Game Day Dips Snacking Playbook

Score a touchdown during the big game with this playbook of dips. You’ll find seasoned MVPs and new recruits.

Dill Dip
This classic dip is creamy, filled with fresh dill, and always in style.

Chipotle Lime Dip
Scoop it up with tortilla chips or try tossing it with coleslaw to dress up your fish tacos.

Spinach Dip
Our best-selling dip! Always an excellent choice for that party, family get-together, or to snack on while the game is playing.

New! Calabrian Dip
Made with bright and hot Calabrian chiles and Cheddar for balance, this dip is wicked good.

Bacon Dip
Chock-full of DLM Uncured Bacon, this dip is slightly smoky and great with potato chips.

Buffalo Chicken Dip
A game-day favorite! This dip is perfect for veggies or chips. Pro tip: serve warm for the ultimate experience.

DLM White Corn Tortilla Chips
Made with local non-GMO corn, these chips are the perfect vessels for your dipping needs.

Ready, Set, Snack!

The Golden Age of Good Milk

When I was a kid, milk played a starring role in our family food culture. We always had a gallon or two in the fridge. Not the jug, but the big, boxy container that required both child-sized hands to pour. We all had milk and cereal for breakfast in those days, and after school on special occasions my mom treated us to the wonders of warm chocolate chip cookies and milk. My dad was an accomplished milk drinker as well; he would play baseball all day with his buddies on the streets in Dayton View, and afterward Grandma would make him a bologna sandwich, washed down with a nice glass of ice-cold milk. I inherited my grandma’s cookie jar, which sits as a memento in the corner of my office right now.

So what happened to those idyllic days of dairy consumption? As we get older, it seems harder to enjoy. Maybe it makes you feel a little bloated. And then, much of popular health culture has turned against milk, decrying its difficult digestibility, its fat content, and questionable nutritional value. And yet there are cultures that, unapologetically, still thrive on dairy: from France with its innumerable cheeses, to India with its ghee and cream, to the mighty Maasai of East Africa who are prodigious consumers of pure whole milk. What gives? Could it have something to do with the type and quality of milk?

Quench your Craving for an Old-fashioned Milk — DLM Milk.

Yes, and that brings us to proudly introduce you to our new Dorothy Lane Market A2 Guernsey Milk. This is not milk from the good old days—it’s better, much better! Richer in flavor, higher in nutrition, and easier to digest than any milk we’ve ever had.
Our new milk is the brainchild of our friend Adrian Bota who grew up in Romania drinking milk from the family’s cow as a child. Adrian attended Akron University, met his wife, and settled in Northern Ohio. When their first daughter came along, he wanted to give her the gift of good milk so he set on a journey to make it happen. Through his research, he learned that most cow’s milk in the U.S., including organic, comes from factory farms and contains a protein known as A1. This protein is linked with lactose intolerance. However, certain cow’s milk, specifically with the A2 protein, is much more digestible, similar to goat’s milk, which also has A2 protein.

So what’s so special about A2? Adrian explains, “A2 milk harkens back to the way milk was before natural & human intervention caused cows to develop A1 proteins in their milk. All other mammals produce A2 milk, including humans, which means A2 milk offers a closer experience to drinking the milk that humans are supposed to have. The difference between the milk protein in A1 and A2 milk is only one amino acid—but this impacts how our bodies digest the milk. Research shows that a large number of people who think they are lactose intolerant are actually A1 intolerant and can thus drink A2 milk and not experience adverse health issues.” Although A2 milk can be found in some chain stores, most however is still from factory farms and standard breeds such as the Holstein, a breed that produces large volumes of lower fat, less-flavorful milk.

Adrian’s story converges with my own education. I remember as a kid my dad would speak with reverence about the best milk in the world coming from two heritage breeds from the British Channel Islands of Jersey and Guernsey. Their milk, according to my dad, was the ultimate! So you can imagine how proud and excited we are that our DLM milk is entirely Guernsey A2 milk! It’s produced not far from here in cooperation with Adrian by two Amish family farms, the Keims and the Yoders.

Guernsey Cows – The Key to the Golden Age of Good Milk

These fine folks raise their cows on their own grass pastures and entirely avoid the use of growth hormones, antibiotics, or GMO feed. They represent generations of farming wisdom and a love for their work. Their beautiful brown-speckled Guernsey cows are smaller and produce less volume, but a more nutritious, rich milk. In fact, compared to regular milk, ours contains 33% more vitamin D, 25% more vitamin A, 15% more calcium, 12% more protein, and a whopping 300% more Omega-3 fats! Our milk is low-heat vat pasteurized and non-homogenized—yes with the gorgeous cream on top. Its beautiful golden tinge reflects its superior nutrition and unequalled rich, creamy flavor.
If you abandoned milk long ago, maybe it’s time to give ours a try. We are proud to make this milk a prominent part of our food culture once again. Yes, right now at DLM this is milk’s golden age.

The Secret to a Good (Organic) Egg at Morning Sun

The drive out to Morning Sun Organic Farm, located near West Alexandria, Ohio, weaves through hilly, quaint towns on a beautiful autumn day. Our mobile directions fail us and we concede to the fact that we’ll be late to joining the lunch invitation extended by the Filbrun family. We get back on track after the technology fail. Soon, we are heading down the long driveway toward the Filbrun family’s farm, where we are then warmly greeted (despite being late) by both the scenic farm and our hosts, the Filbrun family. The kids run to and fro, with the youngest finding solace from the myriad of new faces (a group of us from DLM, including the Dairy managers) in the arms of her grandfather, Dale Filbrun. I quietly reach my hand into my pocket and switch my mobile to silent, not wanting the interruptions that come with it as we spend time with these kind people.



DLM has had a relationship with Morning Sun Organic Farm for more than 20 years when Dale walked into DLM Oakwood with a dozen eggs and introduced himself to Larry Fourman, DLM Oakwood’s longtime Dairy manager. The yolk of a longtime friendship with DLM started that day.

Dale and his son Daren explain that the purpose of their invitation, beyond sharing our company over a meal, is transparency in how they do things. There is a purity that shines through as they delve into their belief of their product and practices. With great pride, they walk us through the inner workings of their 160-acre farm, where they have about 8,500 chickens laying approximately 7,250 eggs per day. The chickens are certified organic and cage-free, meaning that the numerous red barns that line the West Alexandria farm each have multiple openings with fans running constantly, allowing for ample ventilation, and open access to green space where the chickens can roam.

The natural feel of chickens clucking contently marries well with some modern advancements that the Filbruns have made over the years, like a conveyer belt that brings the eggs laid in nesting houses to a gathering spot. Young Daniel, age 4, doesn’t hesitate to take a break from playing to jump up and begin carefully placing the eggs in carriers. Nobody asks him to do so; he just saw the eggs and his eyes lit up, happy to help in his own way. As a parent, I can admire the sense of responsibility these children are learning. Although these tasks are carried out on a daily basis by the adults, the lifestyle is a part of them.

“We used to be washing the eggs by hand,” Daren remarks, as he carries Daniel’s sorted eggs to a machine that carefully suctions the top of each egg so that they can be cleaned. They then travel down a line to undergo a process called candling, where a bright light shines through each egg, and they’re sorted for quality and size (hence large vs. jumbo), and then finally packaged. Next step is delivery, with Morning Sun Organic Farm bringing their eggs to pockets of restaurants and retail locations, like ours.


Daren points out how nicely the chickens are feathered, noting that they aim to not overcrowd the individual areas. In addition, each of the red barns where the chickens lay eggs has its own designated pasture, rather than a shared one.

Dale is quick to add that a good (organic) egg starts with a happy, healthy chicken, which is the result of its environment, even down to the soil. “In addition to scratching in the pasture for bugs and worms, they also get organic (and therefor non-GMO) grain raised by us,” Dale says. “We have been following the organic standards since 1992, before it was popular, because we believe in raising nutrient dense food, whether it’s for my family or our chickens.” By doing so, he says this gives Morning Sun total control over what the chickens are fed—whole grains and no animal by-products. “That’s very important,” Dale says.

After touring the farm and meeting the family and team behind Morning Sun Organic Farm, I notice one more hidden layer to what makes a good egg—the Filbrun family. Together at lunch sit four generations, from Dennis and Doris to Dale and Evelyn, Daren and Holly, and their children, joined in business as well by good friends Shane, Ellen, and Myron. Evelyn’s contagious laugh lights up any room and the kids contentedly play all the while while we enjoy conversation. As Dale says of the chickens, “birds of a feather flock together,” and so does this close-knit family.

Bundt, Bundt Baby

The beauty of the bundt cake goes beyond its sleek curves. This is a cake, after all, that has to stand alone. Although it may be finished with a chocolate coating or shower of powdered sugar, depending on the flavor, the rich, moist cake must be so good that the memory of a thick coating of icing is washed away.

It’s with this challenge in mind, that the masterminds and DLM pastry chefs Amy Brown and Lindsey Lucas, have crafted an exquisite new line of DLM Bundt Cakes. True to the bravo of bundt cakes, we bake these rich, dense, moist cakes in aluminum pans.

Not only are they a sight to behold, but each unlocks a whole new flavor profile. Approximately 6-inches and one pound each, mainstay flavors will be Hummingbird and Cinnamon Walnut.

We’ll also feature a third seasonal flavor as well (like this month’s Chocolate Peanut Butter Bundt Cake). The size makes them perfect for a hostess gift, small get-together, or an addition to your brunch or party spread.

Cinnamon Walnut Bundt Cake

Rich coffee cake layered with brown sugar and walnut streusel.

Hummingbird Bundt Cake

This delicious cake is filled with bananas, pecans, and pineapple then dusted with donut sugar!

Chocolate Peanut Butter Bundt Cake

Chocolate bundt cake with peanut butter chips encased in a peanut butter chocolate shell.