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有机农场之旅——Gerard 农场(三)(Translated)

(2008-07-24 07:11:13)
标签:

有机农业

未加工的牛奶

脱脂牛奶

分类: 美国另类洋插队

你能想象一个农民坚持有机认证40年吗?

你能想象一头母牛优雅的走到栅栏里,等挤完奶后,她又漫步后退到小门里吗?

你能想象仅仅是为了我们几个来拜访,他们做了多么精心的准备吗?

跟我一起来看看吧……

 

这次我们参观的是一个养牛的农场,男女主人是Gerard 和 Mary Rodenbocker,他们不仅有奶牛也养肉牛,大约有200亩草地轮流放牧。他说,他坚持有机认证四十年,因为他希望提供给顾客好的牛奶。最初的几年,因为有机这个概念人们都不理解,他的牛奶经常以普通牛奶的价格出售,但是他一直坚持这样做因为他觉得坚持有机养殖对整个社区都有好处,最近几年大家对有机这个概念认识加深了,他的牛奶的价格也提升上去了,他决定一直这样做下去。

在我们去JOAN家的时候,路上看到了一个养牛场,很多牛生活在一个狭小的空间,我们就想起Gerard的农场的牛,Nick说:Unhappy animals live in a unhappy farm.(不快乐的动物生活在不快乐的农场。)

我们农场的人喝的牛奶都是在Gerard农场定的未经过加工的牛奶(raw milk)。在美国,各州对销售raw milk 的规定不同,有的州只允许从农场直接购买,有的州只允许从食品店购买,因为考虑的安全的因素。明尼苏达州的法律规定可以从农场直接购买,而比如密歇根州就不允许直接购买,但是,有一位从密歇根来访我们农场的女士说她拥有一个农场的一头牛的1/7的份额,这样,她就可以顺理成章的拥有这头牛的牛奶了。

对于未经过加工的牛奶,可能很多人都会问,没有经过高温消毒是不是不安全?其实不然,只要操作过程中保持一定的规范。因为,当牛奶高温消毒后,尽管杀死了很多可能有害的细菌,但同时也杀死了很多有益的,然后这些牛奶生产厂商再将这些有益的元素添加进去,之后就成为了我们看到的各种广告中说的自己的牛奶中含有什么什么维生素。有机农场之旅——Gerard <wbr>农场(三)(Translated)

Gerard和Mary除了销售牛奶外,也养殖肉牛,同时Mary还自己制作芝士和黄油。他们的牛奶除了在本社区和周边社区销售外,每个月还会运输的双城地区。

有机农场之旅——Gerard <wbr>农场(三)(Translated)

图一:这就是挤牛奶的流程

有机农场之旅——Gerard <wbr>农场(三)(Translated)

图二:挤好的牛奶倒入上面的容器中,然后这个容器就自动将牛奶分为奶油和脱脂牛奶了。

有机农场之旅——Gerard <wbr>农场(三)(Translated)

图三:快乐的小羊

 

有机农场之旅——Gerard <wbr>农场(三)(Translated)

图四:牛群

有机农场之旅——Gerard <wbr>农场(三)(Translated)

图五:家人,这个小女孩拿着家庭的相册给我看,我能感受到她有多么爱这片农场和快乐的生活。

她粉红的上衣上写着100% organic (百分百有机),so cute!有机农场之旅——Gerard <wbr>农场(三)(Translated)

有机农场之旅——Gerard <wbr>农场(三)(Translated)

7/24: Organic farm trip – Gerard Farm

Can you imagine a farmer who’s kept up organic certification for 40 years?

Can you imagine a cow that gracefully walks into a pen, waits to be milked, and then slowly leaves again through the small door?

Can you imagine what elaborate preparations they made for us few visitors?

Come with me and see…

This time, we visited a farm that raises cattle.  The owners are Gerard and Mary Rodenbocker.  They have dairy cows and also raise beef cattle, and they have about 200 acres of pasture on which they graze their animals in rotation.  He said that he has continued to be certified organic for forty years because he hopes to provide the best milk for his customers.  For the first few years, his milk was usually sold at the same price as conventional because people didn’t understand the concept of organic, but he persevered with his way of doing things because he felt that sticking with organic practices had benefits for the whole community.  In the past few years, everyone has become much more familiar with the organic concept, the price of his milk has risen, and he’s decided to keep on doing things this way. 

On the way to Joan’s house, we passed a dairy farm with a lot of cows living in a narrow, cramped space.  We all thought of the cows on Gerard’s farm, and Nick said, “Unhappy animals live on an unhappy farm.”

The milk that the people on our farm drink is all raw milk ordered from Gerard Farm.  In America, every state has different regulations on the sale of raw milk.  Some states only allow it to be purchased directly from the farm, and some states only allow it to be purchased in the store because of safety considerations.  The Minnesota law is that you can purchase directly from the farm, but Michigan, for example, doesn’t permit direct sales.  But a woman from Michigan who visited our farm told us that she owns a 1/7 share in a cow on a farm.  That way, she naturally owns its milk, too. 

As for raw milk, a lot of people will probably ask, isn’t it unsafe if it hasn’t been pasteurized?  Actually not at all, as long as the operating process keeps to certain standards.  Because, when milk is pasteurized, even though a lot of potentially harmful bacteria are killed, a lot of beneficial ones are killed as well, and later in the milk processing facility they add back in all of the beneficial elements.  Then it becomes the milk that we see in ads telling us that their brand has whatever kind of vitamin.

Aside from selling milk, Gerard and Mary also raise beef cattle, and Mary also makes her own cheese and butter.  Besides selling their milk in their own and neighboring communities, they take some to the Twin Cities every month.

 [pic 38] This is a picture of the milking process

 [pic 39] The milk is poured into the upper container, and then it automatically separates the milk into cream and defatted milk. 

 [pic 40] happy little lamb

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