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But here is what I find interesting. A few months ago, we had the famous Dr. Zattola advising us that "organic" style whole milk off the farm was no good for us. Now, I grew up on milk direct from the cow, separated the cream in the old style cream separator (no electricity back then), we put the milk and cream in pails and lowered them in the well to keep them cool. In high school, I went to Clarence Olson's farm and bought raw milk right out of the large cooler. .50$ per gallon and then later, bought milk from a fellow employee who had a lunchpail farm and he sold milk and eggs at the plant. Zattola thought that was a risk.
My father was in the grocery business for 42 years, he bought carcass beef from local farmers until the federal government intervened and said all meat had to have a USDA stamp or it couldn't be sold. Nobody died before, nobody died later, but the quality of beef suffered by buying packing plant beef that was shipped up here by rail and later truck.
He sold Jim Gordon's corn, locally produced, and couldn't keep it on the shelf. There was no labeling there. Nobody died. He bought produce from Jewish Sam Schwartz of Virginia, beef from Alex Berman, who had a farm in Linden Grove, and from George Salo near Chisholm. Potatoes came from local farmers, as did carrots, rutabagas, and chickens. Nobody died.
Canned goods came from Central Cooperative Wholesale in Superior, all quality checked by the kitchen labs at the canning plant of National Cooperatives in Albert Lea. Coffee came from the Co-Op roasting plant in Superior, the beans bought by Co-Op buyers. Nobody died.
What's your point?
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