A little gardening sorting/Gardening for the Soul/The Frog Song/We all Stand Together/Plans for the Garden 1 In the age of Brexit and cultural uncertainty – like the nursery food that gained popularity during the 2008 recession – old-fashioned milk seems to have become part of Britain’s nostalgia safety-net. Except this time, there’s a positive result for the producers’ efforts: financial, not to mention environmental, gain. He’s not alone. Graham’s Family Dairy in Stirlingshire, Scotland’s largest independent dairy, has enjoyed a 25% increase in customer inquiries each week since it started using glass bottles in May this year. There are hotly contested theories professing the merits of raw, unpasteurised, unhomogenised milk. Pasteurisation heats milk to destroy potential pathogens but, say raw milk advocates, decreases vitamins which could be beneficial to health. Some believe that the homogenisation process – emulsifying the milk under high pressure to distribute fat molecules evenly so the cream does not rise to the top – promotes the absorption of xanthine oxidase into the bloodstream, which in turn could be detrimental to heart health.

NatWest, RBS and Ulster Bank to close at least 172 branches in 2023/24 – here's the full list, plus alternatives Pattypans Pantry/Pattypans Kitchen/Real Life/Chillies/Rosemary/ Salt/Chilli Jam/Dried Oregano/Extras for the Pantry Shelf/Long Keeping Mint Sauce 1 Commercial homogenisation (emulsifying the cream into the milk rather than letting it float naturally on top) began less than a century ago, but it didn’t dominate the market until relatively recently. Today, most milk consumed in the UK is pasteurised, homogenised as well as standardised – which is to say, processed to assure a consistent percentage of fat. Today/Real Life/Antique Shops/Crafting/Knitting/Pattypans Crafting Box/A little Plotting and Planning/Christmas 2020 1

Cream (from Milk)

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