Got Milk?

Independent dairy farming is a tricky business.  Most of the dairy industry is dominated by large corporations with lobbyists that control Congress and a product that controls the market.  Small farmers can hardly compete and there are no government regulations to help them.  Unless they get a dairy license, which is a costly and intensive process, small farmers are forbidden to market their product and only able to sell the milk if transactions take place on the premises.

Last weekend I went to Living Earth Farm and the owner, Sharon Blick said, “The government is so corrupted by these big industry lobbyists that they are not doing the right thing anymore.  The dairy industry is shutting down small farmers.”  This weekend, on our farm visit to the Organic Rednecks, we heard a similar story.  Knowing this makes me think about whose job it is to decide what food we eat and where we buy it from.

The government wants us to buy milk that is pasteurized and FDA approved, but there are other options.  If small farmers aren’t allowed to reach out to us with marketing, then I think it’s our job to explore our area and meet local farmers. Although raw milk contains more nutrients and good bacteria, some argue that it is more likely to contain harmful bacteria as well. We have to decide for ourselves whether the benefits outweigh the costs. It’s a personal choice.


2 thoughts on “Got Milk?

  1. As you said, it is all about knowing your farmer regardless of whether it is milk products or vegetables or meats. Small farmers have a huge vested interest in selling the freshest and safest products available – after all, it really is their edge over the industrialized alternative.

    It is interesting to do some reading on the history of raw milk and all of the problems that they had with it, particularly with the urbanization of New York City and people moving to the city for work (and bringing their livestock). Cows were fed the spent grain mash from breweries and often, urban workers (with little or no farm experience) were employed milking cows and you would hear about milkers putting their feet in the warm milk buckets in the winter to get warm.

    Things have obviously changed quite a bit since that time but the USDA has traded long term health for short term food safety embracing practices like Ultra Pasteurization which delivers a product devoid of taste and nutrients but can sit on an unrefrigerated shelf for weeks and not “spoil”.

    Somehow, I think they missed the point about whole food!

  2. Pingback: Prison » Pasteurized milk 150 times more contaminated with blood, pus and feces than fresh milk – videos the CDC won’t show you « ~ BLOGGER.GUNNY.G.1984+. ~ (BLOG & EMAIL)

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