This just in from Hippy Shopper
With a similar taste to cow's milk (though without its propensity to curdle) and three times the vitamin C, Mauritanian camel milk is a new hot product on the global market. It can even be made into cheese with a similar taste to goat Camembert (but don't look for that on the market since red tape is threatening to choke the product's export chances before they even get started). In a country where 2/3 of the population live on £1 per day, fair trade camel dairy products could make a huge difference: the potential market is tagged at a cool £10bn. Thanks to the dairy, Mauritania's nomads have been able to connect to the ever-globalizing world without being swallowed by it.I hope the red tape thing can be cleared up, but you never know. At a farmer's market in Minneapolis, I stopped to admire some bison jerky...but gagged when I saw the label and how full of nitrites, msg, etc., the stuff was. When I asked the farmer-guy if he was ever going to have some jerky w/o chemicals, he said he actually was in the process of doing it, BUT there was a LOT more onerous bureaucracy (including having inspectors actually WATCH him making jerky, which, if he makes it the way I make it, it's literally like watching meat dry) if you want to try to keep the meat in its natural state, like the Indians and early pioneers did forever. I don't know why the government puts so much faith in chemicals: tons of nitrites and MSG, ergo okay to eat.
Doesn't that seem kind of backwards?
Any USDA inspectors out there?