The coffee break. A time when people in an office environment can leave their designated work space and grab that hot cup of java for a mid-morning boost. My guess is chatting and catching up on the latest television shows is part of it, too. But with so many people working from home, including me, I don’t know if the coffee break even exists anymore!
But when is a coffee break, not a coffee break? When it’s a chocolate milk break. You heard right about a chocolate milk break, believe me, you will hear more about that. Where The Food Comes From visited Hickory Hill Milk in Edgefield, South Carolina, on June 22.
Our first interview took place in the bottling plant with Owner Watson Dorn.
I don’t know about you, but I always get confused between homogenized and pasteurized. Watson had an explanation. Pasteurization kills the pathogens that can make us sick. Homogenization basically shakes milk up to blend it — the cream and milk don’t separate. Most people are used to homogenized milk. The Dorns believe non-homogenized milk tastes better and is easier to digest. I’m pretty sure I agree after our visit...
For the rest of Donna Sander’s behind-the-scenes look at this episode of WTFCF, CLICK HERE.
