Posted on 07/31/2017 6:54:29 AM PDT by rktman
I am sure resellers can be a problem—especially at very large markets. Guess it is buyer beware like it is in the stores :(
Eh, I am talking about local growers—that have local locations selling their produce. I would not think it would be that hard to tell resellers. That said, some of the farmers will work with other farmers and co-ops selling things like locally roasted coffee or berries from neighboring regions.
Again, some of them sell CSAs and WSAs (work shares) at their farms. It is always interesting to me to go look at different farms. There is an alliance up in Northern Illinois/southern Wisconsin that encourages people to visit their farms/see what they are doing and how they are doing it :)
One point, wouldn’t it be possible to have locally grown tomatoes in off seasons if they are grown in a green house? Actually, that is something that I have thought about doing to sell hard-to-find off season fresh produce to top tier restaurants willing to pay a premium for said produce :)
I’m a conservative organic foods nut. There are lots of us. So don’t categorize it as a liberal thing. I need to read these reports too, so keep them coming. Trust but verify.
No condemnation about those who favor organic foods. Just be aware of what you’re buying and you’re not being scammed. There are a lot of snake oil sellers out there.
I hauled some organic chickens to the plant to be processed once. They were so sickly, half of them died on the way.............
I have stopped buying chicken. Prefer turkey anyway. Luckily, I live near farm and ranch land, local suppliers bring in grass-fed beef, which is incredibly delish and tender, and worth the extra $$$. I just eat smaller portions (of everything), which has been great for my girlish figure.
I bought a grass-fed lamb roast on sale, still very pricey. Did not know how to cook it, did everything wrong, and it was simply wonderful anyway. BTW, I have a real butcher, and he would have taken back anything substandard., even if I was responsible for wrecking it.
I do not buy halal ever; I do not buy any fish from Asia, period; I do not buy meat unless it is USDA approved/certified. I do not buy foods from Central or South American.
Sadly, I often do not know where what I am buying is from. I never buy chicken unless where it was grown and prepared is on the package.
If people want to pay $7 for a gallon of milk and feel smug about it, go for it.
I’ll be paying my $1.69-$1.99 depending on sales.
I read most apple juice comes from China.
Just wait until a bad batch kills thousands of American children.
Was in the store the other day noticed that Dole and Del Monte peach cups and cans all come from China, As well as garlic powder and pet food etc..
Something is gonna happen sooner or later and there will be death.
Not all the feces found in organic veggies is from cows - see Chipotle ...
Say it ain’t so! Not happy, not one bit! I have always chosen organic over non-organic foods.
Girl cashier at Sprouts asked me if the watermelon I was buying was organic. I told her no, I find that the ones made of petroleum and recycled watermelon seeds are tastier.
Otganc has a longetr “use by date” than regulatr milk. I took that to mean it stays fresh longet.
Organic milk has a longetr “use by date” than regulatr milk. I took that to mean it stays fresh longet
Inorganic food, silicon chips!
UHT ultra high temperature.
It leave the milk sugars caramelized so it tastes sweeter too.
But it means that it has killed off all the good bacteria and denatured the enzymes.
Thanks for your answer on organic milk.
Most people don't realize that organic milk is processed differently then regular milk and mark it's different flavor and lifespan to it being Organic.
UHT means the milk was heated to 284 degrees for 4 seconds.
This makes the milk keep longer.
Regular milk is heated to 161 degrees for 15 seconds.
IMHO batch pasteurized milk (heated to 145 degrees for 30 minutes) is the best tasting pasteurized milk but unless you know someone who owns a cow your chances of ever buying it are pretty close to nil.
So is it true that “organic milk” has nothing to do with what the cows were fed but only how the milk was processed?
.
>> “ unless you know someone who owns a cow your chances of ever buying it are pretty close to nil.” <<
In California, Claravale Dairy provides raw milk that has never been heated in any way.
It is the only “healthy” milk possible, as heating destroys colostrum and the necessary enzymes for digestion of lactose, which if not properly digested leads inexorably to type II diabetes.
Colostrum is massive immune support, but only if kept cold.
I’ve been drinking it for decades.
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Organic milk has a bunch of regulations around it. Some are a bit silly. For example if your cow is sick and you treat her with antibiotics you can not sell the milk until it is out of her system with regular milk, with organic milk you can never sell her milk as organic again. So you might as well send her to be made into hamburger.
Aside from that the organic cow must have access to pasture 120 days a year. Most cows have that anyway because having the cow out on pasture means less clean up and lower feed costs.
Now organic cows have to be fed "organic feed" which is not necessarily better just raised according to the rules to make it organic.
The additives and minerals added to the feed are exactly the same.
In short, organic milk, buy it if you like, if you need it to last longer or you like the flavor. But there is no major differences between it and the regular stuff.
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