On June 17, I had the special privilege of being involved in an event sponsored by the California Milk Advisory Board. The event brought together local and national bloggers and journalists to experience a day in the life of a modern day dairy farm. The purpose of the event was to educate and enlighten these members of the media about dairies, animal care, sustainability and nutrition.

I met the group at the Clauss Family Dairy, where we observed the cows being milked on the milking carousel. This automated process seemed to be a win-win for both the dairy and the cows. It is highly efficient and clearly the cows enjoyed being milked while riding the carousel. One of the bloggers said it looked like a "Disneyland ride for a cow".

After we toured the dairy, we met on the lawn at the Clauss family home for round table discussions. The participants had a chance to spend 20 minutes with each of the following experts: 

• Dr. Frank Mitloehner, Agricultural Air Quality Expert, University of California, Davis to discuss dairy’s shrinking carbon footprint
• Dr. Michael Payne, Doctor of Veterinary Medicine, University of California, Davis to discuss the National Dairy FARM Program: Farmers Assuring Responsible Management in California
• I was at the third table and shared the nutritional properties of dairy foods including recent nutrition research on protein, calcium and vitamin D.

During the discussion, I shared nutrition basics about the nutrients in milk and dietary recommendations. I was able to dispel certain myths about dairy foods, specifically that milk does not cause early puberty, fat-free milk does not have sugar added to it (this was the first time I have ever heard this idea). We discussed evidence-based strategies for coping with lactose intolerance and consuming milk and dairy foods without discomfort. One of the journalists approached me later and said she never realized how much calcium children need every day.

Following the round table discussions, we had an unforgettable and incredibly delicious lunch prepared by Chef Ryan Scott, each course including dairy products. The menu included the following dishes:

•  Cucumber Gazpacho (yogurt)
• Little Gem Salad (crème fraiche dressing; Cheddar cheese brioche)
• Milk Braised Pork Shoulder on a bed of Spring Vegetables
• Buttermilk Panna Cotta with Balsamic-Black Pepper glazed Cherries and Pinenut Shortbread Cookies
• Real California ice cream 

Following the event, bloggers went home and did what they do best, wrote blog posts about their experiences and what they learned. Here are just a few examples of perspectives others had about the event:

•  Happy Cows = Happy Moms
• Let's Talk Milk & Cheese
• Travel to a Modern Dairy Farm

Over the many years I have worked for the Dairy Council of California, I have had many interesting learning opportunities and this ranks among the best. I observed first-hand a family-run, large dairy operation that responsibly produces milk and is proud to share their dairy farming practices with the public.

Maureen Bligh, MA, RD

Project Manager