cheeses. We liked ev­ery­thing that we tried, but there were a few stand-outs.

We en­joyed the as­sort­ment of yo­gurts from both Red­wood Hill Farm and Green Val­ley Or­gan­ics. We were a bit wor­ried that goat yo­gurt would taste fun­ny, but found it re­al­ly good, es­pe­cial­ly the one with hon­ey. In fact, it ap­pears that the first yo­gurt hap­pened around 2000 BCE, spon­ta­neous­ly fer­ment­ing in­side goatskin bags used for trans­port­ing it. We’re hap­py that this yo­gurt didn’t come with a goat skin.

The Lac­tose-free Low Fat Blue­ber­ry Pomegranate Acai ke­fir from Green Val­ley Or­gan­ics was de­li­cious- even Greg, our res­i­dent dairy hater agreed. He tried it with­out see­ing the bot­tle, and af­ter­wards, ex­claimed in shock, “It was low-fat?” It was thick, with a slight­ly sour tang, but still pleas­ant­ly fruity. Sip­ping it prompt­ed me to won­der what, pre­cise­ly, makes ke­fir what it is. Ac­cord­ing to Wikipedia, “Ke­fir grains are a com­bi­na­tion of bac­te­ria and yeasts in a ma­trix of pro­teins, lipids and sug­ars, and this sym­bi­ot­ic ma­trix forms ‘grains’ that re­sem­ble cauliflow­er.” The ke­fir tast­ed noth­ing like cauliflow­er, I’m hap­py to re­port- much more de­li­cious.

The roast­ed chile chevre spread from Red­wood Hill Farm was amaz­ing on crack­ers. It was a sweet, with just a bit of bite. It was great on crack­ers and as a part of a sand­wich. We’re ex­cit­ed about get­ting it again in the fu­ture to try on pas­ta. We’re al­so ex­cit­ed that it has 1/3 the fat of cream cheese.

We’re ex­cit­ed to con­sume more of the Red­wood Hill Farm and Green Val­ley Or­gan­ics prod­ucts. It’s rare that we try a whole range of prod­ucts that we’re this en­thu­si­as­tic about. They’re even lo­cal to the bay area, so be­sides feel­ing good about eat­ing de­li­cious, healthy food, we got to feel good about eat­ing lo­cal­ly.

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About the Author

The ampersand tattoo on her shoulder goes a long way towards explaining Ruth's outlook on life: there's always an "and." With TrulyNet, Ruth enjoys working on social media and writing... and editing... and... Ruth went to the University of Oregon, where she studied music, dance and cognitive psychology (and sleeping very little). While there, she designed classes and taught arts enrichment to talented and gifted grade-school students. After graduation, Ruth spent several years as a Market Analyst at a large law firm in New York. Feeling the pull back to the west coast, Ruth moved to San Francisco and worked for Stanford for a year before deciding to pursue dance. She now runs dance events (wejustdance.com) and travels around the world teaching Argentine Tango, Blues Dance, Street Jazz, and as many other dances as she can get her feet on (danceruth.com). Ruth is also the founder of Just Dance Project (justdanceproject.com), a collection of recordings of people dancing to music - a living anthropological study. Ruth spends more time on Facebook that she cares to admit. When not attached to the computer, working for TrulyNet, or dancing, Ruth rock climbs, knits, swims, obsessively plays Boggle, plays games, plays tennis, cooks, sips beer, wine and whiskey, and travels seeking adventure.



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