Do a Google search under Wisconsin raw milk illnesses, football team, and up pop ten headings from media outlets and product liability lawyers, all proclaiming pretty much the same thing: Raw Milk Blamed for Illnesses
It all seems pretty cut and dry. Some wacko parents had the nerve to bring raw milk to a pot luck dinner for the Durand High School football team on September 18. At least 22 kids got sick from campylobacter. The only food they all had in common was raw milk. The campylobacter found in 17 of the kids was the same strain as campylobacter found in several cows at the farm from which the milk was produced. Left twisting in the wind of the reports: More proof that raw milk is a ticking time bomb, unsafe under any circumstances.
Not surprisingly, this being Wisconsin, there is more to the story than public health and agriculture officials or the media or the lawyers have let on. I had occasion to speak at length with the parents who supplied the milk, and they tell a story that is much less cut and dry than those official accounts on Google. They asked me to not reveal their identity, since there are still regulatory and legal matters pending,
One thing that everyone agrees on is that the football team members who got sick almost certainly became ill from food they ate at a pot luck team dinner on Thursday, September 18. The team dinners are a weekly event during the football season, with several parents supplying food for each dinner on a rotating basis through the season.
The parents who supplied the milk (whom Ill refer to as The Farm Family) own a dairy farm in the area. They have a son on the football team and have helped at these dinners before, supplying a variety of foods, including raw milk, on at least a half dozen previous occasions, with no one ever getting sick. Here are key points of their story:
- The dairy farm run by The Farm Family is a commercial dairy. The parents and their children are the only ones who consume raw milk on a regular basis. In other words, this isn’t a raw milk dairy, or even a partial raw milk dairy. The Farm Family supplied the raw milk to the team because thats just the way things still work in many rural areasdairy families not only consume their dairys own milk raw, but make raw milk available to friends and neighbors for special occasions. Not that that is the wisest way to entertain–it’s been well documented that pre-pasteurized milk is risky stuff, with more salmonella and listeria than the industry would like consumers thinking about. If The Farm Familys raw milk is to blame for the illnesses (and the family has doubts about that), to label this situation a case of raw milk illnesses is inaccurate. At worst, it is a case in which pre-pasteurized milk, not raw milk intended for consumption, caused illnesses.
- The various media reports have indicated that the only food the team members had in common was raw milk. But that is inaccurate. The team members also consumed chicken alfredo with noodles. And The Farm Family mom who brought the raw milk didnt like what she saw as she helped other moms who prepared the chicken. Not only didnt she like what she saw, but she told them of her concernsfor example, that the cream-based alfredo sauce, which was brought in cold, wasnt heated fully before serving. More ominous, the mom who brought the chicken pieces (apparently commercial breasts in plastic bags) complained that she had had difficulty cooking the chicken fullyshe had problems with her oven heating properly, and had attempted to complete the cooking on an outdoor grill. Whether the cooking completed properly is uncertain, but what The Farm Family mom is certain about is that the team arrived about 20 minutes early for the dinner, ravenously hungry as teenage boys often are, and the moms in charge ignored The Farm Family mothers concerns and served the chicken before it was fully heated. When The Farm Family mom recounted her concerns later to a nurse at the high school, she was told that the chicken was fully cooked, but the nurse didnt explain how she knew that. American commercial chicken, as we know, is nearly all contaminated with campylobacter or salmonella, as well as other bad bugs, when it leaves factory farms, according to a Consumer Reports survey earlier this year. The only way to counter the pathogens is, you guessed it, to cook the chicken completely through.
- The team was also served commercially prepared pasteurized chocolate milk that a parent brought in. Because there wasnt enough of that to serve everyone, the raw milk from The Farm Family was mixed with chocolate syrup in the same plastic jugs as the commercial chocolate milk. When pasteurized milk gets contaminated, it is often after the fact, via flavorings.
- The next night, when the team was supposed to play its football game at a neighboring high school, it rained, and the team took shelter in the strange high school. When team members started drinking water from faucets, they were warned by members of the other team not to drink the water, that it was bad. There is no word that the water was tested.
Now, having run through all this, it is worth noting that public health inspectors tested milk from The Farm Family immediately after illnesses were reported early the following week, and found no signs of campylobacter. Six days later, inspectors from the Wisconsin Department of Agriculture, Trade, and Consumer Protection came and took manure samples, and say they found the same strain of campylobacter (technically, #0233) that had turned up in 17 of the sick team members in the manure of 10 of the dairys 63 cows. Now, that is a strong piece of laboratory linkage, though The Farm Family wonders how any manure got into the milk in the first place, and even if some did, that it would be enough to sicken that many people.
Since the investigators assumed they had gotten their man, so to speak, they apparently didnt test the chicken, sauce, pasteurized milk, or the water in question. (I couldnt get through to anyone with the Wisconsin Department of Health Services today for further comment; if I do get further information, I will provide an update.)
So, worst-case scenario, in addition to the distress of too many kids getting a bad case of stomach woes, we have a case very similar to another one in Wisconsin, in 2011. Those illnesses, at a school birthday party, from milk intended for pasteurization, got added to the total of raw milk illnesses tabulated by the U.S. Centers for Disease Control, which gathers this data only for it and its pals over at the U.S. Food and Drug Administration to discredit real raw milk (as opposed to determining trends and ways to counter problems) ..as will these illnesses, no doubt.
The Farm Family will likely be excused by regulators. I dont have a problem with thatthese are decent conscientious farmers just doing what rural Americans have been doing for many years. But the reason they will be excused has nothing to do with their attitude or intent. It has to do with that fact that the fairyland that is The Dairyland is fine with members of its cartel serving pre-pasteurized milk, even if people get sick. But the industry, of course, goes apoplectic about any farmers having the right to distribute safe raw milk, no matter how safe. This is the industry that got Wisconsin regulators to spend six years trying unsuccessfully to put Vernon Hershberger in jail because he had the gall to defy them and play outside the cartel, selling food directly to people desperate for nutritionally dense food.
For America’s Dairyland, the Durand High School football team illnesses will be another play of the old game, heads I win, tails you lose.
It is really pathetic when it takes a blogger to do the real investigation and reveal the whole story or at least most of it. For many years, no one every minded the CDC and stood watch over how the milk illness data was categorized and placed into its various classes of illness and its origins. The CDC data can not be trusted because of this errant classification behavior.
When no one is watching….in the past, I can guarantee you that the CDC simply put all the illnesses from ” milk ” into the raw milk category. Why not blame raw milk? It fits perfectly into their paradigm when no one cares or is watching. CDC and FDA “blessed pasteurization” can not be the problem..ever!! Lets all remember the Dairy industry funded 2014 Cornell study with the 670 anticipated deaths per year from pasteurized milk!!!
Now…we are watching and the CDC can no longer hide. Who is to blame for raw milk illnesses? It is the FDA and the CDC. Why, becuase they are liars that intentionally confuse the public and the media about raw milk… and corruption does not tell the real story. They are the agencies that have failed to assist farmers with reasonable standards for human consumption raw milk and instead beat the drum to try and suppress raw milk!! The real story is that when raw milk is produced under strict standards and testing, that raw milk is far different and very safe and low risk!! Conversely, raw milk for pasteurization has all sorts of unspeakable stuff in it from many dairies all commingled together with practices that are intentionally loose ( under FDA & PMO regs ) to assure that processors have cheap milk!!
This is the ultimate in dirty tricks literally. Makes me sick…in this case also a team of football players.
The good news is that these foot ball players are now immune from campy for the rest of their lives.
Thanks David for digging deep and revealing this corruption, ignorance and media superficiallity!!
This from Mark Kastel of Cornucopia about the power of Dean Foods, which controls Wisconsin’s and America’s dairy industry:
“In 2009 we began working on an antitrust case to present to the U.S. Department of Justice alleging predatory pricing in the organic dairy market. Dean Foods is using their economic strength to significantly undercut competitionillegally, we would suggest. After career officials at the Justice Department recommended antitrust enforcement action against Dean Foods… saw it overruled by the Bush administration…”
This backgrounder is well worth reading to understand the dairy industry’s power, and corruption.
http://www.cornucopia.org/Dean_Horizon_factoids_2-14_FINAL.pdf
A big thank you to Dr. Joe Heckman for his coordination, facilitation and invitation to provide a presentation and also sponsor a social at this years Long Beach Soil Soiciety convention. The event will have 4000 soil scientists, USDA reps and others in attendance. OPDC will be catering a presentation and social in the main event hall for two hours with ” organic raw milk & Cookies plus wine, fruit and cheeses”.
We did this four years ago and it was well attended. Once again….I will beg the USDA to take over all regulatory control of all foods from the FDA. In in the spirit of the conventions theme of organic soils….I will be presenting a talk on raw milk with cows on pastures. Raw milk is the link between the dirt and our gut!! Hopefully some of these seeds will grow and the next generation of USDA leadership will take notice along with our researchers and PhD teachers. Thanks Dr. Heckman. Little do they know that organic raw milk and cookies are perhaps the most deliciously addictive foods on earth!!! They way to the mind of a scientist is through his gut!!
Herd-open or closed?
Bucket milker?
Acme ® brand pneumatic line milker w/post-milk bio-film eradicator option?
Road Runner ® brand robotic milker w/soothing music option?
Source labeling
Breeds
Feed(s)
Label on bottle
Code on bottle links to info on website
Gmo feed
Soil mineralization/grazing
Soil mineralization/non-grazing food
Gmo/non-gmo (by whose definition)
All data verified by the NIDF? (National Institute of Dairy Flim-Flamery)
Antibiotics &c
Teat cleansing? With what?
Test(s) protocol(s)
Test(s) result(s)
Religious beliefs of agister(s):
Label tracking reality (buy a million labels at a go or buy 100 labels at a go)
Cows name:
Keep the label simple (but misleading) and spend money on brain-washing variegated ad campaigns instead.
Get to know your farmer, yes.
Get to know the milk world too, yes, yes. Annual CE type updates on the biz.
Cool down procedures? For drinking. For cheesing.
Label references a milk biz primer?
&c…
Mr. J. Ingvar Odegaard
http://www.realmilk.com/national-updates/fda-wages-secret-war-on-raw-milk-farmers/
I guess this is old news to long time posters here, but a lot of the comments sure don’t seem to reflect it.
The Organic Community within the American Society of Agronomy appreciates your generosity for sponsoring the Organic Food Reception, in Long Beach, CA. Anyone registered to attend the OECD Organic Food Systems Conference on Saturday is welcome. http://www.organicagcentre.ca/Events/OECD_Conference_Long_Beach_2014.pdf
the name of the school the team traveled to? Regardless of campy, if they have contaminated water lots of kids are potentially in harms way, this is exactly what public health is supposed to be on top of. Plus, unlike the discarded potluck food, the water is still there for testing. And lastly, did the farm family or son get sick?
Whats really alarming here is that public health believes hook, line and sinker, that raw milk is public enemy #1. They are easily manipulated by DATCP to seek out any possible connection with raw milk above and beyond common sense, and to the exclusion of other possibilities. What if this were a truly dangerous pathogen, bacteria, or virus not connected to raw milk and DATCP kept the focus on raw milk? How many people would be at risk. As a Wisconsin resident I feel pretty insecure about how our public health system functions, or doesn’t function I mean. How are they going to handle Ebola, or the next killer bug that will inevitably threaten our lives?
http://hartkeisonline.com/2010/11/11/mark-mcafee-speaks-to-soil-scientists-and-agronomists/
I immediately and loudly called her out and yelled at everyone to come see a criminal activity occurring at the hands of the FDA in violation of my rights and in breach of the authorities used to gain access. The investigator, Jennifer King…nearly had a heart attack she was so scared of my direct affront to her criminal activities. I then told her…”what am I supposed to do with an FDA criminal…destroy your camera?” She then left to call her boss and then returned to say that the team was leaving. I said, come back with your lawyers in the morning. Lawyers returned in the morning to cover their asses and assure that I would not sue.
Our attorney reamed them out really well….they never returned.
The message is this, know your rights, know the laws, stand your ground…do not let yourself be raped. If we intend on being good Americans, we will need to grow some nerve and stiffen up our spine. The FDA fades when the media become involved, and or we stand up and demand our rights. They can only operate in the shadows with people that allow them to take advantage of them. They hate being exposed to the light of truth and exposed to transparency of exposure to media.
This also happened several years later when the FDA sought a grand jury indictment when their sneaky investigation revealed that OPDC was shipping raw milk as animal food over state lines. Our response….immediate admission and called a press conference to reveal the FDA tactics against American families…FDA response, immediate withdrawal into the dark shadows of secrecy, they hate being exposed to public scrutiny. OPDC consumers became enraged…sales thrived!!! Sales oin other states began to grow because all of the OPDC pet food consumers were given the names of local raw milk producers. The FDA plan to suppress raw milk backfired horribly….raw milk access and excitement raged.
The FDA is a corrupt Food Inc mafia org. Face it…know it, prepare for it. Down deep inside they are also gut less, spineless, and heartless.
That said, implicating the raw milk in this case is not the thing that troubles to me. And actually, I dont have a hard time believing that the raw milk could have been the source of the campylobacter, considering it was milk intended for pasteurization. Campylobacter is very widespread, and not just in milk of course. If you want to produce raw milk that is free of Campylobacter you have to have an intentional plan because Campy is all over in our environment, and it is very keen to live in nutrient dense fluids like milk and meat juices.
If this milk was intended for pasteurization, I think it might be fair to assume the dairy did not have a production plan appropriate for raw milk. That doesnt meant they are dirty…they might well be an excellent, clean small dairy. But the way you do raw milk is different if you want to reduce illness risk. It might be a simple case of biofilm build up in their pipeline or bulk tank system. Campy loves biofilms and can hang out and grown there between milking times. Then when the milk passes through the system, the micro-organisms can transfer. Thats why raw milk producers have to adopt alternate cleaning methods and sometimes alternate equipment. What works great for milk intended to be pasteurized doesnt work for raw milk.
What is frustrating to me is that, as David said, these illnesses will be lumped into all raw milk related illness, and no distinction will be made as to production practices. Moreover, even when raw milk IS intended for human consumption and there is an illness link, as in the recent situation in KY, there is little to no attention given by investigators to actually focus in on the root cause at the farm level. Bacteria doesnt spontaneously generate, and we know it rarely originates inside the udder of the cow. Somehow, that bacteria contaminated the milk on its route from the udder to the glass. How did it happen, and more importantly, what can we learn?
To start to change the reporting of different types of milk in the records and media, I think we need to start using this term in everything we all do & say. RDM (Raw Dinking Milk) & RFM (Raw Factory Milk)
Shawna, good points to the questions Gayle raises. First, on the matter of the campy. I sought input from a public health person who understands campylobacter, and was told that there are many strains, previously identified by the research community, floating around out there. Given the epidemiological connection (that all those sickened in Wisconsin drank the milk) and the fact that the milk came from a different source than the chicken (which was apparently store bought), there is almost no chance the kids were sickened by anything but the milk. In prolonged outbreaks, you can find more than one strain, but this wasn’t a prolonged outbreak, it occurred very quickly. (In answer to another of your questions, Gayle, no member of The Farm Family got sick, which is understandable, since they had likely built up immunity to campylobacter and any other bugs in the milk; and no, I don’t know the name of the other school they visited.)
Now, having said all that, I should say that points 2, 3 and 4 of my post reflect more the view of The Farm Family than my own. I am convinced now that it was the campylobacter in the milk that caused the illnesses. In return for doing the interview, I agreed to their request to include their view of what occurred; they clearly don’t want to think that it was their milk that made people sick. As I indicated, they are conscientious, caring, and honest people. So honest that when I said to the farmer that I assumed he ran a tight ship in his milking operation, he said, “Well, there are things that could be improved.” What I took that to mean is that, because he provides milk for pasteurization, he knows he has some latitude in the milking and sanitation practices he applies. As you state, Shawna, and as others have stated here many times, providing milk intended for pasteurization is an entirely different beast than providing raw milk intended for consumption.
All this makes me reconsider what I said about the tradition of serving pre-pasteurized milk at special events. While the farm families build up resistance to the milk’s bugs, others don’t. And it’s clear that there are so many pathogens like campylobacter and E.coli O157:H7 floating around (much of it courtesy of factory farms), that pre-pasteurized milk is vulnerable, perhaps more vulnerable than even a few years ago. (I included a link in the post to a 2004 study in a dairy journal that salmonella and listeria are prevalent in 6% and more of pre-pasteurized milk.)
Moreover, I’d say that neither pre-pasteurized nor raw milk intended for consumption should be served unknowingly to anyone, especially kids. I know it’s done sincerely and as part of a long tradition, but the risks have become a problem (I linked in the post to another Wisconsin case, from 2011, of pre-pasteurized milk being served unknowingly to children at a school birthday party, and more than a dozen getting sick; these are just the cases we know about). I know that in the current situation in Wisconsin, there was upset by parents of kids who got sick as much about the medical costs associated with hospital emergency room visits as with the illnesses.
Finally, on the matter of the illnesses from pre-pasteurized milk being lumped with raw milk, I’d say that, as Mark indicates, the situation is probably worse than we realize. As just one example, most of the cases of illness from raw-milk queso fresco originate with pre-pasteurized milk. The milk to make that cheese tends to be purchased on the fly from commercial dairies, plus then it is often prepared in bathtubs (hence the nickname, “bathtub cheese”). The two deaths over the last 15 years that the CDC always says were from raw milk were actually from quest fresco cheese, most likely made from pre-pasteurized milk. Unfortunately, the regulators have little interest in either focusing on the causes of illness (at least from raw milk intended for consumption) or of making the distinction in their illness tabulations between the two kinds of milk. To me, all this is just further reason for supporting the Raw Milk Institute (RAWMI) so as to establish consistent standards for raw milk production. Producers are on their own, and the more they can reduce the risks, and stand apart from the pre-pasteurized stuff, the better.
David, no offense, but I think you’ve lost your marbles. Do you think cantaloupe, chicken, eggs, etc. should never be served unknowingly to anyone also. I liked a lot of the earlier reporting you did on raw milk, but now you sound like you’ve been converted to the government’s cause.
I don’t suppose you’ve read any of the recent posts I’ve made in your blog, that show there’s no longer any reason for anyone to take seriously any new claims by the government or media about raw milk alleged disease. Correct me if I’m wrong but historically (very recently), wasn’t it like 40 cases a year of illness (of all kinds) were attributed to raw milk, for 10 million drinkers? Now you have a new story every week???
David, the people who make boats don’t have to reinvent boat building to try to figure out why Greenpeace’s ship sank. It sank because the government blew it up. Hello? The activist women whose relationships didn’t endure don’t have to look in the mirror and ask what they did wrong. The relationships ended because those men were government agents. I posted Food Not Bombs information showing you all that COITELPRO type dirty tricks to discredit movements have never ended. I posted a ton of other info.
Honest people like Ken have told you, David, that tons of people have visited him from around the world and drank raw milk there and never had a problem. But you continue to ignore credible real world evidence and cling to whatever the government tells you. It’s irresponsible for you to keep posting stories that you nor anyone one else has ever independently investigated.
At this point, David, you are doing more harm than good to the raw milk cause. I posted a lot here recently, mainly in self defense, to wake up the people in raw milk, so you understand real history and how the government really operates. I think I’m done.
Well I agree with you David, particularly for raw milk that is not regulated for sale to the retail public. If we say that we want people to take responsibility for their own food choices, and we eschew government oversight, then we also must give people information to make those choices!
Not everyone wants raw milk. And not everyone wants their children to drink raw milk. I would no more feed grass-fed, nitrate-free, all natural hotdogs to children of vegetarians than I would serve raw milk at a school function without parent persmission. And honestly, even with parent permission, I’m not sure I would, as I think parents need more information than I could provide in a minute in order to make a responsible decision about raw milk. I realize that most of the time, that level of transparency does not apply to other foods. But as a local food farmer, I get to do things differently. And that is often why people seek out local food to begin with.
Like farmers posting their test results on their websites, as you do on the RAWMI site, Shawna, and good for you! If consumers began asking all their farmers for their test results when choosing a farm, and farmers be prepared to provide such test results if asked, life might be a lot simpler for all of us.
I had to chuckle at Ingvar’s milk labeling post. That would be a pretty long label. But honestly, if you want that kind of detailed information, check out any of the RAWMI Listed farmer’s RAMPs (Their Grass-to-Glass Plans). Its really all there, posted publically on the www for all to see. Except for the cows’ names and the religious beliefs of the farmer. But just come to the farm and we’ll be happy to give you that information too!
Regardless of how you specifically feel about RAWMI, the model of full transparency and explicitly stating practices is an excellent and needful principle as we pursue food freedom. Would that all food producers of every kind adopt such a model.
http://champoegcreamery.com/dairy-test-results .
Based on its risk profile, allergenicity, lack of digestibility…and history of killing plenty of people, I strongly recommend that pasteurized milk and especially UHT pasteurized milks NOT be fed to anyone you love either ( without a written waiver of liability for the known risks and risk of death ( ie…Cornell study says 670 deaths expected every year from pasteurized milk!! ).
If you do, then why did you single out milk (raw and pre-pasteurized) in your comment? Why didn’t you include all kinds of other foods in your comment? I believe your own prior articles show you believe these other foods to be more dangerous than raw milk? Why the double standard? This is the same double standard RAWMI promotes, test test testing milk, but not cantaloupe or other foods.
And again folks, since we know the government has a “counterinsurgency program” running against raw milk, to protect the Pharmaceutical cartel’s revenues that come from all the disease created by not eating whole foods, we can simply ignore all the new, hyped up raw milk disease claims that are highly unlikely, from a mathematical point of view alone.
“I would no more feed grass-fed, nitrate-free, all natural hotdogs to children of vegetarians than I would serve raw milk at a school function without parent persmission.”
[end quote
And THAT is why we have regulators and lawyers and legislators telling us what we can and can’t eat/do/wear/chew/smoke/drive/say. And more. Telling the parents what type of food is going to be provided or served is one thing, but asking their permission brings in an entirely new realm of the “transparency and oversight” you talk about. And that brings up the question of whether two “types” of food should be served – dangerous and non-dangerous? I mean really, where do you draw the line here. Are you prepared to start telling people that raw milk is a dangerous food, because that’s the scenario you’re projecting.
Ken
Ken
Tom, my advice about not serving raw or pre-pasteurized milk unknowingly is based on the fact that unpasteurized milk has become a lightning rod in our fear-based society, and you avoid the kind of sensational reporting that results in the unusual circumstance someone does get sick. My inclination is to respect long-time traditions that have kids playing in dirt and moms serving the same fresh foods to friends of their kids as are served to the family (as I indicated in my post). The heightened sensitivity to food choices comes up in a number of areas, as Shawna notes about not serving hot dogs to kids from vegan families. In fact, you shouldn’t even serve good old peanut butter to your kids’ friends without inquiring as to whether there are nut allergies. No non-kosher chicken to kids from kosher homes. The examples go on and on. The best practice is probably to alert the friends’ parents, or the organizers of the football team pot luck, about what food you plan to serve, just to make sure everyone is on board. It’s not the trend I like to see happening, but the one that seems to be life in this age.
I agree there are some conspiracies playing out, but I don’t see them as pervasive and all-encompassing as you do. And I think that when it comes to food, we have a lot more power than we realize–we can simply avoid the factory stuff. Yes, it may be inconvenient, and in some cases more costly. But people do have the power, and that power is already being wielded. Just check out sales and profits from McDonald’s, Kellogg’s, Coca Cola, Dean Foods, and a number of others. As more people get on board with good food, and decide to ditch the stuff from the oligopolies, those trends should accelerate.
D, you are making this more complicated than it needs to be. Look at raw milk as an exotic food to some people, in the same category as curried veggies, or boiled beef tongue or boiled lobster. You generally know friends well enough to know that some will only be happy with plain chicken and mashed potato, while others will welcome the unusual food. I know there are friends I would never offer raw milk to, and others who welcome it.
As I said to Tom, when it comes to kids it’s a different matter, and things have become more complicated on the food front what with strict diets some kids have at home, or serious allergies, or other sensitivities, that it’s now usually best to check in advance if any doubts.
The issue here is not how safe raw milk is compared to cantaloupe. I know our raw milk is safe. If I didnt know that, I wouldnt be producing it. The issue is that I know some parents do not prefer raw milk. For many, becoming comfortable with raw milk requires education. And even then, some will still not prefer it. And as someone who loves food freedom and values the ability to make my own choices, I must respect those of others.
So yes, I agree with David that in a situation where parental preferences are not know, best to find out first. And perhaps a chance to educate may present itself. I find that many parents have questions about raw milk when they find out we produce it. I love to have those conversations and to offer information and options. Knowledge can be a great replacement for fear.
Offering knowledge about raw milk itself is a great thing, but bringing it into the category of being unsafe just because people don’t understand it doesn’t mean it is always the culprit. Serving milk meant to be pasteurized and calling it raw milk is wrong in the first place – what were those people thinking? This is how bad things happen to good foods. I’m not a fan of his but I recently saw an article by Dr. Mercola concerning the education of raw milk and it was superb. If people don’t understand what it’s all about after reading that article, they never will so it would be good reference/teaching material. I found the link: http://www.lewrockwell.com/2014/10/joseph-mercola/the-battle-for-raw-milk/
What is a farmer or individual homeowner to do? Hire a lawyer to draw up a list of potential hazards to be provided to the parent of a child that visits the farm or home?
If a parent(s) have a concern with respect to a food or activity their child consumes or engages in then it is their responsibility to make it known when they drop the child off. End of story!
You cant take peanut related products to school, and now, they are attempting to restrict dairy products. Who knows they may even attempt to restrict what you feed your child at home before he/she goes to school? Is it natural wholesome food that has initiated dilemma? Most certainly not! If the above foods have been so troublesome why havent they banned them as they have done with raw milk?
Considering the white elephant legal implications and the level of entrenched fear of food and microbes it is certainly a daunting situation we have created for ourselves.
Food safety protocols and restrictions are merely a band-aid solution that caters to and nurtures the status quo. In the end what it boils down to is freedom of choice.
Ken
Wisconsin statutes allow for incidental sales; this means I can go up to any dairy farm, even a CAFO, and buy some raw milk as long as I dont go to the same farm on a regular basis. I can also drink raw milk on a farm as an employee or guest. The law offers no distinction or restrictions on how the milk is produced – because the law was created to control supply and distribution – not to protect public health.
If public health was the real concern DATCP would acknowledge the differences in milk integrity from different production models. Several states have retail sales of raw drinking milk, so clearly it IS being produced safely. However, Wisconsin has a history of creating, and then reinterpreting statutes in compliance with political will to entitle big AG profits. Wisconsin statutes and policies force small farmers seeking to sell RDM underground, which shuts off the open exchange of best practice information. These policies contribute to the demise of the family farm as well; a 30 cow dairy selling direct to consumers can earn a decent living, selling that much milk to a processor is not enough to live on for most. If public health, family farms, or rural community development were a priority, the how to and what if and what we know now information would be readily available to all dairy producers – free of charge or obligation. And this farm family may have kept their milk at home or changed their practices.
Old timers who have been milking their whole life have a wealth in knowledge to share, but our world is changing very fast and they also need to keep learning. As David mentioned, factory farm born super bugs are pretty scary. It all comes back to sharing information, being open minded, and creating authentic legislation that reflects the truth of things, not the version of the truth that puts profits above all else.
I have a niece with celiac disease, every year she and her family spend several days at my house over thanksgiving. I wanted to accommodate her, but I’d forget about cross contamination, and chop veggies on a cutting board used for bread, or something. Her mom always brought separate food for her for that exact reason, she was not about to leave her child’s health in anyone else’s hands. Years later, I know how to manage things, but the mom worked with me to convince herself I really “get it”.
We simply can not expect the world to provide a safe warm fuzzy experience for all kids all the time. That said, I also did not offer my raw milk to this girl, and suggested if anyone wanted to try it I would share my knowledge, but that they should do their own research make an informed decision.
Gayle, excellent point about how Big Ag profits take precedence over safety in WI. One of the ironies of the football player outbreak is that the name of the dairy isn’t made public, any more than that of the WI commercial dairy that in 2011 made a bunch of kids sick at a school birthday party. The practical effect is that WI consumers who might want to buy raw milk from one of these dairies on an “incidental” basis would have no way to know that they were the likely source of previous illnesses. If these had been dairies selling raw milk privately on a regular (and presumably “underground”) basis, those names would have been immediately made public by DATCP and the product liability lawyers out there, again and again. Of course, their goal would be to foment fear about raw milk. But from a safety perspective, at least consumers would know about the accusations against the dairy, and could make their own judgments about whether they were serious enough to justify not buying from the dairy. It’s a double standard with not insignificant ramifications.
I have seen this time and time again. It is literally a dirty raw milk man trap with the intention of making someone ill to create the media news to suppress raw milk!!
Last evening was awesome!! one hour in front of 120 people…mostly USDA reps and soil PhDs and agronomy experts. My presentation was no holds barred and truth to the heart and minds of those that study organics. Afterwards…plenty of truly raw organic almonds from McAfee Farms and raw milk and cookies, wine and truly raw cheddar cheese from OPDC. A very good time!! Again a huge thanks to Dr. Joe Heckman for setting this all up. Once again…I begged the USDA to act to align federal food policy and regulation under the USDA and keep the FDA far from anything that we eat!!
So the statute spells this all out for incidental sales of raw milk. The dept of ag then has interpreted “incidental” to mean only one sale. You can not sell raw milk to the same person a second time. I doubt that was the intent of the authors of this statute!!! The dept has also decided that employees of a dairy farm and guests to a dairy farm can have access to raw milk. Wisconsin administrative law has banned cow shares or herd shares.
So a consumer could drive up and down the road and purchase raw milk from any Grade A farm that will sell him milk, but only one time per consumer.
The infamous 2011 opinion from Judge Patrick Fiedler said essentially that only milk from licensed dairies is legal in Wisconsin. So, in effect, he was saying that the “incidental” raw milk option only applies to pre-pasteurized milk, since anything else is illegal, even on an “incidental” basis. The whole discussion comes full circle, then. Wisconsin’s definition of raw milk for consumption is limited to pre-pasteurized milk.
Just another reason why the recent appeal of three raw milk cases to the Wisconsin Supreme Court is so relevant. Unfortunately, it is difficult to imagine the judges ruling in favor of the raw milk farmers, since in effect they would be ruling against the dairy cartel. That just doesn’t happen in America’s Dairyland.
Well, thats the only legal way. Aside from joining Vernon Hershbergers food club; thanks to his jury trial. Fortunately, for us Wisconsinites there many amazing dedicated farmers producing high quality milk intended specifically for drinking fresh and unpasteurized. Which leaves the door wide open for an incidents like what happened to the football team in Durand. That farm family with 60 or so cows could be easily and safely producing milk intended for raw drinking, and they would earn a lot more money. It’s completely dysfunctional AND its dangerous. Hence the 3 Supreme Court petitions. This is also why being RAWMI Listed is not an option for WI farmers.
This is at the expense of thousands of economically thriving farm families, farm communities, cities, and counties.
In exchange for that potential there is the opportunity to continue to participate in the democide by securing shelter within a collapsing house of PMO cards not to mention the golden opportunity to continue participation in the 100+ year debacle of administrative law usurping the essence of the United States. Who wouldnt take that deal in a heartbeat?
Why walk when you can slither?
Oh, and better health for oodles of people.
The politicians- flat-lined already maybe?
Mr. J. Ingvar Odegaard
Clearly, WI wants to go down with its ship. Clearly, any market watcher can see that it will only take just a few short years before fluid pasteurized milk sales will be near zero percent of total dairy sales. I have done the math. At 4% decline per year does not take very many years for fluid pasteurized milk is zero market share. That means one thing….WI dairy industry would rather not sell any milk…than to have raw milk be sold. Pretty selfish…pretty stupid, pretty shortsighted.
WI would be far smarter to be far smarter. I have been told by one of the largest organic producers in northern CA, that the psychology of Midwestern dairy brands is stubbornly resistant to any sort of progress. They would rather die than evolve.
Pasteurization is dying…and taking the WI fluid markets with it. Old stupid things need to die…in order for young smart things to thrive in its humus.
If I got caught selling raw milk, or would sell other dairy products without the proper permits (cheese for example), I’d be done with dairying–my permit would get pulled. I wouldn’t get a pass just because I’m considered a ‘commercial dairy’. Size doesn’t matter. If you hold a valid permit, you are commercial. At least that’s how it is in my state.
I found this blog earlier in the year (can’t remember how), and have been reading to try and figure out who is who, and what they believe in. I don’t know how well received my comment will be, but am going to try and post it anyway.
Let me start out by saying that I am a dairy producer, and don’t drink my milk raw, however, I’m not going to plague anyone with ‘sick people’ stats, and the like. I’ve heard those say that raw milk falls under ‘food rights’, and then I also hear those that say we ‘have no rights to consume whatever we choose’. My belief is this; food may not fall under the Bill of Rights, but I categorize it under: “We are endowed by our Creator…among these, life, liberty, and the pursuit of happiness”. I personally feel that food falls under all three of these categories. Why? We cannot survive without food indefinitely, so that is ‘life’, otherwise we can die of starvation. ‘Liberty’, which to me is freedom to choose, no matter what it is. And finally, ‘Pursuit of happiness’, where I can feel good about what I eat, and that in turn can make me happy.
I will now go on to some of the comments I’ve read, and am going to respond. Everyone who feels that they should be able to consume raw milk (whether it is to produce, or purchase, or the like) should quit voting for liberals, a.k.a. “control freaks”, or this stuff will continue. Take the Food Safety and Modernization Act. Just who passed that piece of work (in a very sarcastic tone)??? Gee, could it be, it was passed by one party rule in D.C.? How about the FDA? Who loves that alphabet agency? I could cite plenty of examples, but I don’t want to be on here all night. And I don’t need any bashers to tell me I don’t know what I’m talking about. Really, wanna go there? I was born and raised in a blue city, blue county. Thank God I came to my senses after I got out of that rat hole, and moved to a farm. Been there, done that. Funny thing is, that city continues to swirl in the toilet, and you wouldn’t believe the number of people that live in a small radius from me, who once lived there. Not one of them said they would ever move back.
One commenter lamented about Illinois, and what they are proposing raw milk farmers do. Hey, try to get a dairy permit sometime, and see how much fun that is! I have a very small herd, yet I was able to jump through all of the hoops. I can’t even sell raw milk in my state. If I could, do you think I’d bother with getting a permit? As for not having swine, and fowl housed in the same barn, there are a number of reasons for that. One doesn’t need to build a barn for each animal. I have chickens that I let out usually daily (depends on weather). They have figured out how to get inside, and make a big mess of everything. The cows don’t like to eat feed contaminated with chicken droppings. As for the swine, it doesn’t take much for them to have a strong odor, and that can be detected in the milk. I’ve dairied in two states, and the regs are the same.
As for treating teats with a sanitizing solution prior to milking. Well, there are a number of things that can be used. Iodine based products, chlorhexidine, and peroxide based dips and udder washes as well. Would anyone undergo surgery if they weren’t properly prepped beforehand? I’ve had injuries that required them to be sewn up, and the area was cleaned first. I’m pretty sure it was some sort of iodine. I guess some people have never seen a cow that has decided to find a nice pile of manure to plop herself in. Or find the muddiest spot on the farm where her udder and teats are crusted with mud (standing water after a heavy rain, and hot temps are a magnet for cows, especially the ones that like to wallow in it. I’m on muck ground, so it takes a while for things to drain).
Oh, here’s a good one: “Milking shall take place in an area with overhead protection to prevent contamination of the raw milk; walls and floors shall be made of a smooth, easily cleanable material…” There goes the wooden barn. Definitely NOT true. I have lots of wood in my barn, including the walls. The inspector said that treated lumber doesn’t need to be painted, but non-treated does. A coat of paint does wonders.
For the person whose comments kept disappearing on the Food Safety News site. My comments are in perpetual moderation on the Real Milk site. I’ve said nothing derogatory, nor did I bash raw milk. I was simply showing my support to choose the foods I want to eat, and not let some dumb gov’t. entity decide for me. A few comments got posted, but the moment I said I was a dairy producer, and was verifying something that was posted, my comments no longer appear.
I am hoping that someone can tell what the key difference is between producing raw milk for consumption as opposed to producing raw milk for pasteurization. I would just like to understand this.
So, I will either be a one-hit wonder, or will be banned for life. I’m willing to take that chance. Thank you to those who have chosen to read what I wrote.
A warm welcome to The Complete Patient. I also think that if you attended the up coming Penn State RAWMI training day, all of your questions would be answered. You are definitely correct about one thing…there are different practices for raw milk for Humans verses Raw Milk For Pasteurization. They are completely different worlds, different standards, insurance, consumers, conditions, expectations, inspections, water quality, hot water requirements, pay for the employees….you name it…it is different.
So glad you joined the conversation. As a conventional producer….you have been screwed over for so long by the processors, that I really do not think that it is possible for you to truly appreciate the sustainable glory of connecting to a real consumer. A consumer that truly appreciates your work and the health it brings to their families lives. Trends say…organic, probiotic, less processed….and in my humble opinion….( at least for fluid milk ) it will be raw ten years from now. Pasteurization will still hold a place for cheap and mostly cultured products like yogurt and cheese, but fluid will be either cultured or raw. All market trends show this to be true. Consumer Dollar Voting stats does not lie.
Please attend the Penn State RAWMI day on November 14th. You will be grateful beyond measure!!
I have heard really nice things about your talk and hosting of the Organic Reception on Nov 1st at the OECD Organic Food and Farming Conference in Long Beach. I was very proud to introduce you as our evening speaker.
I greatly appreciate your many contributions, your time as a busy organic farmer, covering all of the expenses for the reception, your sharing of special knowledge of organic farming based on years of experience, your powerpoint presentation, and most of all the wonderful and delicious organic farm fresh foods – raw drinking milk and truly raw almonds -included.
About a half of the OECD audience came from member countries around the world. I think you left a very favorable impression for our international audience about what it means to be a successful organic farmer in the USA.
I’ve learned a thing or two in that time so I’ll take a stab at a few of your points. Permit requirements vary from state to state, but in general with milk intended for drinking raw there are a bunch more hoops to jump through, some of which are way too expensive for the super small dairy to comply with, and some of which are completely unnecessary, established by either the control freaks or those blindly supporting the dairy industry, and at the “recommendation” of the FDA, meant to discourage farmers from selling raw drinking milk.
As for the difference between the milks, I’m sure you will get more than a few responses to that one…there are a number of people on this blog who can speak quite intelligently on that, and some not so much you may hear from as well. On a basic level, milk intended for pasteurization gives farmers more leeway in herd management and milking practices, they know if they miss something or let something slide, it will be ok, they won’t get anyone sick. Farmers selling raw drinking milk have no safety net, they have to get it right every time or people will get sick. And then there’s the diet and herd management of the cows; consumer demand for raw drinking usually includes predominately pastured or grass fed, organic feed, no GMO’s, no growth hormones, no antibiotics, no chemical residue, etc. That said – some farmers producing milk for pasteurizing, particularly with small herds, can and do, produce raw milk that would be safe to drink, and some farmers sell both to processors and for drinking raw. I think it comes down to the individual farmers animal husbandry and sanitation practices.
In my opinion, for raw drinking milk headed for retail sales, or for sale to the general public, the permits, testing, training, all makes sense. But for non-licensed dairies selling exclusively to private food clubs, or herd-shares, I think its between the farmer and his patrons or members how things are managed. For example, I know people who are adamant against using iodine for teat dipping because they don’t want iodine in their bodies; some folks want fresh eggs and don’t care about a little crap on the shell, they believe the microbes found on the farm are a good thing and don’t want everything chemically sanitized, or just don’t want chemical exposure. People have the right to make their own informed choice as far as I’m concerned. And if people don’t want to make those choices there are big grocery stores all over the place full of stuff they can eat.
And to further clarify, one can legally get raw drinking milk in Wisconsin if they are a member of Vernon Hershbergers private food club. And there is plenty available underground. Hence my request for training to be available to all who want it.
I’m not organic, and sorry, have no intentions of doing so (I work part-time for someone who gave up organic over three years ago, and spent five years in it–I’ve seen the UGLY side of it, and don’t even want to go there), but hey, if it works for you, go for it. My herd is rotationally grazed, and I only treat sick or injured animals when necessary, because they can and will get sick. If I continue to post here, you will find I don’t mince words. Some people have a hard time with my honesty, or whatever word is close in meaning. My feeling is this: If you want your food to be organic, then you really should be hard core all the way. So, that means, if you don’t want any hormones in your bodies, you better not be putting them in yours via other means such as birth control, HRT, etc.. As for antibiotics, if you get sick, or injure yourself on some rusty metal, better forgo the antibiotics on that as well. I have a long history of excellent quality milk according to pasteurization standards, so that’s why I’m asking what the difference is. For a little teaser, my SCC counts have been sub 50,000 average for the entire month on more than one occasion. That’s just for udder health. It’s not to say that I don’t have problems from time to time, I just try to keep it under control. I won’t get into PI, SPC, or some of the other tests, but just to let you know, they were plenty good enough to get quality premiums month, after month on a regular basis.
As for the iodine, chlorhexidine or peroxide works too. I had to go to an iodine based barrier dip on my farm because of the muck. The vet recommended it. I also used to work in retail meat, so I know the grocery store angle as well.
I’m out of time for commenting right now, but there is no way I would be able to attend the RAWMI day. I’m the lone ranger here, and don’t have, nor do I trust anyone to take over for me. Like the old saying goes, “If you want something done right, you’ve got to do it yourself”.
I will try to come back to this topic later. The cows are waiting!
I don’t think it is possible for you to understand the difference until you can understand the real difference and advantage of organic production over conventional.
But I’m not sure you really want to learn here because all I’m hearing are justifications for why you do what you do and whats wrong with those who do differently.
Yogurt was found to have little Lactose Intolerance effects on those that are supposedly Lactose Intolerant.
The next step is the quantum leap…pasteurization kills off the good bacteria in raw milk…that’s why we call it pasteurization intolerance!!!! It is so very hard for the PhDs to come right out and state this in print. Their grant funds tend to dry up!!! However, this study and research definitely says why probiotic yogurts that have been first processed and then cultured with good bugs are doing well in the Market Place. It also says (by default ) with raw milk is rockin as well!!
“I am hoping that someone can tell what the key difference is between producing raw milk for consumption as opposed to producing raw milk for pasteurization. I would just like to understand this.”
Where i live, on various “farms” you see these huge buildings surrounded by green, empty fields. You never see cattle on these fields. Never. All the cattle are confined 24/7 in the buildings, because if you let cattle graze, milk production goes down and commercial dairy farming here is all about optimizing volume per animal. I don’t even call these “farms” – they are factories which bio-mine captive animals. The cream is white, the butter has food colouring added, the milk tastes like bitter water with white paint added.
My raw milk on the other hand comes from goats and cows that yes, have shelter when the weather demands it, but otherwise are pastured. The milk doesn’t need pasteurization because it’s clean to begin with. Milk is produced for quality, not quantity. Sweet, with a cream-line in every bottle. The cream is actually cream-coloured, not white. The butter, bright bright yellow.
That to me is the main difference. Factory “milk” vs. real milk.
What’s your pre-pasteurized “Total Coliforms” and “Standard Plate Count”?
Management system are critical to the sustained consistency of low risk raw milk. I know that many cow shares are one person loan ranger shows…when you add a few cows, that is when management systems begin to be crucial. This also reminds us that good pay for good help is good for America and farmers families and keeping the next generations on the farm….hence the price point for good raw milk is not cheap raw milk.
I will see what I can do about placing our RAWMI training day on line. One PhD rawmi board of director is not supportive of just giving away our RAWMI secret sauce and wants farmers to commit something deeper in their effort to invest in raw milk. That’s why this training day has a cost associated with it. RAWMI is committed to farmers that are committed to excellence, learning, teaching and building a community of like minded producers that will set the bar high create a track record of data. I do not think that the common everyday person truly realizes how deeply in trouble white pasteurized milk truly is. Sales are dying off at an alarming rate every year
“I don’t think it is possible for you to understand the difference until you can understand the real difference and advantage of organic production over conventional.” I work on that farm as well as my own, and seen what can happen firsthand. I learned rotational grazing from him. He is totally dedicated to grass. He is also an account by education, so being a numbers guy, he still couldn’t get it to work in his favor. Believe me, I saw when things went wrong with the stock. He had some devastating losses, but I guess you don’t want to hear that. I did say, “Hey, if it works for you…” If you want to cater to the organic people, fine, I don’t care. Not everyone wants to go that route either as a producer, or consumer. What happened to freedom of choice?
“But I’m not sure you really want to learn here because all I’m hearing are justifications for why you do what you do and whats wrong with those who do differently.” Try reading that back to yourself. You are trying to convince me that organic is the ONLY way to go, and that I’m wrong because I’m conventional. There’s no justification here, I’m merely saying what I’ve done and seen. I’m giving my honest OPINION, and am not going to sugar coat anything, whether you like what I say or not.
I didn’t get to say this earlier because I was out of time. I am currently NOT shipping milk, and haven’t been since spring. I have a special arrangement with friends who are local, and just got everything back in order for them to get the milk to start this new endeavor. The first pickup is in a few days. I had to go through a re-inspection first because of the length of time I was off the market.
I’m very close to your description. As for me not drinking it raw, keep in mind something. I wasn’t raised on it, and my training in other food related industries won’t let my brain accept it. This does not mean I’m going to slack off in ‘quality’, and not keep my milk clean because I have some leeway. You’d have to know me personally on how I feel about quality milk, regardless of how it is consumed. The friends I mentioned in my other response to you are very, very picky, and they wouldn’t have even considered me if they thought my milk quality would be a problem. Their livelihood will be at stake here.
I gave some more information in my response to Shelly, and at the same time, was trying to respond to you as well. There is absolutely no one I can count on to take over for me. Too many people simply don’t care, and they won’t because it wouldn’t directly affect them. I would be a basket case if I left here for any length of time. I’m the only generation in my family who farms, and have no heirs to pass it on to. Even though there was a little backlash to one of my posts, I’d still like to know if my milk would be good enough to drink raw, whether I would do so myself or not. I have a big sign with my farm name on it, and it hangs on my milkhouse wall. It was a quality award I didn’t want to hide, but did not want as an advertisement in my front yard (first time they had something other than a framed piece of paper). I have my reasons for keeping it where it is.
First of all, “good enough” may not be the best descriptor. It sounds like your milk, your cows, and your farm are all very “good” in that you run a solid operation and take pride in your work.
A better question is probably, are you producing milk under conditions that are unlikely to result in pathogen contamination and illness to the consumer? And to answer that question, you probably need to answer a few more, like how familiar are you with the “bad bugs” that can potentially contaminate your good milk? Do you know a bit about where they can be harbored, how they move around a farm, what conditions they like to grow in, and how they can get from the environment into your milk? I’m not posing these questions for you to answer here online, but rather to just ponder and evaluate your own understanding. Once you start down that path of understanding pathogenic bacteria, you start to see your processes in the milk barn differently. You start to view the conditions on your farm through different lenses too. A raw milk farmer needs to understand what risks exist, and then formulate a plan to manage those risks without relying on that final kill step of heating prior to consumption.
That is a benefit of the RAWMI training, and I’m sorry you will miss it. Dr. Cat Berge does a brilliant job improving farmer mindset about risk reduction by helping them understand pathogens. You can, however, still connect with RAWMI directly by visiting the website and reading around. One place that is very helpful to explore are the written Risk Analysis Management Plans of each of the RAWMI Listed farms. Here you will find an extremely detailed description of what raw milk farmers are doing to manage risks. And you’ll also see that those plans are highly individualized, based on the uniqueness of each farm. Some farms are really tiny, and some are larger. Just reading those plans can be an education in raw milk production in itself. Here’s the link: http://rawmilkinstitute.net/listed-farmers/ Hope it is helpful, and best of luck in your exploration.
Never ask a barber if you need a haircut.
Another reason I asked about the difference is, what are the acceptable, or unacceptable procedures for cleaning equipment? What about udder prep/pre & post udder prep? How about handling of the milk? It seems that someone on this blog questions my sincerity (I’m not going to listen to a self-righteous, organic food snob who feels superior to those who eat/drink conventional food–NOT HAPPENIN’, and I will call them on it, so be prepared). The difference I want to know is NOT organic vs. conventional, the difference IS- raw for drinking vs. raw for pasteurization! I wanted to know HOW it is different (or special to those who prefer it that way). If you only knew how much time I’ve spent reading articles, and comments over the last few months! Why bother if I REALLY didn’t want to know? I can’t sell it in my state anyway.
Thanks for sharing this information, and I will check into it further when I have a little more time to do so (my new venture with the first milk pickup is in a few days, so I need to be ready for it).
I tried putting out feelers for cow shares, but got nowhere with it. People in my area just aren’t interested, and it could be because it is illegal to *sell* raw milk in my state. I know this isn’t the same, but I had placed an ad somewhere, and was just asking if anyone would be interested in cow shares. Somebody responded saying it was illegal to sell raw milk. NO WHERE in my ad did I state I was selling anything! This person implied that I did, when all I wanted to know was if there was any interest. I also put something in the ad that stated I was *thinking* about possibly offering other farm products as well, such as eggs, meat, produce, etc. Again, in the same reply, this person said I could not sell meat that wasn’t USDA inspected. What a stretch of the imagination!!! With that said, I backed off from doing anything with raw milk going directly to consumers, and now that I have another arrangement with friends, I don’t need to bother with the hassle. That doesn’t mean I’m not interested in learning about milk in a different form–raw vs. pasteurized for consumption. I’m interested in producing good, quality milk, period.
SPC
PI
Freeze point
Inhibitors (I think that means the same as antibiotic residue and the like)
SED (sediment)
Temp
Another dairy farmer friend is no longer with this co-op, and who he went with runs some additional tests. I'd have to look at his milk check again to see what they are.
Listen – Aired January 22, 2014 – 8:00am;
http://www.wpr.org/shows/racism-politics
Read – Posted on 2013-12-12;
http://ebookee.org/Dog-Whistle-Politics-How-Coded-Racial-Appeals-Have-Reinvented-Racism-and-Wrecked-the-Middle-Class_2412499.html
Watch, Published on Jan 14, 2014;
http://www.youtube.com/watch?v=RqKHc8Fmaxg
or
https://www.youtube.com/watch?v=qibFwUNDZX4
or