Dairy Farmer Quotes

...early medieval Ireland sounds like a somewhat crazed Wisconsin, in which every dairy farm is an armed camp at perpetual war with its neighbors, and every farmer claims he is a king.

The most powerful bond we know of is the bond between mother and child, and we break it in order to make "comfort foods" for ourselves" Michael Schwarz

Do you know who is up at four in the morning? Dairy farmers. Paperboys. Lunatics.

Why do dairy farmers deserve public support but oat farmers who produce oat milk don't?

Mrs. Francis, may I introduce the Scourge of the Skies, the Terror of Dairy Farmers, the Lord of Lactose, Master of the Cheese Pirates of Snow Monkey Island, Captain Cheesebeard.

He’d said, “Remember that Chinese curse, ‘May you live in interesting times’? The dairy farmer’s curse is, may you have an interesting herd of cows.

Still, I couldn't get over Dad calling those farmers. People might think helping is hard, but really that's the easy part; just look how good it makes people feel. Look how happy all those Red Bend ladies were about chipping in. It's the asking that's so painful. It takes real courage, real strength, to say you're not strong enough to do it alone. Mom must really be hurting for Dad to be so brave.

My rural erection didn’t impress the people in town, but I did have all the dairy farmers lining up to try to milk it.

A classmate from elementary school had married and divorced. Yamada was now raising two children on his own and going gray, which made her laugh. Kazumi, who had been living with a man, went home to her family. Yuusuke, who was trying to become a public servant, failed his test. Yamazaki, who was making erotic games, had all his dreams destroyed. "I'm testing my own talent. It doesn't have to be an erotic game, but I'll do. . . I'll do something!" When he proclaimed this, drunk from sake, his future already was set as a dairy farmer, chasing after cows. I no longer could see how he could escape it. At reunions and parties, everyone laughed and made a big fuss. Those events were fun, as was karaoke. Everyone had a good time and seemed sure that the future would be perfect: We could become anything! We could do anything! We could become happy! These things were true—but steadily, very steadily, at a speed so terribly slow we didn't even notice it, we were being run down. There was nothing we could do, even if we were in trouble, defeated, of crying. Every one of us eventually had some terrible experiences. The only difference was whether it would happen sooner or later; but in the end, we all would fall into some really unbearable situation. I was scared. I was scared of all sorts of things.

Following Homo sapiens, domesticated cattle, pigs and sheep are the second, third and fourth most widespread large mammals in the world. From a narrow evolutionary perspective, which measures success by the number of DNA copies, the Agricultural Revolution was a wonderful boon for chickens, cattle, pigs and sheep. Unfortunately, the evolutionary perspective is an incomplete measure of success. It judges everything by the criteria of survival and reproduction, with no regard for individual suffering and happiness. Domesticated chickens and cattle may well be an evolutionary success story, but they are also among the most miserable creatures that ever lived. The domestication of animals was founded on a series of brutal practices that only became crueller with the passing of the centuries. The natural lifespan of wild chickens is about seven to twelve years, and of cattle about twenty to twenty-five years. In the wild, most chickens and cattle died long before that, but they still had a fair chance of living for a respectable number of years. In contrast, the vast majority of domesticated chickens and cattle are slaughtered at the age of between a few weeks and a few months, because this has always been the optimal slaughtering age from an economic perspective. (Why keep feeding a cock for three years if it has already reached its maximum weight after three months?) Egg-laying hens, dairy cows and draught animals are sometimes allowed to live for many years. But the price is subjugation to a way of life completely alien to their urges and desires. It’s reasonable to assume, for example, that bulls prefer to spend their days wandering over open prairies in the company of other bulls and cows rather than pulling carts and ploughshares under the yoke of a whip-wielding ape. In order for humans to turn bulls, horses, donkeys and camels into obedient draught animals, their natural instincts and social ties had to be broken, their aggression and sexuality contained, and their freedom of movement curtailed. Farmers developed techniques such as locking animals inside pens and cages, bridling them in harnesses and leashes, training them with whips and cattle prods, and mutilating them. The process of taming almost always involves the castration of males. This restrains male aggression and enables humans selectively to control the herd’s procreation.

Adults who could digest raw milk had an excellent source of food on the hoof. Cattle could go on turning grass into milk for years before they were slaughtered for beef. It has been proposed that lactase persistence was the genetic edge that allowed the dairy pastoralist Indo-Europeans to spread. Dairy farming produces five times as many calories per acre as raising cattle for slaughter.61 The protein and calcium of milk certainly build bones. Prehistoric dairy farmers tended to be taller than other farmers.62

As I have often said later, I was thrown into this little dusty town in Gujarat and into the lives of the dairy farmers of Kaira district by what I consider to be a sheer accident of fate – what turned out to be a strange pre-planned act of destiny. I had always imagined that I was cut out for ‘bigger and better things’ – for a glamorous, fast-paced life in a big city, a job with a prestigious firm and the pleasures of the luxurious lifestyle that go with it. Anand did not figure anywhere in my scheme of things. But I had to honour the contract with the Government of India which had enabled my higher studies in the US and therefore, here I was in Anand, a fish out of water.

Center for Food Integrity (CFI). Its members include trade groups like the National Restaurant Association, the Grocery Manufacturers Association, the American Farm Bureau Federation, the Dairy Farmers of America, and companies like Monsanto and Hershey’s,19 with a primary mission to downplay any public concerns about chemical food additives.

I may be old-fashioned in my thinking but I have always believed that it is only when you get less than you are worth, that you can look for respect; if you are paid much more than you are worth you will get no respect. The one thing that I have never had a complaint about is the amount of love and respect which my dairy farmers showered upon me.

They can’t complain to the police, they say, because their cows roam the streets. The police will only take down an FIR (First Information Report) and register a case if cows are stolen from within someone’s property. So these farmers buy Alsatian dogs to guard the cows. They buy roosters to wake them up at dawn for the milking; and then buy hens to give the rooster something to do. Within the compound of an urban dairy farmer lies an entire ecosystem.

Now you must leave the safety of the ant colony and the hive. You are to become a loner, an outcast, cut off from the very thing that defines what many of us believe we are. What is the first question usually asked by strangers of each other? Right, it’s “What do you do?” In some cultures, the way of answering may be different; but it nearly always relates to work in the West: “I’m a teacher; I’m in banking; I’m a dairy farmer; I’m an HR administrator; I’m a sound engineer.” Our job defines us. But it cannot define you. Not anymore.

Sovereign Individuals will no longer merely accede to what is imposed upon them as human resources of the state. Millions will shed the obligations of citizenship to become customers for the useful services governments provide. Indeed, they will create and patronize parallel institutions that will place most of the services associated with citizenship on an entirely commercial basis. For most of the twentieth century, the productive have been treated as assets by the state, in much the way that the dairy farmer treats milk cows. They have been squeezed ever more vigorously. Now the cows will sprout wings.

In 1993, the FDA granted approval to Monsanto for its genetically engineered recombinant bovine growth hormone (rBGH), brand-named Posilac, for use by the nation’s dairy farmers. It increases milk production by about 10 percent over a cow’s life cycle. It’s the largest-selling cattle pharmaceutical in the United States. But Posilac has always been controversial. More and more cancer specialists are apprehensive, because it may increase the risk for breast, colon, and prostate cancers in humans. Unless the milk you’re drinking is clearly marked “organic” or “rBGH free,” it probably contains this hormone. Incidentally, Posilac is banned in Europe, Canada, Australia, and Japan. This should tell us something.

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

He doesn't realise how much it hurts me when he's so curt," his mother said sorrowfully. "He doesn't mean it," I said. "It's just calving. I expect every dairy farmer in the country is being rude to his mother just now." "It's Rose, too," she told me. "He's such a dear boy Josie; it's tearing him apart to see her so unwell. Perhaps-" she paused and looked at me with a Madonna-like expression of patient and loving reproach - "perhaps it might help if you didn't expect him to dance attendance very spare minute, hmmm ?" My hand clenched on the handle of my fork as I considered throwing it at her like a spear. I've got pretty good aim - I'd probably be able to get her in the side of the head from here. But the consequences wouldn't be worth the fleeting satisfaction. I dropped my eyes to my plate and nodded. "You're a sweet girl. I know you don't mean to be selfish.

It’s hard to imagine calling the dairy industry anything but “inhumane” when you consider that on dairy farms, cows are artificially inseminated and forced to give birth, only to have their beloved babies torn away from them so the milk that nature intended for them can instead be consumed by humans. Both mother cows and their calves are emotionally traumatised when forcibly separated from one another. The mother cows bellow in desperation, and their calves bawl in distress. They cry out for each other for days – in vain. The male calves – often referred to as “by-products” – are either shot at birth or destined to become veal. The female calves, like their mothers, face a lifetime of repeated forcible impregnation and anguish over their stolen babies. Their bodies are strained to the limit in order to squeeze out every last drop of milk. Today, British cows typically produce 10 times more milk than they would naturally in order to feed their calves.

The dairy industry has its own ways of forcing animals to do its will. Cows, goats and sheep produce milk only after giving birth to calves, kids and lambs, and only as long as the youngsters are suckling. To continue a supply of animal milk, a farmer needs to have calves, kids or lambs for suckling, but must prevent them from monopolising the milk. One common method throughout history was to simply slaughter the calves and kids shortly after birth, milk the mother for all she was worth, and then get pregnant again. This is still a very widespread technique. In many modern dairy farms a milk cow usually lives for about five years before being slaughtered. During these five years she si almost constantly pregnant, and is fertilised within 60 to 120 days after giving birth in order to preserve maximum milk production. Her calves are separated from her shortly after birth. The females are reared to become the next generation of dairy cows, whereas the males are handed over to the care of the meat industry.

Adopt and rescue a pet from a local shelter. Support local and no-kill animal shelters. Plant a tree to honor someone you love. Be a developer — put up some birdhouses. Buy live, potted Christmas trees and replant them. Make sure you spend time with your animals each day. Save natural resources by recycling and buying recycled products. Drink tap water, or filter your own water at home. Whenever possible, limit your use of or do not use pesticides. If you eat seafood, make sustainable choices. Support your local farmers market. Get outside. Visit a park, volunteer, walk your dog, or ride your bike.

Despite the raised voices and the wild gesticulations, nobody here is wrong. The beauty of ragù is that it's an idea as much as it is a recipe, a slow-simmered distillation of what means and circumstances have gifted you: If Zia Peppe's ragù is made with nothing but pork scraps, that's because her neighbor raises pigs. When Maria cooks her vegetables in a mix of oil and butter, it's because her family comes from a long line of dairy farmers. When Nonna Anna slips a few laurel leaves into the pot, she plucks them from the tree outside her back door. There is no need for a decree from the Chamber of Commerce to tell these women what qualifies as the authentic ragù; what's authentic is whatever is simmering under the lid. Eventually the women agree to disagree and the rolling boil of the debate calms to a gentle simmer. Alessandro opens a few bottles of pignoletto he's brought to make the peace. We drink and take photos and make small talk about tangential ragù issues such as the proper age of Parmesan and the troubled state of the prosciutto industry in the region. On my way out, Anna no. 1 grabs me by the arm. She pulls me close and looks up into my eyes with an earnestness that drowns out the rest of the chatter in the room. "Forget about these arguments. Forget about the small details. Just remember that the most important ingredient for making ragù, the one thing you can never forget, is love." Lisetta overhears from across the room and quickly adds, "And pancetta!

There is no part of this country where one cannot find a source of fresh, organic meat and produce. I’m not talking about Whole Foods, I’m referring to farmers’ markets and local butchers and fishermen and -women. If you can’t find a source for fresh produce and eggs and/or chicken, bacon, and/or dairy products, by Christ, become the source! What more noble pursuit than supplying your community with breakfast foods?! If you want to read more about this notion, by actual smart and informed writers, pick up some Michael Pollan and some Wendell Berry. I have no intention of ever ceasing to enjoy red meat. However, I firmly believe that we can choose how and where our meat is raised, and I’m all for a grass-fed, happy steer finding its way to my grill long before a factory-farmed, filthy, corn-fed lab creation. It’s up to us to choose farm-to-table fare as much as possible until it becomes our society’s norm once again.

Five Hundred Years of Solitude The rise of modern science and industry brought about the next revolution in human–animal relations. During the Agricultural Revolution humankind silenced animals and plants, and turned the animist grand opera into a dialogue between man and gods. During the Scientific Revolution humankind silenced the gods too. The world was now a one-man show. Humankind stood alone on an empty stage, talking to itself, negotiating with no one and acquiring enormous powers without any obligations. Having deciphered the mute laws of physics, chemistry and biology, humankind now does with them as it pleases. When an archaic hunter went out to the savannah, he asked the help of the wild bull, and the bull demanded something of the hunter. When an ancient farmer wanted his cows to produce lots of milk, he asked some great heavenly god for help, and the god stipulated his conditions. When the white-coated staff in Nestlé’s Research and Development department want to increase dairy production, they study genetics – and the genes don’t ask for anything in return.

THE POWER OF FIVE These portions contain roughly 5 grams of carbohydrates. Food groups are arranged in the general order in which they should be added. Vegetables 3/4 cup cooked spinach 1/2 cup red peppers 1 medium tomato 2/3 cup cooked broccoli 8 medium asparagus 1 cup cauliflower 1/3 cup chopped onions 1/2 California avocado 2/3 cup summer squash Dairy 5 ounces farmer's cheese or pot cheese 5 ounces mozzarella cheese 1/2 cup cottage cheese 2/3 cup ricotta cheese 1/2 cup heavy cream Nuts and Seeds 1 ounce of: macadamias (approximately ten to twelve nuts) walnuts (approximately fourteen halves) almonds (approximately twenty-four nuts) pecans (approximately thirty-one nuts) hulled sunflower seeds (three tablespoons) roasted shelled peanuts (approximately twenty-six nuts) 1/2 ounce of cashews (approximately nine nuts) Fruits 1/4 cup blueberries 1/4 cup raspberries 1/2 cup strawberries 1/4 cup cantaloupe, honeydew Juices 1/4 cup lemon juice 1/4 cup lime juice 1/2 cup tomato juice Convenience Foods You can select from the variety of convenience foods (bars and shakes are the two most available), but be sure to determine the actual number of digestible carbohydrate in any particular product (see Chapter 8, page 68).

I used to be a dairy farmer, but I don’t do so much anymore. I’m not retired. I’m just tired.” I think Amos just made another joke. You haven’t seen deadpan delivery till you’ve seen the Amish.

It hated humankind. Yet, the creature remembered when ancient ones left blood stained shrines in its honor. Its greedy eyes watched the peasants, sacrificing precious cattle, in the hope of immunity from its deadly wrath. The creature could recall dairy offerings on cottage steps, left in hope, that it would not invade the sanctity of the mortal homes to steal wailing newborn infants from their cradles. It listened to desperate prayers of farmers as they begged for their pitiful crops. When anglers sprinkled salt upon their fishing nets to satiate its thirst. The creature and its kind spread the killing frosts that foretold of harsh winters. It traversed the heat of the summer skies, voiding the air of moisture during the drought filled months. It burned those feeble little dwellings the people called churches.

Jesus.” I stared at him in disbelief. What the hell was going on with my life? “So I come from a long line of dairy farmers/assassins?” “Not dairy farmers,” he said exasperatedly. “Just assassins, Cross!” “Because that’s better?

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically come from Holsteins that spend their working lives indoors tethered to machines, eating corn.

I LIVE IN A part of the country that at one time a good farmer could take some pleasure in looking at. When I first became aware of it, in the 1940s, the better land, at least, was generally well farmed. The farms were mostly small and were highly diversified, producing cattle, sheep, and hogs, tobacco, corn, and the small grains; nearly all the farmers milked a few cows for home use and to market milk or cream. Nearly every farm household maintained a garden, kept a flock of poultry, and fattened its own meat hogs. There was also an extensive “support system” for agriculture: Every community had its blacksmith shop, shops that repaired harness and machinery, and stores that dealt in farm equipment and supplies. Now the country is not well farmed, and driving through it has become a depressing experience. Some good small farmers remain, and their farms stand out in the landscape like jewels. But they are few and far between, and they are getting fewer every year. The buildings and other improvements of the old farming are everywhere in decay or have vanished altogether. The produce of the country is increasingly specialized. The small dairies are gone. Most of the sheep flocks are gone, and so are most of the enterprises of the old household economy. There is less livestock and more cash-grain farming. When cash-grain farming comes in, the fences go, the livestock goes, erosion increases, and the fields become weedy. Like

A multinational never plays by the rules in somebody else’s country. This is one of the many reasons why our own economic policies need to be looked at again. It is only logical that nobody will invest money in another country unless they hope to take more money out than they brought in. So how does foreign investment help us? I do not think that foreigners should not be invited in to play a role but I think it should be a role which India decides and which they are required to play in India’s interest. Foreign investment can only help us in areas where Indian capital, Indian know-how, is not available. If the multinationals are desperate to capture the Indian consumer market, which is as large as the whole of Europe put together, then sadly, successive governments have made this easy for them. The only instrument left to us is to defeat them by producing better and cheaper products than they do. In the dairy sector, our cooperatives have continued to hold their own, even against giants like Nestle. If our cooperatives had not been around, we would still be importing baby food, condensed milk and sundry other dairy products just as our neighbouring countries are doing. I take great pride in stating that it is we – our farmers and their cooperatives – who disciplined foreign capital in dairy products in this country.

One of the unique problems with Indian dairying is that buffaloes give double the milk in winter than in summer. In those days, however much milk was produced, we had to send it all to Bombay or it would spoil and be lost. Dara Khurody, the Milk Commissioner of Bombay, was displeased with the fluctuation in supply and decided that we must send the same amount of milk the year round. This is when my legendary run-ins with him began. I said: ‘Mr Khurody, buffaloes give double the milk in winter and I don’t know how to plug their udders. I’m afraid you will have to accept all the milk.’ He became extremely angry and retorted: ‘But the people of Bombay don’t drink one bottle of milk in summer and two bottles in winter. It’s your problem, not mine. I cannot take the milk.’ I knew that the Bombay Milk Scheme did not have adequate milk to supply to its consumers and so it imported milk powder from New Zealand and converted it to liquid milk to meet the city’s demand. I believed that since there was adequate liquid milk available within the country, the practice was both unnecessary and unfair to our farmers. Never one to shy away from battle, I confronted him: ‘Mr Khurody, are you the Milk Commissioner of Bombay or of New Zealand?’ I asked. ‘Why are you importing milk powder from another country instead of taking milk from our own farmers?’ ‘How dare you?’ he shouted back. ‘Who are you to question the government?’ And the matter ended there. Khurody refused to take the surplus milk and continued to import milk powder from New Zealand. It was around this time that I discovered some of the intriguing benefits of ‘importing’. For some it meant a trip abroad, for others inflated invoices and other devices about which the less said the better. Suffice

Consider a New York Times story from April 22, 2014, that reported: Something strange is happening at farms in upstate New York. The cows are milking themselves. Desperate for reliable labor and buoyed by soaring prices, dairy operations across the state are charging into a brave new world of udder care: robotic milkers … Robots allow the cows to set their own hours, lining up for automated milking five or six times a day—turning the predawn and late-afternoon sessions around which dairy farmers long built their lives into a thing of the past. With transponders around their necks, the cows get individualized service. Lasers scan and map their underbellies, and a computer charts each animal’s “milking speed,” a critical factor in a 24-hour-a-day operation. The

She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly.

I mean, he could blow old Capitalist-Stevie here away." Felice doesn't respond. She pulls the backs of her ankles in close to her butt and rests her chin on the flat of one her knees. She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly. Their mother, however, said she couldn't afford to use his ingredients in her business. They'd fought about it. Stanley said that Avis had never really supported him. Avis asked if it wasn't hypocritical of Stanley to talk about healthy eating while he was pushing butter. And Stanley replied that he'd learned from the master, that her entire business was based on the cultivation of expensive heart attacks.

Working with Tribhuvandas and Kaira’s dairy farmers, I saw that when you work merely for your own profit, the pleasure is transitory; but if you work for others, there is a deeper sense of fulfilment and if things are handled well, the money, too, is more than adequate.

Dairy farmers routinely remove calves from their mothers at an early age so that the milk will be available for humans; anyone who has lived on a dairy farm will know that, for days after the calves have gone, their mothers keep calling for them.

We're very excited about our new line of products." John squeezed his wife's hand. "We produce churned butter with sea salt imported from France. And we just started a line of yogurt with cream on top that sold very well at the farmers market." "Try the milk. It's from Ollie, my favorite cow," Jenny interrupted, placing a tray and two glasses on the coffee table. "Did you milk her yourself?" James took a cookie and dipped it in the glass of milk. "My dad says I'm not old enough. Ollie is my best friend. Would you like to meet her?" "I'd love to meet Ollie." James stood up and brushed cookie crumbs from his slacks. "Some of my best friends growing up were cows." James followed Jenny to the barn and Cassie pored over brochures and marketing plans with John and Selma. She liked the design of their butter containers: ceramic pots with black-and-white labels and a cow's hoofprint on the bottom. "And I love the idea of selling your milk in reusable glass bottles." Cassie put down her pen. "We'll have a whole fridge of milk in colored bottles. And we'll put a display of the butter pots next to the bread oven. Customers can sample fresh baked bread with churned butter.

Balm to my soul.’ Chris smiled. ‘I’m glad you’re enjoying it. I’m taking this drive along the valley rather than going up the plateau road, which can be a bit hair-raising.’ ‘Who lives around here?’ ‘All sorts; families running dairy or beef herds, hobby farmers starting up gourmet enterprises, a few old hippies, and even a few wealthy folk in their hideaway holiday homes.’ ‘A

Gotta have a rusted out red farm truck to prove you're a farmer in Sonoma, or a sheep-milk dairy man." - Jake Knight in GUT-CHECK GREEN.

There are so many cheeses that I can't keep track of all their names. The dairy farmers should simplify things and name every cheese after me.

summers on a dairy farm a few miles outside Mankato, his hometown. With his tall physique, blond hair, fair complexion and big mitts, Jake had to admit he fit the stereotype of the mid-western farmer. But he’d loved those summers on the farm, and he never

Jerseys were for people who were afraid to milk Holsteins and too ashamed to milk goats.

Congress has many more powdered milk experts than intelligence experts. Of the 535 members serving in the 116th Congress, only eighteen ever worked in an intelligence agency, but dozens of representatives came from dairy districts in New York, Wisconsin, Vermont, Texas, and elsewhere. That’s better than it used to be. In 2009, only two members of Congress had prior intelligence careers.114 The same year, the Congressional Dairy Farmers Caucus was founded with more than fifty members.115

Sean, my Yogic Irish dairy farmer, explained it to me this way. “Imagine that the universe is a great spinning engine,” he said. “You want to stay near the core of the thing—right in the hub of the wheel—not out at the edges where all the wild whirling takes place, where you can get frayed and crazy. The hub of calmness—that’s your heart. That’s where God lives within you. So stop looking for answers in the world. Just keep coming back to that center and you’ll always find peace.

Some farmers, being warned that the bacterial count in their tank is creeping up, will pour chlorine bleach directly into the milk. There are some, despite warnings, who continue practices that allow cow dung to get into the milking machine.

He smells like evergreens and impending rain. Except it does, because men don’t smell like that. They smell like sweat, bar soap, or a little too much cologne. But this man is mythic, the too-shiny lead in a rom-com that has you shouting, NO DAIRY FARMER HAS THOSE ABS.

The speakers of Proto-Indo-European were farmers and stockbreeders: we can reconstruct words for bull, cow, ox, ram, ewe, lamb, pig, and piglet. They had many terms for milk and dairy foods, including sour milk, whey, and curds. When they led their cattle and sheep out to the field they walked with a faithful dog. They knew how to shear wool, which they used to weave textiles (probably on a horizontal band loom). They tilled the earth (or they knew people who did) with a scratch-plow, or ard, which was pulled by oxen wearing a yoke. There are terms for grain and chaff, and perhaps for furrow. They turned their grain into flour by grinding it with a hand pestle, and cooked their food in clay pots (the root is actually for cauldron, but that word in English has been narrowed to refer to a metal cooking vessel). They divided their possessions into two categories: movables and immovables; and the root for movable wealth (*peku-, the ancestor of such English words as pecuniary) became the term for herds in general.10 Finally, they were not averse to increasing their herds at their neighbors’ expense, as we can reconstruct verbs that meant “to drive cattle,” used in Celtic, Italic, and Indo-Iranian with the sense of cattle raiding or “rustling.

How to Tell the Truth and Get in Trouble I am a fourth-generation dairy farmer and cattle rancher. I grew up on a dairy farm in Montana, and I ran a feedlot operation there for twenty years. I know firsthand how cattle are raised and how meat is produced in this country. Today I am president of the International Vegetarian Union. Sure, I used to enjoy my steaks as much as the next guy. But if you knew what I know about what goes into them and what they can do to you, you’d probably be a vegetarian like me. And, believe it or not, as a pure vegetarian now who consumes no animal products at all, I can tell you that these days I enjoy eating more than ever. If you’re a meat-eater in America, you have a right to know that you have something in common with most of the cows you’ve eaten. They’ve eaten meat, too.

I learned to baby the rabbit in sour cream, tenderer than chicken and less forgiving of distraction, as well as the banosh the way the Italians did polenta. You had to mix in the cornmeal little by little while the dairy simmered - Oksana boiled the cornmeal in milk and sour cream, never water or stock - as it clumped otherwise, which I learned the hard way. I learned to curdle and heat milk until it became a bladder of farmer cheese dripping out its whey through a cheesecloth tied over the knob of a cabinet door; how to use the whey to make a more protein-rich bread; how to sear pucks of farmer cheese spiked with raisins and vanilla until you had breakfast. I learned patience for the pumpkin preserves - stir gently to avoid turning the cubes into puree, let cool for the runoff to thicken, repeat for two days. How to pleat dumplings and fry cauliflower florets so that half the batter did not remain stuck to the pan. To marinate the peppers Oksana made for my grandfather on their first day together. To pickle watermelon, brine tomatoes, and even make potato latkes the way my grandmother made them.

March 4 The Salt of the Earth Let your conversation be always full of grace, seasoned with salt, so that you may know how to answer everyone.—Colossians 4:6 I grew up out in the country of east Tennessee, and our neighbors were dairy farmers. I remember the cows gathering around the salt-lick, a huge block of salt hung on a post about as high as the cattle’s mouth. They not only craved the salt, they needed it. All of us need a certain amount of salt in our bodies. This verse reminds me of a salt-lick. Just as all creatures crave salt, all people crave words of blessing and encouragement. Salt adds flavor. As Christians, our conversation should be flavored with words that bless the lives of others —words that compliment, build up, comfort, express kindness. Salt also preserves against corruption. The things we do and say can be a witness to others to bring them to the Lord; perhaps to bring them back to Him and help them remain faithful. In Matthew 5:13, Jesus tells his disciples that they are the salt of the earth, but warns them that if the salt loses its flavor, it is of no good to anyone. In Bible time, the salt they used was sea salt which was mixed with impurities. Those impurities caused the salt to lose its flavor. I have a friend who works for Morton Salt Company. He says their salt is 100% sodium chloride. It will never lose its flavor, because it is pure. You are the salt of the earth. Don’t let the impurities of the world cause you to lose your flavor!

India’s Supreme Court banned the sale of blood in 1996.43 It has also banned untouchability. Both bans are equally flexibly interpreted and both banned activities flourish happily. In 2008, for example, police acting on a tip-off raided a series of squalid tin sheds near Gorakhpur, Madhya Pradesh, and found blood slaves.44 As Scott Carney reported in The Red Market, poor migrant men were kept in sheds by a local dairy farmer, Pappu Yadhav, and persistently bled to the point of death. Police found five sheds and freed seventeen men, who had been bled twice a week. Some had been imprisoned for two and a half years. Hemoglobin levels in a normal adult male should be 14 to 18 grams per deciliter of blood. The blood slaves had 4 grams.

Von Thünen’s abstract principles had strikingly concrete geographical consequences. A series of concentric agricultural zones would form around the town, each of which would support radically different farming activities. Nearest the town would be a zone producing crops so heavy, bulky, or perishable that no farmer living farther away could afford to ship them to market. Orchards, vegetable gardens, and dairies would dominate this first zone and raise the price of land—its “rent”—so high that less valuable crops would not be profitable there. Farther out, landowners in the second zone would devote themselves to intensive forestry, supplying the town with lumber and fuel. Beyond the forest, farmers would practice ever more extensive forms of agriculture, raising grain crops on lands where rents fell—along with labor and capital investment—the farther out from town one went. This was the zone of wheat farming. Finally, distance from the city would raise transport costs so high that no grain crop could pay for its movement to market. Beyond that point, landowners would use their property for raising cattle and other livestock, thereby creating a zone of even more extensive land use, with still lower inputs of labor and capital. Land rents would steadily fall as one moved out from the urban market until they theoretically reached zero, where no one would buy land for any price, because nothing it might produce could pay the prohibitive cost of getting to market.

The Secrets To A Healthy And Nutritional Diet Do you eat fast food often? Do you tend to snack on unhealthy packaged foods and lack a proper amount of fruits and vegetables? These things can lead to obesity, depression, and other serious disorders common in today's society! Read on to find out how you can change your nutrition to facilitate a better life! One tip when thinking about nutrition is nutrient density. How rich in nutrients is the food you're eating - not by weight, but by calorie? You would be surprised to learn, for example, that when measured by CALORIES, a vegetable like broccoli is surprisingly high in protein - comparable, calorie for calorie, to the amount of protein found in red meats. But of course you can eat far more broccoli for the same amount of calories, which also provides fiber, vitamin C, and folic acid. Make sure your kids are not learning their health facts about food from food ads on television or otherwise. Make sure that they get what they need with a healthy diet rich in produce and lean meats and dairies and provide them with the correct information if they ask you. One thing a lot of people think is that nutrition is all about food. You also want to take into account how your body uses the food you eat. You want to make sure you regularly exercise as well as to eat the right kinds of food, your body will thank you for this. When considering nutrition for a child, it is important to make it a positive and entertaining experience. This is important because your child needs nutrients, and they also need a reason why they should eat healthy food. Some ideas would be to cut a sandwich into fun shapes, or use unique colored vegetables. You will want to consider pesticides and their effect on your food. They are generally portrayed as detrimental. But if you talk with farmers, you may come to a more nuanced view. For instance, you may hear that some fungicides are necessary; that a healthy crop cannot be produced without them, and that none of the chemical is retained on the produce you buy. Try to include more tomatoes in your meals. The biggest benefit from tomatoes is their high concentration of lycopene. Lycopene is a powerful antioxidant that plays a role in the prevention of cancer cell formation. Research has shown that tomatoes also have potential benefits in the prevention of heart disease and lowering high cholesterol. A good piece of advice is to eat a little before you attend a Thanksgiving dinner. If you go to a Thanksgiving dinner on an empty stomach, you're more likely to overindulge. Choose to eat some fresh fruit before you arrive for the dinner, and you will be less apt to eat far more than you should. Hopefully now you can see how easy it is to improve your nutrition and reap the health benefits it provides. If you don't want to suffer from depression and obesity, stop eating the fast food now and apply the advice by dropping by there rosholistic.com you've just read in this article to improve your diet and improve your life.

there are no winners here. The farming businesses who rule these fields have got so big they are entirely reliant on one or two monopolistic buyers who screw them on prices and can bankrupt them at will. The money flows off the land to the banks that finance the debt on which it is all built, to the engineering companies selling the tractors and machinery, the synthetic fertilizer and pesticide corporations, the seed companies and the insurance agents. And yet, judged solely as productive businesses, focussing on efficiency and productivity (and ignoring fossil fuel input and ecological degradation), these new farmers are amazing - the best farmers that have ever lived. In the year 2000 the average American farmer produced twelve times as much per hour as his grandfather did in 1950. And this amazing efficiency means the end for most farmers. In the UK, the number of dairy farmers has more than halved from more than 30,000 in 1995 to about 12,000 today. In turn, the number of dairy cows in Britain has halved in the past twenty years. The amazing productivity of the remaining farmers and super-cows in demonstrated in the simple fact that milk production has remained more or less stable.