The Raw Deal  


The FDA says it's dangerous. Selling it is illegal. So why does an avid band of devotees swear by the virtues of unpasteurized milk?

By Thomas Bartlett
Sunday, October 1, 2006; Page W18

IT ARRIVED VIA FEDEX IN A BOX MARKED "PERISHABLE." Inside, packed in Styrofoam and dry ice, I found a one-gallon plastic jug. There was no label or price, no brand name or expiration date -- just a four-letter word scrawled in black marker across the side: Milk.


This is one of the best articles I've seen recently. You gotta read it.


Strengthen Your Immune System to Fight Cancer and Other Diseases  


Dr. Ali Mzige
Tanzania Standard Newspapers
Daily News; Sunday,July 27, 2008 @14:28

Cancer is a process that has affected humans since prehistoric times and is just as common in domestic and farm animals, birds and fish. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion.

When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size. Cancer cells occur between 6 to more than 10 times in a person’s lifetime.

When the person’s immune system is strong, the cancer cells will be destroyed and prevented from multiplying and forming tumours. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic, environmental, food and lifestyle factors. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune system.

Initial treatment with chemotherapy and radiation (mionzi) will often reduce tumour size. However, prolonged use of chemotherapy and radiation do not result in more tumour destruction. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply. What cancer cells feeds on? Sugar is a cancer-feeder.

By cutting off sugar it cuts off one important food supply to the cancer cells. It is on this note, that people who are diabetic or who indulge in eating a lot of sugars in the form of chocolate, candy, ice cream put their bodies at risk to make it vulnerable to develop not only cancer but prone to other diseases. Sugar substitutes like Nutra Sweet, Equal, Spoonful, etc are made with Aspartame and it is harmful (check the ingredients of your soft drinks).

A better natural substitute would be honey or molasses but only in very small amounts. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk, cancer cells are being starved. Those children or adults who have intolerance to milk are the ones to be advised to use soy milk. Cancer cells thrive in an acid environment.

A meat-based diet is acidic and it is best to eat fish and a little chicken rather than beef or pork. Let me emphasize on pork, that the cancer patients are not supposed to eat pork because of the uric acid content which causes gout. Uric acid interferes with chemotherapy (drugs given to fight cancer cells) that patients use, absorption is impaired. Meat also contains livestock antibiotics, growth hormones and parasites, which are harmful, especially to people with cancer.

A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells, try and drink fresh vegetable and eat some raw vegetables 2 or 3 times a day.

Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C). Studies done in Kenya have shown that those who indulge in Nyama Choma (roasted meat) without addition of salads and other vegetables have been seen to suffer from colon cancers and other cancers. This tells us that nyama choma alone washing it down with beer and not water is detrimental to our health. Cancer cell walls have tough protein covering.

By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells. Vegetarians live longer than those who eat meat and animal products. Some supplements build up immune system (anti-oxidants like Vitamin C, minerals, vitamin E, IP6) Supplements like Vitamin E are known to cause apoptosis or programmed cell death, the body’s normal method of disposing of damaged, unwanted or unneeded cells.

Cancer is a disease of the mind, body and spirit. A proactive and positive spirit will help the cancer warrior be a survivor. Anger, unforgiveness and bitterness put the body into stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life. Cancer cells cannot thrive in an oxygenated environment. Exercising daily and deep breathing help to get more oxygen down to the cellular level.

Oxygen therapy is another means employed to destroy cancer cells. Seventy five per cent of cancers globally can be prevented if people refrain from use of alcohol, tobacco and change their lifestyle by eating healthy diet and do physical exercises. Treating infections early has an impact in building immune system. Prevention is better than cure, change your lifestyle now and start investing in your personal and family health.

Reference: Updates from Johns Hopkins and Dr. Mzige’s publications.


In Search of the Milk of My Youth and of Human Kindness  


I originally started this blog to document and share my experiences as I return to my roots in the country and in the kitchen. You see, I grew up in a rural area, with a depression era mentality. Even though it was the 1960's and 1970's, we grew and foraged much of our food, and we purchased seasonal produce from local farm stands and canned or froze or dried it for the upcoming winter. Stocking our pantry was as much a part of the daily rhythms as the the sunrise or the need to eat. Anyone can tell when its suppertime without a clock, and so with blackberry time or any other time we were aware of. The years were filled as a progression and and our pantries expanded and contracted with a regularity of a long comfortable breath.

As the years went on, like most kids, I left home and headed for the city, and so gradually lost touch with much of my food supply. Oh, I still picked berries and made my own jelly, but it was easier to spread it on some of the cake like substance the chain stores market as bread. I grew my garden and canned a few tomatoes, but the bulk of my winter vegetables came out of a can rather than a mason jar and were grown in some anonymous distant place rather than out back.

Blessed with such a healthy childhood I took for granted my reasonably decent health. But Occasionally I noticed how many of the folks I worked with battled chronic weight issues, or had minor skin ailments, or perhaps high blood pressure. Health issues were often the topic du jour around the coffee pot as everyone stuffed themselves with "healthy" bran muffins rather than the ubiquitous offering of doughnuts. Some of the younger trendier types even eschewed the coffee for a nice morning pick me up of diet soda of even water flavored with some artificial stuff I could not spell much less pronounce.

Gradually the years went by and we all aged, and more than a few of us passed from the standard illnesses of the industrial age, cancer, diabetes, heart disease. We all accepted these losses as part of the attrition of life. Like the divorces and corporate failures we endured them and moved on.

So now I find myself back in the country, in the mountains of my youth. And I begin to rebuild and restock my pantry. But my blackberry patches have been replaced with condos and my walnut trees cut for some fool's firewood. Little by little I begin to rebuild worn out soil, to search out foraging spots. I reach out to find local sources of the food I need to feed my family, only to find many of the old farms and farmers gone. Those that remain are beset on all sides. Market forces and big agribusiness have all but eliminated all the sources of local food. Tomatoes are available year round, but even in August are not from around here. Even the laws are seemingly against simple local food.

Recently I was looking for a farm to buy milk from directly. Most of the farms I worked on or around in my youth have been replaced by Housing developments and blacktop, so I asked at the Mountain Herb Shoppe when I went to buy some multi-vitamins for my kids. The folks there were so nice, and really wanted to help, but there simply was no farm locally that was selling milk directly. The reason it seems, is a fear of raw milk.

As kids we generally drank fresh milk right from the farm. Those days we knew each cow by name and habit, and if anything was off in her health or behavior, we were sure to investigate. And if anything accidentally fell into the milk, we fed it to the calves after a serious scolding against our carelessness.

Daily we brought our jugs and, at the end of the evening's milking, we filled them from the bulk tank, a stainless steel refrigerated tank that held all of our, and the cow's, efforts. The milk was fresh and creamy. Though the tank had a motorized paddle that stirred the milk to cool it more quickly and to keep the cream from separating, an hour or two after it was in the bottle though, it needed to be shaken to remix the milk and the cream.

Sometimes we would draw off the milk from a tap in the bottom of the jug and take the cream for our coffee, or to make butter or ice cream, or even for whipping and serving on dessert. The skimmed milk that was left was not completely free from cream, and still tasted nearly as rich as the store stuff anyway.

Seldom was it ever wasted. Even though in its raw state milk tends to not stay fresh as long, it was not as nasty nor as harmful as the store bought stuff when it was "sour". It could still be used as sour cream or in a recipe where the slightly off taste would not be noticed. Heck, you could still drink it, especially if you added a bit of flavoring like chocolate or a bit of vanilla and sugar. Worst case, the dog would promise undying loyalty for just a taste.

Store milk is another story. First off, the store stuff is nowadays produced on farms that milk in a continuous, 3 shift day, from cows that are given drugs to speed their production of milk and so require more than the morning and evening milkings traditional for thousands of years. The cows are more or less simply an input in an industrial process and not a member of the extended family as were most of the cows on the farms of my youth.

Next this milk is Pasteurized, or cooked, to kill any nasty germs that may have fallen into the milk. This could happen in the barn, in the tank, in the truck on the way to the factory, or during any one of the many processes through which it undergoes. To be fair, this could happen, and probably does happen on smaller farms, but the ability to oversee and correct such problems is worse on an industrial scale. In addition, the cooking creates a nearly sterile product that has a much longer shelf life to enable shipping long distances and sales for a longer period of time.

The milk is also mechanically separated from its cream, much of it being diverted to other products and uses. A portion of the cream is forced through small screens under high pressure to break the fat particles into unnaturallly tiny pieces that can not separate when they are added back into the milk at controlled ratios to create the various percentages of milk from whole, one percent, two percent and so on.

Trouble is, the Pasteurization kills beneficial bacteria as well, and without the enzymes and bacteria that have for thousands of years helped people to digest the milk, many folks find they can not drink milk at all. Some yogurt companies have made fortunes by adding the same bacteria back into the milk and loudly proclaiming their health benefits. (They are probably right, but why kill them in the first place? But I digress). In addition, the smaller particles of cream can pass through the stomach lining of many humans and cause even more health problems.

But you see, as a large scale industrial material, milk is a controlled substance. That's right. That white liquid is subject to search and seizure and can even be classified as a hazardous waste if it has been produced, sold or consumed outside the system.

Now, I have never been any kind of an activist. I prefer to take care of my family and friends, educating as many as I can reach, but never overstepping the bounds of social propriety. I don't view store milk as a poison. It is convenient and easily available and better than nothing. But I prefer milk fresh from a farm I know, and that is now illegal in much of the country. Similar battles are cropping up in other types of food as industrial meats and vegetables are being eschewed for locally produced varieties, even as the terms "organic" and "natural" and others are coopted and diluted by the same large concerns. Caveat Emptor. But the buyer can not beware if he has no choice. I don't care if you drink cooked milk, why do you care if I drink mine raw?

Please visit The Weston A. Price Foundation and for more and better information. Everyone who eats is being dragged into this battle, and even if you don't know it, decisions are being made for you that could affect your health more than any other single thing. What you eat is ultimately more important for your health than any vitamin or exercise program.


Is Dairy Co-Op Milking the System?  


By Jennifer Mann, The Kansas City Star, Mo.

Jul. 15--A consortium of consumer and family farm groups is pushing a Senate committee to investigate Kansas City-based Dairy Farmers of America amid claims of coercion and deceit.

A letter to the Senate Judiciary Committee claims the dairy cooperative has undue influence over prices that dairy farmers receive, controls more of the dairy market than it admits and overall has been detrimental to the majority of dairy farmers and the dairy-buying public.

With consumers paying prices near historical highs for the milk in their cereal and the cheese on their pizzas, it is an issue bound to get attention.

There is no doubt that collectively the 20,000-farmer-member organization, by far the largest dairy cooperative in the U.S., is a powerful force in an industry that generates more than $30 billion in annual retail sales. And the DFA, formed in 1998 through the merger of four regional farmer-owned co-ops, has been controversial almost from the start.

But DFA officials defend its place in the increasingly complex worldwide dairy industry. It was formed 10 years ago when the U.S. dairy industry became alarmed by the advent of multibillion-dollar international dairy conglomerates, which it believed would outmarket them here as well as abroad.

Randy Mooney, a producer based in Rogersville, Mo., and first vice chairman of the DFA, says the cooperative has helped the industry, even those who are not members, by building national brands like Borden and Keller's and by speaking for it in Washington.

"They help with a lot of issues, including going to Washington with one footprint," Mooney said. "For instance, they were instrumental in getting some important changes to the farm bill that were beneficial to dairy," including increasing payments made to producers when prices go down.

But chief executive Rick Smith acknowledges that today, 10 years after the formation of the co-op, controversy still swirls.

"If you are not the one involved in the consolidation, it can be unsettling and disconcerting if you're not the one getting bigger," Smith said.

To critics, the DFA's enormous size is at the heart of what they see as its negative influence on the industry.

The Department of Justice has brought several antitrust cases against the DFA, including one alleging that collusion by the DFA led to higher milk prices for Appalachian schoolchildren. The co-op undid an acquisition to resolve that case. The most recent lawsuit accusing the DFA and others of illegally colluding and monopolizing the milk market was filed by more than a dozen smaller producers last year in Tennessee.

And there have been long-made allegations by some producers that DFA insiders milked the organization and the industry for their own financial benefit.

The most recent hubbub was sparked in part by the co-op's disclosure several weeks ago that its former CEO made a $1 million unauthorized -- and still unexplained -- payment to its former chairman in 2001.

At the same time, the co-op confirmed that the Commodity Futures Trading Commission is investigating the DFA amid allegations of manipulated cheese prices at the Chicago Mercantile Exchange. Those prices are used to set prices for raw milk.

"Earnest pleas from constituents from Maine to California about the repeated coercive actions by the DFA (and others) against fair marketing of farmers' milk have been ignored too long," the consortium headed by the National Family Farm Coalition wrote to Sen. Patrick Leahy, chairman of the Senate Judiciary Committee. "As welcome as the CFTC and DOJ investigations are, they do not capture the scope of the DFA's stranglehold on the dairy industry."

What the DFA does

The DFA, located in a nondescript, nine-story, glass-faced building off I-29 near Kansas City International Airport, represents dairy farmers in the lower 48 states -- from 600 Amish dairy farmers in Lancaster, Pa., to those milking thousands of cows in factory-like settings in Colorado.

With the push by global dairy conglomerates beginning in the 1990s, including giants such as Parmalat of Italy, Fonterra of New Zealand and Campina in Europe, some in the dairy industry saw a need to band together to provide a national and international presence for members to sell and market milk.

And market it did.

Last year, the DFA marketed almost 62 billion pounds of milk and dairy products with total sales of $11.1 billion, up 46 percent from 2006. The DFA, however, reported a $109 million loss in 2007 because of non-cash write-offs totaling $144.8 million tied to underperforming and non-performing assets.

Members of the DFA, which has become the second-largest cooperative of any type in the U.S., provide about 20 percent of the milk supply in the U.S. But through joint ventures with other entities and co-ops, the DFA markets about 30 percent of all dairy products produced in the U.S.

The DFA's export sales, mostly in the form of hard cheeses and powdered milk, totaled $211.4 million in 2007, up 75 percent from $120.8 million in 2006. Joe Horner, a dairy and beef economist at the University of Missouri, says that with the cheap U.S. dollar, exports have been gaining traction. And unlike years past when the vast majority of exports were powdered milk, they are moving more towards higher-priced items like cheese and butter.

Yet just because business is brisk, it doesn't mean it's good for the producer down on the farm.

"Yes, they're finding a market for their product as demand is staying strong even with higher prices, but margins in recent times are getting really squeezed as input costs soar," Horner said.

In fact, this is a crucial time for milk producers. While consumers have been paying high prices for milk since last year, the producer's take has been greatly diminished by significantly higher feed and energy costs.

All segments of agriculture are under tremendous pressure, but maybe none more so than dairy, said Dave Drennan, executive director of the Missouri Dairy Association. About 90 percent of the organization's 600 members belong to the DFA.

"Energy is a big deal to us -- each individual dairy uses a lot for milking equipment, the bulk tank to keep the milk cold, and the other thing is hauling," Drennan said. "The state law in Missouri is that milk has to be picked up every 48 hours. That means someone is in the lane every other day to pick up the milk, and all those are diesel-powered.

"Throw in that dairy is the most regulated in agriculture, and that dairy producers are price takers, not price makers, and it's tough."

Smith concurred.

"Dairy farmers are getting at or near record prices, but they have to because of their input costs," Smith said. "In the second half of 2007 they had good margins, and those carried over into the first quarter, but I would say today many producers have negative margins again."

Along with tougher economics, in May the DFA hit the news when Smith sent a letter to members revealing that in 2001 the then chief executive officer, Gary Hanman, made an unauthorized, under-the-table $1 million payment to the then chairman, Herman Brubaker, reportedly now living in a nursing home.

Hanman, who lives in Platte City, didn't return calls. But Smith said the money has been repaid with interest. The co-op has hired outside legal counsel to investigate Hanman's payment, and to look for others, and has given the Department of Justice a heads up about the situation.

Smith said the co-op still doesn't know what the payment was for.

"The whole thing is very sad, and it was a bad act," Smith said. "We've recovered the money, but it's more that it was a breach of trust."

As for the seemingly continuous string of antitrust litigation and allegations of collusion and monopolization, Smith says he doesn't think it's unusual for an organization with the size and scope of the DFA to come under such scrutiny.

In a lawsuit filed last year, 16 smaller milk producers in the Southeast alleged that the DFA and other entities, including Dean Foods of Dallas, the largest single milk bottler in the U.S., conspired to monopolize the market in that region. The three entities together, the lawsuit says, own 33 of 51 processed milk bottling plants in the Southeast, representing 77 percent of capacity in the region.

"Depending on your viewpoint, there are some who feel we're too concentrated," Smith said.

He continued: "Yes, it's true the DFA has 50, 60 percent in the Southeast and with two or three others might have 80 percent of the raw milk. Getting farmer co-ops working together -- frankly we feel like that's what we should do."

Smith says the DFA is cooperating with the Department of Justice, as it has with the CFTC, which he said is investigating cheese purchases made by the DFA in 2004 at the Chicago Mercantile Exchange in the cheddar cheese pit, where spot prices serve as a benchmark for setting prices for raw milk.

That inquiry is tied back to Hanman, who, according to a December 2004 story by the Chicago Tribune, boasted to DFA members in an October 2004 meeting in New York that through trading actions of the DFA at the CME from that spring through September, it was able to increase prices paid to members by $1.3 billion.

"I don't believe we did anything wrong, but I guess I would say the CFTC isn't as certain of that as we are," Smith said.

The CFTC and the Department of Justice would neither confirm nor deny any investigation of the DFA.

Then there are allegations of self-dealing, one of the most often-cited examples involving a joint venture in the Northeast.

In that instance, Smith said the DFA joined with an industry veteran, Bob Allen, in a joint venture. In the end, the DFA and Allen, who invested about $1 million of his own money, sold the dairy operation, and each partner pocketed almost $22 million.

"That was a success, but because of the money involved, the story makes for good fodder for some people," Smith said, "but frankly I would hope I could find more deals like that that were successful."

Conflicting views

Jerry King has been in the dairy farming business for more than 50 years. During most of that time, he said, he's been a member of a co-op of some sort.

King and his brother-in-law, Ed Steele, sold the Steele King Dairy outside of Butler, Mo., last December, but both still help out the couple who bought it, Robert and Theresa Shine.

"I guess the good thing about (co-ops) is I never had to worry about having someplace to sell my milk," King said. "You could be selling to a private company, and one day they could just up and tell you they didn't want your milk anymore."

As for the prices he received from the DFA, King said he was pretty satisfied.

"It was pretty competitive, but probably never as much as we wanted," King said. "But I guess we always want more, don't we?"

But others are frustrated that in some instances the DFA is their only option.

Take Tony Whitehead, who has a dairy operation in southern Missouri, where unfortunately, he said, Dairy Marketing Services -- a joint venture of the DFA and Dairylea of Syracuse, N.Y., where Smith got his start -- is his only option.

"I was selling to another smaller co-op down here, but they got bought up by DFA, too," Whitehead said.

Then there's Freddie Martin of Humansville, Mo., who now sells to DMS, but back when he did his own bottling, the DFA refused to buy his surplus.

"Now I don't have anything against them, but they don't like us little boys," Martin said. "I was in competition with them, so they didn't want to buy from me."

Martin said he was one of the producers who over the years had been contacted by the Department of Justice, asking questions about the DFA.

One who has long criticized the DFA is Pete Hardin, publisher and editor of a dairy industry weekly newspaper, The Milkweed, based in Brooklyn, Wis.

Of the uncovering of the recent $1 million covert payment, Hardin thinks it's just the beginning of an unraveling.

Hardin has also been critical of the DFA's financial performance, including last year's loss.

Hardin also noted that some smaller co-ops return a much higher portion of sales to farmer members, including the Scenic Central Milk Producers in Wisconsin. That co-op, with 300 members and $62 million in sales last year, returned about 90 percent of revenues to members, compared with less than 70 percent at the DFA.

But he's willing to give Smith some benefit of the doubt to see if he can clean up the organization and its reputation.

"At this point I can't tell, but I'm sure he's at least trying," Hardin said. "But it's hard to turn the ship around when it's been going in the same direction for such a long time."


Who's got milk? Industrywide, more than a third of the milk produced in the U.S. goes into drinking milk. A little over 40 percent goes into butter, powdered milk and cheeses like those used by pizza makers. Twenty percent goes into what the industry calls "soft" products -- ice cream, cottage cheese, sour cream and yogurt.

Hard products -- butter, cheese and powder -- can be stored and shipped internationally. About 10 percent of milk produced in the U.S. ends up in products that are exported around the world, mostly hard cheeses and powdered milk.

At the same time, about 6 percent of the dairy products consumed in the U.S. are imported, much of it high-end soft-ripened cheeses such as Brie and Roquefort, although the higher prices for these make the value of dairy exports and imports about equal.

To reach Jennifer Mann, call 816-234-4453 or send e-mail to


Cheesemakers Root For Change in Raw-Milk Laws  


Posted by DAVID N. DUNKLE, The Patriot-News July 15, 2008 15:25PM
Categories: Food
Christine Baker, The Patriot-NewsPennsylvania law currently allows the use of raw milk only in hard cheeses aged more than 60 days.

Pennsylvania's more than 100 cheesemakers could stand to benefit if proposed legislation expanding the legal uses of raw milk is approved.

Currently unpasteurized milk, whether from cows, goats or sheep, can only be used in cheeses that are aged more than 60 days. That includes hard cheeses such as cheddar, romano and colby, but excludes most soft cheeses such as chevre and ricotta.

"If Pennsylvania would go through with this change, there would be the most incredible explosion of cheesemaking in the entire state," predicted Sandra Miller, a Newburg resident and spokeswoman for the Pennsylvania Farmstead and Artisan Cheese Coalition, a non-profit group that promotes mainly family-run cheese operations.

Two state legislators from Lancaster County, Rep. Bryan Cutler, R-100th, and Sen. Mike Brubaker, R-36th, have introduced identical legislation in their respective houses that would allow Pennsylvania's nearly 9,000 dairy farms to make and sell more raw milk products, which would also include yogurt, cottage cheese and butter.

Cutler said the state's Milk Sanitation Act has been essentially unchanged for 70 years. "The main question is this: Is the science that made the law 70 years ago still good science?"

Cutler said he believes current dairy practices allow for the safe production of unpasteurized products, and that testing and monitoring would continue. He said there is a clear consumer demand for raw milk products, which proponents say contain beneficial bacteria and proteins that pasteurization destroys.

State health officials have a different view, contending that public safety demands continued use of pasteurized milk, which has been exposed to high heat that kills potentially harmful bacteria such as E. coli, salmonella and listeria.

Cutler said the battle over raw milk probably won't be fought legislatively until next year, as state lawmakers have few remaining session days this year.

Meanwhile, you can meet some of the central Pennsylvania's talented cheese makers Wednesday in the Living section of The Patriot-News.


Owners of new Molto Formaggio shop indulge a passion for cheese  


11:34 AM CDT on Wednesday, July 16, 2008

By KIM PIERCE / Special Contributor to The Dallas Morning News

Molto Formaggio, Dallas' first shop devoted to artisanal cheese, notes on its blackboard: "Tasting a must. Buying optional."

At the new cheese shop Molto Formaggio, an Italian cow's milk cheese called Sottocenere al Tartufo (the large round adorned with leaves), takes center stage in one display.

How sly. Because if you are a cheese lover and the owners can get you to taste, resistance is futile.

I was thus broadsided recently when co-owner Michael Perlmeter scraped off a half-teaspoon sample of Carles Roquefort. The sheep's-milk blue melted on my tongue like the finest chocolate truffle, its briny, subtle flavor lodged in my brain for hours.

Research reveals that Carles Roquefort is made by Jacques Carles, who is nearly 100, and his daughter. It's considered by some cheese experts to be the finest Roquefort in Roquefort – in short, the finest in the world.

Even though it's $44.95 a pound, Mr. Perlmeter smiles and says that because the taste is so intense, you needn't buy much. He doesn't understand (or maybe he does) that someone like me will eat it spoonful after spoonful.

Molto Formaggio, which opened July Fourth weekend at Preston Royal Shopping Center, grows out of a passion for cheeses. The three families who own it – Mr. Perlmeter and wife, Rosemary; Tony and Christy Martinez; and Rodney and Ann Marie Roeske – were vacationing together in Florence, Italy, and one night, "after too much prosecco or too much brunello," Mr. Perlmeter says, they hatched the idea for the shop.

Four years later, you can walk through the door and find a selection of artisanal and high-quality industrial cheeses. Most of the artisanal cheeses are handmade from raw milk, Mr. Perlmeter says. The industrial cheeses are produced commercially from pasteurized milk.

Which you prefer is "purely a matter of palate," he says. "We don't push one over the other."

The cheeses come from around the world, and the country of origin is signified by a small flag next to a description of the cheese. Unlike cheeses sold in most supermarkets, selections are custom-cut to order. The only Texas cheese so far is a custom-made, creamy burrata from the Mozzarella Co.

The shop also sells all manner of items to go with cheese, from Italian pasta (including toasted-wheat orecchiette) to plum confit. The team imports BruCo (short for Bruno and Constantina) small-producer chocolates made with olive oil instead of butter and sells three kinds of bulk olive oil (bottles are provided and may be refilled) as well as fondue and raclette equipment.

A second Molto Formaggio is to open at Highland Park Village in September.

Kim Pierce is a Dallas freelance writer.

Molto Formaggio

Where: 6025 Royal Lane (at Preston Road)

Phone: 214-361-9191

Hours: 10 a.m. to 7 p.m. Monday- Saturday, 11 a.m. to 5 p.m. Sunday


The Raw Secrets  


The Raw Secrets

The Raw Secrets
"What You Should Know About the Raw Food Diet — Secrets That Can Save Your Life"

From: Frederic Patenaude
Montreal, Canada

The power of raw foods is not only one of the most well-known "rejuvenation" secrets of celebrities and Hollywood stars (such as Demi Moore, Pierce Brosnan, Sting, Edward Norton, Carol Alt, and many others) it is also a concept that has the potential of giving you what you're looking for: incredible health, increased energy, and a youthful and slim body.

Let's see if what I have to say today applies to you.

  • Please answer the following questions truthfully.
  • You have amazing energy. You wake up in the morning ready to go, and you rarely feel ups an downs in your energy during the day.
  • Your skin looks great. People often comment how clear your skin is.
  • You're at your ideal weight. Your friends envy you and ask you what kind of diet you follow.
  • You don't feel deprived when eating. You can eat as much as you want and not gain weight.
  • You fall asleep easily. You rarely suffer from insomnia. Your sleep is deep and sound.
  • You have regular bowel movement and rarely experience constipation or indigestion.
  • You look younger than most people of your age.
  • You have greater than average fitness even when you don't exercise regularly.
  • Your eyes are clear and bright. People often comment on how bright your eyes are.
  • You feel happy for no reason. You don't need coffee to stimulate you or alcohol to make you laugh. You are never depressed.
  • You can easily focus and concentrate for long hours without feeling tired.
  • You are in touch with your intuition. You "instinctively" know when something is good for you.
What is your score?

How to Get a Perfect Score

Let's be honest. Chances are that if you're reading this, you did not answer all 12 as yes. In fact, you may be wondering if it's actually possible to experience all these benefits!

Actually, it is.

I created this list because those are the most common benefits people experience when they eat raw and living foods!

I receive testimonials all the time from people all over the world who have experienced the power of raw and living foods, and I noticed that the benefits I mentioned above are the ones almost everybody who tries this way of eating experiences!

Are you Already Eating Raw? Are You Getting the Benefits or Are You Still Struggling?

Read the introduction from the book "The Raw Secrets":

"Radical ideas have much more power than common advice. But in their power lies the danger. Like an explosive charge, radical ideas must be handled carefully.

The raw vegan diet is such an idea. It can save your life. It can help banish “incurable” conditions. It can help you feel great all the time. It can give back your joy of living. It can give an entirely different direction to your life or turn it upside down.

But the practical application may be difficult. Pitfalls line the path of raw eating. Many people have fallen into them — and they will continue falling into them until they know what these pitfalls are, and how to spot and avoid them.

Some people are damaging their health by eating the raw food diet incorrectly. Mostly, this is because they received poor or confusing advice. This book is my antidote to the false information that is being spread in the raw food movement, hurting people as it goes. This is the book I wish someone had handed to me in 1997 when I started on this path.

My dietary adventures have led me to write The Raw Secrets. Even though I had experienced benefits in eating a raw food diet immediately, my personal experience with it has not been an instant success story. It has been one of the most positive things I have ever undertaken — but it has also been a struggle. So before revealing my findings, I wish to share with you my story."

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