What is the Dairy Council?
The Dairy Council of Utah/Nevada is a non-profit organization comprised of a small team of dedicated professionals devoted to the promotion of local agriculture, lifelong health, and the enjoyment of food. We work on behalf of Utah & Nevada’s Dairy Farm Families to provide timely, scientifically based nutrition information to the media, health professionals, consumers, and others concerned about fostering a healthy diet in addition to promoting fun, community-based events to showcase dairy foods and dairy farmers.
Read Our
Nothing says Holiday spirit like milk, cookies, and giving. Last weekend we had it all! Many came together to make our 3rd annual Santa’s Milk Drive at Smith’s Marketplace a huge success! Milk is one of the most requested yet least donated items at Food......
Contributor: Taylor Hale, USU Dietetics Student and Dairy UTNV Intern Nestled in Europe’s famous Alps, Switzerland is famous for creamy milk, abundant chocolate and decadent, smelly cheeses…. Sounds like a heavenly vacation spot for a dairy lover. Switzerland has been doing dairy right for a......
Contributor: Amanda Arnold – USU Dietetics Student and Dairy Council of UT/NV intern Recently, I’ve noticed an increase in popularity of alternative milk beverages like almond and soy milk. I’ve had roommates, friends, and classmates talk about the health benefits of these products and even......
Browse Our
From Europe to New York to Melba Idaho (population 537). Recipe is shared by Mary-Mac DeGroot She is a ballerina turned chef, married to dairy farmer. Chef Mary-Mac was living in New York City working as a chef when she was introduced to Ernest DeGroot, dairy farmer from Idaho. The short of the story, they fell in love, got married and she now lives on a dairy farm. It's no surprise Chef Mary-Mac fell for a dairy farmer. All good chefs know and respect the great flavor and value of dairy in recipes.
Recipe shared on Studio 5
Watch Chef Mary-Mac on Dairy West Facebook page prepare this recipe at home while she tells her story.
Some Some flavor combination just go together. This is one to try. Soft creamy polenta with fresh seasonal asparagus, flavorful prosciutto and lemony zest!
The quickest and easiest biscuit you'll ever make. Bake in the oven, or be adventurous and bake on the grill outdoors. Recipe is a adaptation of Mom's baking powder biscuit. Thanks Mom for the recipe!
The quickest and easiest biscuit you’ll ever make. Bake in the oven, or be adventurous and bake on the grill outdoors. Recipe is a adaptation of Mom’s baking powder biscuit. Thanks Mom for the recipe!
Old fashioned rhubarb? Not when you call it "rustic." Classic strawberry-rhubarb flavor combination baked in an easy open faced pie. Delicious with ice cream or whipped mascarpone cheese.
Watch it on Studio 5
Don’t call it “old fashioned” call it “rustic” and you have a trendy spring brunch friendly dessert – easy to make, delicious to eat, and pretty on your buffet. Rustic Rhubarb Crostata!
Learn About
