I tasted a yogurt in Vermont last week that was so good I’m pretty sure my eyes snapped shut while eating it. It was Organic Maple Yogurt (made with Jersey cow whole milk and maple syrup) from Butterworks Farm, a 25 year-old Vermont dairy up near the Canadian border. I’ve never cared much for yogurt, but I got back to New York and couldn’t stop thinking about it, or stop my mouth from watering every time I did. I still have to struggle to eat better so that my daughters will one day do it reflexively, but yogurt's always been an off-putting food to me, I think partly because of it's virtuous reputation. I'm always thrilled when I come across a food where the organic version crushes the conventional version I grew up eating, so I started hunting around for it. I've been feeding my daughters yogurt since they were born, but I was looking forward to feed something I actually like. ...
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