Raw Milk 03 Symposium at U of Toronto Ontario Canada Jan 31 2009

•Pathologist and University of Michigan Medical School faculty alumnus Dr. Ted Beals, whose studies focus on the biological benefits of milk and quality-maintenance of fresh, unprocessed farm milk March 12, 2006 Flint Journal by James L. Smith In a world with grocery stores in nearly every community, it’s hard to imagine that some people drive nearly three hours a week to obtain dairy products. But farmer Chuck Oliver’s customers do just that. Oliver, who battled the Michigan Department of Agriculture over the right to sell raw milk on his farm, has tripled his customer base in the last six months to about 300, with just word-of-mouth advertising. And at least for now, he has made peace with state agriculture regulators. Oliver’s milk is straight from the cow, without pasteurization. Pasteurized milk, the type purchased in stores, is heated to kill bacteria, then bottled and cooled. State health officials say it poses a health risk because of bacteria. But the state allows farmers, their families and employees to drink it, just not to sell it to the public. But through a loophole called “cow-sharing,” Oliver is allowed to provide the public raw milk. Customers purchase a share in a cow, which includes its care and feeding, then receive milk from the animal on a weekly basis. Under the plan, the milk costs shareholders about .50 a gallon. But they say it is worth the cost, since the high-nutrient product retains healthy enzymes killed in the commercial pasteurization …
Video Rating: 5 / 5