Just a quick question about the recent posting of information regarding
dioxin in food.
I'm baffled. The article explains that according to EPA, 90% of
dioxon dose in American's diet is coming from meat, fish, and dairy
products. Where is that dioxon coming from that is getting into the
animal? It mentions food incinorators, but I'm not familiar with how an
incinorator gets dioxin into food products. Please enlighten me, I think
I'm just not reading right today.
On a completely different topic, I'm working on a biodynamic
dairy farm in Western Montana. We have alot of cows freshening right
now, and I'm wondering if anyone has good advice on the first couple of
milkings you subject a cow to. Should you be thoroughly milking cows out
the first couple of milkings, or leaving a bit of milk. Also, some of
the newly freshened cows have a bit of swelling of the udder, and I'm
wondering if gentle massage of the udder during milking helps. Any other