Raw Milk: A Risk Worth Taking?
“Twenty-one people sick from raw milk!!!”
If you’re anything like me, this is the update that has been repeatedly put in front of you. I’ve even taken a step back from social media, but google still feels the need to let me know everything wrong in the world.
Quick aside: isn’t it wild that we have these little bad news boxes that we carry around in our pocket that get us all worked up about a problem on the other end of the country. The farm in Florida that has had these outbreaks is no where near us in Michigan, but it’s made to feel like this problem is knocking at out door. Ever think that God didn’t intend us to live like this? Anyway.
I debated on talking about this at all. I can’t cover every bad story especially ones that are so distant from us. But this has taken off like wildfire. While few people brought it to me, I do think it’s worth going over some main points. I want to continue to empower my consumers to make informed choices on the foods they eat!
First and foremost, all food have risks. Back in 2006, the owner of Organic Pastures Dairy Co. LLC and the soon to be founder and president of the Raw Milk Institute, Mark McAfee, came under fire for and outbreak of E. coli 0157: H7. The problem? Mark’s farm’s milk didn’t have an E. coli problem. Organic spinach sold at many of the same stores consumed by many of the same people who consumed raw milk had the dangerous strain of E. coli. Should we swear off veggies and salads for this one outbreak? Nah, probably not a good idea.
We’re quick to call out raw milk for it’s issues. And, honestly, we should call it out when there’s issues. You probably won’t catch me buying raw milk from a specific farm in Florida any time soon. I don’t think we should ingest tainted or contaminated food. That shouldn’t be controversial. But we need to understand all foods have risks.
Every food has the potential to be dangerous. Pasteurized milk can be contaminated with a bacteria in it’s processing that could make it unsafe for consumption. Organic veggies could be fertilized with human or animal waste that could introduce dangerous bacteria to it if not cleaned properly. Raw milk can be mis handled and come from sick cows which could make it unfit for human consumption. Raw milk is not unique in this category. We choose what we’re willing to take risks on or not. Which leads to my next point.
Know and trust your farmer. Call me crazy, but I wouldn’t just willy nilly grab raw milk from any old place I hadn’t researched or known well. Knowing that there is a risk in raw milk makes me cautious. Which is GOOD! Since there is the potential for danger for me and my children, I want to know that wherever we would get milk from (if it wasn’t from us obviously) would come from a farm I trust.
Talk to your farmer about their practices. Get to know them. Ask questions if you have a concern. They’re often willing and happy to answer whatever you may want to know!
A quick aside before moving on to our final point which is similar to this point, but, please, in your questioning a farm whether it’s me or someone else, do try to be respectful. Raw milk farmers work their booties off. Dairy farmers in general do, but going raw in milk takes it to another level. We are tired and truthfully often burnt out so being rude or acting like you know it all may not put a farmer in the best mood. Overall, we have the best owners on our farm, but I have seen other farmers treated quite poorly. It’s a shame. Let’s bring back being respectful to people. We are doing our best and pouring our all out for others. In knowing and trusting your farmer, please remember to be kind to them too.
Lastly, know your farm’s testing and practices. In very much the same tune as the last point, this will help you make the best decision possible for you and your family on what to eat (or drink).
Ask how your farm keeps the cows clean and milking equipment cleaned. Do they test? Do they let their consumers know the test results? I love a raw milk farm to work with the Raw Milk Institute. Even if they’re not listed yet because they’re too busy chasing toddlers to finish the paperwork (yup, that’s me), just working with them and going through their training makes them a better milk farmer. Ask about their cow calf policy (hint, it may not be best for E. coli if the calf stays with mom). How quickly is milk cooled? What’s the sanitation process?
Look for farms that are transparent. There may not be a perfect farm, but one that strives for excellence is the goal.
This isn’t the first raw milk scare and it won’t be the last. All food has risks. But you have to decide the best course for your family to take. You need to be comfortable and confident with your choice.
If you do choose raw milk, choose a farm and farmer that you trust. I hope I have gained the trust of many by being as transparent as possible with our polices, testing, and practices. I aim to bring our owners the highest quality, lowest risk milk we can possibly produce. In working with the Raw Milk Institute, we do aim to achieve a standard of excellence in raw milk. Our aim at MarGro Farms is to bring glory to God and serve others. While we know that’s not a promise that nothing will ever go wrong, I hope that our diligence brings health giving foods to our community. And I hope we never makes it into news stories that spread from boarder to boarder.
