Last week, when my coworker posted a picture to Facebook of a bottle of raw milk she had just purchased from Ty Llwyd Farm in Northville, I was intrigued — and a little unnerved.
After all, Louis Pasteur, who discovered the principles of pasteurization in the 19th century, was revered in my elementary school science classes. It was there that I learned how lucky I was that Pasteur had figured out how to prevent dangerous bacteria from contaminating the chocolate milk I loved so much. Why would anyone choose to seemingly go back in time and drink it raw? And is the practice dangerous? (more…)