I’ve Got Moos For You. Vol 11.

Stuff I read about this week that you should care about 7/28/2017

“Who ya gunna call? Myth-busters!” The Washington Post

There are so many fads and “freak-outs” over food, it’s hard to keep up with what’s legit and what’s not. The Washington Post recently wrote an article where they tackle “10 mega myths” about farming and food.  Below are the 10 myths they broke down and why why they think we should “chill, homie” while grocery shopping. You can read the full article here.

  1. Most farms are corporate-owned. 99% are family owned.
  2. Food is expensive. This isn’t the 1920s.
  3. Farming is traditional and low tech. Tractors are already driving themselves. Where you at, Tesla?
  4. A pesticide is a pesticide is a pesticide. Not quite. There’s a lot more to it.
  5. Organic farmers and conventional farmers don’t get along. They even get drinks together.
  6. A GMO is a GMO is a GMO. These aren’t aliens.
  7. Only meat with a “hormone-free” label is hormone free. Hormone free meat doesn’t exist.
  8. Only meat with an “antibiotic-free” label is antibiotic free. All meat is antibiotic free… it’s the law.
  9. Foods labeled “natural” are produced differently. What does natural even mean?
  10. Chemicals are the biggest threat to food safety. More like E. coli – right, Chipotle?

 

“I’m going for a natural, windswept look.” Dan Miller (probably in his head)

Dairy farmer Dan Miller, the owner of Corfu – New York-based Miller Sonshine Acres Farm, is utilizing what ruins a good hair day – wind. Miller installed two Northern Power 100 kW turbines on his farm (one in 2014, the second in 2016). Northern Power Systems Corp has been creating these turbines for over 40 years. These have generated a lot of power for Miller (over 180,000 kilowatt-hours of energy the first half of  2017). Northern Power, along with Buffalo Renewables, Inc., recently hosted an “Open Turbine Day” on the farm, allowing others to see the turbines up close, how they operate and the energy benefits they’ve given. Miller reflects on his decision to purchase and install these, saying “I’m concerned about climate change and see the value in renewable energy… But the bottom line is, I thought I could save some money — and this has proven to be a great way to do that.”

 

“I’m never leaving my bed.” Portland residents

Ice cream just got even sweeter in Portland, ME. Salli Wason runs Rosanna’s Ice Cream, named after her favorite band Toto, which is an ice cream delivery service. Wason says she’ll have the ice cream to you within an hour of you ordering it. She even has a few competitors. Now that’s the type of business battle I want in my back yard.

 

Opinion Piece.

What The Health is a new film that wants you to go vegan. However, some are coming out against the movie saying “Uhm, this isn’t accurate,” and “Not so fast guys.” This article calls out faults in the movie. Read it here.

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I’ve Got Moos For You. Vol 10.

Stuff I read about this week that you should care about 7/21/2017

“They may take our lives, but they’ll never take our mac and cheese” Easy Mac enthusiasts 

Recently the New York Times (NYT) released a story about a study on “potentially harmful chemicals” in mac and cheese. And people lost it. The story called out phthalates, and urged Kraft to remove it from all of their products. However, scientists are saying “relax, yo” and that this story is being taken out of context to scare consumers using the “Food Babe Fallacy.” So.. what are they then? Phthalates, which includes chemicals such as di(2-ethylhexyl) phthalate (DEHP) and Diethyl phthalate (DEP), help make rigid plastics more flexible and less breakable. They’re commonly found on a number of items, even fruits and veggies.

To make sure we maintain a ‘safe’ consumption of phthalates, the United States Environmental Protection Agency (EPA) has set “safe dosages” that humans should consume. To experience actual harm, your infant would need to eat an entire box of Kraft in one sitting and your toddler would need to eat five to surpass that dosage. Which to be fair, is only normal for college kids, who are basically toddlers in adult bodies.

“I’ll keep kicking ass, thank you” Cancer survivors

There are a lot of warriors out there who have dealt with the battle called cancer. A new study shows that survivors can benefit from consuming a new dairy product after exercise. Kefir, a fermented milk product, and it’s potential are being studied by Laura K Stewart, Ph.D., an associate professor at the University of Northern Colorado, School of Sport and Exercise Science. The Kefir beverage in this study was made by was made by inoculating and fermenting milk with kefir grains, and then mixing in a fruit base. This kefir product developed and managed by the Louisiana State University Creamery has met the guidelines for recommended nutrition after endurance and resistance exercise (developed by the American College of Sports Medicine).

Dr. Stewart reflects on her study, “The beverage received high scores overall and, except for an improvement in overall liking, we observed no significant differences in physical and psychological feelings before and after participants learned that it contained kefir and had potential health benefits.”  It’s time to get dairy strong, cancer butt-kickers.

Picture of the week

Joe Leslie of Western Pennsylvania sent in this picture of a sunset dinner at the Simpson Family’s farm. Majestic shot, Joey.

simpsons pa-joe leslie

 

 

 

I’ve Got Moos For You. Vol 9.

Stuff I read about this week that you should care about 7/14/2017

“How much for a deep tissue massage?” Cows at the spa

HuffPost put up a video on Facebook showcasing how farmers pamper their ladies. From brushes, to fans to misting, it’s like a spa day every day. Farmers put a lot of work and time into making sure their cows are always comfortable. Happy cows = healthy milk production. Boys, take notes.

“Hi-ho, hi-ho off to work we go” Future HP Hood employees

HP Hood is a dairy processor located in Western New York. Recently, they purchased a yogurt plant with plans to put in over $200 million worth of renovations. They’re also saying that this should create 230 new jobs over the next five years. Score 1 for the local community. Always good, even in a new hood.

“That’s cool, but what’s next?” Innovators at Chobani

Kai Sacher is a food engineer with Chobani® (previously worked at Dannon), and is also the brains behind their latest product ‘Chobani Smooth’ that has hit the shelves. Chobani has always been a leading brand in the U.S. for greek yogurt (accounting for 38% of greek yogurt sales in a 13 week period that ended June 17), however they’re  also seeing success with their new product. Sacher notes that all Chobani retailers are doing more than asking for Smooth – they’re asking to carry and sell it in every available flavor: vanilla, cherry, blueberry, strawberry and peach. According to Sacher, it’s the best thing since they put fruit at the bottom of their yogurt… we’ll see about that.

OPINION PIECE

The father of Facebook visited some farms and posted about it. Texas native and ag communications guru Mollie Dreibrodt has something to say about it. Check out her LinkedIn blog post here.

I’ve Got Moos For You. Vol 8.

Stuff I read about this week that you should care about 7/7/2017

“Serious questions only.” Me to the waiter at Olive Garden asking if I want cheese

The Associated Milk Producers Inc. (AMPI) Plant in Sanborn, Iowa is getting bigger. They make cheese. “It was time,” says Bruce Brockshus, a dairy farmer who also sits on the dairy cooperative’s board of directors. The plant dates back to 1937 when it opened as the O’Brien County Cooperative Creamery, it has made several changes over the years. This most recent expansion is expected to be done by mid-2018. the plant should be done and will contain new modernized technology. The increased capacity of the plant will also help the 128 dairy farmers who supply the plant with milk grow their farms and business.

“Let’s reset the conversation on GMOs, and the importance of science on how we feed our children and shape policy.” Filmmaker Scott Hamilton Kennedy

Food Evolution is a documentary that highlights a controversial topic – GMOs. Filmaker Scott Hamilton Kennedy wanted to answer tough questions about GMOs and include people from both sides of the argument. One example they touch on is bananas in Uganda and eastern Africa. Bananas, a staple crop, have been hit by a bacterial disease called Banana Xanthomonas Wilt (BXW). There are banana plants that have been engineered with a pepper gene that show strong resistance to banana wilt, and could help save crop productivity. Learn more about the film here.

“Chocolate fudge sundae with whipped cream and a cherry on top, please.” President George Washington

Turns out ice cream is the most American dessert ever. Not only has ice cream stood the test of time, it has thrived. The average American puts down 45 pints per year, which comes out to about $10 billion. (So maybe it’s not the avocado toast that’s hindering me from putting a down payment on a house?) It’s said that President Washington got his first taste of the sweet treat from Norborne Berkeley, 4th Baron Botetourt, and royal governor of Virginia between 1768 and 1770. The President and his first lady liked it so much that they bought their own equipment to make it and serve soirees in New York City and Philadelphia. Ice cream party, anyone?

Picture of the week. 

Another week, another state, another baby nugget. Photo from Illinois dairy enthusiast Sarah Lenkaitis’s farm.

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