Farm to fork. Farm to table. Farm to fridge. Whatever you call it, the recent emphasis on the concept that food originates on a farm and not on a grocery store shelf has had a positive impact on the choices people make about food.
Lifweay Kefir, the largest maker of kefer in the U.S., has created this infographic to demonstrates the processes and logistics they use to keep their product good for you and good for the environment, but it also has good news for farms, consumers and the Earth in general.
If you’re unfamiliar with kefir, it’s a fermented milk beverage that’s gaining popularity in the U.S. as the fermentation movement continues to grow. Amanda, my fermentation evangelist friend, has a great basic milk kefir explanation on her Phickle blog.
Related on MNN:
- Fermentation: How to make your garden bounty last longer
- Milk nutrition facts
- How to make your own fermented viili
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