Thanks to the co-op in Bellingham, Dustin got a reasonably priced half-gallon of raw Jackies Jersey Milk, a dairy in Bellingham.
There are so many health benefits to raw milk that we just don't get from pasturized. We have been hunting and with little luck finding it for sale in the city. Usually we find a store that carries one dairy farmer's products, but then they shut down by bouts of e-coli. Frustrating! My theory is that some of these dairies get popular and try to increase production, and with increased volume comes more opportunity for contamination.
Our continued quest: how do we support our nearby farmers and keep them in business without increasing the demand so much that the processes become flawed? Is raw milk a small industry by nature, or can it become a large business? Maybe we have to find a way to reverse the business model that we've created...
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