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10 Reasons to Support Farmer’s Markets

10 Reasons to Support Farmers Markets

oldtownpoteaufarmersmarket

 

From savoring produce at the peak of freshness to meeting the people who grow your food, there are countless reasons to support farmers markets. Come out and help support your local farmer’s market and taste the difference. We’re located in the Town Square on Dewy Ave in Poteau, Oklahoma. We’re open consecutive Saturdays from April 18th, 2015 to September 26th, 2015. For more information, call us at 917-396-7561 or contact Poteau Main Street Matters at 918-647-8648. Know your farmer, know your food!

1. Taste Real Flavors

The fruits and vegetables you buy at the farmers market are the freshest and tastiest available. Fruits are allowed to ripen fully in the field and are brought directly to you—no long-distance shipping, no gassing to simulate the ripening process, no sitting for weeks in storage. This food is as real as it gets—fresh from the farm.

2. Enjoy the Season

The food you buy at the farmers market is seasonal. It is fresh and delicious and reflects the truest flavors. Shopping and cooking from the farmers market helps you to reconnect with the cycles of nature in our region. As you look forward to asparagus in spring, savor sweet corn in summer, or bake pumpkins in autumn, you reconnect with the earth, the weather, and the turning of the year.

3. Support Family Farmers

Family farmers need your support, now that large agribusiness dominates food production in the U.S. Small family farms have a hard time competing in the food marketplace. Buying directly from farmers gives them a better return for their produce and gives them a fighting chance in today’s globalized economy.

4. Protect the Environment

Food in the U.S. travels an average of 1,500 miles to get to your plate. All this shipping uses large amounts of natural resources (especially fossil fuels), contributes to pollution, and creates trash with extra packaging. Conventional agriculture also uses many more resources than sustainable agriculture and pollutes water, land, and air with toxic agricultural by-products. Food at the farmers market is transported shorter distances and is generally grown using methods that minimize the impact on the earth.

5. Nourish Yourself

Much food found in grocery stores is highly processed and grown using pesticides, hormones, antibiotics, and genetic modification. Some of it has been irradiated, waxed, or gassed in transit. These practices may have negative effects on human health. In contrast, most food found at the farmers market is minimally processed, and many of our farmers go to great lengths to grow the most nutritious produce possible by using sustainable techniques, picking produce right before the market, and growing heirloom varieties.

6. Discover the Spice of Life: Variety

At the farmers market you find an amazing array of produce that you don’t see in your average supermarket: red carrots, a rainbow of heirloom tomatoes, purple cauliflower, stinging nettles, green garlic, watermelon radishes, quail eggs, maitake mushrooms, and much, much more. It is a wonderful opportunity to savor the biodiversity of our planet.

7. Promote Humane Treatment of Animals

At the farmers market, you can find meats, cheeses, and eggs from animals that have been raised without hormones or antibiotics, who have grazed on green grass and eaten natural diets, and who have been spared the cramped and unnatural living conditions of feedlots and cages that are typical of animal agriculture.

8. Know Where Your Food Comes From

A regular trip to a farmers market is one of the best ways to connect with where your food comes from. Meeting and talking to farmers and food artisans is a great opportunity to learn more about how and where food is produced. CUESA’s seller profiles that hang at the booths give you even more opportunities to learn about the people who work hard to bring you the most delicious and nutritious food around. Profiles, articles about sellers, and a map of farms are also available on this website.

9. Learn Cooking Tips, Recipes, and Meal Ideas

Few grocery store cashiers or produce stockers will give you tips on how to cook the ingredients you buy, but farmers, ranchers, and artisans at the farmers market are often passionate cooks with plenty of free advice about how to cook the foods they are selling. You can also attend free seasonal cooking demonstrations by leading Bay Area chefs and evening classes on food preservation and other kitchen skills.

10. Connect with Your Community

Wouldn’t you rather stroll amidst outdoor stalls of fresh produce on a sunny day than roll your cart around a grocery store with artificial lights and piped in music? Coming to the farmers market makes shopping a pleasure rather than a chore. The farmers market is a community hub—a place to meet up with your friends, bring your children, or just get a taste of small-town life in the midst of our wonderful big city.

knowyourfarmer

SOURCE: USDA
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10 Reasons to Drink Raw Milk

10 Reasons to Drink Raw Milk

rawmilk

 

Raw milk is a remarkable whole food, whereas processed milk is a foreign, toxic substance without nutritional balance or stability. There are many reasons why we choose to drink our milk raw, but below are the top ten.

1. Raw milk is a living food

Unlike pasteurized and ultra-high-temperature (UHT) pasteurized milk, raw milk is a living food. Several of milk’s natural components including beneficial bacteria, food enzymes, natural vitamins and immunoglobulins are heat-sensitive. These health-promoting components of natural, raw milk are destroyed by heating and therefore not present in pasteurized or UHT milk. Indeed, most foods, milk included, provide best nutrition when consumed in a raw or minimally cooked state. While heating milk doesn’t change the mineral composition to any great degree, it does, however, change their bioavailability rendering all that lovely calcium less absorbable.

2. Raw milk is rich in beneficial bacteria

Raw milk is rich in beneficial bacteria. These bacteria are critical to your health; indeed,beneficial bacteria are so critical to human health that you cannot live without them. These bacteria are responsible for stimulating and training your immune system to function correctly. They also work in conjunction with your immune system to keep pathogenic bacteria at bay. Indeed, they can be effective in the prevention and treatment of e. coli, rotavirus and salmonella infections. By consuming foods rich in beneficial bacteria – like raw dairy products and naturally fermented foods – you can help to optimize the levels of beneficial bacteria present in your gut. These bacterial allies are destroyed by pasteurization and are absent in pasteurized and UHT milk.

3. Raw milk is rich in food enzymes

Raw milk is also rich in natural food enzymes: lactase, lipase and phosphatase number among many of these natural enzymes. These enzymes help your body to better digest milk and better metabolize its vital nutrients. Without these vital enzymes, the milk’s natural sugars, fats and proteins can cause reactions in individuals prone to food intolerances. Enzymes like phosphatase help the body to better absorb milk’s calcium while other enzymes like amylase and lactase help you digest the sugars present in milk. Lactoperoxidase, another enzyme found in raw milk, offers antimicrobial properties which, again, helps to keep potential pathogens at bay. These enzymes are painfully delicate and very heat-sensitive, pasteurizing milk destroys them and the benefits they convey to you.

4. Raw milk is rich in natural vitamins

The butterfat present in raw milk is rich in natural fat-soluble soluble vitamins, particularly preformed vitamin A, vitamin K and vitamin E. (Learn more about fat soluble vitamins: vitamin a, d, e and k.) Raw milk is also rich in water-soluble vitamins like vitamin C and B-complex vitamins. A quart of raw milk from grassfed cows contains approximately 50% more vitamin E and 7% more folate than pasteurized milk. Moreover, fresh raw milk naturally contains vitamin C which is completely absent from pasteurized milk. Vitamins, like food enzymes, are delicate and are largely destroyed by heat; therefore, pasteurized milks are fortified with vitamins – and those fortifying vitamins are synthetic, laboratory-created versions of naturally-occuring vitamins. They are not treated the same way as natural vitamins by your body.

5. Raw butterfat is rich in Conjugated Linoleic Acid (CLA)

Meat and milk from grass-fed animals is rich in fatty compound called Conjugated Linoleic Acid or CLA. Actually classified as a trans-fatty acid (but a good transfat!), CLA offers myriad myriad positive effects for those who consume it. Indeed, research indicates that this substance is known to fight cancer (particularly breast, intestinal and bone cancers), hypertension and adipose obesity. If you’re sourcing your raw milk well, you’re only sourcing it from grass-fed cows which means you’re consuming this important fatty acid – something that’s missing from that factory-farmed, pasteurized and skimmed milk at the grocery store (and yes, organic milk drinkers – there’s plenty of factory farming in the organic industry too!)

6. Raw milk supports small farmers, not feedlots

Pastuerization of milk was born out of necessity – as unhealthy cows from concentrated animal feed operations produce unhealthy milk. Cows sickened by confinement and an unnatural diet of grain and mash produce lackluster, thin milk poor in vitamins, minerals and other nutrients and rich in pathogenic bacteria. Sick milk from sick cows makes for sick people. Pasteurization kills pathogenic bacteria just as it kills beneficial bacteria. Rather than tackle unsanitary practices and concentrated feed operations as the root cause of food illness caused by raw dairy products, government officials instead mandated pasteurization. Such action allows industrial dairies to continue operating in a way that sickens their cattle. When you purchase pasteurized milk at the store – unless you’re careful about your brand – you’re purchasing it from industrial farms that promote poor health among their herd. By contrast, raw milk is not produced on a massive, concentrated scale. Instead, raw milk producers operate small operations with fewer cattle spread out over a larger amount of space. Cows aren’t fed on feedlot grain; rather, their given space on fresh pasture and spend their time outside with access to shelter when they need it – as in the case of inclement weather. By choosing to drink raw milk and eschew pasteurized milk, you’re supporting small, local farmers who value both their customers and their herd. You’re supporting sustainable agricultural operations not the dairy mega-industry.

7. Raw milk is not homogenized

Raw milk is not homogenized; rather, the beautiful fresh raw cream rises to the top to produce a lovely creamline. You can skim this cream for use in making butter or a beautiful panna cotta, or just shake the jar up to evenly distribute the cream into the milk for drinking. This cream and butterfat is in its whole state; it hasn’t been homogenized. Homogenization is an intense process that forcefully breaks up the fat molecules present in butterfat thus allowing them to be suspended in rather than separated from the liquid milk itself. This forceful and intense process leaves these delicate fats subject to oxidization. Oxidized fats contribute to heart disease, hypertension and hyperlipidemia. Homogenization spells bad news for your heart and your body as a whole. Fresh, raw milk is not homogenized and so the fat molecules remain intact – wholesome and healthy.

8. Raw milk is easier to digest

Fresh, raw milk is easier on your stomach and digestive tract. Components naturally present in raw milk, but killed by pasteurization, enable you to digest raw milk better than cooked, pasteurized milk. Lipase, lactase and amylase – each enzymes mentioned above – work in conjunction with macronutrients present in milk – helping you to better digest the milk as a whole food. Pasteurization, by contrast, renders milk hard to digest. This is particularly true of the proteins present in milk which are denatured by high heat.

9. Raw milk clabbers

Leave a carton of pasteurized milk out on the counter for a day, and you’ll end up with a putrid, stinking glop. By contrast, raw milk will clabber as its beneficial lactic-acid producing bacteria proliferate and turn raw milk into a probiotic-rich, yogurt-like food. Bonny clabber is a traditional food originally from Scotland, though most peoples across the globe enjoy similarly clabbered milks through their traditional food heritage. Clabbered raw milk is not only edible, but particularly healthful as its sugars have been metabolized by lactic-acid producing bacteria and continue to proliferate. Since these bacteria have been killed by heat in pasteurized milk, such milk won’t clabber; rather, molds and yeasts will rot the milk. Moreover, milk that has been subject to pasteurization at ultra-high temperatures isn’t even suitable for cheesemaking.

10. Raw milk supports your local economy

Raw milk is a delicate food and is not suited to traveling long distance, nor is it shelf-stable at room temperature. Pasteurized milks and UHT milks in particular can and do travel long distances before arriving from the dairy to your door. These milks are often mixed with the milks of several dairies prior to pasteurization so you, as a consumer, lose the opportunity to question your dairy farmer about the milk you serve your family. Further, the money you spend on such milk is divied between your grocery store, the broker/supplier, the branded dairy and, lastly, the farmer. By purchasing raw milk locally and farmer-direct, 100% of the money you spend on your milk stays in your farmers pocket and in your local economy.

realrawmilk