Kevin Anderson wrote:Paul mentions corn is subsidized by 80%, as part of his argument that chem ag is more expensive once the hidden costs are considered. I'm not sure where this number came from but it's inaccurate at best. Subsidies are a bit tricky to figure out, but unless corn prices fall through the floor and price guarantees kick in, it's subsidized by 28 cents per bushel which would be 4% or so. There's other subsidy for insurance, etc. but it will never add up to 80%. I'll link an explanation of subsidies below along with a list of how much was paid to who, which will definitely scare you (look at how few farms get most of the payments.
Subsidy database: http://farm.ewg.org/
Julia Winter wrote:It's funny, but I learned a lot about the power of raw milk to protect itself from pathogens when I researched pumping and saving my own milk for my baby. Freshly pumped human milk can sit at room temperature for quite some time and still stay safe.
I think raw milk is potentially great, I've loved raw milk cheeses, but as a denizen of "the dairy state" it's really hard to find raw milk--anybody have a reference for me in Wisconsin? (I'm closer to Madison than to Milwaukee.)
That said, as a pediatrician I urge people to exercise a little caution before giving raw milk to their kids. There have been some sad cases of kids getting sick from raw milk. Reading about those cases, one boy who got sick was a kid with asthma and allergies. His mom had read about how raw milk helps those things and was able to buy raw milk in a store (in California). Somehow a bad version of e.coli (O157H7) had got into the milk. Kids who had been drinking raw milk from this supplier for some time did not get sick, but this boy, who was having it for the first time, got very sick.
My read on that is that the raw milk had small amounts of e.coli in it previously, but not the evil 157 subtype. The kids who had been drinking the raw milk for a while had a good immune response built up for e.coli (in general) and thus their immune systems smacked down the evil e.coli when it showed up. Sadly, this one boy, already ill with allergies and asthma (and possibly with his immune system inhibited by the use of steroids), got hit with the evil e.coli in his first drink of raw milk, and it put him in the hospital. I did not take care of that boy, but I have cared for little kids sickened and hospitalized with e.coli (157) and it's a bad scene. (The little girl I took care of got it from Odwalla unpasteurized apple juice in 1996 or so--anybody remember that kerfuffle?)
My plan, if I find a source of raw milk, is to start small and probably start with fermented raw milk, like making yogurt or kefir from the raw milk. I plan to start with small amounts and work up to larger amounts, just to be safe. My kids are both over 5, but again I would go very slow with a kid less than 2 years old and maybe just stick to fermented products until age 2.
Cassie Langstraat wrote:Our new spiffy banner for this podcast:
Delia Reed wrote:Also understand this, having had raw cow milk and raw goat milk and raw sheep milk, cow milk is different from the others in that it naturally separates. It isn't fun to drink because it won't stay homogenized. It is really better for making butter. Most people have concern over taste. OK, know this, if you are using the Meyenburg store milk as an example of the terrible taste of goat milk, there are some factors that contribute to that awfulness-
1. the caprylic acid and perhaps other factors in their milk is very sensitive to pasturizaton and makes it bitter. Commercial goat butter is bitter and awful. it is ruined. If it sits too long, I can also get this flavor. But like the high brix produce, when the goats and sheep are fed high dense nutrients the milk shold be sweet and stay sweet for about 2 weeks.
2. wash your hands, wash your equipment, get stainless steel equipment without edges to hide bacteria, and don't get your fingers in the milk, don't touch the edge of the bucket that you pour from, the trick is cleanliness. There used to be a picture on the meyenburg website of a vat of milk and a staff member had her hand in it. Very, very bad.
3. Watch the dust. I keep a paper towel soaked in H2O2 over the bucket edge (it has a half moon lid) between squeezing and pouring, as dust is our worst enemy- i need to redesign my milk room to keep it out.
And watch the goat nutrition- we fed kelp free choice and were feeding rice bran until they found it was contaminated (yes human rice too, organic too) with arsenic. And we haven't yet found a comparable replacement, until we can get the pasture in shape.
If you look at the edge of the Meyenburb carton, it says "shake well" why does it say that? Hmmm? if you don't shake well, and pour it off carefully, there is a 1/4 inch layer of darker scum in the bottom. Cream rises and it is white. When i read the Milk Book by William Douglass MD, he mentioned pus in pasteurized dairy cow's milk. Perhaps, the cow milk people are better at pouring so their pus stays in the tank and not going into the cartons. If your animal is making a thin layer of pus in the bottom of the jar after it sits for a bit, I recommend a product from franklampley.com, called Vitamix. If you fed them this by the teaspoon (some will demand more- I let them have it- they seem to know best what they need). They vitamins in there lack D and E so know that, but it has very absorbable minerals that are aminoacid chelated, which is more concentrated than any human vitamin i have seen- Human vitamins are cut with fillers. And their magnesium is often an oxide, even one of my favorite green ones.
I have found bulk vitamin powdrs to add D and E online, there are a few companies that sell thes for very reasonable. In the winter and kidding time, these are pretty important. e is a lifesaver and makes the difference between a weak, floppy non nursing kid or lamb and a smart jumping around kid or lamb that found the teat on his own and will be completely taken care of by his own mama. There is also selenium in the trace mineral block as well as copper, and the kelp, we use both, we are deficient in everything here, even the sheep need copper.
Honk if you love justice! And honk twice for tiny ads!
177 hours of video: the Permaculture Design Course and Appropriate Technology Coursehttps://permies.com/wiki/65386/hours-video-Permaculture-Design-Technology