Wednesday, February 10, 2010

Unpasteurized Milk From My Own Cow

Google it: Ontario farmer not guilty of selling raw milk.

That's right. If you buy a share in a cow - as I've recently done - you technically own the cow. You therefore do not buy milk from the farmer but rather pay for room and board and maintenance of your cow. Not only is this a great way of running a farm (just one of many possible forms of Community Supported Agriculture in which the cooperative community takes the risk instead of just the farmer) it has earned me some raw milk.

I'm not a health expert. All I know is that anything raw is usually better than pasteurized or otherwise heated or cooked. The milk is basically still alive; enzymes, bacteria and all.

If you stumble upon the CBC article of the abovementioned Ontario farmer, you might come across this quote: "health officials and the province's milk marketing board, the Dairy Farmers of Ontario, have argued that raw milk isn't fit for widespread distribution". I don't know about this particular farmer but really, wake up people! Widespread distribution of any agricultural product isn't the proper way of doing things. Raising 500 heads of cattle for milk in stressed environments with buzzing machines and no access to the outdoors is far worse than 5 Jersey cows living on a family farm and supplying a small number of community members.

I say fuck industrial agriculture! Support a farmer and your community! It's the only way to undo the destrutive practices of faceless corporations, the relevant ones here (Monsanto et compagnie) who destroy whole ecosystems, have declared all out war on biodiversity and give us crap unsustainable food which relies on a crap unsustainable system.

Great...now I'm all worked up...

2 comments:

knot gifted said...
This comment has been removed by the author.
knot gifted said...

this is pretty interesting..

i'll look into this tomorrow morning at the farmer's market for sure.

i've read through several pages of your writing

fun to read and see the bits of gold you've panned from your experiences culinaire

-r