March 28, 2011

A Message From "Slow Food Vassar"

Here is a message from Slow Food Vassar, a new student organization that aims to provide students with clean, local, and naturally, and sustainably raised foods. The group is an official chapter of Slow Food USA and hopes to be certified by the VSA soon.

"We are offering to cater food to any student organization or group of people who want good food, and also hope to support local and completely natural food.  Our food is thoughtfully prepared using ingredients exclusively from local farms and farmers we know.

We also plan to have cooking workshops and classes, such as a samosa and chutney workshop within a couple of weeks, and free slow food dinners for anyone who wants to attend."

The group has also started the Vassar Raw Milk Co-op, "a means for students and faculty to obtain raw milk from grass-fed cows, and pastured eggs from naturally-raised chickens, on a weekly basis." The dairy products come from Shunpike Dairy in Millbrook, NY.

According to a statement from the group, the goal of the co-op is: 
  • To furnish students and the Vassar community with the means of acquiring real, natural, unpasteurized, unhomogenized, pastured, grass-fed, raw milk
  • To support local, clean, and sustainable agriculture
  • To exercise our right to freedom of food choice
  • To raise awareness throughout the Vassar community about the health and environmental benefits of drinking raw milk, and the consequences of drinking pasteurized milk

You can sign up for the co-op here and check out the group's blog and Facebook page.

Check out the comments section for this post to see more information about the benefits of drinking raw milk. Finally, be sure to check out our Vassar Munch microblog for more information about food at Vassar.

1 comment:

"Mads Vassar" said...

From Slow Foods Vassar:

Why drink raw milk?

Here's one answer: http://slowfoodvassar.wordpress.com/2011/03/22/163/

Raw milk is proven to be more nutritious -- richer in vitamins and natural enzymes that help with digestion -- and it is safer than pasteurized, homogenized milk. Raw milk also has certain safeguards which prevent the development of pathogenic bacteria, such as E.coli, Salmonella, and Listeria.

Also, 99 percent of people who are lactose intolerant CAN safely drink raw milk, since raw milk contains lactase, essential for the digestion of lactose, which pasteurization destroys.
Pasteurization and homogenization lead to: the poor treatment of cows, which then produce a toxic, inedible milk-like substance that needs to be pasteurized; the sale of poor quality, nutrient-deprived “milk”; the growth of feedlots and consolidated industrial dairy; and unclean, unsustainable, and unregulated farming practices.