You may have seen a label becoming more common on your dairy shelves: A2 milk. What is A2 milk, and why do some people claim that it solves gastrointestinal issues they otherwise get from dairy? A2 isn’t really new. In fact, it’s been around for as long as humans have been drinking milk. The difference… Read more »
The diagnostic story of California Cloverleaf Farms Dairy By Rachel Zegerius California Cloverleaf Farms is the latest casualty in organic dairy. Crushed by the onslaught of industrialized producers, Ward and Rosie Burroughs, with son Zeb and daughter-in-law Meridith, recently closed the doors on their 550-cow operation in the San Joaquin Valley. The loss of such… Read more »
By Kestrel Burcham, JD There is some buzz in the dairy marketplace about A2 milk — but what is it? And why do some people claim it solves the gastrointestinal issues that drinking cows’ milk usually gives them? A Difference in Milk Proteins The two major types of protein in cows’ milk are casein and… Read more »
Dairy products labeled 100% grass fed are gaining popularity in the marketplace for good reason: As with all living things, cattle “are what they eat”! Cattle, along with sheep and goats, are ruminants, meaning they evolved to eat and subsist on green forage. In stark comparison to cows in conventional dairies that are fed grain,… Read more »
Independent Science News by Jonathan Latham, PhD Good journalism examines its sources critically, it takes nothing at face value, places its topics in a historical context, and it values above all the public interest. Such journalism is, most people agree, essential to any equitable and open system of government. These statements about journalism are especially… Read more »
Seed Freedom by Dr. Vandana Shiva Source: World Bank Citizens of the United States are being denied the right to know what they are feeding their families. Despite the fact that 90% of American citizens want GMO labelling on their food, big business is doing everything it can to prevent people from accessing their rights…. Read more »
Radiance Dairy Redefines Milk Francis Thicke is used to fielding questions about his products. “Why does your milk have a yellow tinge?” Because the cows are on pasture. “Why do I need to shake your whole milk?” Because it’s creamline milk, which hasn’t been homogenized, meaning the fat molecules are still intact. But the most… Read more »
When Mike Reid started Paradise Springs Farm in 1999 in Teton Valley, Idaho, the land was suffering from years of neglect. Now the soil is healthy, the fields retain more water, and the vegetation is vibrant and diverse. As a dual-certified biodynamic and organic dairy, Paradise Springs Farm operates almost entirely as a closed system,… Read more »
Accolades from the American Cheese Society, the United States Championship Cheese Contest, and the UK’s World Jersey Cheese Awards, among others, line an entire wall of the cheese house at Thistle Hill Farm in North Pomfret, Vermont. By way of a Boston law firm (John) and EPA subcontracting (Janine), these unlikely cheesemakers have created a… Read more »
A wild orchard hugs the driveway. The sleepy sugar shack awaits syrup season. And large round bales, set to sustain the herd of Guernsey cows until the growing season, stack high against the calf barn. Strafford Organic Creamery exudes a charm that is quintessentially Vermont. Second-generation dairy farmer Earl Ransom explains, “We strive to grow… Read more »
