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By Judith, 05/28/2009 8:41 am

Yesterday was another peaceful drive to the dairy. It is so quiet out there. I was told it wasn’t always so.

It’s a different a scene that Susan Dill remembers from her childhood on the farm. On milk days the town’s people would line up with their own containers to get their milk. It was bustling few hours of activity. A time to say your “howdy do s” and catch up on the local gossip.  It was one of the ways the community stayed connected. It was a real connection over real food.

When my mother was growing up in the 20s, her family could buy or produce fresh raw whole milk and buttermilk. Butter hadn’t been ostracized yet and was still naturally yellow and delicious.  Local cheeses were available in great variety, texture and color that varied according to the culture and craftsmanship of the cheese maker. Having quality local dairies was considered to be vital to the economy of communities and the health of the people.

Now In my time, milk is accused of being the culprit of allergies, intestinal disorders, heart disease . Raw milk has it even worse. It’s been demonized.

Strange how these health conditions were rare when milk was available raw  and REAL .

Dairies that produce raw milk are finding it increasingly more difficult to get insurance because of the perceived liability issues. Yet a restaurant that serves eggs sunny side up, or a steak cooked rare, has the same degree of risk. Ever notice the little disclaimer at the bottom of the menu?

Liqueur stores and taverns sell products known to cause birth defects. But I haven’t seen them shut down in mass and ran out business because of the “risk to the public”. Not to mention  the risk to the public when someone drives while under the influence of their products. Yet they have insurance policies protecting their livelihoods.

So now, when I pull up to St John’s Organic Farm, I’m usually the only car there. The milking and packaging has happened earlier in the day. I go into the milk house and pull 2.5 gallon packages of milk from the cooler. I transfer the packages to my cooler in the back of my van.

There are no conversations except for the ones with my own family. Just the lowing of the cows, clucking of chickens and the occasional cooing of a morning dove.

It’s bitter sweet. I welcome the quiet.  I love the scenery at the farm, the old buildings, especially the barn. The rolling soft hills, still green with spring grass.

Yet I can’t help feeling a little sadness.  It would be nice to see a friend and catch up on our lives. Watch kids petting calf noses. To hear voices. To watch people mingle. I guess that’s why I love the Saturday market so much.

My heart hurts a little knowing that this awesome real food is here, ready to nourish and build health. Yet people tell me they are scared to drink it or they complain it’s too expensive.

I get back into my car and drive home. On my way I drop off packages for another share owner.

Who knows maybe more folks will buy shares and then I can deliver more packages…that would make me feel better. All that wonderful milk…….

Check out Why a Campaign for Real Milk?.

Comments (2)

By Judith, 03/17/2009 11:30 pm

Getting kids to eat healthy is sometimes a challenge.

But even the most reluctant child can be motivated with pizza. Lessons in nutrition are more palatable when learned while making a favorite food. For instance the importance of eating dairy products from grass fed cows can be explained while the child merrily munches the “hold on to parts” after grating the mozzarella.( See note below)

Kitchen habits that teach health and encourage community are lifelong gifts that you can share with your family. Cooking together creates an opportunity to share your values and experiences.

Homemade pizza is regular menu item at our house. Dough made fresh from a wonderful Italian sourdough starter is the base for our “house specials”.

In my kitchen I start the dough early in the morning by feeding the starter. As it bubbles through the day it reminds us of the treat that awaits.

Since pizza naturally lends itself to group effort; one grates cheese, another slices olives while another mixes the sauce. The family has wonderful opportunity to connect and communicate.

We chat and carryon while we build our creations. My grown daughter, her husband and my grandson drive 17 miles, one way, for pizza night. Who knew that I would have such a following? J

Valuable kitchen skills are taught in a relaxed, fun environment. It has become a rite of passage to be “old enough” to cut the olives. Now my grandson is learning.

And nothing beats the aroma from that fills the house.

Only the best ingredients go into and on our pizzas. Organic mozzarella, grass fed ground beef or free range chicken, organic veggies and for a special treat, twice a year, I order kosher salami.

Our Favorites Pizzas

BEEF, MUSHROOM ,OLIVE , SPINACH, PINEAPPLE

CREAMY GARLIC CHICKEN WITH ONIONS

SALAMI, OLIVES, MUSHROOMS, ONIONS GREEN/RED PEPPERS

TACO PIZZA MADE WITH DAD’S ( SuburbanGringo.com) OUTRAGEOUS TACO MEAT WITH JALAPEÑOS ON THE SIDE.

Kid’s nutrition is one of the primary reasons to foster Kitchen Counter Culture in your own home.

What better way to start the ball rolling towards REAL, healthy, whole foods than PIZZA!

NOTE

Milk and meat from grass fed cows has a higher mineral status. Conjugated linoleic acid (CLA) is another nutrient found in foods from grass fed cows. CLA is highly protective against cancer and in addition, promotes the building of muscle rather than fat in our bodies. (Sally Fallon and Mary G. Enig)

And I will send grass in thy fields for thy cattle, that thou mayest eat and be satisfied. — Deut 11:15