On a regular basis? No, I do not drink/purchase raw milk on a routine. If it is offered at a friends farm, or some sort of gathering, I will. We have some very tasty, locally produced, glass bottled stuff up here in WI, so I am very lucky to have a very good supply for a reasonable price.
Should it be regulated? I guess the question is "how" to regulate it? How is the beef that I produce regulated? It is processed at a buthcer, that is a Wisconsin State approved butcher/inspector. He is not supposed to process downed or sick cattle. Every bit of meat that is packaged, has his State Inspector licence number on the sealing tape.
This is the same for milk. You must have a pasteurization chart on record for the batch of milk you are bottling. If you are small batch pasteurizing, you can also do this. You just need a time/temperature recording chart machine. It is "proof" that reasonable care was taken to provide some level of quality assurance.
Now as to whether or not ANY form of government can totally screw simple things like these up, I leave you to your own opinion! :-)
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Today's Featured Article - Field Modifications (Sins of the Farmer) - by Staff. Picture a new Chevrolet driving down the street without it's grill, right fender and trunk lid. Imagine a crude hole made in the hood to accommodate a new taller air cleaner, the fender wells cut away to make way for larger tires, and half of a sliding glass door used to replace the windshield. Top that off with an old set of '36 Ford headlight shells bolted to the hood. Pretty unlikely for a car... but for a tractor, this is pretty normal. It seems that more often than not they a
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