Dairymom's Sunday Perspective

It was a week of frustration and disappointment for me but I am fortunate to have a Mother who often gives me good advice that helps me to put things in perspective. This advice works for wherever we are serving or living whether its on the mountaintop or down in the gutter.

 

"He has shown you,

O mortal, what is good.

And what does the Lord require of you?

To act justly,

to love mercy,

and to walk humbly with your God."

------Micah 6:8

 

That works in the State House,

 

 

The County Court House,

 

 

or down on the dairy farm.

 

Hope you have a great week!

Raw Milk Freedom

I've given up trying to understand how freedom connects with allowing the sale of raw (unpasteurized) milk in Arkansas but it has been the theme for a majority of the Arkansas House of Representatives this session. It shouldn't have surprised me after witnessing one of the committee hearings in Little Rock at the Capital last Friday when I was told that the legislators chanted "Freedom,Freedom,Freedom" inside the House of Representative chambers when they passed the bill to legalize the sale of raw milk. (I'd call that a chant of ignoramus!)

Although all Grade A dairy farmers work to produce safe milk by following proven production methods and caring for our animals to keep them healthy, pasteurization of milk is scientifically proven to be the key to providing a safe product for consumers. The reason we don't have raw milk illness very often is that out of all the milk produced in the United States, only 1% of milk is unpasteurized.

This new law does provide the freedom to sell raw milk but it doesn't offer any protection to Arkansas consumers or Grade A dairy farmers. Grade A dairy farms are permitted by the Arkansas Department of Health, inspected monthly to make sure barns and equipment meet standard and the milk is tested each time it is picked up at the farm.

A thirteen year study by the Center for Disease Contol and Prevention on Nonpasteurized Disease Outbreaks found that :

• Raw milk was much more likely to cause outbreaks than pasteurized milk.
• Outbreaks caused by raw milk tended to cause more severe disease.
• Younger people were affected more in outbreaks caused by raw milk than in outbreaks caused by pasteurized milk.
• States that allow the sale of raw milk had more outbreaks caused by consuming raw milk.

This new law increases the opportunity for raw milk illness by just legalizing raw milk sales. Raw milk illness can impact Grade A dairy farms because this damages the image of all milk. This puts Arkansas Grade A dairy farmers at greater economic risk even though we have produced safe milk because the public will have fear of all milk.

All this new law requires of anyone wishing to sell raw milk is to post a sign at the farm stating you know you are purchasing raw milk and accept the liability. There is no provision in the law for oversight by the Arkansas Health Department or any other state agency to provide any measure of protection to the consumer.

It's a food safety issue---not freedom. You can find more information about raw milk at Real Raw Milk Facts or Midwest Dairy.

Dairymom's Thankful Thursday

 

Am I watching the cows or are they watching me?

I'm thankful for the everyday  enjoyment I have from watching these beautiful cows and heifers  that are  waiting to give birth in just a couple of weeks.

Dairymom's Thankful Thursday

 

On my way to Bible study and choir practice, I drove by one of our spring crops that will be mowed and chopped for dairy cow feed  in just a week or two.

 

It's a beautiful sight after a drought.

 

 

 

Even though it's been a chilly start to spring, I'm thankful for the spring rain that is replenishing the earth for a new growing season on the dairy farm.

 

 

 

Milk's Raw Deal

Although we work every day on the dairy farm to produce safe milk by following proven production practices and caring for our animals to keep them healthy, the fact is that pasteurization of milk is scientifically proven to be the key to providing a safe product for consumers. Pasteurization doesn't change the nutritional value of milk but it does kill harmful bacteria. Ignoring the benefits of pasteurization  can definitely lead to a raw deal when it comes to your health.

In today's world, whether it makes sense or not to me, there are folks who believe it is their liberty to ignore the rules of food safety and partake of raw milk without any guidelines provided by government regulations that provide for safe food. I've never thought about food safety as being a liberty issue and I just can't get my mind wrapped around this approach.

There are an increasing number of states that have legalized the retail  sale of raw milk directly to consumers without pasteurization. Each state differs in the rules or regulations but no matter how the rules are written, the Centers for Disease Control and Prevention (CDC) note that :

• states that allow the legal sale of raw milk for human consumption have an increased number of raw milk-related outbreaks of illness than states that do not allow raw milk sales.
• Bacteria in raw milk is especially dangerous to people with weakened immune systems,older adults,pregnant women and children. In fact, 80% of raw milk illness occurs in children and teenagers.

You can find more information about milk's raw deal at Real Raw Milk Facts or MidwestDairy.

I don't eat raw chicken or  raw beef so...why would I  drink raw milk? For me,it's a food safety issue.

April Fool's Day Treat

Although I didn't prepare Easter lunch, we enjoyed a feast at my Mother's table today. Ham is the traditional meat that we enjoy for this holiday meal and  fortunately
for us, we were sent home with the tasty leftovers to enjoy this week.

 There will be plenty of ham sandwiches but for variety, I plan to use part of the left-over ham  for a Hash Brown Quiche that we can enjoy for breakfast,lunch or supper. It might even be a good April Fool's Day treat!

Hash Brown Quiche

3 cups frozen loose-pack shredded hash browns,thawed
1/3 cup butter,melted
1 cup diced fully cooked ham
1 cup (4 ounces)shredded cheddar cheese
1/4  pepper-jack cheese,grated (optional)
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425 degrees for 25 minutes.
Combine ham,cheese and green pepper; spoon over crust. In a small bowl, beat eggs,milk,salt and pepper. Pour over all. Reduce heat to 350 degrees; bake for 25-30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Yield: 6 servings.

 

Happy April Fool's Day!

Happy Easter!

 

As I walked down the driveway to the mailbox just before dark, our curious pregnant cows stopped grazing just long enough to make sure I wasn't going to get close enough to interrupt their grass snacking time.  It almost looked like they were hunting for Easter eggs in the grass! 

 

 After a half inch of rain, a partial day of sunshine and the  temperature above 60 degrees for a couple of days, you can almost  see the grass growing. After experiencing last year's drought and continuing to deal with the shortage of hay and feed for our cows, it's truly a blessing to see the new grass and the contentedness of our cows. 

 

Easter, the annual church celebration commemorating Christ's resurrrection, coincides with the beginning evidence of spring in northwest Arkansas. The beauty of our world is a vivid reminder of God's perfect plan for each of us.

 

 From down on the dairy farm...

 

 

Happy Easter!