I never really intended to start blogging about my work kitchen, but it keeps providing me with anecdotes. Today, I was thinking about the milk. There are six fridges in the office, and typically you'll find that they each have eight semi-skimmed jugs of milk. There's also a single jug of skimmed milk. Sometimes there's none. So, someone somewhere has made a decision as to the appropriate amount of skimmed and semi-skimmed milk to provide. Now we enter the realms of pure speculation, but bear with me. How do you determine what the mix should be? ...