National Geographic

A Dairy Making Sure Manure Isn’t Waste

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“It takes a lot of energy to produce milk,” Albert Straus tells us almost immediately after we arrive at his dairy. He would know. Straus owns and runs the Straus Family Dairy and a nearby creamery in Tomales Bay, just north of San Francisco. With knee-high boots trudging through mud, Straus shows us the 300 cows he manages, a herd whose milk becomes cheese, ice cream, butter, and yogurt that gets distributed across much of the U.S.

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