Wisconsin Becomes Ground Zero in Raw Milk War

By David E. Gumpert

From his blog, The Complete Patient.

The raw milk battle in Wisconsin is becoming ever more complicated, and intense. I’ve been at the Acres USA annual conference in St. Paul this past weekend, and much of the discussion among hundreds of owners of small farms in the Midwest is about happenings in Wisconsin. Some updates:

–On the legislative side, it appears that a bill that would legalize the sale of raw milk for Grade A dairies is gaining support. The legislation, which would allow dairies with Grade A licenses to sell raw milk, butter, and cream, now has eight sponsors in the Assembly and seven in the Senate—this from Brian Wickert of the Josephine Porter Institute, a provider of biodynamic products, who is helping coordinate an aggressive consumer campaign to push for the legislation.

–On the resistance side, the planned courthouse demonstration in Viroqua, WI, in support of buyers club owner Max Kane Dec. 21 is gaining momentum. After I spoke about it to nearly 200 farmers and other attending my talk at the Acres conference yesterday afternoon, more than half a dozen came up to me wanting details about where and when. Ann Marie Michaels, publisher of several food blogs, including CheeseSlave, has put a summary together.

There are a lot of unhappy dairy farmers in Wisconsin. They’re getting close to the point of telling DATCP, “We’re mad as hell, and we’re not going to take it any more.”

 ***

Embattled dairy farmers in Wisconsin and around the country received lots of encouragement Thursday evening from Mark McAfee of Organic Pastures Dairy Co., who gave a fiery keynote speech. He spoke about “taking back the food chain.” He advised the nearly 1,000 attendees, “The most patriotic thing we can do as farmers is rebel. Tell the FDA (U.S. Food and Drug Administration) to pasteurize themselves….The farmer will become the pharmacist for America.”

The crowd gave him a standing ovation.

 

Visit TheCompletePatient.com.

Read The Book

The Raw Milk Revolution

Behind America's Emerging Battle over Food Rights

$13.96

Recent Articles

RECIPE: How To Make Blue Cheese

Attention moldy cheese lovers, this recipe is for you! It’s true, moldy isn’t usually a quality we look for in our food, but when it comes to blue cheese, the mold cultures contribute largely to its unique texture and bold flavor. Try your hand at making an authentic Rindless Blue Cheese using the ingredients and…

Read More

Mull it Over: Mulberries, Memories, and Muffins

Who doesn’t love making memories or recounting old ones? Mulberries have a special power of unlocking memories. Did you pick them as a kid? Picking them now will send you right back to your childhood. If you’ve never picked mulberries before, they very well might be in your own backyard, or your neighbor’s, or your…

Read More

Recipe: Ginger Carrots for a Healthy Gut

With a little bit of fermenting technique, ginger carrots will be your new go-to snack! They are pretty pricey at natural food stores so learning to make your own will surely be worthwhile as long as you can wait the 2 to 4 weeks they take to ferment. Waiting that long really is the hardest…

Read More

How-To: Foraging for Flavors to Fire Up Your Grill

If you love grilling, you must know that various woods impart delicious smoky flavors to grilled meat, fish, and vegetables. In this excerpt from The New Wildcrafted Cuisine, author and self-described culinary alchemist Pascal Baudar offers foraging tips for finding the best woods and barks to add flavor to anything you toss on the grill…

Read More

Simple and Elegant: Summer Vegetable Tian

The term tian simply refers to a dish of thinly sliced vegetables that have been cooked in fat of choice and baked au gratin. This summer vegetable tian is the perfect easy side to showcase the medley of delicious vegetables the summer has to offer. Layered eggplant, zucchini, tomato and red onion, baked ’til tender & crisp is healthy, colorful and…

Read More