Here are some photos of the festivities from Andrea Lemieux, a cow-share member with Glencolton Farms. Glencolton Farms is a leader in raw milk farming in Ontario, Canada:
Monthly Archives: October 2009
“….Despite predictions of massive numbers of deaths and the arrival of doomsday, the virus has remained a relatively mild disease, something we know happens each year with flu epidemics.
Worldwide, there have only been 311 deaths out of 70,893 cases of swine flu. In the United States, 27,717 cases have resulted in 127 deaths. Every death is a tragedy, but such a low death rate should not be the basis of a draconian government policy.
It is helpful to recall that the Centers for Disease Control with the collusion of the media, constantly tell us that 36,000 people die from the flu each year, a figure that has been shown to be a lie. In this case, we are talking about 300 plus deaths for the entire world.
This virus continues to be an enigma for virologists. In the April 30, 2009 issue of Nature, a virologist was quoted as saying,“Where the hell it got all these genes from we don’t know.” Extensive analysis of the virus found that it contained the original 1918 H1N1 flu virus, the avian flu virus (bird flu), and two new H3N2 virus genes from Eurasia. Debate continues over the possibility that swine flu is a genetically engineered virus. Continue reading
This will be an important book for the raw milk movement — coming soon. From the website of David’s publisher, Chelsea Green:
“When health and business journalist David E. Gumpert decided to look beyond the official FDA statement on raw milk and pasteurization, he encountered farmers and producers of nutritional supplements who told a very different story.
“Raw milk is produced a lot differently than conventional milk. I mean, now you just look at these cows here. They are so clean compared to what you’re going to find with cows standing in a feedlot, standing in manure all day.
“Milk is really our first processed food, which is pretty important to keep in mind, because when you heat milk, even for a short time, you kill not only pathogens, but you kill off certain enzymes and certain, what we now know to be beneficial bacteria. So you are changing the composition of the milk. Continue reading
Here are some excerpts from Dr. Mercola’s “different point of view“:
“President Barack Obama declared the swine flu outbreak a national emergency on Friday October 23, empowering the health secretary to suspend federal requirements and speed up treatment.
His declaration authorizes Health and Human Services Secretary Kathleen Sebelius to bypass normal federal regulations so health officials can respond more quickly to the outbreak, which, allegedly, has killed more than 1,000 people in the United States.
“As a nation, we have prepared at all levels of government, and as individuals and communities, taking unprecedented steps to counter the emerging pandemic,” Obama wrote in the declaration, which the White House announced Saturday. Continue reading
Here’s an excerpt from a story in today’s Sydney Morning Herald:
“…Slow Food warrior Carlo Petrini has thrown his weight behind the campaign to allow raw milk cheese to be made in Australia.
Here for the Sydney International Food Festival, he urged a relaxation of the tough rules, saying the local industry is being left behind.
The man who defended Rome’s Spanish Steps against the presence of McDonald’s in the 1980s, and founded Slow Food, believes a consumer campaign would result in change. His followers in Australia are drawing up battle plans and promise a campaign to tear up the restrictions.
”We are being left behind by the rest of the planet,” local Slow Food campaign co-ordinator Michael Croft says. Continue reading
Here’s an excerpt from a recent Toronto Star story titled “Cheese Stores Say Quebec Rules Go Whey Too Far”:
“MONTREAL–At the pungent Fromagerie Atwater, one of the best-known cheese shops in Montreal, patrons feast their eyes on a glass display case piled with cheeses.
With the help of the maroon-smocked experts behind the counter, patrons carefully choose their pleasures, with an increasing proportion from Quebec.
But unbeknownst to many, there is a cheese war going on in Quebec.
Since a listeriosis crisis sent Quebec into a frenzy last fall, you could cut the tension between cheesemakers and the provincial regulator with, well, a cheese knife.
Producers say the crisis was overblown, with millions of dollars in cheese thrown out. And the reaction since has been overkill, many add, especially those who use unpasteurized milk, said to make more flavourful cheese. Continue reading
That’s the question David E. Gumpert was asked to address in his recent presentation, described in the story excerpted below:
“The concept of “beginner’s mind” in Zen Buddhism advises us that, no matter how advanced we might think our knowledge of any subject, we should always seek to approach it from the perspective of the beginner.
I felt as if I was being pushed to adopt beginner’s mind yesterday while speaking to a group of about 40 attendees at the Bioneers by the Bay conference in New Bedford, MA, when I tried to answer tough questions from several about the government’s most recent campaign against raw milk over the past three years. While the conference explores all kinds of issues around sustainability, it has an environmental orientation, which explains why probably three-fourths of the attendees at my presentation weren’t super-familiar with the legal and regulatory problems around raw milk over the last few years. But they were young–most seemed to be in their twenties and thirties–and extremely curious about raw milk, and why it is so controversial.
Here were some of the questions I received: Continue reading