Re: Re: Maybe it's just me.... rant

[Guest guest]

I was born and raised in L.A., CA and there has been certified raw milk sold there as long as I can remember. I used to buy only yogurt from raw milk, cottage cheese, and all the rest of the wonderful products that Alta Dena sold. Now, I guess it's Alta Vista and others. The more there are the better it will get for all of us.

To think they would allow infected milk is really having a defeatist attitude about it. It's those attitudes that started the milk to be processed in the first place.

For now, at least consumers in most areas can get their milk and know it's good and healthy, thanks to those of use with cow share and those states that allow it to be sold from the farm.

Tis the season for hope.

K.C.

Re: Maybe it's just me.... rant

I have to admit that I often feel the same way. I believe raw milk should be legal to sell, and yet I fear it. I have this vision of crap quality feed lot milk being sold at high prices and then when there is an outbreak of listeria, the fact that the milk is raw will be blamed, rather than the quality of the milk/source. Or outbreaks of illnesses that are immediately blamed on raw milk rather than whatever petting zoo/chicken/udercooked meat may have caused it.I take some solice from looking at California where raw milk is successfully sold without much drama - or at least not much drama that I hear about.JillPLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/

[Guest guest]

Here is an interesting chart, it is from last year, and the other is from Feb 2004--if anyone has a more updated chart available, I would love to see it.

Anyway, because of this info, I feel better milking my own and making my own products, or buying from a local farmer whom I know and can question if these products are really raw. Isn't there an standard that says raw yogurt must still be heated to a certain temp? I do know, for example, that the raw cheddar I buy from the farm store that sells raw milk shares still has to be heated to about 140 DEG F, which is higher than I would heat it if I were to make it myself (85 DEG F for goat milk and 90 DEG F for cow).

Companies like Alta Dena, Stoneyfield Farm, etc. are bought out by large corporations and I am not big on supporting any organization who still raises large amounts of confined animals, and who reap profits at the expense of workers. There are so many more issues for me to think about when I buy food that I don't produce (or even where I buy animals that I do use for production). Grass fed, not just organic, (I don't think that the organic rules are strong enough in some cases), does the person selling this receive a fair price and are they happy/healthy, are the people I use to process the animals doing the same? Can I see the animals that made this product? I can't see where the animals are kept for these huge corporations. I can't tell if they are getting grain, grass, or both. I prefer grass fed. Even companies like Organic Valley buy from so many different farmers that there is no way of telling who is mixing what with whom, so I can go down the road to the guy with the organic valley sign and take some out of the tank and make these things at home, they are less processed, fresher, and healthier. I'd like to see more people doing this, living this lifestyle of knowing their farmers and making trips out to the farm then I would like to see this on shelves for stockholders to make money off of and take short cuts along the way.

http://www.newfarm.org/features/0304/map/index.shtml

http://www.agribusinessaccountability.org/pdfs/253_Organic%20Industry%20Structure.pdf

Dona

Life is too short to eat grocery store cheese.http://health.groups.yahoo.com/group/naturaldairyanimalshttp://groups.yahoo.com/group/JeffCoWI-freecycle

[Guest guest]

Depending on the cheese, some of it has to be heated more then others to properly age. Since it's not held there for very long, it's not a bad thing. Yogurt, sour cream, butter milk and things like cream cheese or other softer cheeses don't need to be heated that high. It all depends on what you are making.

K.C.

Re: Re: Maybe it's just me.... rant

Here is an interesting chart, it is from last year, and the other is from Feb 2004--if anyone has a more updated chart available, I would love to see it.

Anyway, because of this info, I feel better milking my own and making my own products, or buying from a local farmer whom I know and can question if these products are really raw. Isn't there an standard that says raw yogurt must still be heated to a certain temp? I do know, for example, that the raw cheddar I buy from the farm store that sells raw milk shares still has to be heated to about 140 DEG F, which is higher than I would heat it if I were to make it myself (85 DEG F for goat milk and 90 DEG F for cow).

Companies like Alta Dena, Stoneyfield Farm, etc. are bought out by large corporations and I am not big on supporting any organization who still raises large amounts of confined animals, and who reap profits at the expense of workers. There are so many more issues for me to think about when I buy food that I don't produce (or even where I buy animals that I do use for production). Grass fed, not just organic, (I don't think that the organic rules are strong enough in some cases), does the person selling this receive a fair price and are they happy/healthy, are the people I use to process the animals doing the same? Can I see the animals that made this product? I can't see where the animals are kept for these huge corporations. I can't tell if they are getting grain, grass, or both. I prefer grass fed. Even companies like Organic Valley buy from so many different farmers that there is no way of telling who is mixing what with whom, so I can go down the road to the guy with the organic valley sign and take some out of the tank and make these things at home, they are less processed, fresher, and healthier. I'd like to see more people doing this, living this lifestyle of knowing their farmers and making trips out to the farm then I would like to see this on shelves for stockholders to make money off of and take short cuts along the way.

http://www.newfarm.org/features/0304/map/index.shtml

http://www.agribusinessaccountability.org/pdfs/253_Organic%20Industry%20Structure.pdf

Dona

Life is too short to eat grocery store cheese.http://health.groups.yahoo.com/group/naturaldairyanimalshttp://groups.yahoo.com/group/JeffCoWI-freecycle

PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/