Show me someone who has done something worthwhile, and I'll show you someone who has overcome adversity. ~Lou Holtz
When I was a little redneck kid, the milk man used to deliver weekly rounds. Then that stopped, and we went to the dairy to pick up milk. Now almost everyone buys their milk in the grocery store. Milk and dairy products can be mysterious to urbanites - how does milk get from a cow to a bottle? I was fortunate enough to have organic farmer Dan France demystify the process for me. He gave me a Milk 101, explained organic and raw milk, and shared some of his amazing work. Dan is an 8th generation dairy farmer in Cobleskill, NY. He has a 70 cow dairy, and he's the spitting image of the hale, apple-cheeked farmer that is portrayed in children's books. Charming and smart, they were very patient with my simple questions.
MindulEats burning question: "Um, are cows pregnant all the time?" Turns out that the way it works is that after a cow gives birth, she produces milk for 10 months then has a dry period. The normal cycle is 13-14 months. Cows are bred while they are milking, then the cycle starts all over again. The normal lifespan for a cow is 7-8 years, and she calves 4 times during her lifetime. After she gets old, she becomes a hamburger at a fast food restaurant. I'd always thought the burgers in fast food restaurants came from beef cattle like Black Angus - but it's actually old dairy cows! Industrial dairies keep their cows in extremely stressful situations - thousands can be penned in dirt lots, standing in their waste, with little room to move. Disease spreads quickly so they are given antibiotics. They get hormone shots to increase milk production and lengthen their milking period. Cows in these Confined Area Feeding Operations (CAFOs) have shorter life spans.
"What happens to the calves?" Female calves are raised until they are two, then they get impregnated and are a dairy cow. Male calves are sold and become veal. (Carla, there's your question answered).
"Is all organic milk from family farms?" Most of us think that organic milk comes from happy, pasture-fed cows. After all, I don't want to consume food or items based on another creature's misery. Well, some organic milk is actually coming from CAFOs out west. These CAFOs get to call their milk organic since they feed the cows organic grain (but they're still standing in cramped dirt lots). A lot of the cheap organic milk you get from Target and WalMart are from these operations. However, this should all change on June 11, 2010. The USDA's National Organic Program is being amended with the New Pasture Rules, which state that cattle have to be pastured for the full local season (at least 120 days), and must get at least 30% of their food from pasture during the season. Dean and Dan are delighted by the ruling - Dan points out that any farm with 300+ cows is a CAFO. This means the price of organic milk will increase to reflect a truly quality product.
"What's the deal with raw milk?" There is a growing trend for drinking raw milk (unpasteurized). Fans say that is full of nutrients that get killed during pasteurization, and that it is far more delicious than pasteurized milk. People claim that even the lactose intolerant can drink it since it still has the enzymes to help you digest it. However, there are risks to raw milk - it hasn't been pasteurized, so bacteria can grow, especially if it hasn't been handled carefully. "Don't ever ask a farmer to risk his family and farm. If you want raw milk, go buy a cow - asking someone else to do it is putting them at too high a risk." Dan personally knows of multi-generation farms that have been put out of business over raw milk. A consumer can take a gallon of milk during the summer, stop at the library for 30 minutes and leave the milk in the car (allowing the bacteria to fester) before going home and putting it in the refrigerator. If someone then gets ill or dies from the milk, the farmer is blamed. Dan's drunk raw milk for 60 years. But then again, he has his own cows.
"OK, no raw milk without owning a cow. What about pasteurization?" Pasteurization means heating milk to kill bad bacteria. Low heat pasteurization (140 degrees) kills less bacteria but has better nutrition (more calcium and vitamins). High heat sterilizes milk and gives it a longer shelf life. It's up to you, but we prefer the more nutritious version. Organic milk is often pasteurized at ultra high heat because it has a longer shelf life. You are more likely to find local organic brands that do low heat pasteurization. Homogenized milk is personal preference. I like unhomogenized milk since that's what I grew up on.
Local organic dairies often provide the freshest, highest-quality milk. Since they are organic the cows are guaranteed space and pasture unlike industrial CAFO farms. Our dairy also uses recyclable milk jugs which they collect and reuse. They cost a little more, but we're happy to pay a fair price for quality goods.
What to do - Support Local Dairies
- If you've decided to consume dairy products, think about the kind of agribusiness you're supporting. Organic products may be more expensive, but they don't have unnecessary chemicals like hormones and antibiotics. And you are paying the farmers a livable wage.
- Consider buying local. Shipping may take less of an environmental toll, and your dollars stay in the area. If you buy from the farmer's market you meet the farmer who is accountable for his food.
- Save money. You can learn more about Organic Valley and get some coupons.
Fore more posts on sustainable, organic, local and ethical food, go to Food Renegade.
Updated: Feb 23, 2021
What I ate: Oikos vanilla yogurt + ground flax seeds, strawberry kefir, latte, (full day of eating out): 2 little chicken sandwich bits, turkey/brie sandwich, salad, apple, spaghettini + cherry tomatoes + clam sauce, 2 oz. popchips, cheddar cheese, hot chocolate, 50 oz. water
Exercise: none
