Due to the COVID19 Pandemic, there are several Food Banks operating locally, my wife and I had occasion to assist at them with their distribution over the past couple of weeks. This close access has allowed us to see that at least for our local area, the food banks are well-stocked, there are wide and varied types of nutritious fresh fruits and vegetables, frozen vegetables, canned goods, juices, grains, breads, pastries, frozen meats, garnishes, and so on. Some of the foods come from wholesale food centers, retail grocery store chains, local restaurant chains, school district lunch programs that are closed based on the virus, etc. As such, there is hardly ever a trend among the items, sometimes a particular food may be there from day to day or week to week, but the brand name, the manufacturer, the size Word of the food banks’ offerings has been widely disseminated through the county, as evidenced by the throngs of people who access them and take advantage of the plentiful “harvest”.
One thing I’ve noticed is that regardless of size of containers, ranging from the child’s single serving for an elementary school lunch, a pint, a half gallon or a gallon, and regardless of source, brand name, etc., nonfat milk, low-fat milk, 2% milk and/or 1% milk are the only ones present, never Vitamin D whole milk. It can’t simply be an issue of healthiest or healthier choices, because pastries and sugary drinks are interspersed with the supplies.
Why is whole milk always excluded?
(The people who work the food banks are mostly volunteers who have no say as to what will be delivered to them.)
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How did you get back onto my lawn again, you whippersnapper? And stay away from my dairy cows! Grrrrrrr.
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You know, I think you’re onto something there . . .
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I can’t find the little almond nipples no matter how hard I try! And on the oats, it’s even worse! Grrrrrrr.
I’m the exact opposite. We grew up poor, and powdered milk was the staple in our house, whole milk was an occasional luxury. When I moved beyond that experience, whole milk became and has always remained my preference, and I raised my children on it. As such, skim milk, low-fat milk, 2%, and 1% all taste too watery to me, thin milk. I actually refer to whole milk as “the hard stuff” in comparison to its clones. To take advantage of the healthier or supposedly healthier aspects of the watery ones, I mix one part whole milk with 1 part of one of the other varieties if and when I have large quantities of both.
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Jaimie 