Tidbits

- "The first rule of Milk Club is you don’t talk about Milk Club. The second rule of Milk Club is you do not talk about Milk Club." The Brooklyn Paper explores the raw milk movement in Brooklyn.

- On his blog, Bruni illustrates how even the big time muckity-mucks can't get a reservation at "hot" restaurants without some investigation into how big time they actually are.

- Tables for Two visits Rosanjin and explores the world of kaiseki.

- Serious Eats is now cooking up recipes every weekday.

- Grub Street is going high tech with video from Chodorow's newest, Wild Salmon.

- Eater gives us a sneak peek at the TONY Eat Out Awards. We'll be there tonight so we can give you a full report tomorrow.

Contact the author of this article or email tips@gothamist.com with further questions, comments or tips.

By Laren Spirer in Food on April 9, 2007 4:57 PM

Comments [rss]

solidago

I grew up on raw milk... because I grew up on a dairy farm, and was consequently immune to every strain of e-coli known to man. If I wasn't getting my dosage of e-coli from the raw milk, I was getting it when eating my PB&J while milking cows.

Unless these farms are ridicolously small and make money by selling pot or something, they use milking machines. Cows seem to derive pleasure from defecating, urinating and getting milked at the same time. Somtimes the cows kick off the machines, which land in a pile manure and suck up the equivalent of a few handfuls of shit... which ends up in your milk. True, there is a filter between the milk tank and the machine, but it is only to block THE CHUNKS.

That said, while any friend of mine that would try the contraband milk would get a horrible case of the runs (they only did that once), no one in my family ever came down with a case of serious gastro-intestinal illness.