Let’s talk about really good food. When it comes to food, really good means true food, not food-like substances. You can trust you’re getting good taste along with sound nutrition, minus additives, preservatives, and other mystery ingredients.

With this really good food theme on the brain, let’s look specifically at dairy products. This is an area where if you don’t be careful, you can end up with some real junk on your plate. (Ask me how I know this…)

So amidst all my trial and error, I’ve found a brand (here in the west) that deserves some enthusiastic accolades. Before proceeding, I need to say I’m not connected in any way to this company and their brand. I don’t receive any benefits whatsoever from promoting and applauding them. I’m just passing on good information because I’m highly inspired by these people and what they’re doing, and believe you’ll be glad to know about this product (if you don’t already).

OK, that said, the brand? Tillamook® (from Tillamook, Oregon), for cheese, ice cream, yogurt, sour cream, and butter. These folks make really good dairy products because they add no artificial anything—especially growth hormones. Tillamook dairy farmers actually pledge not to use growth hormones. They’re comfortable with this pledge because the FDA has stated that no significant difference has been shown between milk derived from rBST treated and non-rBST treated cows. Therefore, they feel a moral obligation to avoid the stuff!

Here’s a fun little fact I read off their butter carton: “ ‘Tillamook’ is a Native American word for ‘land of many waters.’ Most of the people who live here pronounce it ‘TILL-a-mook.’ Our dairy cows, however, usually prefer to say ‘Till-a-MOO’.”

Tillamook’s cheeses are all real (never any processed “cheese product”), and all cheeses are aged naturally over time—they take no shortcuts,

When making ice creams and yogurts, they use the best locally-grown berries they can find (no bargain berries). They use only natural sweeteners (NO artificial anything). And their ice creams contain extra pure cream (NOT extra air).

This 109 year old company is grounded not so much in monetary gain as in purpose: “to bring better dairy to people in a way that’s relevant, honest, and completely delicious.”

Now as I write, I can imagine many of you saying “Yeah, yeah, we have a dairy brand just like this where we live.” And I’m so glad if you can say that. We need many more businesses like this; we need more honesty in food production. So mostly I’m promoting what Tillamook is doing and suggest we think very carefully before reaching for those dairy brands that are cheaper. I know it’s getting more urgent to stretch the grocery dollar, but maybe we could look to other areas to pinch, and spend a little more on quality food that comes from quality companies. It’s been said that “we vote with our dollars.”

I’ll close by recommending the Tillamook website, www.tillamook.com, where you’ll find inspiring reading and wonderful recipes (see an example below). Meanwhile, here’s to seeking out and supporting really good food made by really good companies!

PUPUSAS (edible pockets stuffed with really good ingredients)

2 cups finely ground cornmeal (known as Masa Harina)

2 teaspoons salt

2-3 cups warm water

2 cups 4-cheese blend shredded Mexican cheese (Tillamook’s is outstanding)

2 jalapeño peppers, seeds and stem removed, diced very small

1 tablespoon fresh cilantro, chopped

Garnishes; your choice

1. In medium bowl, combine masa and salt; gradually add warm water until you have a firm mixture that doesn’t break apart, but is moist enough to easily work with (it should be moldable but not sticky).

2. Form into a large ball; cover and let rest for 30 minutes.

3. In another medium bowl, make filling by combining cheeses, jalapeños, cilantro, and any other garnishes desired.

4. Once dough is rested, roll into balls a little larger than a golf ball. Using your thumb, make an indentation in balls and fill each with 1 tablespoon of filling. Pinch sides together to cover filling with dough.

5. Press by hand (or place in tortilla press) and gently make a 5-inch disk that is about ¼-inch thick. Repeat with all the dough balls.

6. Cook each papusa on a medium, ungreased griddle or in canola oil in a cast iron skillet for 4 to 5 minutes on each side, until papusas are golden brown.

7. Serve immediately; consider topping papusas with salsa, sour cream, or even a fried egg!

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