You don’t really need the bird flu in that mix, even. Pasteurization was a huge public health win.
What next, fridges are woke nanny state inventions and real red-blooded Americans store all their food in room temperature, especially their raw milk and meat?
Nah, fridges are convenient. That’s what makes the beer taste good!
There is a definite interest in learning older preservation techniques. I’m not sure how it lines up with political beliefs, though. For any that do, the big trick was salt - lots of salt. If they are above a certain age, it’s likely to do some damage based on the rest of our modern lifestyle.
There are some more ways, usually involving fermentation. Us arctic types know some methods. But I get the impression rakfisk, lutefisk, hákarl, surströmming and kiviak would have caught on as exports by now if they were actually something humans in general were interested in eating, rather than the descendants of very specific kinds of desperate people.
[…]would have caught on as exports by now if they were actually something humans in general were interested in eating, rather than the descendants of very specific kinds of desperate people.
That’s the most eloquent thing I’ve read this week.
Nothing to be ashamed about! There’s lots of stuff around the world that some people love but the majority shy away from. All the rest of us can ask is that you enjoy it responsibly and don’t bother other people with the smell. :)
Well I am progressive as fuck politically and somewhat crunchy lifestyle -wise. Garden, ferment things, have made bread exclusively from sourdough for about 15 years now, really enjoy fermented foods like kimchi and pickles and sauerkraut.
The other fermenter in our family is the literal racist uncle, he makes incredible homemade foods, raised me a turkey for Thanksgiving one year, even.
Both of us came to it from a culinary background, not a political one, a way to get good food. I don’t think it maps well, but there is certainly a subset of crunchy lifestyle people who started out progressive and were coopted by the right wing.
Food preservation lines up very well with conservative and libertarian plans. I even know if your number of Democrats that enjoy preserving food. Dehydrating, canning, pickling or all cheap and easy. The more extremes in conservative and libertarian also seemed to like freeze drying. I have to admit I kind of like freeze drying myself but the machine is so freaking expensive and then it consumes so much power, you can literally buy commercially freeze dried food cheaper than you can make it yourself and that does not get better at any reasonable home scale.
To be fair since Pasteur we have made enormous progress in refrigeration and supply lines, so if the cow is healthy, and the raw milk is fresh, you should be fine. The main issue is that you should treat the milk in your fridge like something that spoils quickly (like fish), rather than something that can stay in the fridge safely for a week or two. Of course if the cow is sick none of this applies, so it has to come from a trusted source.
TLDR; raw milk can be okay if you are taking far more precautions than you normally would with milk.
You don’t really need the bird flu in that mix, even. Pasteurization was a huge public health win.
What next, fridges are woke nanny state inventions and real red-blooded Americans store all their food in room temperature, especially their raw milk and meat?
Nah, fridges are convenient. That’s what makes the beer taste good!
There is a definite interest in learning older preservation techniques. I’m not sure how it lines up with political beliefs, though. For any that do, the big trick was salt - lots of salt. If they are above a certain age, it’s likely to do some damage based on the rest of our modern lifestyle.
There are some more ways, usually involving fermentation. Us arctic types know some methods. But I get the impression rakfisk, lutefisk, hákarl, surströmming and kiviak would have caught on as exports by now if they were actually something humans in general were interested in eating, rather than the descendants of very specific kinds of desperate people.
That’s the most eloquent thing I’ve read this week.
Me who honestly enjoyed surströmming…
You’re a very specific kind of people. Only you can say whether you’re desperate
Nothing to be ashamed about! There’s lots of stuff around the world that some people love but the majority shy away from. All the rest of us can ask is that you enjoy it responsibly and don’t bother other people with the smell. :)
It is an acquired taste for some
Well I am progressive as fuck politically and somewhat crunchy lifestyle -wise. Garden, ferment things, have made bread exclusively from sourdough for about 15 years now, really enjoy fermented foods like kimchi and pickles and sauerkraut.
The other fermenter in our family is the literal racist uncle, he makes incredible homemade foods, raised me a turkey for Thanksgiving one year, even.
Both of us came to it from a culinary background, not a political one, a way to get good food. I don’t think it maps well, but there is certainly a subset of crunchy lifestyle people who started out progressive and were coopted by the right wing.
Good tasting beer makes you gay, fridges are woke devil’s spawn!
Stoves are convenient too, and they went after them for a month.
Food preservation lines up very well with conservative and libertarian plans. I even know if your number of Democrats that enjoy preserving food. Dehydrating, canning, pickling or all cheap and easy. The more extremes in conservative and libertarian also seemed to like freeze drying. I have to admit I kind of like freeze drying myself but the machine is so freaking expensive and then it consumes so much power, you can literally buy commercially freeze dried food cheaper than you can make it yourself and that does not get better at any reasonable home scale.
To be fair since Pasteur we have made enormous progress in refrigeration and supply lines, so if the cow is healthy, and the raw milk is fresh, you should be fine. The main issue is that you should treat the milk in your fridge like something that spoils quickly (like fish), rather than something that can stay in the fridge safely for a week or two. Of course if the cow is sick none of this applies, so it has to come from a trusted source.
TLDR; raw milk can be okay if you are taking far more precautions than you normally would with milk.
Not using dented / bulging cans is a conspiracy.