Source: https://www.sierraclub.org/sierra/netflix-s-rotten-reveals-perils-global-food-production
Netflix series “Rotten”
In “Milk Money,” dairy farmers inform viewers that small American family-owned dairy farms might disappear from the market in just 10 years. In the last 40 years, Americans’ milk consumption has decreased by about 33 percent. Since 2000, around 30,000 dairy farms in the U.S. have sold their cows and closed down. Rotten explains that the government no longer invests money to keep dairy prices stable and that U.S. dairy farms have had to adapt to fluctuating global milk prices and exporting standards ever since the World Trade Organization opened American dairy markets up to the world. As a result, today’s milk prices are set by a government-created formula that fluctuates along with commodity markets and is impossible for farmers to predict.
Farmers are trying to remedy their losses by focusing on products that bring higher profits than “table milk,” a.k.a. pasteurized milk. Organic milk from cows that are raised according to USDA Organic standards and graze freely rakes in twice the revenue of table milk, but it’s a pricey transition for small traditional farmers. Instead, some are turning to raw, unpasteurized milk, a controversial product sold at nearly three times the price of regular milk.
“Milk Money” covers the heated debate between supporters and naysayers of raw milk. Studies have shown that raw milk reduces chances of asthma, eczema, allergies, and nasal infections in children, but many public health officials consider milk straight from the cow a vector for disease. This episode examines the notorious history of raw milk consumption, which can lead to illness and death, and introduces those advocating for farmers to stop selling unpasteurized milk for the profit.
While there is no conclusive crime-solving in “Milk Money,” it highlights one common consumer mistake: the belief that one should “try everything once” in a quest to cure children’s health problems. The best course of action? Seeking doctors and immunologists who are familiar with their health conditions and can give well-reasoned advice regarding raw milk remedies. Concerned milk drinkers should also get in the habit of checking dairy products’ labels; if the word “pasteurized” is missing, it’s possible that raw milk is an ingredient. And while it’s generally safe to buy from local sources, you might want to confirm with your farmer’s market milk sellers that their products are pasteurized. They should have proof of this. Here’s a list of states that ban the sale and consumption of raw milk.
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Could the Raw Milk Boom Be a Lifeline for Struggling Farmers?
Direct sales of raw milk might ease the dairy crisis, though it remains a hotly contested and regulated food.
For years, fourth-generation Pennsylvania dairy farmer Edwin Shank farmed according to milk industry and university extension advice: he increased his herd size, administered bST growth hormone, and milked his 350 cows three times a day.
It was successful, in a sense. “We were working our heads off producing a tractor trailer load of milk every two days,” Shank says. Nonetheless, Shank faced financial ruin when the price of milk plummeted in the early 2000s. On top of that, his cows were routinely sick with a stomach ailment called displaced abomasum, which is common to high-production dairy cows and requires surgery. “It was a rat race,” he recalls.
Then, in 2005, while transitioning his dairy to organic, Shank rubbed shoulders with neighbors selling raw milk directly to consumers. Once he began taking the possibility seriously, he recognized there was “a pretty big demand for [raw milk].” Consumers are driven by the love for the taste, its promise of valuable nutrients, enzymes and probiotics touted by the Weston A. Price Foundation, and the idea of supporting small-scale, pasture-based farms.
In fact, he realized people were willing to pay more for it, and to travel miles for it. And when he did the math, Shank estimated at retail organic milk prices, he could earn nearly 10 times what he had been getting in the commodity market.
“Dairy is an incredibly consolidated system. The farmer has no bargaining power,” says Judith McGeary, an attorney and board member with the Farm-to-Consumer Legal Defense Fund, a national advocacy group that works with farmers to protect and defend their rights to sell products their farms. “Raw milk provides this polar opposite; you have this product in high demand by consumers who value it, and all that profit goes to the farmer.”
Shank licensed his farm, The Family Cow, with the state department of agriculture and began selling raw milk in 2008. Now, his farm is the largest raw milk producer in Pennsylvania.
He’s not alone. While many American farmers suffer through the dairy crisis or quit, others are choosing the economic opportunity created by the raw milk movement. In doing so, these food producers find themselves in the crossfire of a longstanding war over the risks and benefits of fresh, unprocessed milk. And it’s a fight that shows no signs of dying down soon.
Growing Demand
In 1987, the U.S. Food and Drug Administration (FDA) outlawed interstate sales of raw milk and established the Pasteurized Milk Ordinance (PMO) after years of study, public testimony, and a petition from a citizen health group led by Ralph Nader. The agency determined unpasteurized milk too hazardous for a warning label, since the risks were not related to misuse. Only an outright ban could protect the public health, a federal judge ruled.
Although raw milk is legal in a number of other countries, for over 30 years, the federal government has firmly maintained that only pasteurization—the process of heating milk to over 161 degrees Fahrenheit to kill pathogens, including Campylobacter, E. coli and Salmonella—makes it safe for human consumption. The food safety website from the Centers for Disease Control (CDC) states, “Raw milk can carry harmful bacteria and other germs that can make you very sick or kill you.”
Cheese rounds that have been inoculated with mold cure in the aging room to produce Chapel’s Country Creamery, “Bay Blue” cheese. (USDA photo by Bob Nichols)
Cheese rounds that have been inoculated with mold cure in the aging room to produce Chapel’s Country Creamery, “Bay Blue” cheese. (USDA photo by Bob Nichols)
Nonetheless, most states have passed an array of regulations that permit access to raw milk. In 2004, raw milk was illegal in 19 states and that number has gradually shrunk to just five in 2019. No state has moved to further restrict the raw milk licensing, and several inched their way toward increased access in 2018, according to the Farm-to-Consumer Legal Defense Fund.
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What’s the Difference Between Organic and Regular Milk? Here’s What a Dietitian Says
Milk is a widely consumed food in America. With the greater presence of organic food products in the supermarket aisles, should you be choosing organic milk? Learn more about the differences between organic milk and conventional milk from a registered dietitian.
The demand for organic food has increased over the years. More people choose organic food, such as organic milk, for various reasons, including health, the environment and animal welfare. In 2020, organic food sales soared to $56 billion in the United States, with organic dairy products as the second-largest organic food group behind organic produce. Organic milk, which at one point was made for specific groups of consumers, has gradually become a mainstream product.
So, what is the difference between organic milk and regular milk? Is organic milk better? Should you choose organic milk over conventional milk? Let’s take a deep dive to explore their similarities and differences from an agricultural and nutritional perspective.
Organic Milk vs. Regular Milk: what’s the difference?
Organic milk and regular (also known as conventional) milk have some similarities and differences. The stark difference between the two types of milk lies within the agricultural practices used in milk production.
In the U.S., conventional farmers may use pesticides to control the growth of weeds with their crops. Cattle farmers could also use synthetic bovine growth hormone, a Food and Drug Administration (FDA)-approved drug to increase milk production, and antibiotics to reduce the risk of infection in cattle when needed.
On the other hand, organic milk producers must abide by the USDA organic guidelines. According to the standards, cattle farmers who want to produce organic milk must manage their herd as organic at least one year before milk production. The cows must be fed with certified organic feed and are not allowed to be injected with growth hormones nor given antibiotics.
Is conventional milk safe to consume?
Because pesticides, synthetic growth hormones and antibiotics may be used in conventional milk production, residues of these substances could potentially be present in the milk sold to consumers. Some research studies suggest that dairy cows injected with synthetic growth hormones may raise humans’ insulin-like growth-factor-1 level (IGF-1).
Under normal circumstances, IGF-1 is a growth hormone promoting bone and tissue growth and development. However, several studies noted that increased levels of IGF-1 might increase one’s risk for colorectal, prostate and breast cancers and influence the growth and development in children.
Dairy cattle injected with synthetic growth hormones may also be more prone to infections, increasing their need for antibiotics, thereby raising conventional milk consumers’ risk to greater exposure to antibiotics and antibiotics resistance.
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Raw Milk: Do Its Benefits Outweigh the Dangers?
Raw milk advocates argue that it has superior health and nutritional benefits and that pasteurization eliminates these advantages. However, government and health experts disagree and advise against consuming it.
Milk is a nutritious food that provides protein, vitamins, minerals, and fatty acids.
Prior to the introduction of pasteurization in the early to mid-1900s, all milk was consumed raw, in its natural, unprocessed state.
With the growing popularity of natural, local, farm-sourced foods and the perception that raw milk is healthier, its consumption is increasing (1Trusted Source).
This article looks at the evidence to determine the benefits and dangers of drinking raw milk.
Raw milk has not been pasteurized or homogenized.
It primarily comes from cows but also goats, sheep, buffalo, or even camels.
It can be used to make a variety of products, including cheese, yogurt, and ice cream.
An estimated 1% of Americans drink raw milk regularly (2Trusted Source).
The pasteurization process
Pasteurization involves heating milk to kill bacteria, yeasts, and molds. The process also increases the product’s shelf life (3Trusted Source, 4Trusted Source).
The most common method in the U.S. today is High Temperature Short Time pasteurization, which involves heating milk to at least 161°F for 15 seconds (5).
Another common method — used all over the world, including in the United States, the United Kingdom, Australia, and Canada — involves heating raw milk to 145°F (63°C) for 30 minutes (5, 6).
Ultra-heat treatment (UHT) heats milk to 275°F (135°C) for a few seconds. This milk is consumed in some European countries (7Trusted Source).
The main method keeps milk fresh for 2–3 weeks, while the UHT method extends the shelf life up to 9 months.
Pasteurized milk is often also homogenized — a process of applying extreme pressure to disperse the fatty acids more evenly, improving appearance and taste.
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Learn all about us, and visit www.organicpastures.com for more information.
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Organic Pastures Dairy Company
Address: 11780–11798, Tuxford St, North Hollywood, CA 91605, United States
Fresno, California
“Every cow has a name, and every cow is personally handled by the family,” said Aaron McAfee, COO of Organic Pastures Dairy Company in Fresno, California. “That pretty much sums up how we feel about the animals on our farm.”
As a leader in nature-friendly farm practices, Organic Pastures Dairy Company is rooted in the innovative farming and dairy endeavors that first originated with the McAfee’s grandparents in the 1950s. Fifth generation farmers, the McAfee brothers, Mark, Eric, Adam and Andrew, grew up on the family farm and dairy in the 1960’s and recall fond memories of feeding calves, milking cows, and playing endless hours on haystacks.
When the boys inherited the land from their grandparents, however, they were too young to farm the land themselves. Instead, they leased the land to other farmers. In the early 1980s, however, they returned to their family roots. Instead of dairy farming, however, they planted 160 acres of apples, which they exported to the Asian market. The international export market loved their apples, but the brothers kept looking for ways to connect more locally with their consumers.
Innovative dairy farm puts “cows first”
In the mid 1990’s, the McAfee family transitioned their farm to “certified organic” to provide premium quality organic apples to their community. But they still had more than 400 acres of land they were leasing to other farmers and not farming themselves.
In the late 1990’s, Mark McAfee, the eldest of the brothers, decided to utilize the organic alfalfa grown on the farm and turn their entire operations over to dairy farming. They designed the dairy farm to be environmentally conscious, organic, sustainable, consumer connected, and local. This included introducing humane farming practices for the 320 cows living on the farm at that time.
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