Meanwhile, I've been reading about dangers of homogenized milk (gotta love an article that begins: "a human is not a fish") and about the benefits of raw milk. Now, this is a highly controversial subject and you will find strong arguments on either side. You know by now that I am a fan of natural and I tend to think that God knew what he was doing in the first place, so going back to nature is often the best way.
Of course there is a place for technology and we've learned a lot through science. One such thing we've learned is how to keep equipment sterile and avoid contamination of our food, which is why raw milk from a safe, sensible source, which is careful to consider food handling hygiene is much safer than raw milk used to be. It's not like you'd imagine, squeezing from the udder into an old bucket, stopping to wipe sweat off your brow then go back to milking.
Rene and I were thrilled to find a local source for grass fed, safe, organic raw milk. There's nothing like being able to see where and how the milk is made, and being able to pet the cows that produce the stuff you pour into your breakfast cereal.
(They usually are out in the pasture, btw. They don't live in this pen.) And you get to look into their eye and see that they are being well treated, they are healthy and treated with herbal medication where appropriate.
And we recently found that our friend a few miles north of us, has truly free range egg laying chickens. They are not fenced in by anything. They eat organic grain, and peck bugs from the ground. The eggs are delicious, such dark, strong, yellow yolks. And I love how non-uniform they are. All different shades, shapes and sizes. How do they even make the eggs so uniform in the chicken farms? I don't think I want to know.