“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.
Lo and behold, the professor was way ahead of me. She was not only friendly, but informed me she had set up a “raw milk day” for one of her dairy classes. She had invited experts in to explain to her students the challenges of producing and selling safe raw milk. The reason? Her ag students were demanding it….”