tag:blogger.com,1999:blog-6244999628674918029.post2550649286140785139..comments2024-03-29T04:54:50.435-05:00Comments on Bayou Renaissance Man: How the holes in Swiss cheese got therePeterhttp://www.blogger.com/profile/10595089829300831372noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6244999628674918029.post-19818388608558882762015-05-31T21:57:26.986-05:002015-05-31T21:57:26.986-05:00These researchers must be smoking something? How ...These researchers must be smoking something? How on earth is the hay in Switzerland so sterile it doesn't introduce one of the millions of bad bacteria to the milk. And why is it on the Swiss don't practice common milking sanitation procedures like cleaning off the teats and hindquarters to reduce the risk of contamination. And I have trouble seeing how tiny bits of hay always leave perfect spherical wholes like a gas bubble. <br /><br />Several years ago, I perused a book from 1909 on setting up a creamery. The bad bacteria effects on milk are disgusting. But even then the Europeans were using culturing of the cream, which is just letting the good bacteria work, eventually going to pasteurization then inoculating with the isolated specific bacteria rather than leaving it up to chance the good bacteria would prevail.<br /><br />Perhaps instead of bacteria creating CO2, it is some type of yeast that the traditional buckets contain? But rotted hay? And why would the rotted hay not leave some residue?JK Brownnoreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-20459160082005887542015-05-30T23:38:41.805-05:002015-05-30T23:38:41.805-05:00A lot of local farmers around here make cheese. S...A lot of local farmers around here make cheese. Several make a lovely swiss ... with only a few very small voids. Now I can act smart and tell them why!Rich S.noreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-66840931597040386992015-05-30T16:35:46.830-05:002015-05-30T16:35:46.830-05:00According to Frank James, the best organic farmers...According to Frank James, the best organic farmers in the nation only realize 75% output, at most, of what agri-business does for the same type crop, in the same local area. Adjacent fields, in fact. That would be the Amish, IIRC, and the Mennonites, probably. <br /><br />I miss his blogging about farming, hog hunting, and guns. Haven't heard any updates on his recovery, for some time.Willhttps://www.blogger.com/profile/00722792638246578812noreply@blogger.comtag:blogger.com,1999:blog-6244999628674918029.post-39814581392777021502015-05-30T08:17:21.408-05:002015-05-30T08:17:21.408-05:00Want organic?
If you're a grocer...
Step 1. ...Want organic?<br /><br />If you're a grocer...<br /><br />Step 1. Double the price<br /><br />Step 2. Make a sign that says "Organic", preferably using green letters, and maybe some leaves for background.<br /><br />Step 3. Add "locally grown" and charge a further 15 %.<br /><br />There!<br /><br />You have now more than doubled your profits and satisfied the morals of every self-respecting yuppie who arrives by Prius.John Peddie (Toronto)https://www.blogger.com/profile/13352390633776699430noreply@blogger.com