Thank you so much to everyone who contributed to the campaign over the weekend. When I woke up and saw that, I was thrilled. And astonished, actually. I am now a fanatical devotee of Twitter Analytics: I would *never* have guessed that the key was yogurt and weather reports.
So today I have a special 36-hour UK weather forecast (for the 7 percent of my followers who live in the UK).
And today's featured yogurt comes from a farm in the Pays de Caux in the heart of the Normandy countryside.
La Ferme du Manège is for true yogurt connoisseurs.
And today's featured yogurt comes from a farm in the Pays de Caux in the heart of the Normandy countryside.
La Ferme du Manège is for true yogurt connoisseurs.
They're "in love" with their cows, whom they raise in verdant pastures. They're "a team of ten who live for perfection in yogurt." "110 dairy cows," they explain, "offer us the quality milk we need to produce our yogurts daily. Everything depends on them! So we are very caring."
The cows graze in the green pastures from spring to autumn, then during the winter they dine on farm-grown organic grains. They're especially concerned about the cows' comfort: Every cow has her own mattress the barn "to perfect her rest." lafermedumanege.com
They propose to you a range of 24 flavors, full and half-fat, in glass pots. They make the yogurt immediately after milking the cows: "It is the freshness of this milk, which has retained all its nutritional qualities, that makes our yogurt so sweet and unctuous." It really is.
And today's special recommendation--mine, that is--is the Morello cherry, made with "cerise oblacinska" cultivated in Serbia and harvested in June and July. "C'est un fruit intense en goût et en couleur," they say, and I can confirm that.
You can see more photos of their farm and their yogurt on their Instagram page: instagram.com/p/BlYMOWOFdcx/… (Twitter Analytics tells me people really like photos, so I've illustrate all of this, but I don't actually know what a cow mattress looks like, so I improvised.)
(J'ai fait cette pub gratuitement, @lafermedumanege, mais je serais ravie de discuter votre yaourt tous les jours de la semaine pour un petit émolument. Selon Twitter, les gens qui me suivent ont pleine de fric et s'intéresse aux produits haut de gamme--surtout, le yaourt.)
All of this information about how they produce their yogurt kind of reminds me of the week I spent on a farm in Provence where they practiced biodynamic agriculture as delineated by the Austrian mystic Rudolph Steiner. I wrote about it here: berlinski.com/2016/09/12/nat…
Oh! One last thing. According to Google Analytics, this gentleman is my top follower: @naretevduorp, a proud Navy veteran. I don't know what you have to do to be my top follower, but thank you! I'm honored to share my Daily Yogurt Report with you.
And now we return to our regularly scheduled programming.
