Wednesday, October 27, 2010

On Cow Squeezings

As a graduate student, two of my primary food groups are things-that-can-be-eaten-from-a-bowl (cereal) and things-with-caffeine-in (coffee and tea).  As such, the state of milk is a concern to me.  Here is a list of the attributes I associate with milk I buy in the United States:
-comes in a jug
-sold by the gallon or half-gallon
-available in whole, 2%, 1%, and skim verieties
-goes bad in about two weeks

Here are the attributes of the milk I buy in Spain:
-comes in a box
-sold by the liter or half-liter
-available in whole or semi UHT
-goes bad in about 4 months
It's that last item that is a concern to me.  I can't help but think that somewhere between me and the cow, something has gone horribly wrong.

For the record, the milk here is thinner and smells different from the milk back home, but it tastes just fine.

Also my travel plans have changed.  Due to ongoing strikes in France (boo french-y frog-ies!), RyanAir canceled the flight that would have taken me to London this weekend.  Why a strike in France affects a flight from Spain to England, I'm not sure, but I had to rebook anyway.  Assuming everyone is back at work, I will be going to London next weekend instead.

In the meantime, I have a long weekend because All Saint's Day is a holiday here.  Since I don't want to waste the chance, I will be going to Berlin this weekend.

1 comment:

Anonymous said...

We sometimes got cartons of HT milk in field rations. The advantage of not requiring refrigeration was probably the reason for procuring non-US. I found the taste to be too different the couple times I tried it.