Jan 10 2012

Welcome to the second installment of going Up to the Amish for Raw Milk. But, before we get back to traveling to visit the farmers who produce our food, you have GOT to look at this segment from Portlandia, the show that is my new favorite and getting plenty of coverage in the newspaper. Watch the following video to pick up tips about eating locally, knowing your food’s origins and befriending the farmers that produce it:

Portlandia, my new favorite thing.

Getting to know your farmer, is the trendy and right thing to do.  Know your food and from whence it comes. It’s worked for us. We’ve been eating locally and organically since 2008.  We have become well, never felt better and save money. Can’t beat it! Why? Your food is cheaper because you save money on transportation costs and you eat less of it because each bite is nutrient dense, not empty calories.  You can see how your food is prepared, before you decide to incorporate its nutrients into your body and you can bet it’s fresher than anything you can buy at a mainstream grocery.

This sign, the photo taken in summer, tells of the sale of
raw milk at Your Family Cow in Chambersburg, PA.

What’s the point of visiting farms? So you can see how your food is produced and connect with the farmers, their families and the animals they are raising. It’s very important to have a positive energy about how your animal food is treated, both in life and in its humane death. As Melissa Ford of BlogHer, a woman’s blogging forum and community, mentioned, “Treating animals humanely in life and then not being concerned how they die is like smothering granny with a pillow.” An unpleasant image, but one that really hits home and paints a picture.

Your Family Cow shows lots of blue sky and green grass in
their marketing which mirrors all you see when you visit
the farm: clean cows in green grass with blue sky above them.

So, after visiting Trickling Springs Creamery in the last post, we traveled several miles to Your Family Cow where we usually buy milk, meat, eggs, cheese and baked goods. A generational family farm, Your Family Cow farmed conventionally for years, modernizing as did other farmers in the area as every new innovation was added to the agriculture toolbox. But, eventually the owner, Edwin Shank, says his family saw a diminishing rate of return and they studied organic farming and the cost benefits, turning around their operation when they became completely organic in their orientation. They’ve never looked back, lovingly producing a safe, nutritious product in all of their sale areas.

Why look! It’s Colin the chicken, from the Portlandia
video above. A healthy habitat produces healthy chickens,
kids, adults and customers.

What a happy place sustainable farms are to visit. Rather than feel the animal’s dissatisfaction with their drudgery, one can feel them happy while living in pleasant surroundings with good treatment. And the cycle of life with a respectful use for everything is an obvious theme. Things just seem to work better when one farms with nature instead of in opposition to it.

The grass fed beef freezer at Your Family Cow is always
stocked with the best. High quality pastured beef has
more nutrients so is cheaper than one would think.

A natural farming system is in place, set up as if it were planned, and surely it was. All one has to do is work with it, not against it. For instance, the cows graze in the field and spread manure around as they eat which fertilizes and restores the grass for their next season’s feeding. It’s a win-win. Everyone benefits and the cows are happy.

A bounty of homemade organic goods are available at Your
Family Cow and other farms and country stores in the area.

We shopped at Your Family Cow’s farm store for quite a while. Edwin Shank was there and we talked to him about the pastured pork that is in right now, but sure to sell out soon. Customers are increasing every week for Edwin and the Shanks as people are quickly learning to choose wholesome food products. Edwin remarked that the pork farm down the road supplying Your Family Cow with hams, sausage and ground pork will be doubling their stock for next year when they raise their pigs and hogs. This indicates a heartwarming demand showing people are continuing to know what is good for them and act on it while telling their friends.

Your Family Cow offers seasonal vegetables from the garden,
cheese, free range eggs, milk and baked goods, all fresh,
delicious and ready to actively build up bodies and minds.

On our trip last weekend, we purchased 20 pounds of hamburger, a tremendous large, thick ham steak that won’t begin to fit on a plate and a pound of sausage all for $120.00. Better food and at a reasonable price. The ham steak will serve for a number of meals as meat entree, flavoring and then as a soup base. In the past, we have paid $23.00 for nice size pork shoulder and made pulled pork Bar-B-Que for sandwiches, eating them all week.

The residents of the Shank Eco-farm, Your Family Cow, are
bright eyed, curious and eager to connect with visitors.

It is amazing how much longer grass fed and pastured cows live compared to their stockyard counterparts. The stress of living in crowded conditions, not being able to rest or lie down takes its toll. In addition, being over bred to constantly produce milk while being on drugs and antibiotics causes stockyard animals to live about half as long as those cows pastured in the fresh air while eating grass instead of grain. the average life of a stockyard cow is 5-7 years, while a grass fed cow lives 10-15 years. Organic farming studies have determined that cow replacement rates on grass fed farms are 30-46% lower.

Leaving Your Family Cow, we have a cooler full of goodies. The
Shanks are a Mennonite family.  Showing their faith, signs of
comfort welcome customers and send them on their way.

Charles Benbrook, PhD, chief scientist pf the Organic Center and former executive director of the board on agriculture of the National Academy of Sciences, led the study that investigated milk and meat production compared with money earned and environmental effects. To study this article in greater detail, click here.

Free range chickens freely run around many farms and
homes in Pennsylvania. They all seem to stick together
and know what to do to avoid intrusion.

Getting ready to leave Pennsylvania, we go on our way, secure that we have food to put in the freezer when we get home. Scenes of rural harmony are all over as we drive by great stretches of farm land occasionally dotted with small farming villages. On one of the back roads, we had a great time watching this pimped out rooster run around with his three hens. There seemed to be no friction between the individuals in this “polyamorous” relationship, a new word I learned on BlogHer this week.

Finally, the quintessential Amish experience,
seeing an Amish buggy.

When driving on the back roads in an Amish area, one is bound to come across Amish buggies driving around, running errands like everyone else. As much as I would LOVE to take photographs to share of Amish people in their buggies, that would go against the dictates of their religion forbiding the making of graven images. So, finding a buggy without anyone around it that might be offended by the intrusion of a camera made the trip. I mean how can you post about visiting the Amish without Amish people? So, here it is! We were really there. It really happened.

…And I really have a recipe for Amish Hot Fudge.

And you don’t.

Come back tomorrow for “Up to the Amish for Raw Milk III”
for Amish Hot Fudge


One fateful starless night, 17-year-old Ira Wagler got up at 2 AM, left a scribbled note under his pillow, packed all of his earthly belongings into in a little black duffel bag, and walked away from his home in the Amish settlement of Bloomfield, Iowa. Now, in this heartwarming memoir, Ira paints a vivid portrait of Amish life—from his childhood days on the family farm, his Rumspringa rite of passage at age 16, to his ultimate decision to leave the Amish Church for good at age 26. Growing Up Amish is the true story of one man’s quest to discover who he is and where he belongs. Readers will laugh, cry, and be inspired by this charming yet poignant coming of age story set amidst the backdrop of one of the most enigmatic cultures in America today—the Old Order Amish.

If you would are interested in reviewing this book,
hover your mouse over the following link:

Growing Up Amish: A Memoir

NaBloPoMo January 2012

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Jan 08 2012

My family is devoted to the healing benefits of raw milk, grass fed beef and building up the probiotic content of our digestive systems. We follow the beliefs of a very savvy group of people who are health conscious and well. They are so well, they espouse their wellness, rather than their illness. And, with the Weston A. Price Foundation tenets, one is rarely, and I mean rarely, ever sick. There is just no illness to talk about, unless one is beginning the journey and coming to Weston A. Price to heal a chronically ill health condition, which many people are. But even then, they speak of how they are getting well, not about how sick they are.

We left at 10:00am to go north to Pennsylvania. First thing
of note on the journey was this BIG N. I kept looking around
for Big Bird, thinking I was on Sesame Street.

Several times a month we go up to the Amish and Mennonite farms just north of us in Pennsylvania. Each state in the union has its own laws about the sale and distribution of raw milk. Pennsylvania allows the sale of raw milk, while Maryland does not, but Maryland will allow enough to be brought across state lines to feed one’s own family. Raw milk is not pasteurized or homogenized. It is milk drunk fresh from the cow, like it has been all the way down through human history until the last hundred years or so.

Route 70 goes across country and cuts through the State of
Maryland. When I was driving out west in the 1970s, I could
get on Route 70 outside of Washington, D.C. and drive all
the way to Indianapolis, IN without a single stoplight.

The natural enzymes, vitamins, minerals, CLA which is a cancer deterrent and good bacteria of raw milk can not be equaled by any other food product. And I’ll even venture to say, not by any natural or man made medicine. It is a pure and nutrient dense substance that sustains life and promotes health and has for thousands of years.

Maryland is a beautiful state, called America in Miniature,
having the Atlantic Ocean coast, the Chesapeake Bay
and also mountains in the western part.

Years ago, every family had their own cow or had access to one. As people moved to the city, the milkman began making deliveries of cold fresh milk into urban communities. Pasteurization became necessary when, to make money and use up the wasted grain from liquor distilleries, cows began being kept in stockyards so that they lived and died next to the liquor plant, not in fields of grass.

Pennsylvania is a state that allows the sale of raw milk,
while Maryland does not allow the sale. But, each Maryland
family is allowed to drive across state lines and buy milk for
their own family’s use.

The waste grain from liquor manufacturer processes was brought out on conveyor systems to the cows to eat. It was all they had to eat, so they ate it. Cows don’t naturally eat grain and they got sick as a result. Because the cows were sick, their milk had to be pasteurized to be safe. That practice has continued over to today with most milk being pasteurized and homogenized. Cows that are kept clean and safe on grass fed sustainable farms produce a safe and clean product that most times has less of a bacterial count than the milk bought at the store.  Pasteurization and homogenization methods render milk difficult for humans to digest.

Once over the Pennsylvania line, the houses are wood framed
and from another time. Here we are starting to get near where
the Amish and Mennonite farmers live.

It is the inability of people to digest pasteurized and homogenized milk that has lead to the concept of being “lactose intolerant.” The pasteurization kills the enzymes and interrupts actions of the chemical buffers that make it possible for so called “lactose intolerant” people to drink milk. When those who are lactose intolerant drink raw milk as nature intended, many say their problems with milk are easily overcome.

White outbuildings tell the tale of generational, sustainable
farming practices.

I am not the first to tell this story about raw vs. pasteurized milk. The knowledge is common, if one knows where to look. There is a great deal of information on the Weston A. Price web site. In addition, the book The Untold Story of Milk illustrates the system that made milk dirty, so that it had to be cleaned. At the end of this post, there is a link to the book, The Untold Story of Milk.

Hungry and ready for a break from driving, we stopped at
Trickling Springs Creamery in Chambersburg, PA, right off
of the I-81 Interstate.

Trickling Springs Creamery has great dairy products as all of their milk is from grass fed, pastured cows. They “flash” pasteurize their milk. We raw milk fans do not drink that kind of milk on a regular basis, as we do not agree with any pasteurization. The Trickling Springs Ice Cream is SO GOOD, however, sometimes we decide not to be too fussy.

The sign out in front of Trickling Springs Creamery has the
phone number in case you ever want directions.
Worth a trip from anywhere.

You won’t find the word “organic” on the Trickling Springs labels and that’s where eating organically gets a little tricky. At first when you change over to eating organically to start detoxing and getting the industrial chemicals out of your body, it easiest to just follow labels and eat something if the label says it’s organic. Later as one spirals upward with health and habits, it gets easier to know what’s organic or not, regardless of the labeling.

This half gallon of ice cream does not say the contents are
organic, but we buy it and get spoons to share.
Cheaper than cones: $6 not $12!

This is the beauty of buying locally.

We know the cows are raised organically and the manufacturing
process is organic. Besides, this tub contains Amish Hot Fudge.
 It’s Cold Amish Hot Fudge, true, but that’s an important segue
as I’m going to GIVE YOU THE RECIPE for Amish Hot Fudge!

You will thank me. Your children will thank me.
And your children’s children….will thank me.

To qualify for an organic label, companies must pay large sums of money. As one studies the situation, it becomes obvious that small, local organically practicing food companies cannot afford the label. Big corporate conglomerates easily can, although their practices might not be as pure. That is why people who worry about what they put into their bodies get to know the producer of their food. If the food you eat is local, it is easy go see how the food is produced, gauging whether the production and harvesting are wholesome.

An old ladder becomes a handy display rack.

Amish and Mennonites come from a frugal heritage of using what they have to best advantage.  Isn’t this nifty? On the Trickling Springs front porch, we see an old ladder that has been converted into a display rack for sales items. With nothing added but swing-set chain and “S” hooks, the display is ready to go once the ladder is hung from the ceiling. Can you see this adapted to a country kitchen to hang large pots and pans? Maybe not the WHOLE ladder, but several rungs would be great.

The front door leading to the Trickling Springs Creamery store.

See the sign on the front door saying Trickling Spring milk is from grass fed cows? That’s the pedigree you want for your milk. If cows are grass fed in a pasture, they are not being held in overcrowded pens eating grain. It is comforting to know this milk comes from cows free of preemptive antibiotics.

The cow “mothers” of the milk used for Trickling Springs Creamery have not received antibiotics because they don’t need them. They don’t get sick because they are not in close quarters eating unnatural foods they can’t digest. The farms that give milk to Trickling Springs follow organic practices with their cows pastured in fields eating grass and clover like cows naturally do.

And, how do I know? Well, once again these manufacturers are standing right there in front of me. It’s easy to ask them where they get their milk and go see the farmer, the farm, the cows and the fields. And, that is where we are going on the next post: to see a farm that gives milk to Trickling Springs Creamery.

But, in order to go, you must be very good today, read all the BlogHer posts you possibly can, putting all other obligations aside and leave plenty of comments to encourage those writing the blogs. Don’t be a stranger! BlogHer bloggers need to read that someone, somewhere cares.

Join us for tomorrow’s post where we go to an organically
run farm, see a studly rooster and an Amish buggy.
Come back. Have fun! Be better informed!


Ron Schmid, ND, naturopathic physician, writer, teacher and
farmer, has prescribed raw milk for his patients for nearly
25 years. Dr. Schmid is a graduate of MIT and the National
College of Naturopathic Medicine. Author resides in Connecticut.

If you have an interest in this book, hover your mouse
over the link below:

The Untold Story of Milk: Green Pastures, Contented Cows and Raw Dairy Products


NaBloPoMo January 2012

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Dec 02 2011

Milk has been drunk straight from the cow all through history.

My family lives by the tenets of the WAPF or Weston A. Price Foundation. Being aware of children with ADHD and becoming aware of the Feingold Association, www.feingold.org, when they were small, we realized our Western diets were lacking essential nutrients and over burdened with toxic chemicals. We did not realize, however, the importance of good, clean animal fats in our diet until fifteen years later, when we became friends with members of the Weston A. Price Foundation, found at www.westonaprice.org

Tending more toward vegetarianism, than anything else, we ate fruits and vegetables, mostly raw salads with turkey and lean fish, if any meat at all.  Organic eggs were included as well as occasional hamburgers or beef strips in stir fry, but never, ever did we consume volumes of meat. Steaks were unheard of at our house. We had grown up “fat free” while counting egg yolks and watching cholesterol like most of America, sure that as our LDL and HDL volleyed for supremacy, so would go our cardiac futures. In addition, skim milk was our ticket to clean artery heaven, as we believed whole milk was for the sorely undisciplined.

Well, fast forward to 2008 when we met the “Weston Pricers.” They changed our lives. When we read the Weston A. Price web site along with Sally Fallon and Dr. Mary Enig’s books, we became convinced that humans need animal fat and must have daily quantities of it for healthy motor functioning, bone development and mental acuity. We changed our diets, started eating only organic grass fed, naturally pastured beef and drinking raw, non-pasteurized, un-homogenized milk. We did not know until we made the change how lack luster our bodies and metal processes had become.  In fact, many symptoms of what we considered to be “aging” were actually the result of being malnourished. We felt better almost immediately, within a week, let’s say, and have never looked back.

Now, we want to get the word out that many of our modern illnesses can be lessened or cured with the re-introduction of good clean animal fats and animal products and a return to traditional diets and foodstuffs.

Please visit the Weston A. Price web site’s hefty archive of articles and gauge the possibilities for yourself. For your convenience, I am listing their Mission Statement below:

About the Foundation

PDF Print E-mail
Written by Weston A. Price Foundation   
January 1 2000


Read this article in: Danish | French | German | Italian | Japanese | PolishRussian | Spanish | Swedish

The Weston A. Price Foundation is a nonprofit, tax-exempt charity founded in 1999 to disseminate the research of nutrition pioneer Dr. Weston Price, whose studies of isolated nonindustrialized peoples established the parameters of human health and determined the optimum characteristics of human diets. Dr. Price’s research demonstrated that humans achieve perfect physical form and perfect health generation after generation only when they consume nutrient-dense whole foods and the vital fat-soluble activators found exclusively in animal fats.

The Foundation is dedicated to restoring nutrient-dense foods to the human diet through education, research and activism. It supports a number of movements that contribute to this objective including accurate nutrition instruction, organic and biodynamic farming, pasture-feeding of livestock, community-supported farms, honest and informative labeling, prepared parenting and nurturing therapies. Specific goals include establishment of universal access to clean, certified raw milk and a ban on the use of soy formula for infants.

The Foundation seeks to establish a laboratory to test nutrient content of foods, particularly butter produced under various conditions; to conduct research into the “X Factor,” discovered by Dr. Price; and to determine the effects of traditional preparation methods on nutrient content and availability in whole foods.

The board and membership of the Weston A. Price Foundation stand united in the belief that modern technology should be harnessed as a servant to the wise and nurturing traditions of our ancestors rather than used as a force destructive to the environment and human health; and that science and knowledge can validate those traditions.

The Foundation’s quarterly journal, Wise Traditions in Food, Farming, and the Healing Arts, is dedicated to exploring the scientific validation of dietary, agricultural and medical traditions throughout the world. It features illuminating and thought-provoking articles on current scientific research; human diets; non-toxic agriculture; and holistic therapies. The journal also serves as a reference for sources of foods that have been conscientiously grown and processed.

PLEASE NOTE: The Weston A. Price Foundation is NOT a trade association.

Last Updated on Monday, August 08 2011 17:30

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Nov 28 2011

What in the world is all the noise about raw milk
and the Raw Milk Freedom Riders?

Liz and Kevin Reitzig are parents reclaiming their children’s
Food Freedoms as they fight to gain ours as well.

Well, the Raw Milk Freedom Riders are riding for a number of reasons, the most important one being our food freedoms. These modern day Paul Reveres want to alert the public that there are those in government telling us what to eat, not based on food safety, but rather on corporate profits. For example, the NMPF, National Milk Producers Federation, shows a remarkably open self interest in promoting large corporate dairies that pasteurize in opposition to small farmers selling raw milk directly to the public. To access the full article, click here.

In other words, profit making corporations have aligned with those in government to tell us what we can and cannot eat by passing suspect “food safety laws.” Weaving a veil of protection virtue over this outright oppression, the laws they set forth are not always based on health, food safety or nutrition, but rather on encouraging people to eat unhealthy salts, unhealthy fats and chemically saturated foods in place of traditional nutritive foods enjoyed by human kind since primitive times.

Guns drawn to protect us from raw milk, this FDA/LADP Swat
Team throws out thousands of dollars of nutritient dense food.

Did you know sick cows are prodded to stand and be counted in
beef and dairy herds? No wonder industrial dairies have to
pastuerize their milk. It is dirty and not from grass fed cows.

So, enter the Raw Milk Freedom Riders. This group of people who have recognized the health benefits of unpasteurized and non-homogenized natural milk, are angry that people are not allowed by law to buy milk from the farm in every state in the United States. As it is now in many states, milk must go through the hands of large corporate intermediaries who process this natural living product into a dead white liquid that looks like milk, but is completely different in its health benefits and ability to integrate with the human body.

Liz Reitzig is an articulate leader in the movement to
legalize grass fed, naturally pastured raw or real milk.
Here she speaks of the November 1, 2011, Raw Milk Freedom
Riders caravan bringing healthy milk across state lines.

But, the Raw Milk Freedom Riders do not like the governmental message that there is something inherently wrong with raw milk.  They do not like the inconvenience of regularly traveling for hours to get milk for their families. They do not like the fact that buying clubs where one person drives up to the Pennsylvania farms and brings milk back for many families is illegal because the milk in the car is not directly for the driver’s personal use. They believe there should not be such complications for a natural product that, after all, has fed humanity since the shadowy origins of history and even today, is feeding people all over the world.

So, the Raw Milk Freedom Riders got together and decided to go from their home in Maryland, ride up to a farm in Pennsylvania, purchase raw milk and drive it back to the FDA, the Food & Drug Administation, in White Oak Maryland. There, the purchased milk was distributed to any and all who had assembled and wanted to drink it.  Being in direct violation of transporting milk only for personal use, the Freedom Riders hope to bring  the inequity of state laws to the attention of the public and the administrators who make the laws.

And what happened on November 1, 2011? Well, in this age of wonders, you can watch for yourself and read about it all by clicking here.

For your convenience, the video from the above link is shown here.


This book is very informative with references, facts and
figures. To preview, hover your mouse over this link:

Milk – The Deadly Poison

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Oct 30 2011

The Irish drinking real milk is Sunbonnet Smart.

I enjoy receiving the newsletter from W. C. Douglass, M.D. called “Daily Dose.” As you might expect, it arrives daily in my e-mail box and it always has something of interest. This morning, I was intrigued by a lead article called Ireland Readies Raw Milk Ban. Here it is so you can see what you think about it:

New rules will turn milk lovers into outlaws
by W.C. Douglass, M.D.

Ireland’s famous fresh dairy products are about to go sour: After years of allowing unregulated raw milk sales, the government is getting ready to cut it all off practically overnight.

The total ban on raw milk sales might even be taking effect as you read this.

What’s amazing here isn’t just the 180-degree turn on raw milk from complete freedom to a complete ban — it’s the fact that Ireland is actually living, breathing PROOF that raw milk is safe and healthy.

Since the last ban was lifted in 2006, the Irish have turned to farm-fresh milk with the gusto they normally reserve for Guinness. One farmer told the Irish Times this summer that he went from selling no raw milk at all to 400 liters a week in no time flat.

Yet despite the growing raw milk consumption, there have been no major outbreaks of illness or disease.

And that’s not just the luck o’ the Irish at work — it’s because responsibly produced raw milk is not the risky cocktail you’ve been led to believe. In fact, bans like this one aren’t about safety at all — and they never are.

All countries with raw milk restrictions and bans — including the United States — have one thing in common, and it’s not healthier people: It’s a powerful dairy industry. Pasteurization is the hammer that industry uses to nail down control of everyone’s milk money.

Without pasteurization laws, farmers can sell direct to consumers and earn a good living. With those laws in place, however, most farmers have no choice but to sell their milk to Big Dairy operations for pennies on the dollar.

Farmers aren’t the only ones getting the shaft here — consumers also lose big, because pasteurization kills everything in milk worth having: powerful natural probiotics and healthy dairy proteins as well as key vitamins and minerals.

Those nutrients make raw milk an immune-boosting tonic that can beat allergies and asthma, fight illness and disease, and even cure autism in children.

To my Irish readers — and everyone else who has to fight for the right to drink raw milk — don’t let the authorities push you around. Get your raw milk however you can.

Irish shamrocks and fresh raw milk grow at
Your Family Cow in Chambersburg, PA

As Dr. Douglass indicates in his article above, there are restrictions against of selling unpasteurized, non-homogenized milk in the United States. This is true. Some states freely allow raw milk sales, while others totally ban the sale, while the states in between restrict the sale in some way. Sale of raw milk went relatively unnoticed for years.  As the public has realized the health benefits of drinking real milk, however, the commercialized high throughput product has suffered in sales and profit. Now, in some states, raw milk drinkers have to fight for the right to choose their milk product. And so, we are working hard for the freedom to choose just like they are fighting in Ireland now.

The milking barn at Your Family Cow, Chambersburg, PA.

In Ireland, there are many united groups of raw milk drinkers, just as there are here in the United States. The Irish groups’ missions mirror our own groups when they say, The Irish government intends to ban the sale of raw milk before the end of 2011. We want the right to choose and are calling for the government to introduce fair regulations rather than an outright ban…We believe that everyone has a right to drink one of Irelands best products; milk – in its pure unadulterated creamy and delicious form – raw milk. The choice is the key point here… Informed consumers should have the right to decide for themselves what they eat and drink.”

If you are interested in the Irish groups joining together to promote the drinking of healthy raw milk, then click on this link.  There are some remarkable discussions on the sale of raw milk planned for November 1, 2011 in the United States as well. To see an update on mothers bringing in raw milk from Pennsylvania and drinking in front of the FDA in Silver Spring, Maryland, click on this: “Will Tuesday’s ‘milk and cookies’ rally at the FDA be the ‘Woodstock’ of the Food Rights Movement?”

Ireland has world renown dairy products, many of which are
used to cook in this book. If you have an interest in
previewing The New Irish Table, hover your mouse over this link:

The New Irish Table: 70 Contemporary Recipes

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Oct 01 2011

Visiting Your Family Cow connects us with the Shank family.
They work hard to provide our family with pure nutrient food.

One of our favorite stops on our trips to Pennsylvania is Your Family Cow Eco-farm owned and operated by Edwin and Dawn Shank and their energetic family. We love the high fat milk from their Jersey cows, the nicely stocked farm store and the attractive milking barn and home. The Shanks are generational farmers and their farm know how shows everywhere you look. The clean, welcoming barn and the nicely tended cows and calves attest to the love with which the Shanks mind their herd.

The Your Family Cow farm store is inviting and offers a wide
selection of organic foods. We enjoy grass fed beef, free
range chickens and their eggs in addition to ham and sausage.

When we drive up early in the morning, we know our breakfast will be soon be selected straight from Your Family Cow milk, cheese and bakery coolers. Often, we buy a gallon of “raw” or real milk, as I prefer to say, and some of Dawn’s fresh made baked goods, usually including her world famous pumpkin chocolate chip muffins. There are always many tempting products for sale, all local to the area if not directly harvested from the Shank’s own acreage.

Dawn Shank, her fresh baked pies and baked goods
are well known to our family and friends.

This last visit, we were delighted to find fresh peach pies in the cheese cooler on the baked goods shelf. The pies vary in size as some are very small 3-4 inches, maybe, and the others are full size pies. We buy the smaller ones to eat on the road with everyone getting their own mini-pie…they are SO CUTE! And, then we buy full size pies to give out to friends and neighbors at home.

Your Family Cow grass fed beef sticks in Hot, Sweet or
Pepper flavors are a welcomed, tasty substitute for the
unhealthy chemical additives found in other beef snacks.

The treats are varied in selection, but consistently high in quality. The Shanks are devoted proponents of the Weston A. Price Foundation way of life, so the food offered for sale is nutrient dense and organic, both in content and preparation. If you also enjoy an organic lifestyle, you’ll know it’s true organic food is slightly more expensive, but that you eat less of it, because there are more nutrients in each bite. Considering living with increased health, fewer medical bills and heightened productivity, organic food is a bargain.

Real Milk is allowed to be sold in Pennsylvania stores. Grass
pastured cows and clean milking conditions produce clean,
nutritious “LIVE” milk unlike factory farms with cramped,
dirty cows whose dirty milk needs to be pasteurized.

The stars of Your Family Cow show, however, are the beautiful Jersey cows themselves, mothers of the milk produced by Your Family Cow. Jersey cows are known for their milk having a high cream content. They have the loveliest coats…or is that hides?…and their charming faces are endearing. Their large dark eyes have long eyelashes, so long , they look like the lashes on animals in the cartoons.  Whenever we visit, the cows make good use of their eyelashes, batting them up and down as they watch us from the fields and milking barn.

“Clover, don’t you think more people would drink the
milk their great grandparents grew up on if they
read about how nutritious it is?”

“Yes, Violet, I do.  They should read Nourishing Traditions
  by Sally Fallon of the Weston A. Price Foundation.
It’s a book we sell right here at Your Family Cow!”

When it comes to feeding your mind and body, what you see is what you get. At Your Family Cow in Chambersburg, Pennsylvania, there’s plenty to see and even more to take home and enjoy!


This well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.


Nourishing Traditions will tell you:

1.Why your body needs old fashioned animal fats
2. Why butter is a health food
3. How high-cholesterol diets promote good health
4. How saturated fats protect the heart
5. How rich sauces help you digest and assimilate your food
6. Why grains and legumes need special preparation to provide optimum benefits
7. About enzyme-enhanced food and beverages that can provide increased energy and vitality
8. Why high-fiber, lowfat diets can cause vitamin and mineral deficiencies

Topics include the health benefits of traditional fats and oils (including butter and coconut oil); dangers of vegetarianism; problems with modern soy foods; health benefits of sauces and gravies; proper preparation of whole grain products; pros and cons of milk consumption; easy-to-prepare enzyme enriched condiments and beverages; and appropriate diets for babies and children.

To preview Nourishing Traditions, hover your mouse over this link:


Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

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Filed under: Food,Real Milk — admin @ 6:13 pm Comments (0)
Sep 07 2010

Please show me another manufacturing process where
the ease and low cost of production have been more
important than the QUALITY
of the product produced.

It’s true. I can’t think of one manufactured item where the quality of the product is never evaluated in conversation. Only with the foods we eat, especially unpasteurized, non-homogenized real milk, do people say, “Organic food costs too much” or “Grass fed milk is so expensive” without mentioning the taste, nutritive quality and comparative health benefits of the organic food vs. conventional food.

You will never hear someone say, “Well, my new car conked out this morning and I couldn’t get to work, but that’s OK, the production line in Kentucky saved thousands of dollars and made far more cars using those methods, so I didn’t mind walking and catching a bus the rest of the way.”

No, you would never hear that. But, everyday, I am with people who are coughing and sneezing, itching, and complaining about their quality of life, never once considering their health is not going to be any better than what they eat, drink and breathe.

People spend more time evaluating the new car they are going to purchase, than they do the foods and beverages they unthinkingly place in their mouths for consumption. If they stopped to evaluate the nutritional content of foods and the toxicity of the pesticide, chemical laden foods they are eating, they would reassess their priorities. They would think twice about being so cavalier with their bodies and futures, and more importantly the bodies and futures of their children.

If you don’t carry anything else away from the Sunbonnet Smart web site, please believe that non-organic foods are bad for you and that only free range animals raised in a natural habitat and fed species specific foods are good for you.

Look at the advertising postcard above. It was mailed to a farmer in Pennsylvania in 1959. This card advertises GLF Feed (Grange League Federation) which would be some sort of grain. Grain is not a species specific food for cows. Cows don’t naturally eat grain. They eat grass. A cow will eat grain, even though it is not good for her because she is hungry, especially if that is all she has. I can understand that. I would do it myself if I were a cow, no hard feelings. Big tummies need to be filled.

But nowhere on the card can you read about how the milk tastes or how good it is for humans to consume. The product evaluation is not addressed. Very strange when you think of it. The information is all about production, how much you can get the cow to produce, how much and how fast, but no information about the QUALITY of the product.

Let me provide the above writing in BIG TYPE for those with reading glasses like mine:


“The queen of living Holsteins and ALL-TIME ALL-BREED LIFETIME PRODUCTION CHAMPION. The folks on the Clark Bowen farm at Wellsboro, PA, call her “Old Nit.” By mid-summer she had produced 293,273 lbs. of milk and 10,538 lbs. of fat on G.L.F. Super Feeds with corn silage and mow-cured hay.”

“The same feeding program that made a champion goes for the entire herd as well. G.L.F. Super Feeds have helped Clark Bowen lead the state of Pennsylvania in average herd production for seven of the last eight years.”

“Your local G.L.F. Service Agency can provide you with the same high quality formulas – a full line to fit your special need, by the bag or money saving bulk. Call your G.L.F. man today…for more milk and a better cow left.”

Well, a least there is some regard for Old Nit shown in the last line. She’s, as they say, the cash cow, but there is not much regard shown for us, the people drinking the milk as a result of all this production.

If you have an interest in improving your quality of life through the foods you eat, hover your mouse over Real Food: What to Eat and Why

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Filed under: Food,Real Milk — admin @ 1:19 pm Comments (0)

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