Here it goes again - the focus is on the minimal risks of artisan food and the larger picture of millions of people's health is ignored.

One day it will be common knowledge that most of the foods that we eat daily have been making us ill. Not acutely but systemically. Today those that make this food, like the tobacco industry, know the truth - that what they make and sell is truly dangerous.

Confinement, intensity, the focus on corn and on shelf life all bring not risks but real damage. Damage to most people, not to the 60 people in this case.

But the Food System CANNOT be questioned. So it pushes back at the very place where progress and reform is alive. Where food is not made in an industrial context. They attack small growers and processors.

Wake up and see how regulatory capture attacks us!

Amplify’d from www.nytimes.com

Federal regulators are considering whether to tighten food safety rules for cheese made with unpasteurized milk — and the possibility has cheesemakers and foodies worried that the result will be cheese that is less tasty and not much safer.

The debate focuses on a federal rule that requires cheese made from raw milk to be aged for 60 days before it is deemed safe to eat. Raw milk has not been heated to kill harmful bacteria, a process known as pasteurization. So aging allows the chemicals in cheese, acids and salt, time to destroy harmful bacteria.

Today, with the artisan cheese industry booming, the focus is on homegrown cheesemakers. Read more at www.nytimes.com