Small dairy farmer Travis Pyykkonen conjures up a wholesome vision of the future for his business. In one corner, Pyykkonen imagines a milk bar where customers could add blackberry-basil or
banana-almond butter to fresh milk pasteurized on site. Over by some derelict filing cabinets, he sees a case for yogurt parfaits and house-made ice creams. “What do we call ourselves?” he
asked. “A microdairy. Like a microbrewery.”
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