Benefits – Why Raw Milk? | Slow Cheese – From cheese the event, to the international raw milk compaign

Raw Milk

Benefits
Raw milk is a complete food that has not undergone any treatment like skimming, homogenization, pasteurization or ultrafiltration. It is a live food, and if stored properly and consumed within two to three days, it maintains all of its original nutritional properties: nutrients, vitamins, provitamins, enzymes and probiotic bacteria.

High-quality raw milk is rich in vitamins and bacteria that help improve the immune system of children and adults. Specifically, it contains vitamin A, important for sight, cellular development, antitumoral activity and immune defenses; and vitamin D, necessary for cellular activity, brain development, prevention of cancer and immune system development.

When milk is pasteurized, the vitamin content is partially reduced, especially in the case of vitamins B6, C and folic acid. Proteins are also altered, as are the fats, compromising the milk’s biological value. In one study, pasteurization of mother’s milk in preterm infants resulted in a reduced fat absorption, a reduced bone growth, and a reduced protection of neonatal infection.

A European study (PARSIFAL), conducted in 2007 by a team from the Institute of Social and Preventive Medicine in Basel, looked at 14,893 children aged between 5 and 13 living in rural areas of Austria, Germany, the Netherlands, Sweden and Switzerland, comparing the consumption of farm milk (raw or boiled) versus pasteurized shop milk. It showed that farm milk consumption was associated with a reduction in asthma (-26%), hay fever (-33%) and food allergies (-58%).

Furthermore, a more recent study published in 2011 (GABRIEL) investigated whether raw milk could make a difference versus boiled milk in the frequency of asthma and allergies. Selecting and analysing of 800 farm children the study shows that there is an additional protecting effect within the group of farm children who have been given raw milk. The strongest reduction was found in the risk of hay fever and asthma among the ‘exclusive raw milk drinkers’ (any unboiled milk). Just the boiling of the milk leads to a loss of the protective effect found in the exclusive raw milk drinkers.

The biodiversity of micro-flora present in raw milk also brings beneficial effects to raw-milk cheeses, which contain higher quantities of probiotic bacteria (Lactobacillus rhamnosus, L. casei, L. plantarum) than cheeses made with pasteurized milk. Other studies have shown how cheese made from the milk of pastured animals, particularly those grazing in hilly or mountainous environments, contains many more “good” fats than cheese made from milk from intensively farmed, indoor-raised livestock. These good fats (like conjugated linoleic acid and omega-3s) help prevent cardiovascular disease and even arteriosclerosis. During pasteurization, these fats are almost completely destroyed. Omega-3s are often added to milk after pasteurization, but the result is significantly inferior than with raw milk from pastured animals.

Finally, in addition to the safety and healthiness of raw milk, it is worth remembering that raw milk is synonymous with respect for the environment and biodiversity, and is the best way to promote the work of small-scale herders and artisans who work mostly in marginal rural areas (mountains, hills, etc.).

Supporting raw-milk production means moving value from distribution to production, helping to differentiate supply and protecting consumers’ right to choice.

via Benefits – Why Raw Milk? | Slow Cheese – From cheese the event, to the international raw milk compaign.

The Forest Metaphor | Slow Cheese – From cheese the event, to the international raw milk compaign

 

Raw Milk

The Forest Metaphor 28/07/2011 President of the Slow Food Foundation for Biodiversity Piero Sardo tells the story of raw milk through an interesting metaphor…Often ordinary consumers struggle to understand the importance of making cheese from raw milk, milk that hasn’t been treated by heating it to high temperatures. One way to explain this issue is with the metaphor of a forest… Imagine that you’ve inherited or bought a large, thriving, pristine forest. And because you love nature, you decide to build your house in the middle of the forest. The vegetation isn’t a problem, but you’ll have to think carefully about the wild animals that live in the area.Think of the fauna typical to where you live: If you live in the mountains for example, in addition to the myriad species of bacteria, microorganisms and insects that you cant see and are generally harmless, you’ll also have birds, squirrels, wild boar, perhaps deer. These are all animals that don’t create particular problems; in fact you’d like to live and interact with them. However, the forest might also be home to foxes, wolves and even bears, animals that could cause a nuisance or be dangerous. Though you know its very rare for humans to be attacked by wolves or bears, especially if the environment offers abundant food resources and is not threatened by pollution or excess anthropic pressure, you want to protect yourself from possible bad encounters. So you decide to kill all the life in the forest. Lets say you have a gas that exterminates every living creature and that you use it. Now there are no more dangers, but without animals the forest is dead, silent and boring. In the long term it couldn’t even survive.

So you introduce some nice little animals: brightly colored birds, puppies, turtles, whatever you like, collecting them from here and there, without worrying if they are typical to that forest or even that region. Youve transformed a living, natural system, able to self-regulate and survive most calamities and environmental disasters, into a kind of zoo, an unnatural monster, created only to entertain you and to guarantee your peace of mind. With one problem, however: If a predator arrives from a nearby forest, it wont find any competitors and will be able to reach you and your little house without any problems! Now, think of milk as like the forest. The vegetation represents the fats, caseins, minerals and so on, while the forest fauna represents the micro-flora present in the milk and the surrounding environment. This will give you an idea of what happens when you pasteurize that milk: You kill everything, turning something living and vital into an inert, dead substance. And to bring it back to life you have to introduce artificial microorganisms, from outside that environment.

Of course you’ll find microbiologists, food scientists and technicians wholl explain how this system allows you to avoid ingesting coliform bacteria, salmonella, etc. In other words, to return to the metaphor, it keeps you safe from wolves and bears. Theyll explain how progress inevitably comes with certain losses of taste, naturalness, variety but that it means everyone can enjoy an extraordinary level of food safety. You might try to argue, saying that its very rare for a bear salmonella to kill someone, that the important thing is to keep the forest healthy, without polluting it, without altering the vegetative and reproductive cycles, without stressing it, and then the animals will be uninterested in humans. But the experts will not listen to reason: Pasteurization is progress, and the rest is barbarism or poetry. So the forests disappear, the wolves die out, the bears and boars are forced to scavenge garbage to find food. Outside the metaphor, in real life, these safe cheeses no longer taste of anything, and are all the same from Singapore to South Africa. Theyre ready for a global market that no longer wants to take the trouble to differentiate, to understand, to listen to the stories that real cheeses can tell. As Tacitus would say, they have created a desert and called it food safety.

Piero Sardo is the President of the Slow Food Foundation for Biodiversity p.sardo@slowfood.it

via The Forest Metaphor | News and Event | Slow Cheese – From cheese the event, to the international raw milk compaign.

CSA | Elijah’s Promise

CSA

What is a CSA?

The basic idea of Community Supported Agriculture is that a farmer grows for a group of members who have purchased “shares” in the harvest. Members pay at the beginning of the season when the farmer most needs the money. When the crops start coming in, in June, the farmer delivers a weekly assortment of vegetables, herbs and some fruit. You support sustainable local agriculture and get freshly picked organic and farm fresh produce at reasonable prices. In addition, you know the farmer growing your vegetables and can visit the farm – establishing a personal connection with your food supply.

Meet our Farmer

John Krueger is the owner/operator of Starbrite Farm in Andover, NJ. He has been farming for over 25 years.  John’s farm and food are certified organic by NOFA (Northeast Organic Farming Association).  He grows and shares his produce with close to 700 members.  Some of his other CSA sites include Metuchen, Westfield, Montclair, Newark and Staten Island.

What will I get in my share?

The share season begins in June and runs for 24 weeks into November.  A typical share includes 6-10 varieties of produce.  The amount and types of produce delivered will vary by season.   Here’s the list of what was included in last year’s CSA share:  http://www.westfieldareacsa.com/weekly-share-documents/weekly-share-2012.  We will provide you with recipes and storage tips so you can make the most of your share.  If you have a question about how to prepare or use a vegetable, feel free to ask, chances are, a chef will be nearby at Elijah’s Promise.

You can add fresh baked bread and dessert to your share by adding a subscription in the Elijah’s Promise Raisin’ Dough CSB.

What does it cost?

There are a number of ways to participate in the CSA.  Our goal is to make sure anyone can participate, regardless of income.  A share costs $600, which works out to $25 a week.  You may split a share with a friend.   You can split the share however you like.  Some people alternate picking up and keeping the full share every other week.  Some people prefer splitting each week.

We also have a limited number of payment plan and sliding scale shares, which require a 10% deposit at sign up, and then weekly payments at the time of pick up.  Payment plan and sliding scale options can be found in the registration form.

Picking up your share

Pick up day will be Friday.  The location of pick up will be Elijah’s Promise, 18 Neilson St., New Brunswick.   The site will look a little like a farm stand with vegetables in crates and in coolers. Members weigh and bag their own shares. Feel free to have a friend pick up your share if you can’t make it one week.  All food left over at the end of the night is donated to Elijah’s Promise.

Sharing is what makes a CSA

All members are asked to volunteer 5 hours during the CSA season to help support its success.  This can be done in two ways.   You can work two shifts of 2 1/2 hours each during pick up.  Or, you can attend a Volunteer Day or Work Party at the farm.

How do I sign up?

Please print and fill out a registration form.  Please contact us at csa@elijahspromise.net with any questions or for more information.

Download the CSA flyer to share this information with others!

via CSA | Elijah’s Promise.

West Windsor Community Farmers Market

The Market is open every Saturday from 9am to 1pm until the Saturday before Thanksgiving, rain or shine!

MARKET EVENTS

Date:
May 25 2013 - 9:00am to 1:00pm

ENTERTAINMENT:
Carol Selick and Felix Buccellato

COMMUNITY GROUPS:
Twin W Rescue Squad
Eastern Service Workers Association

COOKING DEMO: 10:30am
Dorothy Mullen, The Suppers Program

WEST WINDSOR PUBLIC LIBRARY: 10:00am-11:30am
Children’s Librarian Dragana Drobnjak Storytime and Crafts

via The Market is open every Saturday from 9am to 1pm until the Saturday before Thanksgiving, rain or shine! | West Windsor Community Farmers Market.

East Brunswick Farmers Market June 8, 2013

Vendors June 8th 2012
Artisan Tree Soaps Handmade soaps
Baker’s Bounty A variety of breads made with locally sourced ingredients: http://www.bakersbounty.net/sourcelist.html
Balic Winery Wine
Beechtree Grassfed beef
Cherry Grove Handmade cheeses made from milk from grassfed cows. Pasture eggs, farmstead cheese, whey fed pork (all cuts), grass fed beef and lamb.
Fantastic Thai Thai cuisine cooking classes
FEBEC East Brunswick environmental events sponsored by the Friends
Fontanarosa’s Fresh pasta & ravioli
Frank’s Pickled Peppers Artisanal all natural salsa & relishes
Fulper Farms Fresh mozzarella, ricotta, sting cheese, butter, yogurt
Jams By Kim Jams, Jellies and Preserves
Judith’s Dessert Botique Baked goods
Lawrencebrook Watershed Partnership Environmental organization
Love2Brew Beer brewing kits & supplies
Moon Doggie Coffee Roasters Ground specialty coffee, teas
NOFA-NJ Resources on organic farms, gardening and food.
Pickle Licious Pickles products: cucumbers (6/8 varieties) peppers, tomatoes, mushrooms, olives
Q’s Cookies Handmade whole wheat and gluten free homemade cookies.
Rutgers Gardens Plants & Rutgers Gardens information
Rutgers Master Gardeners Information on Master Gardeners
Stony Brook Orchids Locally grown orchids
Tassot Apiaries Honey
The Great American Cheesecake Cheesecakes made with local ingredients
Unionville Vineyards Wine
Von Thuns CSA
Whistiling Wolf Farm Transitional Organic Produce

Brick Farm Market — The Food You Want From the Farmer You Know

Brick Farm Market

The demand for healthy, local products has always driven our desire to become farmers. Like most people who care about healthy food, we want to know about everything that goes into creating what we serve to our family and friends. After a lot of research we decided that if you want something done right – do it yourself! We started Double Brook Farm in earnest in 2006. Our passion for a local, sustainable, and humane operation has guided our approach to the Farm from day 1.

Now, where to sell all this high-quality, fresh, local food?
We created Brick Farm Market to be the dedicated outlet for the Farm: a full-service market located within a stone’s throw of the source: Double Brook Farm.  The market enables us to interact with our customers and share with them how the food they are buying is grown, raised or made.

Now, with the Brick Farm Market, Double Brook Farm and our restaurant, the Brick Farm Tavern, we have a local, sustainable operation that takes food from farm to market to table and then back to the farm in the form of compost or animal feed; three entities that rely on each other to create a full-circle model of responsible food creation and consumption.
What you’ll find at the Market reflects a culmination of informed choices and best practices. From selecting the seeds we grow, to humane animal treatment, to limiting our fossil fuel needs with clean energy, to preparing recipes with choice ingredients, to

pigsWe hope you enjoy what we harvest off the land here in Hopewell, as well as the products we’ve found from other like-minded vendors who join us in bringing you delicious, healthy food. Have fun exploring the Market and let us know what you think! Educating the customer on cooking ‘snout to tail’ – we are taking some of the guesswork out of nutritious, local, sustainable shopping.

Jon and Robin McConaughy

via Brick Farm Market » About Us.

Farm-to-Table – Spring Fling and Farm-to-Table Dinner

Farm-to-Table Dinner Fundraiser for the Farm-to-Consumer Legal Defense FundMark Friday evening May 17th on your calendar for our first ever Farm-to-Table Dinner event to benefit the FTCLDF. We have an excellent menu filled with local, sustainably raised foods from area farmers and producers. After dinner prepare to be informed and motivated by our guest, popular author and speaker David Gumpert, as he discusses issues relevant to his latest book, “Life, Liberty, and the Pursuit of Food Rights”. We also plan to watch the film, “American Meat” featuring our friend, Joel Salatin as the evening lingers on…The George & Maureen Diaz Family will be hosting this event at their home near Gettysburg & Chambersburg, Pa. We plan on being outdoors in the farmstead pavilion for the evening, so bring along a sweater or a blanket should the evening get chilly. Suggested donation for the evening is $50-$75 for adults, $20 for children, with all proceeds going to “The Fund”. Checks or money orders can be mailed to Maureen Diaz, 421 Buchanan Valley Rd. Orrtanna Pa. 17353. Online reservation here!Note: for information about area hotels & B & Bs, please request info via the “contact” form. Camping on -site is also available for those who wish to stay in the area for Saturdays event.

via Farm-to-Table – Spring Fling and Farm-to-Table Dinner.

NOFA-NJ’s Summer Solstice Celebration

 

Summer Solstice Celebration
Details:
When:  Friday, June 21, 4:30pm – 8:30pm
Location:  Duke Farms
1112 Duke Parkway West
Hillsborough, NJ
Cost:    FREE

Questions:  908-371-1111

NOFA-NJ will be holding a Summer Solstice Celebration on Friday, June 21st, at the Incubator Barn at Duke Farms! Don’t miss an evening of celebration as we bring in the summer with a barn contra dance! Never been line dancing? No problem! Our callers will be there to help everyone from beginners to expert dancers get into the rhythm and have a great time!

Incubator Farm Tour: 4:30 to 5:30
Bring Your Own Picnic Dinner (Carry-In, Carry-Out): 5:30 – 6:30
Barn Dance: 6:30 – 8:30
Bring your dancing shoes and join us for the fun!

via Summer Solstice Celebration.

To Make A Farm – Movie

To Make A Farm Poster

Named one of the ten most popular Canadian films at the Vancouver International Film Festival, To Make A Farm asks: what might the future of local food and farming look like? This beautifully photographed documentary explores the lives of five young people who have decided to become small-scale farmers. VIFF calls To Make A Farm “exceptionally hopeful, giving us a close-range view of humanity along with a detailed portrayal of the nuts and bolts of agriculture.”

via To Make A Farm – Movie.

East Brunswick June Farmers Market / Fine Arts Festival

East Brunswick Farmers Market – 8 JUNE, 2013, 10am-4pm

The market will be part of the  11th Annual East Brunswick Fine Arts Festival

Saturday, June 8 (raindate June 9) at the Municipal Pond from 10:00am – 4:00 pm.
Live music – students of the Mason Gross School of the Arts Extension Division

Local Food Vendors Contact Theresa at Therlam@yahoo.com

via Farmers Market 2013 – Friends of the East Brunswick Environmental Commission.