Post by beckyjsc on Aug 11, 2007 16:28:22 GMT -5
My name Is Becky, I live in Minnesota, Mahnomen county, I found this site while doing my usual searching and such, always looking for more information......
I was raised on a dairy farm, and continued with raw milk until my folks retired with the dairy buy out in '87. at that time we had to go to buying milk in the store, and of course being a growing family, I have 5 living children, had wic for all of them.
I now work in the White Earth Tribal and Community college Extension program, where the 3 of us in the office all drink raw milk, I go get 15 gallons every week, at a farm 13 miles from town. in the fall we get cream from a dairy near Bemidji and make butter. I have been making Kefir now for 3 yrs, and cheese, which I call squeaky cheese for 3 yrs as well.
Dairy is available in MN, purchasing from the farm, tho there is not many left in our area. and the some that I would not get it from anyway, as they do not let the cows out daily and in observing how they raise and care for their herd, we have several that have now gone organic with Organic Valley.
I attended a workshop that the Extension held on Feb 14 2003,and was awestruck to say the least.... Sally Fallon, visited our small community, doing a workshop "raising fit kids in a fat world" it was there that I made my raw milk connections with those at the WETCC Extension, and in 6 months became the student intern for the Local Food Challenge, Minnesota, that was done thru the Extension office., (one can google it and see the video)
I carry my raw milk with me where ever I go, and where ever I eat. I recently flew to Kansas, Haskel for 4 days, and in my luggage which I checked in where 6 containers of milk, made it all the way there with one saved for when I got back to Fargo. For me I truely believe that going back to raw milk which I consume about a half gallon of it per day now, has been a real life saver for me. Ahealth transformation, back to the days before my folks quit milking with the buy out program in the late 80's. Now my mission is to get my family members back on the diets we grew up with as children.
I love to make squeaky cheese, kefir, butter, roumegrout, and what ever else I can experiment with making, as it is an ever learning process. I am excited to see the recipe section of this group, and all the knowledge and hints. look forward to reading often for now.
thanks
Becky
I was raised on a dairy farm, and continued with raw milk until my folks retired with the dairy buy out in '87. at that time we had to go to buying milk in the store, and of course being a growing family, I have 5 living children, had wic for all of them.
I now work in the White Earth Tribal and Community college Extension program, where the 3 of us in the office all drink raw milk, I go get 15 gallons every week, at a farm 13 miles from town. in the fall we get cream from a dairy near Bemidji and make butter. I have been making Kefir now for 3 yrs, and cheese, which I call squeaky cheese for 3 yrs as well.
Dairy is available in MN, purchasing from the farm, tho there is not many left in our area. and the some that I would not get it from anyway, as they do not let the cows out daily and in observing how they raise and care for their herd, we have several that have now gone organic with Organic Valley.
I attended a workshop that the Extension held on Feb 14 2003,and was awestruck to say the least.... Sally Fallon, visited our small community, doing a workshop "raising fit kids in a fat world" it was there that I made my raw milk connections with those at the WETCC Extension, and in 6 months became the student intern for the Local Food Challenge, Minnesota, that was done thru the Extension office., (one can google it and see the video)
I carry my raw milk with me where ever I go, and where ever I eat. I recently flew to Kansas, Haskel for 4 days, and in my luggage which I checked in where 6 containers of milk, made it all the way there with one saved for when I got back to Fargo. For me I truely believe that going back to raw milk which I consume about a half gallon of it per day now, has been a real life saver for me. Ahealth transformation, back to the days before my folks quit milking with the buy out program in the late 80's. Now my mission is to get my family members back on the diets we grew up with as children.
I love to make squeaky cheese, kefir, butter, roumegrout, and what ever else I can experiment with making, as it is an ever learning process. I am excited to see the recipe section of this group, and all the knowledge and hints. look forward to reading often for now.
thanks
Becky