Raw Milk: The Whole Truth
Now that the California governor has vetoed the people's assembly bill (that was very well supported by the state's legislature) that would have given "world class" standards for raw milk, our focus is on building-up the grass roots movement. CommentsLeave a Reply | Chef JemMy first memories of a direct farm contact was in the southern most part of Wisconsin in the early 60's. Having been raised a city boy the experience of feeding pigs the "slop" from our camp kitchen was a major and memorable event! Years later at the same camp I got a position in the kitchen washing pots and pans and was literally baptized into kitchen work! From then on it was a slow but progressive development of cooking skills that eventually led to a full spectrum of cook positions in many different food service venues. After working as a head cook at the Conrad Hilton Hotel in the late 70's (during the time they captured several gold medals in culinary art competition) I realized my interest in food was more about nourishing than any culinary art was concerned with. (to be continued) ArchivesOctober 2009 CategoriesAll |
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