Saturday, April 15, 2006
Raw Milk
The farm I belong to has a cow share program. Since it is illegal to sell raw milk, there is a nifty law that says I can buy a share of a cow and I’m entitled to its milk. When this law passed by state lawmakers they all mooed.
The discussion of raw milk has a polarizing effect on conversations. Sally Fallon writes eloquently about milk in her cookbook Nourishing Traditions stating that pasteurization robs milk of its enzyme content and the modern dairy cows breed for overproduction has a pituitary gland that over produces growth hormones associated with tumor growth and cancer. Critics claim that pasteurization and modern milking practices have saved us from infectious diseases. Fallen claims that with modern milking machines and stainless steel tanks combined with efficient packaging and distribution has made pasteurization almost unnecessary. My friends in the dairy industry are horrified by these suggestions; maybe they know the truth about these facilities.
Sadly, I’m not genetically equipped to digest raw milk. I watch the farmer haul in the milk from the mornings milking on his cart and look longing at the beautifully quart jars of milk with cream floating on the top at the farm and I know that it is not for me. I tried souring the milk to produce kefir, but that didn’t work either. I still got stomach aches. I’ll have to settle for the low-homogenized milk from Amish farm country that I find at Vitamin Cottage in plastic bottles shaped to look like milk bottles of yesteryear.
Today’s Lunch
Slaw made with shredded cabbage, Daikon radish, toasted pumpkin seeds, chopped apple topped with Annie’s Goddess Dressing
I prefer my cabbage chopped and not shredded. Wash and prepare desired amounts of vegetables and fruit. Add 1/4 cup pumpkin seed to a dry skillet on medium heat. Shake pan occasionally until seeds are browned and popped.
Notes: Annie’s Goddess Dressing is made from Tahini, a wonderful base for dressing.
The discussion of raw milk has a polarizing effect on conversations. Sally Fallon writes eloquently about milk in her cookbook Nourishing Traditions stating that pasteurization robs milk of its enzyme content and the modern dairy cows breed for overproduction has a pituitary gland that over produces growth hormones associated with tumor growth and cancer. Critics claim that pasteurization and modern milking practices have saved us from infectious diseases. Fallen claims that with modern milking machines and stainless steel tanks combined with efficient packaging and distribution has made pasteurization almost unnecessary. My friends in the dairy industry are horrified by these suggestions; maybe they know the truth about these facilities.
Sadly, I’m not genetically equipped to digest raw milk. I watch the farmer haul in the milk from the mornings milking on his cart and look longing at the beautifully quart jars of milk with cream floating on the top at the farm and I know that it is not for me. I tried souring the milk to produce kefir, but that didn’t work either. I still got stomach aches. I’ll have to settle for the low-homogenized milk from Amish farm country that I find at Vitamin Cottage in plastic bottles shaped to look like milk bottles of yesteryear.
Today’s Lunch
Slaw made with shredded cabbage, Daikon radish, toasted pumpkin seeds, chopped apple topped with Annie’s Goddess Dressing
I prefer my cabbage chopped and not shredded. Wash and prepare desired amounts of vegetables and fruit. Add 1/4 cup pumpkin seed to a dry skillet on medium heat. Shake pan occasionally until seeds are browned and popped.
Notes: Annie’s Goddess Dressing is made from Tahini, a wonderful base for dressing.
