Artisan cheesemaker seeks 10 gallons of raw milk per week: “I am a small time artisan cheese maker. I need a source for local raw milk. I need about 10 gallons a week for now. I am willing to buy, or to trade some of my cheese for your milk. I make traditional Cheddar, Swiss, Havarti and Gouda. My cheese is not for sale. I offer my cheese to family and friends. Please let me know if you have fresh, raw milk for sale or trade. -Wayne firstname.lastname@example.org 216 347 2146″
Dr. Ted Beals, Michael Schmidt’s expert witness talks about raw milk he gets as part of a cowshare. This is just part of a larger story about raw milk cowsharing: “….Dr. Ted Beals, a retired Veteran’s Administration pathologist and a retired member of the medical school at the University of Michigan-Ann Arbor and a shareholder with Oliver, said he believes raw milk is better for people than commercial milk and tastes better too.
“Drinking raw, fresh, unprocessed milk tastes wonderful,” Beals said. “It has a creamier taste, finer flavor and is just more satisfying. It’s a more nutrient-dense food and it diminishes the desire to keep eating and eating.”
In addition to the health aspects of raw milk, Beals said he likes that the close relationship between consumer and farmer – and the elimination of the middleman – benefits both.
“A lot of us are concerned abut the economic plight of farmers,” Beals said. “By purchasing locally from farmers, they get all the dollars we pay for it. It’s a huge social and economic plus.”
Beals said there are misconceptions about bacteria in raw milk.
“The world is full of bacteria, only a very small amount that cause illness,”
Beals said. “Different kinds of bacteria that are natively in raw milk are nutritionally helpful because they help the digestion.”…”
Green Goat Cheese: “….With so many goats Schad had to do something with their milk. She started cheese-making as a hobby, which soon turned into a family business. Capriole produces more than ten fresh and raw milk cheeses. The goats are milked twice a day and the milk is moved directly to the cheese plant….”
Beating the “scare drum” for raw milk out in B.C.: “…Something has to be said about Dr. Perry Kendall’s scaremongering with the spectre of disease “outbreaks” from raw milk. Most of rural Canada grows up on raw milk. It’s good enough for the Royal Family whose members live to 100, drinking nothing but raw milk….”
The Raw Milk Revolution — straight to the source “…Why would Jo go so far out of her way just to bring raw milk to a few students with absolutely nothing in return? For her, the exercise is one step forward on the long road toward legalizing raw milk in Vermont. And why would these students pay $3 a half gallon for raw milk when they can walk to the dining room and get pasteurized milk for free? What is so important about raw milk that makes these students spend extra cash on it?”
One student, Nelle, says simply, “it’s healthy.” She adds, “Raw milk is less processed and therefore healthier, plus it tastes better, and I know where it comes from.” When I ask another student, Sarah, why she drinks raw milk, the response is similar. “I believe in its [raw milk’s] benefits and that it is better than pasteurized milk. I think that pasteurization kills a lot of beneficial bacteria in milk, and I also like to support the simplest process of farm to mouth.”…”
Kevin Weeks of the East Bay Express writes on raw milk: “….When our country was largely rural, raw milk was a common beverage, often produced by your own cows, but sometimes purchased from a neighbor. There were no mortality and morbidity survey from public health departments or the Center for Disease Control to track illness from raw milk but it’s certain no one thought twice about drinking it. Both of my parents, who were born in 1920, regularly drank raw milk as children.
But as our society became more urban, providing truly fresh raw milk became more and more difficult. Transportation was slow and there was no effective refrigeration. Perhaps worse, because the milk producers weren’t the friends and neighbors of the people buying the milk they were less inclined to be scrupulous about the quality. And even for well-intentioned milk producers, the inability to easily test for contaminants like campylobactor, salmonella, and e-Coli meant problems could arise. And, given all these factors, they did.
Food poisoning from raw milk sky-rocketed in the first half of the 20th century. In 1938 25 percent of all cases of food poisoning were associated with dairy products. In 1924 the federal Public Health Service began mandating pasteurization for milk sold across state lines. With the passage of this ordinance (and subsequent legislation in most states) incidents of poisoning dropped dramatically (although they still haven’t disappeared, as we’ll see) and the program was deemed a complete success.
Jump ahead to today. Transportation is an order (or two) of magnitude faster and everything is refrigerated. Testing for bacterial contamination is easy, cheap, and highly effective. And these days, even living in a metropolis such as New York City, you can know and learn to trust a milk producer if you take the trouble to do so….”
Lower your risk of colon cancer with the right fats from raw milk “…Of the various types of dairy foods assessed in this study the strongest protection for cancer was seen with cheese. That is great news as that is probably the easiest way to obtain grass-fed raw milk. There are far less restrictions on its sale and it is widely available in every state.
It is important to undestand that the pasteurization process can actually change the three dimensional structure of the fragile milk proteins (especially casein) and convert them into proteins your body was never designed to handle. This frequently results in health complications.
Pasteurized milk is inferior to raw milk in a number of important ways as it:
- Increasestooth decay
- Has a lower calcium content
- Has a lower A, B, and C vitamin content
- Dramatically increases allergic reactions and effects on your health
If you are concerned about potential health risks from drinking raw milk I suggest you review my article on why raw milk is becoming more popular. If you are unable to find a local dairy farmer in your area who sells raw milk, I encourage you to visit the Real Milk Web site to locate a source close to you….”
Here’s hoping Ginger’s son Patrick grows up to be a legislator who’ll legalize raw milk: “…I love to see Patrick grow up. I believe that he could be anything he sets his mind to be. Right now he wants to have a farm when he grows up. If so, I know he will have a beautiful one. I could see him being a lawyer, helping out the underdog or a professor, engaging his students, helping them to love learning. Maybe a legislator, making it legal to sell raw milk! Maybe he will want to go overseas and help people in Third World countries learn about sustainable agriculture. Who knows? God does and has a plan and a purpose for Patrick’s life. I am more than blessed by being able to be a part of it…..”
Wisconsin State dairy grant goes to goat milk farm that wants to make artisan raw milk cheese: “…LaClare Farm, Chilton, $15,000 for its dairy goat operation working with a local farmstead dairy to create a high-end artisan aged raw milk cheese exclusively from LaClare Farm goat milk….”
Town of Fairfield Conn. prohibits sales of raw milk? — “….It turns out that the town of Fairfield has an ordinance against selling raw milk, so if you want Beaver Brook’s raw milk, you need to get it at the New Haven market. Whassup with that, Fairfield?!…”
What if you can’t get raw milk? Food Renegade sez: — “…If you can’t legally buy raw milk within your state, or your only supplier is hours away, perhaps you could at least focus on buying organic milk. And if you can’t even afford the cost of organic milk, perhaps you could at least only buy milk that’s labeled “growth-hormone free.” There are a number of major milk distributors who have eliminated rGBH milk from their suppliers and proudly advertise the fact on their labels….”
And while not related to milk, I think readers will be interested to learn that the American FDA did not approve the herb Stevia as a sweetener in processed foods (as some thought they would do); instead, the FDA approved an artificial compound derived from Stevia, and which — like so many other artificial sweeteners — is not so good for your health. I guess nobody could have made much money selling a generic herb like Stevia. Here’s a brief excerpt from a much longer story on the subject, from Natural Health News: “…20 December 08: Zerose is the Cargill synthesized artificial sweetener made from stevia and erythritol. Zsweet is a similar product in UK and EU. There are numerous scientific studies presenting that this, and related products such as Truvia, may lead to calcium, potassium and phosphate loss with calcification (and lesions) in the kidneys (just like Splenda) and bowel alterations. Please read more….”