Should You Go Raw?

by Mary Anderson, Genesis Acres

Recently newspapers and television news have been discussing the issue of raw milk. The issue at hand is whether raw milk sales in Wisconsin should be legalized. Fifty years ago legislation was passed that prevented the sale of raw milk even though raw milk had been consumed for years prior to the invention of pasteurization and other modern milk processing practices.

Raw milk is essentially just as it sounds. Milk that comes right out of the cow, only being filtered before it goes into the bulk tank. The bulk tank is a stainless steel container that acts not only as storage but also as the refrigerator in which the milk is cooled to a temperature of 36 degrees. Milk from dairy farms is accumulated in the bulk tanks for 24 to 48 hours (most cows are milked 2 times a day, so 48 hours worth of milk is only 4 milkings). Then the milk is picked up after being weighed and sampled by a bulk milk hauler that will take the milk to the creamery where it is pasteurized, homogenized, and processed into bottled milk, cheese, butter, etc. Most of the dairy products consumers have access to today are those of processed milk, and unless purposefully sought out, consumers do not have easy access to “raw milk”.

Although farm families have the ability to, and often drink raw milk, the sale of raw milk is prohibited in Wisconsin. But growing consumer demand is pushing farmers and consumers to go underground to source this wholesome, unadulterated product. Several business models have been attempted by dairy producers to allow their consumer families legal access to raw milk. Some milk is picked up on farm by consumers as a dividend to their investment in the dairy operation. Some consumers own a cow within the herd. But even these carefully thought out strategies are considered suspect by the Wisconsin Department of Agriculture Trade and Consumer Protection in Madison. Most dairy farmers have been threatened with censure or loss of their state license to produce and sell milk if they do not cease raw milk trade.

Fast Facts

  • Twenty-eight U.S. states do not prohibit sales of raw milk. In some states, consumers may purchase a cow share, which gives them access to raw milk.  In others, raw milk can be purchased for animal consumption, but not for humans.  In Wisconsin, raw milk sales are currently prohibited.
  • Most countries that prohibit the sale of raw milk, allow the sale of raw milk cheeses.
  • In 2002, the FDA reported that 200 cases of illness were traced back to raw milk consumption; in 2006, 262 people became ill after eating E. coli contaminated spinach, 1 died.
  • In 2010, over 4.9 million pounds of beef (processed at federally inspected industrial processing plants) were recalled due to E. coli contamination.

So why the big issue? The consumers who are rallying behind raw milk feel that raw milk has nutritional benefits that are not available once the raw milk has been pasteurized (heated to 160 degrees). Stories voiced at the public hearing held at Chippewa Valley Technical College and hosted by the Assembly Committee on Rural Economic Development and the Senate Committee on Agriculture and Higher Education on the issue, discussed the benefits such as reduction in lactose intolerance symptoms, reduction in asthmatic symptoms, better immune system performance, and many more. Doctors, homeopathic practitioners, and individual consumers voiced this information.

Because this was a public hearing, scathing testimonials were also voiced by the Wisconsin Department of Health, the Wisconsin Association of Veterinarians, and the Wisconsin Farm Bureau. They spoke in opposition of the proposed new legislation that would legalize the sale of raw milk (Assembly bill 628/Senate bill 434). Why the opposition? Health risks associated with the consumption of raw milk. Raw milk has been blamed for illnesses associated with camphobacter, salmonella, and E. coli. These are also very common food borne pathogens that have been linked back to improperly handled beef and chicken, as well as lettuce, spinach, and other vegetables.

To help consumers who desire the option of purchasing raw milk, contact your state legislator and urge them to support the proposed Assembly Bill 628/Senate Bill 434.

Pasteurized vs. Raw

Pasteurized cow’s milk is the number one allergic food in this country. It has been associated with a number of symptoms and illnesses including:

  • Diarrhea
  • Cramps
  • Bloating
  • Gas
  • Gastrointestinal bleeding
  • Iron-deficiency anemia
  • Skin rashes
  • Allergies
  • Colic in infants
  • Osteoporosis
  • Increased tooth decay
  • Arthritis
  • Growth problems in children
  • Heart disease
  • Cancer
  • Atherosclerosis
  • Acne
  • Recurrent ear infections in children
  • Type 1 diabetes
  • Rheumatoid arthritis
  • Infertility
  • Leukemia
  • Autism

Raw milk, on the other hand, is not associated with any of these problems, and even people who have been allergic to pasteurized milk for many years can typically tolerate and even thrive on raw milk. Raw milk is truly one of the most profoundly healthy foods you can consume, and you’ll feel the difference once you start to drink it.

Going Gluten Free

by Rebecca Gorski

Exhaustion, weight gain, constant bloating, abdominal cramps, joint pain, headaches, behavioral shifts…just a few of the many symptoms one could have if they are intolerant to gluten. Gluten is the protein found in wheat, rye, and barley, and it is the reason that you are probably not hearing the term “gluten-free” for the first time. These days, there seems to be a lot of people talking about gluten-free diets, and for good reason.

People can be gluten intolerant or have a confirmed case of celiac disease, which is an immune reaction to gluten. When people with celiac or gluten-intolerance eat foods containing gluten, their immune system reacts by damaging the small intestine. The tiny, finger like protrusions that line the small intestines, called villi, are damaged or destroyed. Lacking healthy villi, people with celiac cannot get the nutrients they need to stay healthy. This lack of nutrients can cause a wide range of health problems, including all the ones listed above as well as diarrhea, constipation, osteoporosis, hair loss, anemia, infertility, weight gain, and an ongoing list of abdominal complaints. According to the National Institute of Health, as much as one percent of the U.S. population has celiac disease, or about 1 in every 133 people. However, as much as 95 percent of the population goes undiagnosed because celiac can manifest in so many ways.

I spent my youth being in an extreme amount of unexplainable abdominal pain. Constant bloating, abdominal cramps that would make it almost impossible to walk, and stomach spasms that made me scream and curl into a ball. I saw doctor after doctor and had many unpleasant probing tests, all with the result of the general diagnosis of Irritable Bowel Syndrome. What to do? Eat more fiber. Where to get this fiber? Mostly wheat. It wasn’t until I had a medication to offset the severity of my stomach spasms and had otherwise learned to deal with my unpleasant stomach issues that my second child came along. He, much like my first, was suffering from horrifying bouts of abdominal pain, which would be classified as gastroesophogeal reflux. Unlike the route I took with my first son, which was putting him on medication to help reduce this, I went on a very strict elimination diet. Because I was breastfeeding, everything that went into me, went into him. I dedicated myself to eliminate a great number of things, but the big ones were dairy (a very common irritant for infants) and gluten.

Within days I noticed a drastic improvement. No more screaming fits after his feedings. No more violent back-arching. And not so long after I knew I was on the right path for my baby, I realized I was on the right path for myself too. I started learning more about food intolerances and kept up my dairy-free, gluten-free diet. The stomach pains, cramping, and bloating that I had gotten so accustomed to having, were no longer there. I was loosing a nice amount of weight, and despite chasing around a toddler and nursing an infant around the clock, I started to have more energy. I actually felt great.

Gluten-free Grains and Flours

  • Almond (flour)
  • Amaranth (grain and flour)
  • Buckwheat (seed and flour)
  • Chickpea (flour)
  • Coconut (flour)
  • Corn (grain and flour)
  • Hazelnut (flour)
  • Millet (grain and flour)
  • Rice, brown and white (grain and flour)
  • Quinoa (grain and flour)

At first, there was a little deprivation from the bread, the pizza, crackers, things like that. But as I got used to eating a little differently, I realized that all of the things that contain gluten (namely, every single processed food), no one should be eating anyways. And the nut and rice breads I started eating, I was enjoying more than any other bread, because there were no filler ingredients in them. I actually knew what all the ingredients were in the bread I was buying. As time went on, I began experimenting with making my own breads and finding better substitutes for things like breadcrumbs. After all, how do make meatloaf with no bread crumbs? Easy. Use mashed potatoes, or beans, or the bread crumbs of your home-made bread. And I was constantly upping the nutritional value of all the foods I was giving my family.

In addition to healing my own gut, I realized that not only was my newborn benefiting from my diet, but so was my toddler. His skin that used to go through bouts of eczema and random rashes, cleared up and has not returned.

Going gluten-free can be fun, but it takes a little practice, and some support. I’m blessed to have a wonderful group of like-minded moms surrounding me and a community that is ever-evolving in their attempts to provide wholesome nutritional options, but it is a journey. It’s one that I’ve found leads to a much more healthful diet, rich in whole, nutrient-dense foods. Eliminating gluten from your diet, or that of your family’s takes hard work. It is everywhere. Buns, sandwich breads, soups, baked goods, cereals, snack mixes, the list goes on and on. Unless you are eliminating gluten from your diet and have to pay attention to all the places gluten hides, you would have no idea how many things contain this troublesome protein.

Part of the gluten-free journey begins with social gatherings—playgroups, family events, barbecues, work outings—anywhere people gather, they gather with gluten-filed products. They taste good and they look good, so it’s hard to stay away. However, once you have eliminated these foods from your body and are able to recognize the difference, it will be a lot easier to prepare yourself for social events that center around food. It also helps to be educated on the topic, so you can explain your diet to your family and friends. This will in turn help them accommodate your needs, or at least understand when you bring your own versions of foods to an event.

It is also getting a bit easier to eat at restaurants. Not that it’s really easy, but people are speaking up and businesses are listening. Locally, we have Boston’s Pizzeria now offering a gluten-free pizza crust, Harmony Corner Café, whose soups are gluten-free and is working on some breads and paninis, and don’t forget about the naturally gluten-free ethnic foods like Mexican, Indian, Thai, etc. (think rice, beans, veggies).

There is an ever-expanding line of GF products to use for baking at Festival Foods, Weaver’s, and our wonderful co-ops.

If you suffer from any of the ailments listed above, it cannot hurt to eliminate gluten from your diet for a period of one to four weeks and see how your body reacts. Too many people suffer with their stomach ailments far too long, only because they think stomach issues run in the family. Well, they do, and the genes for celiac disease are passed along as well. Unfortunately, many people only discover their celiac disease after some other type of chronic disease has already set in, like diabetes or Parkinson’s. However, even if you don’t have celiac disease, you might notice that you are like many people who just don’t tolerate gluten. This is explained by the fact that humans are unable to completely metabolize gluten, and since wheat wasn’t used until 10,000 years ago, our ancient DNA has not had time to catch up with modern foods.1

You may be one of the 95 percent of people who are not diagnosed, and most likely it is because you are so used to living with your symptoms, you don’t realize that there is anything wrong. You could also just be one of those people who don’t realize that symptoms you have may manifest in an unsuspecting way. Either way, it is wise to remember that, “People who focus on healing their digestive system through gluten elimination and proper diet could potentially transform their health and how they feel.”

1 Erinn Morgan, Natural Solutions Magazine, March 2009


Randy’s Family Restaurant
Eau Claire, WI
Open Mon-Sat
Boasting an entire gluten-free menu with everything from breakfast to baked fish and steaks.

Business 53 in Eau Claire
Gluten-free pizza options

Harmony Café
Barstow Street in Eau Claire
Gluten-free soups, cookies, muffins and working on an original gluten-free sandwich bread.

Green Bakery
Wheeler, WI
Gluten-free bread made using ancient-style grains and legumes. Found at Menomonie Market Food Co-op and Just Local Food.

Grandma Ferdon’s
Hayward, WI
100% gluten free foods

Green Tea, the Eighth Wonder of the World

by Jeff Mares, Co-Owner of Infinitea Tea House

White tea, red tea, green tea, black tea, hot tea, cold tea, herbals, tisanes, blooming, bricked, flowering, spiced, Ceylon, Assam, Lapsang Souchong … There are a lot of teas out there! What does it all mean? And what are their benefits?

Let’s start with the basics: “Tea” in the traditional sense, comes from only one family of plant – Camellia sinensis. In the US, we use “tea” to describe any infusion of leaf, flower or fruit steeped in hot water. To the rest of the world this is a generalization, and the word “tea” describes only our good friend, Camellia sinensis.

Once the leaf is plucked, it can then become many different things. Primarily, we sort into different levels of oxidation (a fancy word for wilting): White & Green tea (0% Oxidation) to Oolong tea (20-70% Oxidation) to Black and Pu-Erh tea (100% Oxidation).

The Origins of Tea
As a beverage, tea is believed to be roughly 5,000 years old. The origins of the tea tree are rooted in China and India, but the origins of the beverage vary greatly. According to a common and widely accepted legend, tea was said to have been discovered by China’s mythical second emperor, Shen-Nung in 2737 BCE. One day while walking through his garden, a dead leaf from a wild tea plant fell into his cup of boiled water, turning it a brownish color. The emperor drank the tea and found he enjoyed the taste and tea was born.

Luck or Fate:  The story goes that the first brewed tea occurred in 2737 BC when when Camellia sinensis leaves blew into a pot of boiling water. The accidental teameister who boiled that water, Chinese Emperor Shen Nung, concluded the new brew gave “vigor of body, contentment of mind, and determination of purpose.”

The World of Green Tea
In the world of tea, there are two major kinds of green tea, Japanese and Chinese. In Japan, tea is steamed (yes, just like in a steam bath) when it comes into the tea factory. There, it is lightly rolled and then fired. This gives the resulting beverage a rich green color and delicate flavor. In China, the majority of green tea is pan roasted instead of steamed. For this reason, Chinese green teas are less green, both in leaf color and in the cup, than their Japanese counterparts.

In my experience, green tea is the most misunderstood tea by the American audience. At our store, we often are told by patrons that green tea is the bitter/grassy tasting tea that their grandmas give them when they are sick. A few green teas are grassy (such as our Japan Sencha), but none of them, prepared correctly, are bitter.The common bitter taste associated with Green Tea comes from the naturally high level of tannins in Camellia sinensis. Tannins are a bitter and astringent plant polyphenol that causes that dry puckering of the mouth. Tannins in green tea are released only at very high temperatures (as water approaches boiling at sea level) or under long conditions of steeping (generally more than five minutes). For best results, use water that is about thirty degrees less than boiling and steep from one to five minutes.

Green Tea Apple Spice Infusion

Try this infusion to take the chill our of your day or serve it over ice when its warm. Either way it tastes great and is great for you!
Prep: 5 minutes Total: 20 minutes
Serves 4 to 6

  • 4 cups water
  • 2 tablespoons honey
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon freshly grated cinnamon
  • 1 Granny Smith apple, seeded and coarsely chopped, plus slices for serving
  • 4 strips orange zest, from 1/2 an orange
  • 1/3 cup loose green tea

Combine water, honey, nutmeg, cinnamon, apple, and orange zest in medium pot; bring to a boil, reduce heat, and simmer 2 minutes. Cover, remove from heat, and let steep 15 minutes. Strain through a fine mesh sieve over the green tea leaves, pressing all the juices from the apple. Let steep for 1 minute. Strain out the tea, reheat if necessary, and serve.

What Makes Green Tea So Special? The secret of green tea lies in the fact that it is rich in polyphenols and anti-oxidants, particularly EGCG. EGCG is a powerful anti-oxidant. Besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. EGCG has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. Green tea can even help prevent tooth decay! Just as its bacteria-destroying abilities can help prevent food poisoning, it can also kill the bacteria that causes dental plaque. Also, because green teas are oxidized less than black or oolong teas, they contain less caffeine. An average green tea contains roughly 25% that of coffee. Links are also being made between the effects of drinking green tea and the “French Paradox.” For years, researchers were puzzled by the fact that, despite consuming a diet rich in fat, the French have a lower incidence of heart disease than Americans. The answer was found to lie in red wine, which contains resveratrol, a polyphenol that limits the negative effects of smoking and a fatty diet. In a 1997 study, researchers from the University of Kansas determined that EGCG is twice as powerful as resveratrol, which may explain why the rate of heart disease among Japanese men is quite low, even though approximately seventy-five percent of them are smokers.

Questions: email us at, or stop in to our store at 112 East Grand Avenue in Downtown Eau Claire near Wells Fargo.

Natural Egg Dyeing

Red cabbage, onion skins, and coffee can be used to transform plain white eggs into colorful Easter gems. Kids can color experiment using hard-boiled eggs and bowls of cold dyes. You may get surprising results, but that’s part of the fun!

Tools and Materials
Natural dyeing agents (red cabbage, turmeric, onion skins, beets, and coffee)

  • 3-quart pot (or larger)
  • White vinegar
  • Strainer
  • Small bowls
  • Eggs
  • Large metal spoon
  • Paper towels
  • Drying rack

Dye Recipes
Select a dyeing agent, and place it in the pot using the amount listed below. Add 1 quart water and 2 tablespoons white vinegar to pot; if more water is necessary to cover ingredients, proportionally increase the amount of vinegar. Bring to a boil, then lower heat. Allow the ingredients to simmer for 30 minutes. Strain dye into a bowl.

  • Red-cabbage dye: 4 cups chopped cabbage
  • Turmeric dye: 3 tablespoons turmeric
  • Onion-skin dye: 4 cups onion skins (skins of about 12 onions)
  • Beet dye: 4 cups chopped beets
  • Coffee dye: 1 quart strong black coffee (instead of water)

Cold-Dipping Method
With this method, the eggs and the ingredients for the dye are boiled separately. Using a metal spoon, lower cooled hard-boiled eggs into a bowl of cooled dye, and let them soak for as little as 5 seconds or as long as overnight, depending on the depth of color you desire. Remove eggs with spoon, pat dry with paper towels, and let dry on a wire rack. The cold-dipping method produces subtle, translucent shades, but can result in uneven coloring unless the eggs are rotated vigilantly while in the dye. For hollow eggs that will last indefinitely, cold-dip raw eggs, then blow them out after they are dyed.

Boiled Method
This method involves boiling the eggs with the dye; the heat allows the dye to saturate the shells, resulting in intense, more uniform color. Set raw eggs in a pot of strained dye; bring to a boil for the amount of time specified in our color glossary. Remove and dry eggs as with the cold-dipping method.

(Information adapted from


  • Deep Gold: Boil eggs in turmeric solution, 30 minutes.
  • Sienna: Boil eggs in onion-skin solution, 30 minutes.
  • Dark, Rich Brown: Boil eggs in black coffee, 30 minutes.
  • Pale Yellow: Soak eggs in room-temperature turmeric solution, 30 minutes.
  • Orange: Soak eggs in room-temperature onion-skin solution, 30 minutes.
  • Light Brown: Soak eggs in room-temperature black coffee, 30 minutes.
  • Light Pink: Soak eggs in room-temperature beet solution, 30 minutes.
  • Light Blue: Soak eggs in room-temperature cabbage solution, 30 minutes.
  • Royal Blue: Soak eggs in room-temperature cabbage solution overnight.
  • Lavender: Soak eggs in room-temperature beet solution, 30 minutes. Follow with room-temperature cabbage solution, 30 seconds.
  • Chartreuse: Soak eggs in room-temperature turmeric solution, 30 minutes. Follow with room-temperature cabbage solution, 5 seconds.
  • Salmon: Soak eggs in room-temperature turmeric solution, 30 minutes. Follow with room-temperature onion-skin solution, 30 minutes.

The Awesomeness of Chia Seeds: Energize Now!!

by Heather Rothbauer-Wanish

In today’s fast-paced society, everyone is looking for ways to maintain health, elevate immune systems and boost their energy levels. Similarly, people typically want something that is easy to do, fits well with their lifestyle and is fairly simple to accomplish. With recent publicity toward natural health methods and organic foods, more and more people are enjoying the benefits of eating chia seeds.

Although many people may have first heard of chia seeds through the novelty item, Chia Pets, these seeds have actually been in use as a dietary supplement as far back as the ancient Aztecs. For many years, this tiny little seed was used as a main food source by Indians of the southwestern United States and Mexico. Throughout history, it has been said that the Aztecs ate as little as a teaspoon of chia seeds when going on forced marches and conquests.

One of the benefits of the chia seed is its ability to slow the conversion of carbohydrates into sugar. This makes it easier for chia seeds to create more endurance for people. Prolonging the conversion into sugar gives people additional energy and stabilizes metabolic changes. This can be especially important for those suffering from diabetes.

Another positive and useful aspect of the chia seed is its hydrophilic properties. Because the seeds themselves have the ability to absorb more than 12 times its weight in water, the water offers the ability to keep hydrated for longer periods of time. The fluids and electrolytes that are maintained are able to offer a better environment for all of the body’s cells. Eating chia seeds allows people to maintain a healthier balance of electrolytes.

Local business owner, Kathy Steinke, also believes in the health effects of chia seeds. In fact, you can purchase these potent seeds at her business, Seattle Pride Coffee House, located inside Gold’s Gym. Kathy and her husband, Dennis, sell the seeds as part of their business and believe in the positive effects of this food.

For those that watch daytime television and especially talk shows, Dr. Mehmet Oz has become a well-known doctor. For over five seasons, he appeared on the Oprah Winfrey Show and now has his own talk show, “The Dr. Oz Show.” Dr. Oz is currently Vice-Chair and Professor of Surgery at Columbia University. In addition to appearing on talk shows, he is a well-known cardiac surgeon and performs many procedures each year. Dr. Oz has proclaimed his support of the chia seeds for some time. “The truth is, chia seeds are actually good for you—we’re talking really good for you! In fact, they just may be one of the healthiest things around,” Dr. Oz said.

A quick search on the Dr. Oz website shows his many comments and answers regarding the chia seed. “Chia—a harvested, unprocessed, nutty-tasting, nutrient-dense whole grain with omega-3 fatty acids—has more antioxidant activity of any whole food, outdistancing even fresh blueberries,” Dr. Oz commented through his website. The chia seeds can also decrease inflammation because of the omega-3 fatty acids.

Here are some other reasons to consider adding chia seeds to your diet:

  • More omega-3 than Atlantic salmon
  • More fiber than bran flakes
  • More protein, fiber and calcium than flax seed
  • More antioxidants than fresh blueberries
  • More calcium than 2% milk
  • Overall, the major benefits of chia seeds are as follows:
  • Chia seeds are nutritious: they are loaded with omega-3, antioxidants, calcium, protein, fiber and other vitamins and minerals
  • Chia seeds are energizing: they provide hydration for athletes, added stamina, and endurance
  • Chia seeds reduce food cravings: helps release unrefined carbohydrate energy slowly into the bloodstream
  • Chia seeds are easily digestible: Chia seeds do not need to be ground up prior to ingesting
  • Chia seeds can help reduce your blood pressure
  • Chia seeds and omega-3: the seeds are the richest plant source of omega-3
  • Chia seeds and diabetes: studies indicate that the seeds help control blood sugar
  • Chia seeds vs. flax seeds: Chia seeds are easier to ingest than flax seeds and do not need to be ground up

Overall, if individuals are looking to maintain or increase their health levels, investigating the Chia seeds may be an option for them.