Whey oh Whey!

In an interesting article posted yesterday on Modern Farmer I was made aware of the huge quantity of whey that is produced annually as a by-product of Greek Yogurt (read more). To be more specific, more than 150 million gallons of this acidic whey was produced just in the northeastern United States! Unfortunately, this stuff appears to be very detrimental to the environment if not handled properly. Companies are desperate to get rid of this stuff. Chobani is even paying people to take it. 

Now I love Greek yogurt, it's smooth and delicious! So dear readers, my question to you is: what creative ways do you think we could come up with to utilize this product? The article discusses a few possibly profitable uses, but I want to hear from you. 

A second question, should everyone who wants to eat Greek yogurt make their own to avoid adding to this issue? 

Let me know what you think! 

Springing towards the 2013 Homegrown Festival

Whew! We made it through what felt like an un-ending winter! Nothing brings a smile to my face like going to the Farmer's Market and seeing bright, fresh produce starting to pile up at the various stands. In a few months it won't seem so miraculous, but right now, the thought of eating fresh spinach or baby radishes makes me want to do a jig!

I love eating homegrown because it gives me a sense of place and, of course, it's delicious! Why do you value that which is homegrown?