Europe, and Italy especially, have long been the land of the free when it comes to raw milk access. Thousands of raw milk vending machines in Italy alone have been in trouble free operation for ages now. So why the crackdown now?
From Sarah Kent, in the Wall St. Journal:
“Andrea Verlicchi, an Italian Web designer, used to leave his apartment in the mornings, stroll to a nearby vending machine and fill his recyclable glass bottle with fresh, raw milk.
“The milk is great,” said Mr. Verlicchi, like drinking it “directly from the cow.”
Vending machines that dispense fresh, unpasteurized milk have proliferated in Italy and throughout much of Europe in recent years. The stainless steel mechanical fridges can be found in supermarket parking lots, town squares and on roaming milk-mobiles. According to a “milk map” website designed by Mr. Verlicchi there are currently around 1,300 machines in Italy alone. Continue reading
From Eva von Schaper and Phil Serafino on Bloomberg.com:
“Italy and Switzerland halted sales of Novartis AG’s (NOVN) flu vaccines after the company informed Italian authorities of a buildup of particles in the shots. Novartis said the products are safe.
Novartis didn’t provide enough information for officials to know the exact makeup of the proteins found in the Agrippal and Fluad shots, or their impact on the quality and safety of the vaccine, Italy’s Health Ministry said in a statement today. There have been no reports of illness because of the particles, officials said.
The vaccines present “quality defects that are potentially dangerous for public health,” the ministry said. Italy’s medicines agency AIFA “has established the need for further tests regarding the quality and security” of the vaccines, according to an earlier statement from the ministry. Continue reading
From Stephanie Cesca in The Toronto Star:
Making Gelato in Italy from raw milk in the 1950s. Photo via Toronto Star.
“…To make sure they didn’t blow it, my mom, two of her sisters and a family friend spent last summer in Bologna, Italy, at the Carpigiani Gelato University. There, they learned why gelato-making calls for the passion of an artist and the precision of a scientist: One wrong move — like one extra teaspoon of sugar — and your masterpiece is finito. Continue reading
“Like everyone who traveled to get to the event in Bra, Italy, I came with an empty bag, which was stuffed with heavy blocks of cheese when I left.”
Good people, good cheese... Slow Food in Italy. Photo via The Atlantic
From Corby Kummer at The Atlantic, via 3 Wheeled Cheese blog:
“Last week, while the rest of the food world was speculating over who should replace the great Sam Sifton as he ascends inexorably to editor-ship of the New York Times, the trajectory I’ve long considered appropriate for former food critics (I’ve got my own favorite for his successor, but I’m hoping, not telling), I was on a semi-annual gig teaching writing at Slow Food’s University of Gastronomic Science’s master’s program. I also got to stay on for two days to sample the endless varieties of cheese at Slow Food’s event called, simply,Cheese, which for four days every two years turns the center of its founding city, Bra, into a day-and-night festival that brings back not just former university students but the world’s big-cheese cheeses (surely I’m the first to think of that). If you’re anywhere near Turin, Italy, today, head over! The revelry went on past midnight during the two days I got to be there. Writing and cheese, naturally, were on my mind — and in my bags coming home. Continue reading
From Lune at the “Constant State of Flux” blog:
We found the material for this post on the Salt Spring News along with the following bit of commentary:
“Having grown up on a dairy farm and having operated one myself, I’ve been drinking raw milk most of my life. It’s not automatic that raw milk is a safe product. Continue reading
From a story in the Australian publication “Stock and Land”:
“IN AUSTRALIA, raw unpasteurised milk is regarded by regulatory authorities as a dangerous substance that can’t be permitted into the food chain.
In Italy, and across much of Europe, the authorities are cautiously allowing liquid raw milk to make a reappearance (although it has long been allowed in cheese, a use also banned in Australia).
However, in the Italian case it took a good slice of innovation to ease the return of liquid raw milk.
Take the case of the Cozoserno Cozolat, an increasingly familiar machine in urban Italy, one of which was stationed outside the Slow Food Salone del Gusto. Continue reading
The picture below, is from a raw milk vending machine in Italy, one of many European countries where raw milk is freely available:
Photo is from the Livorno Daily Photo Blog. Go there for more photos and comments.