By Kevin Williams
Wow, we have some interesting reads today! So, let’s get started!
BIG DAIRY VS THE AMISH: This is one of the best articles you’ll read about organic milk and how “organic” some of it actually is. SIGH, we have Horizon Organic Milk in our fridge and, as the article states, I’m one of those shoppers that sees the label and thinks I’m buy milk from happy cows someplace on a small farm.
Well, maybe not. Man, I’d love to be able to buy and consume “Kalona Supernatural” organic milk actually made on small Amish farms in Iowa. That milk is available at Whole Payche…er, Whole Foods stores. Another wrinkle in this article is how organics is catching on among the Amish. The Amish are very receptive to new trends especially if it benefits their economic bottom line (that’s not meant to be cynical, just the reality). Anyway, click here to read a really interesting article.
AMISH ATHEIST: This is an interesting article which answers a broader question: can you live an “Amish life” without the theological trappings that go along with it? That is what Craig Kopp is trying to do on the edges of the Unity, Maine Amish church which he was once a part. Now, Craig, estranged from his Amish wife and 10 kids is carving out his own simple existence. Agree or don’t agree with his thinking, the article certainly illustrates the wild arc some peoples lives can take. Excellent article by one of my favorite newspapers, The Bangor Daily News. Click here to read.
AMISH BENEFIT ON SATURDAY: If you are anywhere near western NY or northern Pennsylvania, absolutely consider going to this event. First, it’s for a great cause, helping an Amish boy with Downs Syndrome pay his medical bills. Second, you’ll get an authentic taste of Amish culture in a beautiful community. Click here for more details.
Related Recipes: This area of western New York is known for its Amish maple syrup, click here for Amish recipes using fresh maple syrup.
MILLIE’S BLUEBERRY CREAM CHEESE COFFEE BARS: We’ll check in with Illinois Amish writer and columnist Millie Otto with her words this week and a super sounding recipe. Yum. Click here to enjoy!