October 21, 2014

Judge who Ruled against Raw Milk in Wisconsin quits to work for Monsanto law firm

pin it button Judge who Ruled against Raw Milk in Wisconsin quits to work for Monsanto law firm

Old Milk Can2 Judge who Ruled against Raw Milk in Wisconsin quits to work for Monsanto law firm

By Rady Ananda
Food Freedom

The Wisconsin judge who recently ruled that we have no right to own a cow or drink its milk resigned to join one of Monsanto’s law firms.

Judge Fiedler ruled that humans:

  • “Do not have a fundamental right to own and use a dairy cow or a dairy herd;”
  • “Do not have a fundamental right to consume the milk from their own cow;”
  • “Do not have a fundamental right to board their cow at the farm of a farmer;”
  • “Do not have a fundamental right to produce and consume the foods of their choice;” and
  • Cannot enter into private contracts without State police power intervention.

His decision was rendered on Sept. 9 and he stepped down from the bench on Sept. 30.

Former judge Patrick J. Fiedler now works for Axley Brynelson, LLP, which defended Monsanto against a patent infringement case filed by Australian firm, Genetic Technologies, Ltd. (GTL) in early 2010.

Read the Full Article: http://foodfreedom.wordpress.com/2011/10/11/%e2%80%98no-food-rights%e2%80%99-judge-quits-to-work-for-monsanto-law-firm/

Raw Milk Revolution book cover Judge who Ruled against Raw Milk in Wisconsin quits to work for Monsanto law firm

FREE Shipping Available!
More Info

0 commentsback to post

Other articlesgo to homepage

Repairing your Microbiome: Making Kefir at Home

Repairing your Microbiome: Making Kefir at Home

Pin It

Cultured dairy is a traditional food in many cultures. When refrigeration isn’t available fresh milk can only keep for a couple of days before it spontaneously cultures, as in sour or clabbered milk. Adding a starter culture – be it from a previous batch or other source – has long been the method of creating consistent flavors and textures in ones cultured milk.

Milk kefir is one of these cultures. Thought to originate in the Caucuses Mountains, this culture is added to fresh milk and allowed to culture for 12-24 hours, sometimes even longer, and results in a tangy, flavorful milk with the consistency of a pourable yogurt.

Milk kefir has many health benefits, and can be made at home.

How to Make a Gluten Free Cheesecake

How to Make a Gluten Free Cheesecake

Pin It

Cheesecakes are a classic dessert, with many different flavor variations and types. For those on a gluten free diet, finding a 100% gluten free cheesecake recipe that doesn’t skimp on flavor or texture, and still blows you away, can be a bit of a challenge. Many popular cheesecakes like the New York style use a bit of flour in the filling, and the classic graham crust is hard to replace. Even though gluten free grahams are available to purchase, they are loaded with highly processed ingredients and are better off not being touched. Meanwhile, the alternative, making them yourself, is extremely time consuming.

There is however, a very easy solution: make a shortbread crust and nix the gluten flours. Shortbread crusts are light, buttery, very quick and easy to make, and compliment any flavor of cheesecake. Here’s how you make one.

Simple Fermented Carrot Sticks and the Two Types of Fermented Vegetables

Simple Fermented Carrot Sticks and the Two Types of Fermented Vegetables

Pin It

Most of us are familiar with sauerkraut, kimchi, and cucumber pickles as forms of fermented vegetables. Or we are, at the very least familiar with the store-bought vinegar-brined modern day versions of what once were lactic acid fermented vegetables.

But you can ferment just about any vegetable, turning it into a lively probiotic-rich snack, condiment, or enzymatic addition to your meals. Here is a simple recipe you can make at home for fermented carrot sticks.

How to Use Raw Honey in Place of Sugar in Baking

How to Use Raw Honey in Place of Sugar in Baking

Pin It

Raw honey is one of the healthiest sweeteners readily available for use in baking. Honey is a much better choice than processed sugar. Granulated sugar made from cane sugar is actually a natural product. However, most types of granulated sugars in the market go through a refining process which strips out most of the natural nutrients.

In addition, granulated sugar from sugar beets is more than likely from a GMO source. If you do use granulated sugar in your recipes, make sure it is organic cane sugar as close to its original source as possible, which is usually very dark and dry.

You’re better off using raw honey, which is a whole food that in its natural state needs no further refining. And its healthier too! The information here will show you how to replace sugar in your baked goods with raw honey.

How to Make Your Own Sauerkraut

How to Make Your Own Sauerkraut

Pin It

There are many ways to preserve food these days. Freezing is popular for its convenience. Canning is gaining resurgence, and rightfully so, for its place in a local and sustainable food economy. Drying fruits and vegetables continues to be a simple way to put food up, especially in hotter, drier climates.

And then there is lactic acid fermentation, also known as lacto-fermentation. If you’ve ever had unpasteurized sauerkraut or true sour pickles, then you’ve eaten fermented vegetables. These are hard to come by, though, in their true raw form so it is helpful if you know how to make them at home.

This article will show just how easy it is make your own raw sauerkraut at home with only 2 ingredients.

read more


Get the news right in your inbox!