On our little patch of land, mornings are rarely quiet. The rooster crows before the sun crests the horizon, our Jersey cow lowes from the pasture, and three little pairs of feet tumble out of the farmhouse to help collect eggs. My son Hudson usually carries the basket proudly, while my girls Lottie and Birdie toddle alongside, scooping up feathers and chatting to the chickens as though they were old friends. The rhythm of farm life is far from glamorous, but it is deeply good. In those moments I am reminded: this is what God intended when He gave us the gift of creation — families working together, stewarding the land, and eating from the abundance of His provision.

If you walked into our kitchen on any given morning, you’d probably see a child with a milk mustache and a quart jar of rich, golden raw milk straight from our Jersey cow on the table. It’s not just a beverage for us—it’s a part of our daily rhythm, our farm, and our children’s health.

When we first considered raw milk, we had the same questions any careful mom would: Is it safe? Is it better than store-bought? Why does it matter? So today, I want to share what we’ve learned over the years—how raw milk has blessed our children’s health, why families like ours have embraced it for generations, and what the science actually says.

This isn’t a gimmick or a trend—it’s a return to the kind of simple, nourishing food God gave us from the beginning.