Posts about: 'Europe'

Founder of the Slow Food movement, the Ark of Taste, and Terra Madre, Carlo Petrini spent four decades defending artisanal food traditions, raw milk cheeses, and the right to good food worldwide.

Raw milk is accessible in most US states. No vending machine network has developed in any of them. The reasons are structural: no machine-specific framework, a bottling default, shopping habits incompatible with raw milk’s shelf life, and farm geography.

Where to find raw milk vending machines across Europe by country, with local search terms and directory links. Covers Italy, France, Slovenia, Switzerland, Austria, the Netherlands, Germany, and England.

Raw milk in France is available at the farm gate, from automated vending machines, and on the shelves of organic grocery stores, including Biocoop nationwide.

Switzerland’s federal food authorities have confirmed raw milk vending machines are permitted under a consumer information framework. Austria operates a formal inspection regime under AGES with mandatory boiling notices. Two Alpine approaches compared.

Squeezed by merchant pricing that paid farmers roughly 30 cents on the euro, Slovenian dairy farmers built a direct-sale raw milk vending network that now spans close to 70 locations nationwide.

Authorized by national agreement in January 2007 and codified into permanent law in 2013, Italy’s network of raw milk vending machines spans more than 1,000 locations from the Po Valley to Sicily.

Refrigerated tank, motorized agitator, dosing pump, steam-jet nozzle sterilization, and cellular monitoring: the mechanics of the machines that dispense raw milk across Europe, from DF Italia and Brunimat specifications.

Automated dispensers supplying unpasteurized milk from single named farms operate across Italy, France, Slovenia, Switzerland, Austria, the Netherlands, and beyond. An overview of the machines, the regulatory frameworks governing them, and where to find them across Europe.

Raw milk cheese sold across state lines in the U.S. must be aged 60 days by federal law. Here is where that requirement came from and what it was designed to prevent.

Pasteur never used the word “pasteurization.” Others coined it as an honorific, first in French, then in English in 1881, applied to wine. The path to milk took another decade.

Every conventional milk carton bears his name, but Pasteur never pasteurized milk. His study of fermentation developed a heat-treatment for wine in 1865 and beer in 1871.

Before pasteurization reached milk, it was applied to wine and beer. The chemist who first proposed heat-treating milk was Franz von Soxhlet, in Munich in 1886.

Imprisoned in Prussia for his role in the 1848 revolution, Abraham Jacobi arrived in New York in 1853 and spent the next six decades building the institutional foundations of American pediatrics and shaping the debate over how urban children should be fed.

Bavarian-born merchant and Macy’s co-owner Nathan Straus built a privately funded network of 297 pasteurized milk depots across 36 American cities between 1893 and 1920, accumulating the mortality data that drove mandatory pasteurization legislation across the United States.

A 2026 Colorado legislative memo claims Pasteur invented pasteurization for milk in 1863. The real history: Pasteur targeted wine and beer, and milk pasteurization came from Franz von Soxhlet in 1886.

Humans became lactase persistent through thousands of years of dairy intolerance. Drinking milk through the pain eventually rewrote human genetics.

Dairy intolerance doesn’t always extend to raw milk. Many report tolerating it without symptoms, yet the mechanisms behind why have yet to be formally studied.

One amino acid separates A1 and A2 β-casein. That difference determines whether digestion produces BCM-7, an opioid peptide linked to gastrointestinal effects. Here is what the research shows.

Mammary glands produce no lactase. Here’s where the myth comes from, what actually does appear in bottled raw milk (and why), and what the science says about the widespread reports of people who say raw milk solved their dairy intolerance.

Multiple large European studies have linked raw milk consumption in childhood to lower rates of asthma and allergies. This article reviews what the research found.

The Benedictine nun, PhD microbiologist, and raw milk cheesemaker whose landmark barrel experiment protected artisan cheese.

As manufacturers add synthetic compounds to mimic breast milk, they’re creating fragmented supply chains with new contamination risks.

The Municipal District of Greenview files a motion to lobby the Canadian federal government to legalize on-farm raw milk sales.

The impact of raw cheese import bans in Canada leaves shelves dry and sparks conversations about domestic production.

10,000 years ago bread got a massive upgrade.

Aurochs, predecessor of the cow, were significantly larger than modern bulls.

New lab food that seeks to replace butter and palm oil, without GMOs.

Woman tragically develops lactose intolerance, then regains her ability to consume dairy by slamming skim milk.

Raw milk testing will increase from quarterly to monthly in the Netherlands.

Lord Victor Rothschild tries and fails to lobby for milk pasteurization mandates in the United Kingdom.

Louis Pasteur developed the principles behind milk pasteurization, not the methods of industrial gatekeeping or germophobia.

Invasive bird species are bullying cows for their feed, here’s what farmers and researchers are doing about it.

Australian food authorities allow “cold-pressed raw milk” to sell in grocery stores, but some have noticed the mislabeling and are pointing out it’s anything but raw.

Dutch scientists are ahead of the United States in terms of raw milk science. Here are some resources sent in by a friend in the Netherlands.

Agromol produced raw milk, kefir, and many other dairy products for the Ukrainian people. Their farm was targeted and destroyed.

Sometimes moms need help providing milk for their babies. Here are some resources to help you find or donate breast milk locally and online.

Like many domesticated animals, the cows of today descend from a wild breed. Let’s take a look at the ancient aurochs, the original wild cow.

Let’s get to know some of the enzymes that are found in unpasteurized raw milk. These are the nutritional enzymes that lose most if not all of their nutritional value during pasteurization.