by Anne Holzman
Taking my invitation from all that talk about eating from animals that graze, I’ve done a little grazing of my own in recent weeks, through the HPC dairy fridges.
Sour cream, the real deal
It started with sour cream. For years, I’ve been substituting whole-milk yogurt for sour cream in guacamole, on baked potatoes, in salad dressings, and never really minded, not caring in the first place for the sticky gelatin that passes for sour cream in most of those little tubs.
