Hello, food freedom fighters!
Here’s what we got for you this week:
Raw vs. raw, a drooling goat, and cornbread baking.
milk… raw milk
Don’t we all love dairy!
From cheeses to creams, smoothies to shakes, and yogurts to kefirs, dairy is one of the most versatile and delicious foods we eat. So much so, that those of us who are lactose intolerant can’t help but sneak a scoop or a slice when we get the chance. Even vegans have their alternatives!
Is ice cream your sneaky link?
A recently popular form you’ve probably heard of is raw milk. It’s a very divisive drink. Some swear it’s medicine. Others swear it’s poison. To dive deeper into the fear surrounding it, we have to shine light on the differences between the 2 types of raw milk…
one of these things is not like the other
When raw milk is mentioned in conversation (as is common), people often get alarm bells ringing in their head.
“Isn’t it dangerous?”
“Won’t that get me sick?”
Well, the answer is yes and no. And it comes down to where it's sourced.
Raw milk will definitely get you sick if it comes from dairies intended for pasteurization, not human consumption. The biggest difference here is that raw milk intended for pasteurization usually comes from Concentrated Animal Feeding Operations (CAFOs). These operations pack in hundreds, if not thousands, of animals into pens with cheap feed, manure-filled “pastures”, and very little contamination prevention.
Nasty CAFO conditions
The animals here are literally living in crap. And, they are often sick. Mastitis, an infection of the udders, is the most common disease these herds face. Antibiotics are the immediate course of treatment for it. But with hormones being added to stimulate milk production despite the infection, they are in a cycle of sickness, and that rubs off into our milk supply. Coupled with sitting in manure all day, clearly this raw milk is not safe.
The second source is the raw milk actually intended for human consumption. Picturesque. Serene. Grassy. This is what we all think of when we think of farm-life.
Lush and pristine cow living
The conditions here are entirely different. Open pastures. Clean stomping grounds. No rancid smells and signs of disease. Space to roam and eat in peace.
When milk is made to be appreciated by end consumers and not scorched in a vat, the farmers’ incentives are flipped. The conditions have to be good, otherwise the cows get sick and their customers get sick. They care more for their land as it feeds the beings that provide the creamy goodness they sell. The mindset shifts from extraction to rejuvenation.
Circular abundance.
These two are not the same, and we have the receipts!
straight to the source
Raw milk outbreak reports often miss one key piece of information when discussing the risks: the source of where their tested milk comes from.
When you dig into the numbers and tests, you quickly find that raw milk operations with standards for human consumption are much cleaner than the often cited studies report.
Bacteria comparison between different milk sources
As you can see from the data in this study, when there's intention in handling and care, raw milk can be as safe, if not safer, than its pasteurized alternative. The largest dairy related outbreak in US history was even associated with a pasteurized diary operation, not a raw one.
Who would’ve thought?
The biggest takeaway isn’t that raw milk is better or worse than pasteurized milk. It is to understand ALL food carries risk, regardless of its form.
In fact, there are orders of magnitude more outbreaks from chicken, pork, and leafy greens compared to milk and dairy. That lettuce you’re eating could very well be exposing you to dangerous bacteria (and you could possibly never know)!
As consumers, we should take the small step to check our food sources.
Let's learn more about the conditions and operations our food goes through. You don’t have to throw out the whole kitchen cabinet. Just choose one item to substitute (like milk!), shop local, or go directly to a farmer you can connect with.
In the end, we have the power to support the producers we want to see thrive. It’s our day-to-day decisions that make the biggest difference in the long run!
Animal Spotlight
Baby Blue
Baby Bluuuue!
(That’s how we call her over)
When hanging out with Baby Blue, you better get a napkin. Baby Blue is a known drooler, with drooling reaching all time highs during milking time.
It’s all that alfalfa she’s going to get. She needs it. She WANTS it.
But Baby Blue is not all about the drools, she is also a mother for the second time.
Baby Blue is awaiting another smaller Baby Blue. BUT, we hope not that small. Her first child is a miniature goat! Yup. She looks like an eternal baby.
🤤
Again, thank you.
See you later! Let us know if you enjoyed the read. We’ll take a shot of milk if you did. Maybe dance a little.
Love,
rearchitecting the broken food system. freeing the food.