Unplug electrical devices when not in use. They still use energy!
Raw milk in and of itself is not bad. Well, okay, it can carry TB and a few other PREVENTABLE diseases. But it is a closed system, generated from within the cow. The problem enters when Raw Milk comes out into the world–the domain of the Farmer.
It saddens me that kids are hurting because farmers–not even farmers, but opportunistic cow-share selling profiteers–are trying to skirt the laws while giving people what they want. But, as always with shortcuts, it has backfired and the Bad Press given Raw MIlk is extreem. These two articles on the latest problem, are fanning the flames of a rapidly spreading fire. You know what will come next–even stricter laws against Raw Milk, or an altogether ban. Sure, that’s the easy way out because IDIOCY is too hard to prevent.
The key to this latest outbreak is that the so-called "dairy" is UNLICENSED. Hello? I’m no big friend of the government telling us what to do and collecting our money for doing sweet fuck all about most things. But certain things are there for our own protection and the common good of all. I am, for one, opposed to the necessity of a fully licensed commercial kitchen when people want to sell jams, etc at farmer’s markets. I think it is perfectly acceptible to make indiviudals who want to sell a good product to recieve some training in food safety and handling–the same things restaurant workers need to recieve before working–and then inspect their home kitchens, or a simpler modified version, say a specific canning kitchen in shed or laundry room area of their house. Training plus knowledge and pride should lead to safety without the need for a fully implimented and costly, regulated commercial kitchen. That is a waste of resources and drives people underground.
So, dairy licensing for the smallholder. Okay–those wishing to sell cow shares, or milk from a cow which other people are paying to maintain–it all amounts to a sale of some sort. . . .should have to undergo training in health, safety and diesase just like any other FOOD professional. They should have a minimal set-up. (See, it takes a license and training to serve food to the public, but any half-wit can call themselves a farmer and sell a cow-share). Proper faclilities don’t come at a heavy cost–milking only one cow? Then a simple, and small concrete slab with a stantion for the cow’s head, a hay box, roof and source of fresh water. A place to hold udder washing supplies like a cabinet. Simple and inexpensive shed. This should be near an indoor room with at least a double sink for rinsing and sanitizing and there should be a large enough refridgerator to hold both unprocessed milk and filtered and processed milks to keep them separate. There should also be a dishwasher capable of a sanitizing cycle to wash containers for the milk. Then the smallholder wishing to sell raw milk should recieve some training in handling raw milk–like raw meat–and using their simple facility. Then, the milk-seller NEEDS–for the cow’s safety and everyone elses–to have the milk and the facility inspected regularly. It is called ACCOUNTABILITY, somethine sorely lacking in society today. Anyone wishing to buy Raw Milk should read a disclaimer about the nature of raw milk and sign a waiver –just so everyone understands the risks. . . .Raw Milk already has to carry a warning label about all the evil things it is supposed to do to you. And this I feel strongly about–The milk must be picked up ON THE FARM.
People involved in cow-share programs are walking a thin line. Often a group of shareholders will rotate picking up the milk for everyone. Imagine that–you are relying on your neighbor to transport milk, sometimes from the farm or sometimes from a midway point where they meet the farmer–to where you are. They only way to do this safely and make sure the milk does not spoil or get contaminated in any other way is by refridgeration, or ice chests and the shorted route possible. What if that doesn’t happen exactly to plan everytime? Who’s taking responsability for the quality of the milk then? No, a trip to the farm once or twice, or three times a week not only places reponsability on the purchaser of the dairy products, but also gives them a chance to inspect the farm, visit and get to know the farmer and be involved in something wonderful.
I’ve said it before and it cannot be stressed enough. If a farmer or cow-share seller won’t let you visit their facility or doesn’t speak with pride about their product and want to show it off, then run and run fast. Find someone who will. Oh, and before you begin whinging about all that licensing and inspections and equipment costing money–which is cheaper shelling out a bit of money for safety or paying multiple lawsuits or fines for negligence? I’d raise the cost of a gallon of milk a dollar and get the proper stuff.
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