Third Annual International Raw Milk Symposium

Third Annual Raw Milk Symposium - May 7, 2011 - Bloomington, MN

Save the Date!! May 7, 2011

Third Annual International

Raw Milk Symposium to Highlight

Choice for Producer and Consumer

April 11, 2011–Falls Church, VA—The explosive increase in raw milk consumption—according to CDC statistics, at least ten million Americans now consume raw milk—has created innovative partnerships between consumers and their farmers.  By accepting responsibility in their food choices, Americans are paving the way to the next phase of the US local food movement: partnership with producers to ensure we a way of providing raw milk and other healthy foods that our families require for good health.

The Farm-to-Consumer Foundation and the Foundation for Consumer Free Choice will co-host the Third Annual Raw Milk Symposium: Producer-Consumer-Choice in Bloomington, Minnesota.  The event will be held on Saturday, May 7, 2011, 8:30 am – 4:30 pm at the Embassy Suites Hotel in Bloomington.  It is open to the public.  Farmers and consumers are especially invited to learn more about the safety and health benefits of Raw Milk as well as the critical relationship between producers and Consumers

Featured speakers at the event include:

  • Ted Beals, M.S., M.D. – He is a retired pathologist with a special interest in the relationship of raw milk to the specific facts surrounding its safety.
  • Sally Fallon Morell, M.A. – Author of the best-selling cookbook, Nourishing Traditions and President of the Weston A. Price Foundation.
  • David Gumpert – Author, journalist and reporter, and host of the on-line journal, The Complete Patient. His most recent book is The Raw Milk Revolution.
  • Sylvia Onusic, Ph.D. – A nutritionist and writer/journalist in the areas of traditional and whole foods and public health with a particular knowledge of the European perspective.
  • Michael Schmidt – Trained in biodynamic farming in Germany, he moved to his farm in Canada in 1983 where he won a monumental court decision in 2009 for raw milk access.
  • Catherine Shanahan, M.D. – Author of the books Deep Nutrition and Food Rules, she is a board certified family physician trained in biochemistry and genetics.
  • Alan Watson – Author of two books, 21 Days to a Healthy Heart and  Cereal Killer, which delineates  the unintended consequences of the typically recommended low fat diet.

The Farm-to-Consumer Foundation through education and charitable relief, supports farmers engaged in sustainable farm stewardship and promotes consumer access to local, nutrient dense food.

To learn more about the Farm-to-Consumer Foundation, or to make a donation, visit their website, http://farmtoconsumerfoundation.org. The phone number is: 513-407-8899.

Press Contact:  Kimberly Hartke, Publicist
A Campaign for Real Milk, realmilk.com
press@westonaprice.org
703-860-2711, cell 703-675-5557

Related Links:

Online Version of this Release: http://westonaprice.org/press2/2185-3rd-annual-international-raw-milk-symposium-to-highlight-choice-for-producer-and-consumer

Raw Milk Symposium Official Website: http://www.farmtoconsumerfoundation.org/rawmilksymposium/index.htm

Exhibitor information: http://www.farmtoconsumerfoundation.org/rawmilksymposium/exhibits.htm

Spread the Word (Downloadable Flyer, Web Ads): http://www.farmtoconsumerfoundation.org/rawmilksymposium/flyer/index.htm

Stinging Nettle and Porcini Quiche with Green Garlic, Cipollini and Pecorino

In this crust-less quiche, stinging nettles are briefly blanched in salted boiling water, then shocked, chopped and combined in a rich custard with buttered green garlic, browned cipollini onions & porcini mushrooms, fresh oregano and shredded pecorino cheese..

Stinging Nettle and Porcini Quiche with Green Garlic, Cipollini and Pecorino

For the Custard (adapted from a recipe by Michael Ruhlman)

2 cups fresh whole milk
1 cup fresh heavy cream
6 pastured eggs (about 10 oz)
1 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon red pepper flakes

Whisk the eggs until frothy then stir in the remaining ingredients.

For the Filling

1 cup fresh stinging needles
1 tablespoon pastured butter
2 tablespoons green garlic, thinly sliced
1/3 cup porcini mushrooms, thinly sliced
1/4 cup cipollini onions, coarsley chopped
1/2 cup pecorino cheese, grated
1 tablespoon fresh parsley, coarsley chopped
1 1/2 tablespoons fresh Italian oregano, coarsely chopped

Plunge the nettles into a pot a lightly salted boiling water and blanch for 2 minutes (the leaves will turn bright green). Immediately drain and plunge into a bowl of ice water to stop the cooking process. Drain and chop as you would spinach.

Melt the butter in a heavy skillet over medium heat until shimmering. Add the green garlic, mushrooms and onions and cook until light golden brown. Remove from heat and allow to cool.

To Assemble

Lightly butter a casserole or glass pie pan then add a layer of sautéed vegetables. Top with half of the cheese and herbs, then add 1/2 of the custard mixture. Repeat with a second layer. Bake in a 350 degree oven until browned and set, about 30 minutes depending on the depth of your dish.  Allow to cool 15 minutes before serving.

Stinging Nettle on FoodistaStinging Nettle

Conchiglie al Formaggio

Baked seashells with artisan cheeses, mustard and fresh cream with spring onions, grape tomatoes and bits of spicy sausage..

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Conchiglie al Formaggio

1 1/2 cups conchiglie pasta, cooked and drained
1-2 spring onions, sliced or 1/2 yellow onion, diced
1-2 spicy cooking sausages (such as Spanish chorizo), sliced
1/4 cup grape tomatoes, halved
1 cup cheese (Manchego, Parmesan, etc.), grated
1 cup fresh whole milk, more-or-less
1 cup fresh cream
1 pastured egg
3 tablespoons grass-fed cultured butter, divided
2 tablespoons sprouted wheat flour
1 teaspoon dry mustard
1/4 cup fresh parsley, coarsely chopped
1/8 cup fresh oregano, coarsely chopped
1/3 cup fresh bread crumbs
sea salt and freshly-ground black pepper

Melt 2 tablespoons butter in a saucepan over medium-low heat.  Whisk in flour and mustard and cook, stirring continuously until smooth, about 5 minutes.  Slowly whisk in cream and stir until combined, then thin with milk until the sauce coats the back of a spoon.  Add cheese and stir until melted.  Remove from heat and allow to cool a bit, then whisk in the egg and set aside.

Quickly brown sausage and onions in a heavy skillet over medium high heat until some of the fat has rendered, then add tomatoes and cook until softened.  Drain any excess grease, then fold into the cheese sauce along with the parsley and oregano.  Fold in pasta and adjust taste with salt and pepper.

Turn pasta mixture into a buttered casserole, then top with fresh bread crumbs and bake in a 375 degree oven until golden brown, about 15 minutes.  Serve with a green salad and a glass of Pinot Grigio if desired.

This post is part of Real Food Wednesday, in support of freedom of choice for farmers and consumers everywhere

Who’s invited?  Raw milk producers and their consumers, grass based farmers fed up with the low commodity milk prices looking for alternatives, folks that have seen healthier days, Future Farmers of America wanting to check out the buzz about direct sales of raw milk,  constitutional scholars and lawyers looking for work that makes a difference, mother and fathers looking for answers to their children’s chronic health and obesity problems, college students cutting classes and stumbling into some life changing information, new couples considering having  family, doctors and dentists interested in pragmatic prevention based solutions, teachers and parents concerned with sugared milk in school lunches and YOU!