“Last month, while visiting at a small ag and liberal arts school in upstate New York to give a talk, I got to tour its well-run conventional dairy of more than 300 cows (and a 50,000-gallon bulk tank—pictured at left). It serves as an on-campus training facility for students at the school, the State University of New York in Cobbleskill.
I also got to meet with a dairy professor. I didn’t expect a lot of encouraging words, given the school’s focus on conventional dairying, and how I predicted in my talk at the school ongoing upheaval in the food world, symbolized by the raw milk revolution. Continue reading