Stuart Pfeifer and P.J Huffstutter, in the LA Times:
Danielle Fetzer and Steven Pociunas, volunteers at Rawesome Foods in Venice, hug each other outside the store, whose owner was arrested Wednesday. (Genaro Molina, Los Angeles Times)
“The owner of a Venice health food market and two other people were arrested on charges related to the allegedly unlawful production and sale of unpasteurized dairy products, a spokesman for the Los Angeles County district attorney’s office said.
The arrests of James Cecil Stewart, Sharon Ann Palmer and Eugenie Bloch on Wednesday marked the latest effort in a government crackdown on the sale of so-called raw dairy products. Continue reading
Fred Pritzker, writing on “The Food Safety Lawyer” blog (yes, apparently there’s more than one):
“I don’t get it.
Despite overwhelming evidence to the contrary, some people believe that drinking raw milk or eating cheese made from raw milk is healthful and safe. It isn’t. And anyone who believes it is, ignores an unassailable body of scientific knowledge and common sense.
No one in their right mind eats raw hamburger. That’s because it hasn’t been heated to a sufficient temperature to kill off harmful pathogens. The same is true for raw dairy products. If it isn’t pasteurized, the microscopic pieces of cow shit and other unhealthy things residing on, in or around cows aren’t neutralized and will cause illness. That’s exactly why laws requiring pasteurization of milk were enacted in the first place. Without them, raw milk and raw cheese outbreaks of tuberculosis, E. coli O157:H7 poisoning, salmonellosis, Campylobacteriosis and other nasty, dangerous and fatal diseases would be rampant. Continue reading
Here are some excerpts from an LA Times story by Jason Gelt titled “In vitro meat’s evolution”‘
Test tube meat closer than you'd think?
“In 1932, Winston Churchill, appalled by the leftover bones and gristle crowding his dinner plate, predicted that in 50 years “we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium.” It’s taken longer than that, but at the dawn of the 21st century we’re finally closing in on tasty and eerily healthy meat grown by scientists instead of Old MacDonald.
“It’s been a thought problem for scientists for decades,” says Jason Matheny, director of New Harvest, a nonprofit organization devoted to global efforts to produce cultured meat. With meat consumption in heavily populated countries like China and India multiplying every decade, the environmental complications resulting from industrial meat production have reached critical mass….” Continue reading