From cow to cup: And everything in between-attachment0

“There’s a clientele in Asheville that’s super-knowledgeable about milk and really wants that purity, the 100 percent grassfed and the cream-line milk, the unhomogenized.” — Jonathon Flaum photos by Max Cooper

“There’s a clientele in Asheville that’s super-knowledgeable about milk and really wants that purity, the 100 percent grassfed and the cream-line milk, the unhomogenized.” — Jonathon Flaum photos by Max Cooper

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