Feds sting Amish farmer selling raw milk locally
Cite interstate commerce violation
By Stephen Dinan - The Washington Times
A yearlong sting operation, including aliases, a 5 a.m. surprise inspection and surreptitious purchases from an Amish farm in Pennsylvania, culminated in the federal government announcing this week that it has gone to court to stop Rainbow Acres Farm from selling its contraband to willing customers in the Washington area...
..."I look at this as the FDA is in cahoots with the large milk producers," said Karin Edgett, a D.C. resident who buys directly from Rainbow Acres. "I don't want the FDA and my tax dollars to go to shut down a farm that hasn't had any complaints against it. They're producing good food, and the consumers are extremely happy with it."
Full story: http://www.washingtontimes.com/news/2011/apr/28/feds-sting-amish-farmer-selling-raw-milk-locally/ (http://www.washingtontimes.com/news/2011/apr/28/feds-sting-amish-farmer-selling-raw-milk-locally/)
Ok, my opinion about this is this is crap!! That's just like saying don't eat the eggs that your chicken produces unless you examine them like the big companies do. Holy Terror!! What is the government doing?? If the people want to drink raw milk that is their choice, and if they get sick they have no one to blame. Man, enough said!!
I'm just going to make one short comment on this. What if the FDA or any other federal food inspection service (federal because interstate commerce is involved) had turned a blind eye, allowed this to continue, and listeria or ecoli or some other pathogen made its way into the milk and caused injury to, or killed, one or more of the consumers.
Wouldn't the cry then have been "why didin't the government do something to prevent this? We have laws in place to keep this from happening, why weren't they enforced?"
Quote from: flintauqua on April 29, 2011, 12:57:50 PM
I'm just going to make one short comment on this. What if the FDA or any other federal food inspection service (federal because interstate commerce is involved) had turned a blind eye, allowed this to continue, and listeria or ecoli or some other pathogen made its way into the milk and caused injury to, or killed, one or more of the consumers.
Wouldn't the cry then have been "why didin't the government do something to prevent this? We have laws in place to keep this from happening, why weren't they enforced?"
Actually thats what the civil law is for, if your product causes harm, you sue them.
I see your point on that. But they are not being forced to drink or buy the milk. If the people were putting it in stores on shelves to sell then the feds have a right to complain. What about at farmers market you go and buy farm fresh eggs, or even canned goods, are not the ones that buy these items the ones at risk for those things??? Feds have no control onver farmers markets do they?
The simple fact is the feds are out to destroy any business that produces without regulation. Look at Morningfresh farms where they were forced to recall all of their cheese after one of those fed raids where they found a block of their cheese being sold and it was tossed into a container and stored improperly. It was tested like several months later and found to have something wrong with it. How can you test months after the siezure of a refridgerated product and say a company isn't in compliance. Morningfresh farms tested at their own expense all of their cheese and it tested pure no contaminantes but the state of Mo and feds forced them to destroy their product.
Feds do not care about food safety. IF they did they wouldn't waste their time on farms that are compliant. They only go after those who get big enough to prove that you can put out raw foods safely
i was raised in a large poor family and if a farmer would not have given us raw milk i would probably have never had milk period.
As I grew older and visited an unoum.cle that milked his own cows I got the treat of my life. Chocolate milk with fresh farm cream on it, yum.
What the fed is doing is very wrong in my opinion. I'd like to have some of that milk right now. My bet is those people are cleaner than the big guys.
Quote from: Ross on April 29, 2011, 06:10:59 PM
i was raised in a large poor family and if a farmer would not have given us raw milk i would probably have never had milk period.
As I grew older and visited an unoum.cle that milked his own cows I got the treat of my life. Chocolate milk with fresh farm cream on it, yum.
What the fed is doing is very wrong in my opinion. I'd like to have some of that milk right now. My bet is those people are cleaner than the big guys.
When my cow and goats are fresh, i drink it raw and creamy! No other way. In fact i can't stand the crap they sell in the stores. I end up throwing out more than i use as it is nasty. I have buttermilk from my cow that i made last summer before she dried up. i keep it full just by adding pasturized. Makes some of the best dang bisucits or pancakes ever! :)
Some might think it better to get sick or die consuming Federally approved food.
You've missed the point. PA allows the sale of raw milk and raw milk products like cheese from farms that have a PA permit to do so. Rainbow Acres is a totally organic farm that also sells organically raised beef and pork. Anybody can eat their own products, the rub comes when you sell it. PA has very tight standards for raw milk herds...must be proven by a licensed vet inspection to be TB and Brucellosis free and the animals' drinking water has to pass a ppm test for bacteria and viruses and the milking equipment must be cleaned in water that passes the same test. The milk must meet certain refrigeration temperature standards for keeping the milk cool.
Rainbow Acres got in trouble when they were transporting across state lines into Maryland.They have no MD license to sell raw milk there in unmarked jugs and containers. As far as I know MD does not allow the sale of raw milk at all. That's how the fed got involved, interstate commerce. States have the right to control the permitting and safety of the food they allow to be sold in their state. I grew up in Chester County right in the middle of dairy country, mostly Guernseys with some Holsteins, and some Jerseys and Brown Swiss here and there. My best girlfriend's Mom sold the extra milk from their one family cow, but had to have a PA raw milk permit to do it. She could not have transported it into Delaware to sell it.
The Fed cannot keep drugs out of the country try as they might.... and as Hillary Clinton informed us, there is simply too much money to be made in drugs.
Yes, well ... but they can and will stomp down hard on family farms which raise milk cows and treat them as top nefarious criminals. There is just too much money to be made in the processing of milk. Always follow the money...that way it is all so very simple. Jeez.... give me a break.
The weird thing is the way this has been politicized. Comparing raw milk to medical marijuana is kinda strange.
Anyway, this whole raw vs. pasteurized dairy product war has been raging for some time between fans of "all natural" and regulators. If the raw stuff had warning labels if might be OK, like "don't drink this if you are pregnant, a child, an elderly person, a person with serious illness, or someone who'd rather not get Salmonella, E. Coli, Obumaitus, Listeria, or various other Bacterial poisonings." That would probably cover it.
Hell... I was raised on raw milk when I was a kid, as were many of my elementary classmates back in the day about a hundred years ago. And like Steve said, it tastes so much better than the crap you buy today.
Oh... and BTW... this Amish farmer was warned last year about what he was doing by the Gestapo. A quick Google search reveals that the FDA sent them a warning letter about this a year ago:
http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/ucm209276.htm
The milk containers were unmarked? yeah I'd have a problem with that. Whatever you believe in, you have to admit that not marking the containers as Raw milk is a little weird.
They couldn't heed the warning because it was sent by email. ;D
Quote from: Anmar on April 29, 2011, 10:31:02 PM
The milk containers were unmarked? yeah I'd have a problem with that. Whatever you believe in, you have to admit that not marking the containers as Raw milk is a little weird.
why is it wierd??? A lot of farmers don't mark their containers. A lot of people use glass jars to get their milk and swap out glass jars for milk. You give the farmer a 1 gallon jar and get one back with milk in it. No labelling at all.
That's how Mary Ann's Mom did it too. She used 1 gallon glass jars. But we knew what is was and it wasn't sold to "strangers"at a farm market or store, plus it was still in PA, it wasn't sold across state lines. Mr .Allgyer got in trouble as Maryland doesn't allow any raw milk to be sold there, period. We would have the same problem here. Del allows raw milk sales directly from permitted Del. farms but wouldn't allow PA milk to be sold here without a Del. permit. Technically ,if I drive up the road to PA and bring raw milk back home (unmarked jars)l I'd be breaking the law unless I could prove it was for my personal use and not for resale here. Not that anyone would enforce it.
Quote from: Diane Amberg on April 30, 2011, 09:10:15 AM
That's how Mary Ann's Mom did it too. She used 1 gallon glass jars. But we knew what is was and it wasn't sold to "strangers"at a farm market or store, plus it was still in PA, it wasn't sold across state lines. Mr .Allgyer got in trouble as Maryland doesn't allow any raw milk to be sold there, period. We would have the same problem here. Del allows raw milk sales directly from permitted Del. farms but wouldn't allow PA milk to be sold here without a Del. permit. Technically ,if I drive up the road to PA and bring raw milk back home (unmarked jars)l I'd be breaking the law unless I could prove it was for my personal use and not for resale here. Not that anyone would enforce it.
You know what it appears to be is the feds went to his farm and brought it back with them. Now if the farm delivered across the line then that is a bad no no on their part. BUT the simple fact is, why are we spending tax dollars to regulate the milk when there is current law that covers any problems with the milk. IF you as a producer, sell milk that is tainted, then you are liable for any and all expenses related to that tainted milk. Secondly there are civil laws that allow for any damages. IF i as a producer of milk, sell tainted product, you can be rest assured tht i would be out of business real quick if someone got sick and all that i had would be siezed to compensate the individuals that got sick
I think they may be trying to solve the wrong problem. If Maryland people down in the DC, Silver Springs area want raw milk they should petition to have the Maryland law changed to allow raw milk to be sold by permitted Maryland raw milk farms, or the folks should go buy the milk themselves and take it home. As you know, raw milk must be kept quite cold for safety or must be consumed right from the animal. As a permitted organic farm, I'm sure the milk was just fine for sales at the farm, but transport to MD just isn't allowed, especially in unmarked containers with no dates or information on them.
It looks like the gov't is the only one blaming.
If two parties agree on a "milk deal", it's their business.
Ok, time to setup the ol' still so I can sell alcohol to whomever makes a deal. If somebody dies from it, too bad. ;D
Quote from: Diane Amberg on April 30, 2011, 09:37:55 AM
I think they may be trying to solve the wrong problem. If Maryland people down in the DC, Silver Springs area want raw milk they should petition to have the Maryland law changed to allow raw milk to be sold by permitted Maryland raw milk farms, or the folks should go buy the milk themselves and take it home. As you know, raw milk must be kept quite cold for safety or must be consumed right from the animal. As a permitted organic farm, I'm sure the milk was just fine for sales at the farm, but transport to MD just isn't allowed, especially in unmarked containers with no dates or information on them.
quite cold? It requires no cooler temp than pasturized milk. You see the thing about raw milk is that if it warms up above 51 degrees it ferments. Raw milk does not rot like pasturized milk does. it only ferments. It is a live culture. Thats the difference in the two. AND if you have raw milk that does not contain listeria, tb, brucellous, ect you cannot get those in raw milk from it not being refridgerated below 51 degrees. Its simply impossible.
If you understand the process of making cheese and yogurt you introduce bacteria to the milk. That makes it turn into cheese or yogurt. Same principle with the bacteria in the raw milk. The good bacteria makes it ferment and it makes it much better for the drinker of the buttermilk. the proteins break down into a much easier protein to digest.
Quote from: Diane Amberg on April 30, 2011, 09:37:55 AM
I'm sure the milk was just fine for sales at the farm, but transport to MD just isn't allowed, especially in unmarked containers with no dates or information on them.
Dates have no meaning with raw milk. As i said before, it ferments with time and never goes bad. It is a live culture.
If I want yogurt I'll make yogurt. ;)
Whoa there, Steve. My grandmother and mother made cheese from raw milk without ever introducing anything to it. Same thing with cream and butter. Many was the time that we churned the butter by shaking a jar since we didn't have a churn. The only thing my mother added to the butter was salt. And yogurt? Isn't that just clabbered milk that you get by letting the raw milk "ferment"? Nothing added. My sister and brother liked the clabbered milk. I couldn't stand it and to this day I cannot eat yogurt. I don't know how old you are, Steve, but I would bet that I have many, many years on you for farm experience.
Did you ever candle an egg to see if the bird was developing? Set 300 chicken eggs in an old-fashioned incubator that was heated by coal oil?
I've candled eggs. As a funny aside, many years ago when I was a new fire recruit and the only female, we were opening fund drive envelopes and they were having someone open and check every envelope again to be sure the check was removed, as once in a while one was missed. When I said "why don't you just candle the envelopes?" They looked at me really weird and then broke out laughing. Now several of these guys were local farmers and one said...."Leave to the new girl to teach us a time saver we should have known all along." They started holding the envelopes up to the light and sure enough, it was easy to see if the envelope was empty.
When I was little we had chickens, but we usually bought chicks rather than hatch them ourselves. As far as adding anything I remember the old folks saying lightning would make milk curdle. ;)
Leaving it at room temperature will do that, too. That's something that the homogenized, etc. won't do. It turns sour but it doesn't curdle.
I love the baby chicks, I always manage to visit the farm store every spring so that I can hear them and smell them. I love to hold them in my hands so that they will go to sleep. :D
Quote from: Wilma on April 30, 2011, 12:53:17 PM
Whoa there, Steve. My grandmother and mother made cheese from raw milk without ever introducing anything to it. Same thing with cream and butter.
Only cheese that doesn't require bacteria is cottage. BUT it does have to have rennet. For cheddar, farmhouse cheddar, and other semi hard cheeses like that you have to use mesothelic bacteria, gouda, mozzerella, provalone, ect needs thermophelic bacteria. Some even require molds to make. Most of your soft cheeses except ricotta, can be made from souring the milk and then adding rennet.
QuoteMany was the time that we churned the butter by shaking a jar since we didn't have a churn. The only thing my mother added to the butter was salt.
Butter isn't something that requires any additon.
QuoteAnd yogurt? Isn't that just clabbered milk that you get by letting the raw milk "ferment"? Nothing added.
Nope it also uses a culture. Most folks go get stonyfield or any brand that has live culture and then adds it to theirs. You can also buy the powdered culture/bacteria to make your own and then all you do is use about 1/4 -1/2 cup of it to start the next batch.
QuoteMy sister and brother liked the clabbered milk.
that would be real sour cream. I make it all the time when i have a cow in. It is nothing more than setting the cream on the back of the stove and letting it sour and thicken.
QuoteI don't know how old you are, Steve, but I would bet that I have many, many years on you for farm experience.
I don't have as many as you but i was raised on a farm. :) And continue to liveo on one now.
QuoteDid you ever candle an egg to see if the bird was developing? Set 300 chicken eggs in an old-fashioned incubator that was heated by coal oil?
Yes i have and no i haven't done one with coal oil but i have built a incubator that uses lightbulbs to control heat, and humidity in a cabinet chest. It will hold 500 eggs.
BTW wilma, i grew up on my grandpas farm, my dad always had small farm, so i know what it means to get up at 4:30 to milk and do chores before heading off to school,coming home and doing chores milking after school, doing things the old way. I also have lived off grid for several years, so no electric or running water i do have under my belt and i quite like electricity and runing water myself so i don't plan on going back to it. I have plowed a field with a mule and a plow, cleared a field of rock with a wagon and horse. I'm glad i don't have to do it this day and age.
The clabbered milk that my siblings liked was skim milk that had clabbered the natural way. The cream was always skimmed off to sell. When I say skimmed I mean the old fashion way, by hand, not with a separator. The only cream that was consumed was maybe in Daddy's coffee or after it had been churned. My siblings even liked buttermilk, the kind that is left after the butter has been removed. It was good for baking, but not for drinking as far as I was concerned.
Guess who the green horn is. Me. I have a couple of friends I have learned quite a bit from. When i was a kid a friend owned a farm that I visited that was cool. He'd use a cow horn that was removed from a real cow to call his cows in for milking. They would line up and wait their turn. I never did get the hang of that milking thing, I never got milk. I guess I was to little or just didn't understand. but it was fun anyway.
I have had more fun out here, learning. I've had the experience of helping on of my mares birth. The second mare had no trouble. We raised an orphaned calf and bottled feed her. Needless to say she is a pet now. We just hatched out twenty Delaware chicks with the new fangled incubator. And our Toulose goose just hatched out six babies. It's fun after just three days watching the babies follow the adults to the pond and back to the barn.
I've learned to put up hay. I do a few hundred square bales and the rest in round bales. My tractor is too small to pull a full round bale but that's okay 1/2 size works just fine. My sickle mower and my round baler and my square balers might be consider antiquated but I have managed to repair them and get the work done. I sure am glad this is a small retirement farm. I love it.
Quote from: Wilma on April 30, 2011, 06:51:48 PM
The clabbered milk that my siblings liked was skim milk that had clabbered the natural way. The cream was always skimmed off to sell. When I say skimmed I mean the old fashion way, by hand, not with a separator. The only cream that was consumed was maybe in Daddy's coffee or after it had been churned. My siblings even liked buttermilk, the kind that is left after the butter has been removed. It was good for baking, but not for drinking as far as I was concerned.
Well i think it could also be called clotted cream or milk. It is basically sour cream. Cheese requires rennet to produce, it causes it to set and you cut the curd then hang it to drain for cottage cheese. For other cheeses there are processing techniques like cooking, pressing ect...
I make cheese when i have milk, have several wheels of cheese in the fridge from last year.
You are confusing clotted cream which the British consider a delicacy with plain old skim clabbered milk. There is no cream in clabbered milk. It is not basically sour cream. There is no cream in it. You do know the difference between milk and cream, don't you? And my grandmother did make cheese that had to be pressed and cured. I don't know how she did it, but I would bet that she didn't have any fancy store bought stuff to put in it. I can remember the cheese being pressed in the cellar. My mother made cottage cheese. There is a big difference.
Quote from: Wilma on April 30, 2011, 08:17:26 PM
You are confusing clotted cream which the British consider a delicacy with plain old skim clabbered milk. There is no cream in clabbered milk. It is not basically sour cream. There is no cream in it. You do know the difference between milk and cream, don't you? And my grandmother did make cheese that had to be pressed and cured. I don't know how she did it, but I would bet that she didn't have any fancy store bought stuff to put in it. I can remember the cheese being pressed in the cellar. My mother made cottage cheese. There is a big difference.
Then she could not make that cheese without rennet. Theres nothing fancy about store bought, it requires bacteria cultures to make cheeses. IF she pressed it it is most likely farmhouse cheddar and she had to use a mesothelic bacteria culture to make it. Most likely it was a live culture someone gave her and she kept it alive in a fridge or springhouse
Steve,"farmer cheese" doesn't need rennet, just whole milk, a bit of lemon juice, some gentle heat and drainage .It's very fresh and mild. Yes, true cottage cheese does use rennet and is a few steps more complicated to make.Good whole Jersey milk makes it really good.
Ross, how did you happen to choose Delaware chicks? Yes, they were developed here. We have a huge poultry industry down state. I can just see a few people rolling their eyes and saying,OH NO! Not Delaware again! We are a big deal for being such a little tiny place. ;D ;D ;D ;D
Quote from: Diane Amberg on May 01, 2011, 09:51:27 AM
Steve,"farmer cheese" doesn't need rennet, just whole milk, a bit of lemon juice, some gentle heat and drainage .It's very fresh and mild. Yes, true cottage cheese does use rennet and is a few steps more complicated to make.Good whole Jersey milk makes it really good.
Diane, Cottage cheese uses no rennet. ONLY THE LARGE CURD LOW ACID cottage cheese does. The rennet is to get the acid lower. And Farmer cheese that your talking about is nothing more than cottage cheese that has been hoop pressed. It is also called queso blanco. Shrug. Farmer cheddar is not a real cheddar but it does use rennet and mesothilic starter. Uhmm When it is a soft cheese, it is usually rennet free, relys on milk bacteria from raw milk to start the fermentation process. unless its raw it won't ferment it will rot or you have to add a bacteria starter.
http://en.wikipedia.org/wiki/Cottage_cheese
http://en.wikipedia.org/wiki/Farmer_cheese
This is farmers cheese and it does use mesothilic starter bacteria and rennet.
my recipe for farmer cheese is
3 gallons milk raw with as much cream as you can get
Warm to 86 deg
1/4 cup live starter stired in in a up down motion for 1 min.
increase heat by 1 deg every 3 min til you reach 91 deg
add 1tsp liquid rennet stir in a up down motion for 1 min
heat at 1 deg every 5 min til you reach 100 degrees
cut the curd into 1/2" cubes
stir curd lightly to break apart
cook for 30 min at 100 deg
pull curds from whey and put in cheese cloth and drain for 15 min
stir 5 tbsp salt into curds and mix well
put cheese cloth into press and put curds in the press and cover and press at 10 lbs 30 min, 20 lbs 1 hour and 50 lbs for 24 hours.
pull from press wax and refridgerate at 50 deg for 1 year.
Uhmmm i also mix herbs into my cheese to give different flavors
I take the whey and cookit further and make ricotta cheese from it. and then feed the rest of the whey to the chickens or bake with it.
Here is my very easy, very simple farmer cheese recipe. I used to make this years ago, and played with it by adding spices and/or garlic to the milk, but I haven't made it in years...had to dig out my old recipe box to find it.
Very gently bring one gallon whole milk to a small bubble boil. Take off heat and stir in the strained juice of one large lemon, a scant 1/4 cup I think. Stir gently until it it curdles. Pour into a cheese cloth lined sieve. Let drain.Then gather up the cheese cloth and squeeze out the liquid. Wrap the ball of cheese in Saran Wrap and refrigerate. Some people like a little salt in the milk. I like it without. I was always disappointed how little cheese you get from this. I'd use dry milk powder and add the whey back to use on cereal just to get even! That was long ago.
Quote from: Diane Amberg on May 01, 2011, 01:43:25 PM
Here is my very easy, very simple farmer cheese recipe. I used to make this years ago, and played with it by adding spices and/or garlic to the milk, but I haven't made it in years...had to dig out my old recipe box to find it.
Very gently bring one gallon whole milk to a small bubble boil. Take off heat and stir in the strained juice of one large lemon, a scant 1/4 cup I think. Stir gently until it it curdles. Pour into a cheese cloth lined sieve. Let drain.Then gather up the cheese cloth and squeeze out the liquid. Wrap the ball of cheese in Saran Wrap and refrigerate. Some people like a little salt in the milk. I like it without. I was always disappointed how little cheese you get from this. I'd use dry milk powder and add the whey back to use on cereal just to get even! That was long ago.
That is the same recipe basically for cottage cheese. IF its goats milk its callled chevre.
But my old cottage cheese recipe calls for 4 drops of liquid rennet and a 5 hour rest before the curds are cut. Then it is reheated again until it separates and is drained.There must be many variations.
Quote from: Diane Amberg on May 01, 2011, 05:56:29 PM
But my old cottage cheese recipe calls for 4 drops of liquid rennet and a 5 hour rest before the curds are cut. Then it is reheated again until it separates and is drained.There must be many variations.
That is the recipe for large curd low acid cheese. IF you suffer from gerd or even lactose intolerance, you want that kind of cottage cheese. it uses the rennet instead of the acid to create the curd. It also gets strong taste fast. You have to essentially use it within 3 days or so or cook with it.
How interesting you all are making the cheese recipes. I do not intend to make any. I do enjoy knowing
"How they Do That" Thanks for the ride-along. keep the info coming. beats politics any day. LOL Don't get
me guys, I am joking..............sort of LOL
Quote from: Judy Harder on May 02, 2011, 08:44:36 AM
How interesting you all are making the cheese recipes. I do not intend to make any. I do enjoy knowing
"How they Do That" Thanks for the ride-along. keep the info coming. beats politics any day. LOL Don't get
me guys, I am joking..............sort of LOL
The only thing i am good at is cottage cheese, chevere and cheddar. I still haven't been able to successfully make mozzerella and am too lazy to make provalone, gouda, and other cheeses. ITs bad enough with cheddar, its a 4 -6 hour process
I'd never bother with mozzerella as the Italian community here makes it by the train load and it is wonderful. They make it every day so it is really fresh and good. I like chevere too, but never tried to make it. (One of Al's friends went to work at a little chevere "factory" after he retired to the mountains in Maryland). I get my good Amish cheddar (rat cheese) off the big wheel at the Amish end of our local farmers market. It's a really sharp, rather dry cheese that is my all time favorite.
Is the Amish cheddar approved by the gov't?
Approved? I don't know if the Gov't even likes sharp cheddar. ;D permitted, yes, of course.
How do you mean permitted?
Do you the Amish have to have permission to sell or do you have to have permission to buy?
The Milk Police
If we are not even free anymore to decide something as basic as what we wish to eat or drink, how much freedom do we really have left?
-Ron Paul
http://lewrockwell.com/paul/paul741.html
To answer the earlier question, PA issues permits to the Amish who meet cleanliness and temperature standards for selling raw milk and "organic" foods. It's for the buyers protection. So sue you say...for what? The cow?
Quote from: Diane Amberg on May 20, 2011, 05:41:51 PM
To answer the earlier question, PA issues permits to the Amish who meet cleanliness and temperature standards for selling raw milk and "organic" foods. It's for the buyers protection. So sue you say...for what? The cow?
Amish have assets. Farms, equipment, livestock. Yeah sue. Plus they do have money.
Sorry Steve,that was meant to be a joke.I guess it flopped. ;D
Quote from: Diane Amberg on May 20, 2011, 06:27:29 PM
Sorry Steve,that was meant to be a joke.I guess it flopped. ;D
I'd say it was a crash and burn :P
My Experience With Certified Raw Milk
Gary North on good, healthy food vs. government.
http://lewrockwell.com/north/north993.html
Oh my. They are mixing subjects again. He starts out talking about raw milk and then indites the Gov't for causing the salmonella problem in the water supply in Riverside .Back in the 60's their water was not chlorinated. They stopped the problem by chlorinating the water for a time, but I don't know for how long.So how was it the Gov'ts fault?I looked up the information, so can you.
Quote from: Diane Amberg on June 17, 2011, 02:08:58 PM
Oh my. They are mixing subjects again. He starts out talking about raw milk and then indites the Gov't for causing the salmonella problem in the water supply in Riverside .Back in the 60's their water was not chlorinated. They stopped the problem by chlorinating the water for a time, but I don't know for how long.So how was it the Gov'ts fault?I looked up the information, so can you.
Actually it is since the water supply was controlled by the govt. Water supplies unlike diary products are open to any contaminant that can get into it. The only way you can contaminate the dairy is for the equipment to be not cleaned or you allow a untested animal into the yard. (Thats why natural diaries run closed herds). Heck i wouldn't allow anyone Not even the government into my pasture or barns without sterile clothing and shoes. THats bio security and it stops all this crap of contaminated foods.