When last week’s e-newsletter was sent out, I realized I made a big mistake in the measurements of the Chocolate Chia Pudding! I wrote 1/4 C raw milk and 1 C chia seeds and really it should be flip flopped! (I’ve since corrected the recipe online.)
I apologize if you tried the recipe and it didn’t work. And if you haven’t tried it yet, give it a try! It’s quick and easy and tasty!
I have a bit of a sweet tooth when it comes to rich, creamy foods like cheesecake, rice pudding and… well, all puddings in general. Which is a challenge for someone who tries to eat healthy most of the time. So when I heard about someone making pudding from chia seeds, it was Game On.
Chia seeds are an old food; evidence shows that humans began using chia seeds around 3500 BC. They have nutritional benefits including fiber, omega fatty acids, calcium, antioxidants and more – even protein.
The texture is slightly chewy (unless a handblender is used) and can be a satisfying, bitter chocolatey taste or sweet chocolate, depending on how much honey you add.
Serves 4
This morning, in celebration of Independence Day, we decided to eat out at Perkins. Since I was planning on having a cup of coffee, I filled an empty tomato sauce jar with raw milk. It was a very little jar of raw milk, yet I felt lots of eyes looking at my hand as we were led to our table. Coffee and creamers came shortly thereafter, and I filled two cups nearly full of coffee. I unscrewed my jar and poured raw milk into my coffee and my husband opened two creamers and put them in his coffee.
And that’s when I opened my mouth.
I really didn’t mean or want to come across as a self-righteous foodie, but that is what I was labeled. I tried to explain that I just feel passionate about the relationship between food and long-term health, that I sincerely believe it’s not dairy if it doesn’t do something at room temperature and how can you trust that inside your body.
I tried coming from a spirit of ”I love you so much, I just want the best for you” and that didn’t work (partially because he turned the tables and pointed out some unhealthy things I consume that he doesn’t).
I think what saddens me, because sadness is one emotion I’m feeling, is that our diet is not something we are 100% together on. I think it’s cute how some couples shop together and promote a healthy diet together but it’s somewhat one-sided in our home. Sometimes I see a glimmer of togetherness, like when he was telling a buddy at work about the pasture-raised, organic beef we bought or when we were in Southern Illinois at the Farmer’s Market. Glimmers that leave me wanting more!
Does this happen to you and what do you say or do?
Did you know the bacteria in the raw milk responsible for causing illness in Pennsylvania, Campylobacter, is also found in raw meat? And we can buy raw meat at a grocery store. It’s crazy, but if I asked for a rare steak at a restaurant, I could get a rare steak!
So it makes sense that I should be able to buy real milk, right?
Oh no no, that’s too dangerous. (more…)
CDC CHERRY PICKS DATA TO MAKE CASE AGAINST RAW MILK
Agency ignores data that shows dangers of pasteurized milk
WASHINGTON, DC, February 21, 2012. In a press release issued today, authors affiliated with the Centers for Disease Control claim that the rate of outbreaks caused by unpasteurized milk and products made from it was 150 times greater than outbreaks linked to pasteurized milk.” The authors based this conclusion on an analysis of reports submitted to the CDC from 1993 to 2006. (more…)
Vernon Hershberger is charged with four criminal misdemeanors that could land him in jail for 3 years with fines of over $10,000.
The charge? Supplying a private buying club with fresh milk and other farm products. (more…)
Grover, the farm dog, announces my arrival to John and Bonnie Maedke’s dairy farm on the unseasonably warm Friday afternoon in February. I extract myself from my blue Yaris, moving slowly to avoid being seen as a threat to this dog I’ve seen a dozen times. He is a cautious guard dog. I grab my iPod and mic, walk through the two-car garage, through the house door and into the hallway of the Maedke family home.
The Maedke’s live on approximately 200 acres of land divided into pastureland, crops and woods. In the summer their 40 head cowherd of mostly Holstein and Brown Swiss roam the pastures; in the winter they consume dried or fermented grasses and legumes grown on the Maedke’s land (more about their diet below).
John has been farming on his own since 1995 and before then, he farmed with his parents while working as a Dairy Field Representative. John and Bonnie married in 2002, the same year the farm officially transitioned to organic production. Bonnie takes care of the running of the house and helps John with the farm too.
Last year I learned how to make yogurt in a Yogourmet Electric Yogurt Maker. I was making weekly batches of yogurt but when I returned the yogurt maker back to my mom, I stopped making yogurt (except for one failed attempt at Crockpot yogurt).
Last week I had an American woman, who labores in the Ukraine, staying with us while she’s on her year-long stay in the U.S. I really don’t know how we ended up talking about yogurt, but she said they make yogurt in a large pot all the time and she could teach me.
We started out with less than a half gallon of raw milk, and these are the instructions that gave us creamy, thick yogurt. There was no need to sweeten or strain it.
Raw Milk
1 packet of yogurt culture or 1/2 cup of whole fat, plain yogurt (such as Stoneyfield Farms yogurt)
A Candy Thermometer
Linky Parties: Tasty Tuesday, Tuesday’s Tasty Tidbits, Tuesday Talent Show, Tuesday Confessional, Handmade Tuesdays, Fat Tuesday, Tempt my Tummy Tuesday, Tasty Tuesday at Naptime Creations, Traditional Tuesdays, Tuesdays at the Table, Heart and Soul Hop, Tasty Tuesday at 33 Shades of Green, Slightly Indulgent Tuesday
On Friday, February 3rd I’m visiting John and Bonnie Maedke’s Organic dairy farm (since 2002) to take photos of their milking operation and ask this Wisconsin dairy farmer questions about his farm and the life of his cowherd. Knowing John and Bonnie as I do, I know we’ll be talking about raw milk and the upcoming Raw Milk Lobby day in Madison too!
The photo below is the Maedke family pictured with their diesel Mercedes in 2009: John, Simon, Bonnie and Sydney.
Being a dairy farmer in Wisconsin seems to get more difficult each year as the law tries to limit the sale of milk (specifically raw milk) and create tighter control over farmers.
Make sure to watch next week for the results of this City Girl’s experience in dairy farming: one of the oldest traditions in Wisconsin!
Photo credit: The Maedke’s were interviewed and written about in 2009.
Vernon Hershberger is a small dairy farmer in Sauk County who sells milk to members of his buyers’ club. On December 10 Hershberger was served 4 criminal complaints — watch Video Footage.
The complaints make no mention of Hershberger’s current arrangement, his buyers’ club. ”We are not selling anything. The club leases everything on the property, so basically the club members are coming to get their own products… They pay me a fee for taking care of the animals, which are leased to them, to get their milk and stuff ready for them,” he said.
The Wisconsin Raw Milk Association and their lobbyist invite you to support the cause and educate the legislators!
