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Marler Blog Providing Commentary on Food Poisoning Outbreaks & Litigation

Raw Milk Bad Boy, Michael Hartmann, in Contempt?

MPR Radio has become “Milk Public Radio” for its ongoing coverage of raw milk bad boy, Michael Hartmann, and his ongoing battle with state of Minnesota officials for raw milk sales and the customers sickened by E. coli, Campylobacter and Cryptosporidium.

Mr. Hartmann is now facing potential jail time and/or a fine for failing to follow a Court order to stop the sale of milk and food that had been embargoed due to health risks.

Is an order of contempt in the offing? See the Court documents secured by MPR.

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  • Bill Anderson

    Glad you’ve taken to calling him the “raw milk bad boy” instead of “poster child.” He does not represent all producers of raw milk and raw milk products, by any means.
    Most are responsible food producers who want to provide safe wholesome alternatives to the toxic GMO over-processed nutritionally empty industrial “phood” choices presented by the powers that be. There are a few bad apples in the raw milk movement, no doubt. Don’t make the mistake of letting someone like this Hartmann character represent the whole raw milk movement, though.

  • Doc Mudd; ex evil corp shill, repentant troll, etc., etc.

    I simply must applaud Mr. William A.’s brilliant cautionary guidance against “making the mistake of letting someone [nefarious] represent the whole…”
    That is very, very wise advice, indeed!!
    There must, of course, be a most excellent reason this sage admonition does not apply to representations of “the toxic GMO over-processed nutritionally empty industrial “phood” choices presented by the powers that be”, important reasons that apparently range beyond my modest means for comprehension, a confusion for which I profusely and most humbly do apologize.

  • Bill Anderson

    I will admit there are some large-scale farms which are doing a good job. I read about a ranch in Montana that is raising 10,000 head of beef cattle using wholistic grazing practices.
    There are also some small farms that use some pretty deplorable techniques. There are small dairy farms in Wisconsin that use posilac (brand name of rBGH), and stuff their cows full of cottonseed, just because the Hoards Dairymen (shill for corporate dairying) tells them to do it.

  • Food safety above individual agendas.

  • Bill Anderson

    W.D. Hoard would be rolling in his grave if he knew what the Hoards Dairyman has become today. How is it that Wisconsin has lost over 90% of its dairy farms in the last 50 years? There used to be a cheese factory at every crossroads in rural Wisconsin, with a highly skilled artisan cheese maker. Now most of our milk is turned into low-cost mozzerella at huge dairy plants for corporate pizza chains like Dominos and Pizza hut. This is what the last half-century of industrialization, centralization, and the PMO have done to Wisconsin’s dairy industry.
    Hoard’s dairyman’s not about food safety. Its not the “bible” of the dairy industry. Its a worn out corporate shill for a failing industrialized dairy industry, totally unable to adapt to the new (and also very old) paradigm of sustainable low-input pasture-based dairy farming for localized artisan cheese making.

  • Doc Mudd

    How did an article about a notorious modern food safety scofflaw get derailed to comments imagining what W.D. Hoard might have been thinking to a century ago?
    Anyway, here’s an interesting video of the history of Hoard’s Dairyman:
    http://www.hoards.com/?q=history
    No mention of W.D. Hoard being a cheese snob. Or a Luddite flat-earther who prayed to the grass. Seems like an OK sort of guy. Didn’t poison anyone that we know of.

  • Bill Anderson

    Having worked with the daughter of the president of the Hoards Dairyman, and having met the president himself on a number of occassions, I can say with full confidence that the magazine is full of ****. When asked about seasonal variation in his milk, he responded, “Well if you are a marketing person, then yes, there is seasonal variation in our milk. But in reality, no there isn’t.” He had some choice words for Switzerland and their traditional animal husbandry and cheese making as well…
    If you are interested in some juicy details about this bankrupt empire, I’d be happy to share. Just not here.

  • Doc Mudd; ex evil corp shill, concerned citizen, etc.

    No thanks. Not interested in gossip Mr. A..
    Have you considered moving to Switzerland, William?
    I imagine it’s really very nice; they have Heidi and Ricolla and those really cool multifunctional knives, and all.

  • Bill Anderson

    Ah yes, and they also have beautiful alpine pastures, herds of cows who travel up to the mountains every year, and cheese making traditions that are over 2,000 years old.
    My personal favorite of the Swiss cheeses is a varient on Gruyere called L’Etivaz. It is an AOC name protected cheese, which is made seasonally in chalets (small shacks) in the mountains (above 1,000 meters elevation). The cheese is made in a copper kettle over an open wood fire. No running water (there are numerous artesian sprins) and no electricity.
    I can’t imagine the health inspectors in this country would take very well to a cheese facility like that… and yet this cheese is available in cheese stores across the U.S.
    http://www.etivaz-aoc.ch/index.php
    (click the British flag for the English version of the website)