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Just because you’re in the backcountry doesn’t mean you have to eat like it.

Last weekend we had the opportunity to attend the Overland Rally in Springfield,Vermont. The venue was fantastic and scenic with lush mountain views and raging rivers, an appropriate setting to prepare a meal for the group that would be equally fantastic.

The menu was centerpieced by a Filet Minon with Au jus and was complimented by sautéed broccoli, brown and wild rice, as well as squash and zucchini sauté with onion.

Prep was based on the following:

We purchased a beef tenderloin and butchered it into two finished roasts, followed by cutting the remaining pieces and setting them aside. The two roasts were then wrapped in bacon and bound in butchers twine and then placed in our Engel fridge to chill. The cut off pieces of the tenderloin that remained were then placed in a dutch oven with water and garlic and boiled at a temperature of approximately 350° F to produce a fresh beef stock. The stock was then set aside and the beef trimmings disposed of. We were then ready to cook!

Our Snow Peak kitchen with double burner stove, bbq box, and dutch oven tray was then setup to give us our platform for actually cooking this delectable meal. Coals from real wood charcoal were prepared and placed in the bbq box.

Each of the prepared roasts were seared on all sides and then placed in the dutch oven with enough coals moved from the bbq to box to set the temperature at approximately 350° F. The roast was rotated every 15 minutes and the temperature was checked with a meat thermometer until the meat was medium rare.

While the meat roasted, the rice was prepared in minimalist fashion since we were on the trail. Each of the vegetables were diced and sautéed in a garlic salt and pepper blend in olive oil and covered until ready to serve.

When the beef was at proper temperature we pulled it out of the oven and it was tented in foil to rest. Red wine (half a bottle or so) was then used to deglaze the dutch oven over high heat from the propane burner stove and the stock from the initial trimming was added and allowed to simmer, making a delicious Au jus.

The meat was then sliced and veggies were served. I would love to say it was plated and presented to our guests but the meat was gone as quickly as it was sliced.

To say the meal was “délicieux” would be an understatement. It was quick, easy to prepare, and was a fine culmination to a remarkable (albeit wet) time on the trails.

Bon appetit!

Special thanks to 7 Bar Grille correspondents Clint Terrill and John Bailey, as well as Ben Edmonson of Equipt Expedition Outfitters, for their contributions to this article.

Related – Torpedo Farms Roasted Pepper Sausage Frittata

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

Green tea, white tea, black tea… what’s the difference? The examination of the health benefits from tea consumption date back about 4700 years ago from emperor Shennong of China. A cup of tea has been known to heal, comfort and cross cultural barriers and has so much to offer. The benefits of drinking tea can be significant to your overall health, but we must first understand the different types of teas and the prosperity that each one has to offer.

Oolong Tea

Oolong tea is said to be first produced at Mr. Wu Yi Shan in Fujian Province towards the end of the Ming Dynasty about 400 years ago. Drinking Oolong tea is truly a work of art. In order to enjoy the flavor and its rich aroma, a tiny teapot and teacup are used. This presentation has been handed down one generation to the next. This type of tea contains a large quantity of polyphenol- an ingredient that generates the unique flavor and promotes good health. This tea is a great source of antioxidents, weight loss, and can provide an overall boost to your health.

Green Tea

Green tea is made from the leaves of Camellia Sinensis and originates from China. What sets green tea apart from the others is the way it’s processed. Green tea leaves are steamed, which prevents a certain compound from being oxidized. In contrast, black and oblong tea leaves are made from fermented leaves. As a result of this process, the health benefits to you, the consumer, are significant. Recently, it has been all the rage and has become more widespread in the West. Green tea contains minerals and vitamins such as chromium, manganese, zinc, vitamin C, and certain phytochemical compounds. Studies suggest that green tea can reduce the risk of cardiovascular disease, kidney stones, cancer, and can help lower cholesterol.

White Tea

Move over Green Tea, a new tea is in town. White Tea seems to be all the rage and is the latest and hottest new food trend in North America. Chinese tea drinkers have known since the Ming Dynasty about the benefits that White Tea can offer. White Tea is also made from the immature leaves of Camellia Sinensis, picked shortly after the buds have opened. White tea lacks the “grassy” aftertaste that Green Tea has, and offers a delightful, smooth and silky taste. White tea health benefits include: boosting your body’s immune system, fighting off viruses and infections, prevention of plaque buildup and tooth decay. With it’s widespread popularity, White Tea has made its presence known, and is here to stay.

Black Tea

Black Tea is a more oxidized tea than oolong, green and white teas. It is generally stronger in flavor and contains more caffeine. Black tea is the most popular tea used in the U.S.  Black tea is often blended with other plants in a variety of mixtures to produce a unique flavor. Some of these blends include: Earl Grey and Masala Chai. Health benefits include cholesterol reduction due to a theaflavin derivative found in black tea, and is high in anti-oxidents. Black tea can be enjoyed alone, as a blend, or as a boost of energy in the morning, and may give you that jolt of energy you’ve been looking for to get you through the day.

There are lots of reasons to enjoy a nice cup of tea. I have only given you a short introduction to the different kinds of tea and some of the amazing benefits to your health that they can offer, and hope that I’ve inspired you to discover the wonderful world of tea on your own. Whether it be enjoying a nice cup of white tea with a loved one, such as my husband and I recently did in the Chinese Gardens of Portland, Oregon, or an ice-cold sweet tea on a hot, summer day- tea is here to stay!

Related – GSI Outdoors Vortex Hand-Crank Blender

– Special thanks to Andrea Ledwell for her contribution of this introductory article with future articles on teas and recipes soon to follow.

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

Portland, Oregon is one of those cities that features old town charm with a hip and vibrant culture. Nestled within the “old town” section of Portland lies a gem that for doughnut connoisseurs is the epitome of good eatin’: Voodoo Doughnuts.

We knew we had arrived at the right place when we saw people walking away with Voodoo’s famous pink boxes. We also thought we had arrived at the entrance early but were greeted with a line that literally wrapped itself around the building. This had to be a good sign and once we finally had gotten to the front door, we were launched into doughnut heaven.

Voodoo prides itself as having fans all over the world with its slogan, “The Magic is in the Hole!” In short, their slogan is right. The smell of freshly prepared doughnuts in all shapes and sizes had our palette drooling with expectations that were exceeded after taking our first bite!

The menu includes a variety of options including cake, vegan, raised, crueller, and fritter doughnuts each with a flavor and style completely unique. Their most popular version is a honey maple glazed doughnut topped with two strips of bacon. Yes, bacon. One bite and the strangeness of this combination will have you looking to fill this odd but delectable new craving until every crumb is finished!

Another favorite is the Portland Cream doughnut. This variety is glazed with chocolate and filled with a custard-style cream that encompasses the charm of Portland and puts the Boston Cream to shame. It’s probably a good thing the Portland Cream wasn’t available when Paul Revere made his famous rush through Boston warning, “The British are coming” as one bite of this doughnut and he might have been too sidetracked to finish his good deed, possibly resulting in a failed American Revolution.

Seriously though, if you’re looking to get more adventurous we saw a few doughnuts covered with some crazy stuff including Fruit Loops cereal, M&Ms, and another staple of the store in the shape of a man and covered with chocolate glaze and scribbled with various colors of icing, stuffed with a badass strawberry filling that had me asking, “Damn, are you serious?!” These doughnuts are THAT good.

The store on the corner of SW 3rd Avenue is where we were treated to some fine eatin’ but fortunately there are three locations including one in the college town of Eugene. And for those with the late night munchies, Voodoo Doughnuts is open 24 hours a day, 7 days a week (excluding certain holidays) and is a “can’t miss” for those visiting Portland or for those already living there.

The magic is definitely in the hole and we’re already counting down the days till our next visit to Portland’s landmark doughnut shop: Voodoo Doughnuts.

– For more information about Voodoo Doughnuts, including custom orders or other facts about their awesome doughnuts, visit them online at

Related – Roadside Food for Mexico Adventure Travel

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

I really like beer. Whether at basecamp, at the pub or at home, a tasty brew can certainly make for a relaxing time.

For me, traveling around and enjoying the delicious brews from brewpub and bars has become a pastime. Here is the issue, though: Drinking and driving. Yes you can have a beer or even two with a meal in a couple of hours at the pub. However, I want to enjoy more than that and driving home from a remote brewery with a belly full of alcohol is not a good idea.

Most places will fill a growler for you to take home. This, however, has its own set of issues. The growler is sweaty from the cold beer inside and unless you have a cooler or equivalent with you it is hard to keep it cool enough until you get to a place where you can enjoy it. Enter Hydro Flask’s Growler.

Hydro Flask’s Growler has a series of double wall, vacuum-sealed double insulated bottles that keep cold things cold for twenty four hours or more. Sixty four ounce insulated beer vessels that will keep beer cold and fresh for even the longest drive. I started using Hydro Flask products in the desert in Arizona. They are BPA free and insulated, and they are both “cool” (literally and figuratively) as well as eco-friendly. With the release of the growler, I can go to the pub or brewery, fill up with a delicious beverage, and head back home to enjoy.

I have found nothing that matches the quality of materials and function that is even close to the price. Also they have a program to give five percent back for each bottle sold to eco-friendly charities.

As for me, I am off to get some Lagunitas IPA and some Green Flash. Dinner is going to be good tonight!

Have a look at all of the features of Hydro Flask’s products by visiting and receive a 10% discount by using coupon code “JPFREEK”

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

This year is the Chinese year of the Rabbit, I wanted to begin to introduce an array of fellow craftsman from across the country, John Fink of San Francisco as part of an ongoing  outdoorsman industry insider interview.

I met John recently at an event in the S.F. area as I finished judging the meat category of the Good Food Awards. The Good Food Awards is a platform to recognize artisan and craft producers of a variety of foods from across the country. During the even yet another fellow craftsman Dave “The Butcher” Budworth (to be featured in an upcoming article) was doing a half hog carcass breakdown. So in speaking with John I found that what he does is the essence of what outdoor gatherings are about as we stood amongst the S.F. Downtown Skyscrapers eating tacos from a food truck, outside of the coffee roasting warehouse where the event was being held. Additionally the fact that John yields a welder to craft his own equipment is pretty bad ass, and in our world of Jeeping, remote places there  is nothing like a good chef that can whip up a feast but also take care of your potential Jeep breakage needs.

How did you come about creating the Whole Beast Company?

Over the last couple of years I have spent time visiting and learning from local farmers who are raising heritage breed animals, going back to the traditions of farming and raising the animals humanely and the line of husbandry. This learning has coincided with my deep interest in fire cooking whole animals over hard woods. With these two areas of passion, I decided to create The Whole Beast as as a way to celebrate the art and practice of cooking over fire along with cooking whole animals that have been humanely grown and prepared in a holistic manner.

Was any formal training required and how did you get into this?

I have my degree from the Cordon Blue and I have been a professional chef for 20 years. Through my upbringing I was exposed to sustainability from my grandparents as well as growing up in the farm lands of Kansas City and rural Pennsylvania, and in college and after I was a commercial fisherman. I’ve done my own research on small animal farms which are bringing back heritage breeds; as well as learned from chefs I have worked with who have shared how they cook all manner of goat, deer, yaks, camels, horse, pig and the rituals behind cooking with whole animals. My Cuban-American brother in law and his father have also shown me their process for a whole pig roast. I’ve taken all of this knowledge and applied it to my culinary training which gives me a substantial base to draw from.

Is what you do a commonplace in the culinary world?

Yes and no. People are cooking whole animals but normally it is on an indoor rotisserie, which is my least favorite way of cooking an animal. There is a true art of cooking a whole animal over a hard-wood fire outdoors–and this very old practice is a more soulful, difficult and hands on way to cook an animal.

I understand you make a lot of custom equipment for what you do, what was the most challenging?

Working with the iron cross is a challenge on many fronts from securing the animal properly but also being able to rotate it. Fire-cooking uses a tremendous amount of fuel and I have to take into account weather and wind flow which translates to smoke direction.

What is your overall outdoor kitchen comprised of other than the special equipment needed?

My whole outdoor kitchen could be considered special equipment. Stainless steel grills housed with an aluminum frame, cinderblocks, rakes, shovels, wood that is indicative to the area for sustainability reasons, oven tiles, welders or fireman’s gloves, a large enough space. I worked with friends to create a few items which work well for my cooking including a Maple hardwood cutting board large enough for whole animal preparation, butchering and carving, handmade to specification in North Carolina, and a custom-made whole animal grill rack that turns on an axel over the fire.

What was the most memorable and/or remote area dinner feast you’ve done?

The Kuleto–Thomas Keller dinner

Chef and restaurateur Pat Kuleto had just finished building his outdoor oven at his winery, and I was the first to debut cooking in it. I was cooking a 42lb spring lamb for Chef Thomas Keller and his executive team. It was a lot of pressure! We did a simple herb rub of rosemary, parsley, olive oil and black pepper, the challenge was using an oven which had never been used before as well as a way that I was not as familiar with. It was a fine balancing act of pulling out coals and keeping the temp on the lamb so the oven didn’t get too hot and dry the lamb out to jerky, it turned out amazing but it was a real learning experience for me. The French Laundry team was very complimentary of the meal–which was so gratifying!

Sockeye Salmon Roast Vashon Island in the San Juan Islands, Washington State.

It had been a great sockeye salmon run season, they were running bigger than normal and had great fat content, it was an amazing opportunity to use a local fish from such a beautiful agricultural island. I cooked it over alder wood which is indicative to the area, and stuffed it with local herbs and veggies grown on the island. I built a fire on the beach and paired it with Dungeness crab that I had caught earlier that day. It was an amazing neighborhood party at sunset, sharing and swapping stories

What is your favorite animal to prepare?

Lamb requires the perfect amount of cooking time- roughly 4 hours, just enough time that you get into the process but not too much that it requires a whole day. I love bringing out the true flavor of lamb and turning non lamb lovers into lamb lovers. We are so use to being brought up on the “lamb” that are actually “ewe”. They are over 50 lbs tend to taste gamey and probably not feed great food. A true lamb is subtle, and juicy, not gamey at all.

Recipe for Lamb Chermoula Rub (1 animal)

4 qrts Yogurt- Greek or Goat milk

2 cups Chermoula

1 lb Ginger

1 lbGarlic

5 Jalepeno

10 Lemon Zest

2 bunches Mint

2 bunches Cilantro

Planning to celebrate the year of the rabbit, John even has a full menu to assist or give you some ideas on his website. Check it out by visiting

– Check out our interview of Nick Chaset from the Bull Moose Society by clicking here

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

If you’ve ever had Jamaican Jerk Buffalo Wings, then you know what we’re talking about. The tangy, zesty twang that hits your taste buds is exhilarating and leaves you begging for more. So, what better than to take this concept and apply it to pizza? Sounds crazy? Well, this recipe from our friends at Overland Adventure Experts proves that Buffalo Wings aren’t the only food to enjoy the “jerk” of Jamaica!


  • Plum Chutney (taken directly from Gilled Pizzas & Piadinas by Priebe and Jacob)
  • ½ cup prune juice
  • 2 tablespoons brown sugar
  • ½ teaspoon dried ground ginger
  • ¼ cup dark raisins
  • 1 teaspoon cornstarch
  • ¼ teaspoon chili flakes
  • Tomato Basil Sauce
  • 1 clove garlic, minced
  • ¼ cup tomatoes (canned or fresh), chopped
  • ¼ cup tomato paste
  • 2 basil leaves, minced
  • ¼ teaspoon black pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon sugar
  • Smoked Chicken
  • 3 boneless skinless chicken thighs
  • 1 teaspoon liquid smoke
  • 1 tablespoon jerk-spice dry rub
  • 1 pre-made, refrigerated pizza crust
  • 2 small plums peeled and chopped
  • 4-5 slices of your favorite cheese (we prefer pepper jack) cut into ½” slices
  • 2 tablespoons grated parmesan

Preparation at Home

  • Mix all ingredients for the plum chutney in a small saucepan. Bring to a boil and simmer over low heat for about 10 minutes. The sauce will be thick, spicy, and sweet. Allow to cool and place in a reusable container with a lid. Refrigerate.
  • Mix all ingredients for the tomato basil sauce in a reusable container with a lid. Refrigerate.
  • Rub the chicken with liquid smoke followed by the dry rub. Place in a plastic bag or reusable container with a lid. Refrigerate.

Preparation at Basecamp

  • Grill chicken over a bed of coals until completely cooked and dice into bite-size pieces.
  • Roll out pizza dough onto a sheet of heavy-duty, non-stick foil* and place on a grate over the coals for 4-5 minutes or until just browned.
  • Flip the dough sheet over and spread the tomato basil sauce evenly over the browned surface of the dough
  • Evenly sprinkle the chicken over the crust followed by the chopped plums
  • Drizzle the Plum Chutney over the surface of the pizza.
  • Sprinkle parmesan cheese
  • Layer the cheese strips on top of the other ingredients.
  • Place the pizza carefully over the coals and cover with a foil tent. Cook until the crust is browned and the cheese is melted. You may need to place coals on top of the foil to completely melt the cheese without burning the crust. Slice and enjoy!

– Special thanks to Wade Kellogg of Overland Adventure Outfitters for his contribution of this recipe to JPFreek Adventure Magazine, published in the May-June 2011 Issue

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

Multiple day, long distance trips present challenges that a typical day of off-roading rarely do. Many of those challenges deal with decisions of what equipment to bring,  what supplies you need and how much room you have to carry them, especially if your trail rig is a CJ or Wrangler type vehicle.

Usually for a short two to three day trip, I will leave my off-road trailer at home which leaves me with limited room for excess or unnecessary gear in my Jeep TJ. A table was not a luxury I could afford to carry given the precious little space available for gear and supplies  but a table with chairs is not only convenient for eating but also preparing food and clean up.

At a recent Jeep Expeditions event at the Mesa, AZ  Sportsman’s Warehouse I found the answer to my needs. The ALPS Mountaineering Fold Up Table Combo. The set of a table and two benches  is made primarily of lightweight aluminum and folds up to about the size of a small croquet set. Something that all of us would be able to easily find room to carry in our Jeeps, find its way to a roof rack, or packed away in your off-road trailer.

Set up is a breeze and takes very little time. It stores for transport in a very nice carry bag. Each bench can hold up to two people and we tested the benches out to hold 300+ lbs or more. The size of the table is more than adequate to accommodate four people at dinner, and is perfect for preparing meals and cleanup afterwards.

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

With the arrival of the holiday season, what better way to kick back and relax than to come up with an easy, tasty version of our own Egg Nog? So, to kick-off the holiday season we introduce Freek Nog and we hope you enjoy this tasty beverage as much as we have.

After a little experimentation and a whole lot of fun (it’s always fun to experiment with adult beverages), we think we’ve found the perfect Egg Nog for the holiday season and have hence dubbed it “Freek Nog.”  Here’s how to fix it:


  • 6 Large Eggs
  • 1/2 Cup of Granulated Sugar
  • 1 Pint Heavy Cream
  • 1 Pint Milk
  • 1 Pint Whiskey (we went with Gentleman Jack though any mid-top shelf Whiskey will do)
  • 2 Ounces Rum (we chose Captain Morgan Spiced Rum but again, any mid-top shelf Rum will do)
  • 1 Tablespoon Grated Nutmeg


  1. Separate the egg yolks from the egg whites and place the yolks in a large mixing bowl
  2. Add sugar to the yolks and beat them by hand or with an electric mixer until the yolks are stiff.
  3. Mix the egg whites into the yolk mixture and then stir in the heavy cream and milk
  4. Add whiskey & rum, then stir thoroughly
  5. Once stirred, place contents of bowl into a pitcher or equivalent container for serving and then place in refrigerator to chill for approximately two hours (you can cut this short if you just can’t wait to dive into it)
  6. Once chilled, pour into martini glass or equivalent and sprinkle grated nutmeg on top.
  7. Enjoy!

We think you’ll find this to be an enjoyable and tasty way to enjoy the holiday season.  Give it a shot and tell us what you think.  Cheers!

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

A year ago, I packed up my grungy 10 pot coffee brewer and made the switch to plunger style brewing with a glass French press. To a true coffee aficionado, the difference was euphoric. The French press let me brew the highest caliber, freshest, and best tasting coffee right in my kitchen.

When it came time to plan the food list for our next camping trip, I was not enthusiastic about the usual instant coffee we bring on our trips. I wanted to bring my French press with me and make some truly worthy coffee, but a glass French press seemed doomed to break out on the trail for sure.

My search for an answer came quickly. I’d heard of a backpacker’s press and found what I was looking for on the internet with a company called Planetary Designs. The Big Sky Bistro, the original French Press Mug, was designed by a backpacker and coffee connoisseur who had faced the same dilemma I was in and had envisioned this product as the answer.

Big Sky Bistro is an insulated French Press Mug that brews a perfect cup of coffee, and keeps it hot as you drink, all in the same container.

Admittedly I was initially concerned about the durability of the product; it is a plastic insulated mug, and the plunger is also constructed of plastic. I wondered if it would hold up. My interest in this product was for occasional use and by no means did I think I would use it everyday. My trip wasn’t for a couple more weeks and I was anxious to try it. The ease and convenience of brewing my morning tonic in the same mug that I walk out the door with was as exciting as the gratification I had when I switched from my electric brewer to the French press. I brew a full 16oz. of perfect coffee each morning in my Big Sky Bistro and have now used it everyday straight for two months. My concerns of durability were not necessary; this mug was built to hold up to the conditions of the trail and the continuous abuse of the daily grind.

– Durable, hard plastic construction
– Compact and lightweight at only 7.1 ounces
– Insulated to keep coffee and tea hot longer
– Fast to use; takes only four minutes
– Drink directly from the bistro or pour into another cup
– Makes 16 ounces of perfectly brewed coffee or tea

Rating:  5 out of 5!

Special thanks to Richard Tinnell for his contribution of this article.

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

A dairy justly named, Morning Fresh Dairy, starts before the kiss of dawn can gingerly mark it’s’ territory and before most of us have had our first sip of coffee.  Busy bees loading truckloads of freshly bottled milk and other creamy delights to doorsteps before the cereal hits the ceramic.

With soft hums of cows mooing their good mornings to one another as they themselves prepare for the days busy schedule; “Time to get to work, let’s moooove,” they seem to say to each other. (No pun intended) 400 cows are milked three times a day producing 10 gallons for each cow.

It started in Bellvue’s Pleasant Valley near the entrance to the Poudre Canyon with Williams C. Graves and his sons in 1894. The Grave’s family owns and runs this dairy still which sits on about 1,200 acres of space with deep roots that stretches out across a landscape that provides 100% natural products meaning no artificial hormones, pesticides, preservatives, or growth hormones that are carcinogenic to humans. In the next year or two they will become 100% certified organic, it’s a seven year process! And, in order for the milk to be organic, Morning Fresh provides all the feed for their cows to ensure the highest quality of milk and keeps a closed herd meaning their cows are bred and matured there on the farm.

Their crops and production are designed to be environmentally friendly reducing their carbon footprint, allowing the cows to graze and trim the pastures, and using glass bottles that are reusable, not to mention the glass preserves the taste and freshness of the milk.  There’s no cutting corners in the Graves family.  They’ve also recently teamed up with Grant Family Farms, another quickly expanding local farm in Northern Colorado, to provide organic seasonal produce with your dairy delivery.

We had the opportunity of taking a tour of the farm and it was like visiting the grandparents. Open arms and large smiles greeted us without hesitation. We walked through mud to greet the ladies cooed at the fluffy wobbling calves. Each section of growth development for these furry friends is nothing short of loving. Each process ensures their safety, comfort, and optimal development.

When they reach their equivalent teenage years they move into their own single bedroom apartments where their neighbors are a good distance apart for range of motion and meandering. We ventured into the “vault” sort-of-speak where the gold is kept. Huge full room sized tanks hold the precious liquid where it’s delivered to various parts of the factory via stainless steel piping. A door is opened and the thunder of the ladies’ hooves blares through some honky tonk jammin’ orchestrated by one cowboy. The heifers do their jig and inline themselves without supervision. They hum to the music to pass the time then off to frolic in the fields until the next round.

Our journey is led by steel pipes into the yogurt room where flash pasteurized milk is pumped into a tank with Australian yeast culture and honey for flavor. It’s then heated inside an old fashioned ice cream maker that churns the mixture, fully cooled, and allowed to set. From there the yogurt is pumped into smaller tanks where it’s aged for up to a week to the perfect velvet consistency and placed into containers with a variety of flavors like the new Strawberry Rhubarb, which I have had the ultimate pleasure of enjoying and highly recommend.

Morning Fresh Dairy has impressed so many like myself that they’ve had no choice but to expand and with the upcoming holidays, they’re going to need the extra space for all that Eggnog! So hats off to you Morning Fresh, thank you for upholding a delicious and moral dairy. I for one will put my vote towards keeping our dairy local and strong by purchasing their products at locations like Whole Foods or signing up for daily deliveries. Put your vote in today.

Morning Fresh Dairy
5821 West County Road 54E
Bellvue, Colorado 80512

Special thanks to Alison Williams, 7 Bar Grille Healthy Lifestyle Correspondent for JPFreek Adventure Magazine, for her contribution of this article.

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

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