October 31, 2025 • 7 mins
Mark Garrison heads to Homeland Creamery to see where homegrown NC milk & ice cream come from, and shares the wealth with the Good Morning BT crew.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Good morning DT, This is good morning beat. Give me
a milk.
Speaker 2 (00:09):
Chocolate say twenty one on WBT.
Speaker 1 (00:13):
Yeah, I got you guys from chocolate, milk and man, I.
Speaker 2 (00:15):
Know, I know we're all looking at this wondering what
we're going to learn about this.
Speaker 1 (00:18):
M hm defport cups like to the brim? Did you really?
I really did. I'm a generous so we still have leftovers.
Well last week, you know, I took a few days
off and you know me, I like to ride around
out of the country and look for strange and unusual stuff.
I want to eat a lot of peacha already eat Yeah, Well,
not far from Greensboro. Man, let me tell you I
found the mecca for milk and ice cream, a dairy
(00:44):
farm on a narrow back road in Julian, North Carolina.
Speaker 3 (00:48):
In Julian, we have no stoplights, we have a post
office on no restaurants.
Speaker 1 (00:53):
You're the biggest attraction in Julian. Yes, people from all
over the state are attracted to this nine the acre
farm where they get a taste of how life used
to be. It's barn was built in nineteen thirty nine
and a taste of how it is today. Oh my gosh,
that is delicious. She's one of several people sampling the
(01:17):
freshly made chocolate milk. It's the bomb, bye bomb. Here
at Homeland Derry.
Speaker 2 (01:22):
You could drink the whole thing.
Speaker 1 (01:24):
And I'm talking about container.
Speaker 3 (01:26):
You know.
Speaker 1 (01:27):
Here you are out in the middle of nowhere, and
crowds flock here they do. Chris Bowman never ceases to
be amazed at how far customers drive for milk so fresh.
It was moving a few hours ago.
Speaker 4 (01:40):
We got some customers that come from Fayetteville weekly.
Speaker 1 (01:43):
And that's a three hour round trip just for milk.
Love the chocolate milk here in Homeland Dairy, whether it's
chocolate or regular milk, everything here's good. The taste is
different than what you buy at the supermarket. And that's
because of something called that pasturization.
Speaker 4 (01:59):
Just like that pasturization, it's better tasting.
Speaker 1 (02:03):
Pasturization, of course, is the process of heating milk to
kill any harmful bacteria. But in our hurry up society,
the big dairy companies pasturize milk by blasting it to
a high temperature for just fifteen seconds. But with that pasturization,
milk goes from the cow to a big vat where
It's slowly heated for thirty minutes, just the way milk
(02:27):
was pasteurized back in the early nineteen.
Speaker 3 (02:29):
Hundreds, So imagine a crop plot slow and longer periods
of time.
Speaker 1 (02:35):
It tastes better, they kept saying, it makes milk taste better.
Speaker 4 (02:39):
It really brings out the flavor in the chocolate milk.
Speaker 1 (02:41):
So I had to try it. Silky smooth.
Speaker 4 (02:44):
It is so good.
Speaker 1 (02:46):
It's creamy.
Speaker 3 (02:47):
A lot of people describe it as a melted milkshake.
Speaker 1 (02:49):
That's Chris Bowman's daughter, Page. She's the seventh generation of
the Bowman family to live and work here on the
farm in Julia. She is thrilled to share farm life
with her kids.
Speaker 3 (03:01):
Like I had the best childhood ever on this farm,
riding four wheelers and playing in the haylaw and milking cows.
Speaker 1 (03:10):
Her grandfather bought the first cows on this farm way
back in nineteen forty seven.
Speaker 4 (03:14):
They started out with about eight to begin with, and
then they went to thirteen or fourteen.
Speaker 1 (03:19):
And before long they had forty cows. When did you
figure out cows where you're destined?
Speaker 4 (03:23):
I just grew into it. It's just in my blood.
Speaker 1 (03:26):
And one day Chris Bowman and his brother had a
moving idea. They thought, instead of selling our milk to
big conglomerates, why don't we process our own milk and
compete with the big boys, A decision that put their
farm and the tiny community of Julian on the milk mouth.
Speaker 4 (03:45):
I guess it's sort of like the field of dreams.
You build it and they will come.
Speaker 1 (03:49):
Two stoops of butter pecan. Oh, people come for the milk.
Speaker 4 (03:53):
I think I'm going to try the black cherry.
Speaker 1 (03:55):
But they also come for the homemade ice cream. How
cold is it in here?
Speaker 2 (03:59):
Negative?
Speaker 3 (04:00):
Right now?
Speaker 1 (04:01):
They make it in small batches. So this is fresh
made ice cream that's freezing, Yes, and every flavor like that.
Butter pecan is a family recipe.
Speaker 3 (04:10):
Yes, the pecans are toasted.
Speaker 1 (04:12):
Oh my goodness, this is loaded with pecan.
Speaker 3 (04:15):
Can you taste the butter, yeah, the molasses and the flavor.
Speaker 1 (04:19):
Then there's apple pie ice cream.
Speaker 3 (04:21):
It tastes like when you put your warm apple pie
on a scoop of ice cream and at milk. Yeah,
that's what that tastes like.
Speaker 1 (04:28):
That is just insanely good. But there's even more to
experience here than just tasty milk and ice cream. Firing
up the tractor. Right here we can. Customers can also
hop onto a wagon for a hay rad. Do you
remember what the brown cows are called? And learn more
about food and farming Jersey. That's right, you know now
where your milk comes from? Belly belly hit the cow. Well,
(04:51):
it turns out that six year old knows more than
some adults. Page says she gets some mighty strange questions
on the hay rod.
Speaker 3 (04:58):
A cow was pea and a woman asked if that's
where the milk comes from.
Speaker 1 (05:04):
Our knowledge of agriculture.
Speaker 4 (05:06):
Is not too good, is it?
Speaker 3 (05:07):
And that's okay, that's what we're here for.
Speaker 1 (05:09):
Well, after a little education here at move you cows
are important. Time to sample what those cows help create
shot ice cream. So as the family farm is swarming
with happy visitors, Chris Bowman says, God really blessed his
idea to have the customers come to him.
Speaker 4 (05:28):
I'll say, no doubt about it.
Speaker 1 (05:31):
I'm gonna do a chocolate milkshake. But daughter Paige says
she thinks the homemade ice cream and that rich fat
pasteurized milk actually taste even better. In this tranquil setting,
a little farm and a town that few have heard.
Speaker 3 (05:45):
Of, and just come and have fresh air and have
animals walk up to you. And we need to slow down.
We're going to live longer. We're going to enjoy it
if we stop and eat the ice cream.
Speaker 1 (05:57):
Or stop and taste the chocolate milk rich.
Speaker 3 (06:01):
Oh my goodness, yummy.
Speaker 1 (06:07):
So have you guys been sluggered down a little in
that chocolate milk?
Speaker 4 (06:10):
Oh?
Speaker 2 (06:11):
Yes, as soon as I heard you taste it, I
had to put this cup to my lips.
Speaker 1 (06:15):
And it is different. It is, it is. It is
a picture of s Mark. She has a chocolate mustache
right now, thick and creamy. And you're right, it tastes
like a melted milkshake. It really does. Yeah, it's different.
It's thicker, it's creamier. It's the texture of it is delightful.
It's really different. And the ice cream there, I'm telling
(06:36):
you that that butter pecan ice cream is the best
thing I've ever put in my mouth period. I mean
those toasted pecans. And by the way, the butterfat content
of that chocolate milk you're drinking is right around fourteen percent.
Speaker 2 (06:49):
Cool just about to say, and I mean this in
the best possible way. This chocolate milk tastes like you
went and got it there and you rode back in
the car with it, and it's sort of halfway melted.
Speaker 1 (06:58):
And here it is now. The dairy is open seven
days a week. The hay rides stopped this weekend for
the Wedter, but they're open year round. And Julian, you
can google it is about ninety minutes from Charlotte and
in the middle of nowhere. And I would I would say, Mark,
worth the trip absolutely and get the butter pecan oh
with real butter in it. All right?
Speaker 2 (07:20):
Why are all the burger stands and dairy places we
find always ninety minutes away from where we live?
Speaker 1 (07:25):
The somebody needs to start doing this in like suburban Charlotte.
Speaker 2 (07:28):
That's right, tear some of these buildings down. So here's
the deal, Mark, This is the end of act one.
Speaker 1 (07:34):
Yes, that's right.
Speaker 2 (07:35):
Act number two is going to be the newscast that
is seconds away. And then on the other side of that,
Act three is the Friday news quiz.
Speaker 1 (07:42):
Oh yeah, we're ready. None of this could be done
without Mark Garrison
Good morning DT, This is good morning beat. Give me
a milk.
Speaker 2 (00:09):
Chocolate say twenty one on WBT.
Speaker 1 (00:13):
Yeah, I got you guys from chocolate, milk and man, I.
Speaker 2 (00:15):
Know, I know we're all looking at this wondering what
we're going to learn about this.
Speaker 1 (00:18):
M hm defport cups like to the brim? Did you really?
I really did. I'm a generous so we still have leftovers.
Well last week, you know, I took a few days
off and you know me, I like to ride around
out of the country and look for strange and unusual stuff.
I want to eat a lot of peacha already eat Yeah, Well,
not far from Greensboro. Man, let me tell you I
found the mecca for milk and ice cream, a dairy
(00:44):
farm on a narrow back road in Julian, North Carolina.
Speaker 3 (00:48):
In Julian, we have no stoplights, we have a post
office on no restaurants.
Speaker 1 (00:53):
You're the biggest attraction in Julian. Yes, people from all
over the state are attracted to this nine the acre
farm where they get a taste of how life used
to be. It's barn was built in nineteen thirty nine
and a taste of how it is today. Oh my gosh,
that is delicious. She's one of several people sampling the
(01:17):
freshly made chocolate milk. It's the bomb, bye bomb. Here
at Homeland Derry.
Speaker 2 (01:22):
You could drink the whole thing.
Speaker 1 (01:24):
And I'm talking about container.
Speaker 3 (01:26):
You know.
Speaker 1 (01:27):
Here you are out in the middle of nowhere, and
crowds flock here they do. Chris Bowman never ceases to
be amazed at how far customers drive for milk so fresh.
It was moving a few hours ago.
Speaker 4 (01:40):
We got some customers that come from Fayetteville weekly.
Speaker 1 (01:43):
And that's a three hour round trip just for milk.
Love the chocolate milk here in Homeland Dairy, whether it's
chocolate or regular milk, everything here's good. The taste is
different than what you buy at the supermarket. And that's
because of something called that pasturization.
Speaker 4 (01:59):
Just like that pasturization, it's better tasting.
Speaker 1 (02:03):
Pasturization, of course, is the process of heating milk to
kill any harmful bacteria. But in our hurry up society,
the big dairy companies pasturize milk by blasting it to
a high temperature for just fifteen seconds. But with that pasturization,
milk goes from the cow to a big vat where
It's slowly heated for thirty minutes, just the way milk
(02:27):
was pasteurized back in the early nineteen.
Speaker 3 (02:29):
Hundreds, So imagine a crop plot slow and longer periods
of time.
Speaker 1 (02:35):
It tastes better, they kept saying, it makes milk taste better.
Speaker 4 (02:39):
It really brings out the flavor in the chocolate milk.
Speaker 1 (02:41):
So I had to try it. Silky smooth.
Speaker 4 (02:44):
It is so good.
Speaker 1 (02:46):
It's creamy.
Speaker 3 (02:47):
A lot of people describe it as a melted milkshake.
Speaker 1 (02:49):
That's Chris Bowman's daughter, Page. She's the seventh generation of
the Bowman family to live and work here on the
farm in Julia. She is thrilled to share farm life
with her kids.
Speaker 3 (03:01):
Like I had the best childhood ever on this farm,
riding four wheelers and playing in the haylaw and milking cows.
Speaker 1 (03:10):
Her grandfather bought the first cows on this farm way
back in nineteen forty seven.
Speaker 4 (03:14):
They started out with about eight to begin with, and
then they went to thirteen or fourteen.
Speaker 1 (03:19):
And before long they had forty cows. When did you
figure out cows where you're destined?
Speaker 4 (03:23):
I just grew into it. It's just in my blood.
Speaker 1 (03:26):
And one day Chris Bowman and his brother had a
moving idea. They thought, instead of selling our milk to
big conglomerates, why don't we process our own milk and
compete with the big boys, A decision that put their
farm and the tiny community of Julian on the milk mouth.
Speaker 4 (03:45):
I guess it's sort of like the field of dreams.
You build it and they will come.
Speaker 1 (03:49):
Two stoops of butter pecan. Oh, people come for the milk.
Speaker 4 (03:53):
I think I'm going to try the black cherry.
Speaker 1 (03:55):
But they also come for the homemade ice cream. How
cold is it in here?
Speaker 2 (03:59):
Negative?
Speaker 3 (04:00):
Right now?
Speaker 1 (04:01):
They make it in small batches. So this is fresh
made ice cream that's freezing, Yes, and every flavor like that.
Butter pecan is a family recipe.
Speaker 3 (04:10):
Yes, the pecans are toasted.
Speaker 1 (04:12):
Oh my goodness, this is loaded with pecan.
Speaker 3 (04:15):
Can you taste the butter, yeah, the molasses and the flavor.
Speaker 1 (04:19):
Then there's apple pie ice cream.
Speaker 3 (04:21):
It tastes like when you put your warm apple pie
on a scoop of ice cream and at milk. Yeah,
that's what that tastes like.
Speaker 1 (04:28):
That is just insanely good. But there's even more to
experience here than just tasty milk and ice cream. Firing
up the tractor. Right here we can. Customers can also
hop onto a wagon for a hay rad. Do you
remember what the brown cows are called? And learn more
about food and farming Jersey. That's right, you know now
where your milk comes from? Belly belly hit the cow. Well,
(04:51):
it turns out that six year old knows more than
some adults. Page says she gets some mighty strange questions
on the hay rod.
Speaker 3 (04:58):
A cow was pea and a woman asked if that's
where the milk comes from.
Speaker 1 (05:04):
Our knowledge of agriculture.
Speaker 4 (05:06):
Is not too good, is it?
Speaker 3 (05:07):
And that's okay, that's what we're here for.
Speaker 1 (05:09):
Well, after a little education here at move you cows
are important. Time to sample what those cows help create
shot ice cream. So as the family farm is swarming
with happy visitors, Chris Bowman says, God really blessed his
idea to have the customers come to him.
Speaker 4 (05:28):
I'll say, no doubt about it.
Speaker 1 (05:31):
I'm gonna do a chocolate milkshake. But daughter Paige says
she thinks the homemade ice cream and that rich fat
pasteurized milk actually taste even better. In this tranquil setting,
a little farm and a town that few have heard.
Speaker 3 (05:45):
Of, and just come and have fresh air and have
animals walk up to you. And we need to slow down.
We're going to live longer. We're going to enjoy it
if we stop and eat the ice cream.
Speaker 1 (05:57):
Or stop and taste the chocolate milk rich.
Speaker 3 (06:01):
Oh my goodness, yummy.
Speaker 1 (06:07):
So have you guys been sluggered down a little in
that chocolate milk?
Speaker 4 (06:10):
Oh?
Speaker 2 (06:11):
Yes, as soon as I heard you taste it, I
had to put this cup to my lips.
Speaker 1 (06:15):
And it is different. It is, it is. It is
a picture of s Mark. She has a chocolate mustache
right now, thick and creamy. And you're right, it tastes
like a melted milkshake. It really does. Yeah, it's different.
It's thicker, it's creamier. It's the texture of it is delightful.
It's really different. And the ice cream there, I'm telling
(06:36):
you that that butter pecan ice cream is the best
thing I've ever put in my mouth period. I mean
those toasted pecans. And by the way, the butterfat content
of that chocolate milk you're drinking is right around fourteen percent.
Speaker 2 (06:49):
Cool just about to say, and I mean this in
the best possible way. This chocolate milk tastes like you
went and got it there and you rode back in
the car with it, and it's sort of halfway melted.
Speaker 1 (06:58):
And here it is now. The dairy is open seven
days a week. The hay rides stopped this weekend for
the Wedter, but they're open year round. And Julian, you
can google it is about ninety minutes from Charlotte and
in the middle of nowhere. And I would I would say, Mark,
worth the trip absolutely and get the butter pecan oh
with real butter in it. All right?
Speaker 2 (07:20):
Why are all the burger stands and dairy places we
find always ninety minutes away from where we live?
Speaker 1 (07:25):
The somebody needs to start doing this in like suburban Charlotte.
Speaker 2 (07:28):
That's right, tear some of these buildings down. So here's
the deal, Mark, This is the end of act one.
Speaker 1 (07:34):
Yes, that's right.
Speaker 2 (07:35):
Act number two is going to be the newscast that
is seconds away. And then on the other side of that,
Act three is the Friday news quiz.
Speaker 1 (07:42):
Oh yeah, we're ready. None of this could be done
without Mark Garrison
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