Well, sort of.
Recently, I’ve been trying to eat more locally-made food, so I decided to switch yogurt brands to something made closer to home. The closest one I could find is from Pequea Valley Farm in Pennsylvania. It’s made by the Amish in Lancaster County from the milk of grass-fed Jersey cows (which I’m not embarrassed to say I just found out originally come from the British island and not the state).
It’s not truly local to me (I’m not within 100 miles of the farm), but it’s closer than before. My old yogurt, though beloved, came from clear across the country.
And while it’s a bit more expensive, it’s seriously delicious. So rich and creamy…
this farming man 