Why Industrial Dairy Farmers Drink Raw Milk, Even If They Can’t Sell It
The debate over raw milk often boils down to whether it’s considered safe or dangerous, but the truth is more nuanced. Just like any food, raw milk can be contaminated, but when handled properly, it’s generally safe. However, fear-mongering about raw milk is often driven not by genuine safety concerns, but by corporate interests. These discussions obscure the real dynamics in the dairy industry, where large food processors and industrial agriculture lobby hard to maintain control over milk production, ensuring that farmers stay dependent on their processing plants.
The Corporate Opposition to Raw Milk
The loudest voices against raw milk legalization often come from food processors and corporations that profit from pasteurization. These industry players influence public health messaging, pushing for stricter regulations that funnel milk through their processing facilities. They aren't just reacting to concerns raised by health departments—they actively bring government officials to legislative hearings to advocate against raw milk. By doing so, they maintain a monopoly over the dairy supply chain, forcing small farmers to sell only to their centralized processing plants.
In the current system, dairy farmers who work for industrial processors are akin to gig workers, completely dependent on whatever prices these processors decide to pay. When farmers are prohibited from selling raw milk directly to consumers, they are left with no option but to sell their milk in bulk to these large facilities, which drastically limits their ability to make a living.
Raw vs. Conventional Milk Farmers: A Stark Divide
The economic difference between raw milk farmers and conventional milk farmers is significant. Farmers who sell raw milk directly to consumers can set their own prices and, therefore, have more control over their income. If a raw milk farmer needs an extra 50 cents per gallon to cover costs, they can simply adjust the price they charge. In contrast, conventional farmers have no such control. When they deliver their milk to a processor, they have to accept whatever price is offered, often without any ability to negotiate, even if they need more to make ends meet.
This imbalance has led to a serious economic and mental health crisis among conventional dairy farmers. Many are being squeezed to the point of desperation. In states like Wisconsin, where dairy is a cornerstone of the economy, farmers are facing an epidemic of depression and suicide due to the unsustainable nature of industrial dairy farming. Articles from Wisconsin Watch and Farm Progress reveal how the overwhelming financial pressure, exacerbated by corporate control, is driving many dairy farmers to despair. Meanwhile, raw milk farmers, who have more autonomy, are often thriving and expanding their operations.
For example, a raw milk farmer in Eastern Washington was able to upgrade from a 47-acre farm to a 200-acre property—a sign of the potential growth that comes with selling milk outside the conventional system.
Raw Milk as a Path to Independence
Legalizing raw milk sales can empower farmers and offer them a way out of the industrial dairy trap. By selling directly to consumers, farmers can bypass the large processors that currently dominate the market. This shift would allow farmers to retain more of the profits from their milk and reduce their reliance on corporate-controlled facilities.
Delaware is a prime example of how current laws limit farmers' ability to thrive. The state has banned raw milk sales entirely, and the number of dairy farms has dropped dramatically—from 44 farms ten years ago to just 13 today. However, legislation like SB273, which aims to legalize farm-to-consumer raw milk sales in Delaware, could help reverse this trend and give small farmers a chance to rebuild their businesses around direct raw milk sales.
Do Dairy Farmers Drink Their Own Raw Milk?
Despite being legally bound to sell their milk to processing plants, many industrial dairy farmers still drink raw milk themselves. For these farmers, raw milk is the only way they can access their own product without paying retail prices. After collecting milk from their cows, farmers often siphon off what their family needs straight from the bulk tank before sending the rest to the processing plant. In states where raw milk is illegal to sell, this "bulk tank tap" is one of the few ways farmers can enjoy their own milk without buying it back from the store.
Some farmers prefer raw milk for health reasons, believing that it contains more beneficial enzymes and nutrients compared to pasteurized milk. While scientific research on the benefits of raw milk is still developing, many dairy farmers who drink raw milk themselves argue that the pasteurization process strips milk of some of its natural qualities. The decision to consume raw milk is often as much a matter of personal belief as it is a way to avoid the cost of purchasing pasteurized milk from the store.
The Future of Raw Milk Legalization
The movement to legalize raw milk sales in the U.S. has been gaining traction in recent years, particularly in states that have historically had strict regulations. For example, Iowa passed legislation in 2023 allowing for the sale of raw milk under a permitting and inspection system, a major shift from previous bans. An Iowa dairy farmer mentioned on social media that his family consumes 80% of the raw milk produced on their farm, even though it’s eventually sold for pasteurization. This illustrates how many farmers still prefer raw milk for personal consumption, despite the regulatory hurdles they face in selling it.
Farmers in states with strict regulations, like the couple in Delaware who have long tapped their bulk tank for raw milk, are hopeful that new laws will give them the freedom to structure their businesses around raw milk sales. Legalizing raw milk would not only provide consumers with more choices but also offer farmers a viable alternative to the crushing economic pressures of industrial dairy farming.
Conclusion: Raw Milk as a Symbol of Farmer Autonomy
The issue of raw milk goes far beyond health concerns; it represents a fundamental choice for farmers to break free from the control of large processing corporations and reclaim their economic independence. While industrial dairy farmers are trapped in a system where they have little say over how their milk is sold or priced, raw milk farmers enjoy the flexibility of setting their own terms. With the potential for legal reform on the horizon, more farmers may soon have the opportunity to choose a different path—one where they can thrive, not just survive, in the dairy industry.
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Why Industrial Dairy Farmers Drink Raw Milk, Even If They Can’t Sell It

John D. Rockefeller and the Push for Pasteurization Laws in the USA
John D. Rockefeller, one of the most influential American industrialists, played a key role in shaping the dairy industry in the early 20th century, specifically through his support for pasteurization. As a powerful figure with extensive investments in food and dairy processing, Rockefeller was instrumental in lobbying for raw milk bans across the United States. His efforts not only led to widespread pasteurization laws but also set the stage for industrialized dairy production and the rise of milk processing cartels.
Industrializing the Dairy Supply Chain
During the Industrial Revolution, dairy production and distribution underwent significant changes. As urbanization increased, so did the demand for fluid milk, and large-scale dairy operations emerged to meet the growing needs of cities. Unfortunately, these early industrialized dairies often employed unsafe practices, such as feeding cows distillery waste (known as "swill") and housing them in unsanitary conditions. The resulting poor-quality milk caused widespread illness, contributing to a significant number of infant deaths, especially in cities.
One of the most infamous examples of this was the Swill Milk Scandal in New York during the 1850s, where contaminated milk from distillery dairies led to a public health crisis. Upton Sinclair’s 1906 novel The Jungle, which exposed the horrors of the meatpacking industry, also shed light on similar issues in dairy production. The rising outcry for safer food standards paved the way for pasteurization, a process designed to kill harmful bacteria in milk.
Rockefeller’s Role in Promoting Pasteurization
Rockefeller, ever the opportunist, saw both a public health issue and a lucrative business opportunity in the push for safer milk. His investments in food and milk processing made him a major player in the industry, and he quickly aligned himself with efforts to regulate raw milk. Pasteurization was seen as a way to prevent the spread of disease, but it also benefited large dairy processors who could centralize and control the milk supply chain, effectively squeezing out small, independent farmers.
At the time, many dairy producers resisted mandatory pasteurization laws, as they were concerned about the potential impact on milk quality and the added costs of compliance. Smaller farms, in particular, felt the economic burden of these regulations. In contrast, larger companies, like those in which Rockefeller held stakes, stood to profit from their ability to act as middlemen, processing and distributing milk to consumers.
The Raw Milk Ban in Chicago (1909)
One of Rockefeller's early successes in advancing pasteurization came in Chicago. In 1909, the city became the first major U.S. municipality to require pasteurization of all milk sold to the public, a significant win for Rockefeller and his allies. The legislation was introduced by Alderman Robert W. Monk and signed by Mayor Fred Busse, both of whom had close ties to Rockefeller. Busse, for instance, was connected to Martin Ryerson, then president of the University of Chicago, a school that had received philanthropic support from Rockefeller.
The passage of the pasteurization mandate in Chicago marked the beginning of a broader national push toward milk regulation, with Rockefeller playing a key behind-the-scenes role. Chicago’s ban on direct-to-consumer raw milk sales effectively gave rise to powerful dairy cartels, cementing Rockefeller’s influence over the industry.
National Influence and the Spread of Pasteurization Laws
After Chicago’s pasteurization mandate, Rockefeller turned his attention to other major jurisdictions. By leveraging his political and economic influence, he helped spread mandatory pasteurization laws across the country:
State of Illinois (1909): Following Chicago’s lead, Illinois quickly became one of the first states to implement statewide pasteurization laws.
New York City (1910): Rockefeller’s lobbying efforts were instrumental in New York City adopting pasteurization requirements, significantly impacting the nation’s largest urban population.
State of New York (1911): Rockefeller's influence continued to shape milk regulations as New York State followed suit, mandating pasteurization across the state.
U.S. Public Health Service (1912): Rockefeller’s lobbying also contributed to the U.S. Public Health Service recommending pasteurization on a national level, solidifying his role in transforming the dairy industry.
These laws, framed as public health measures, also helped consolidate the dairy industry. Rockefeller, through his influence and investments, ensured that larger dairy companies were well-positioned to benefit from the new regulations, driving smaller operations out of business.
Rockefeller’s Strategic Investments in Dairy
Rockefeller’s push for pasteurization was not merely an altruistic public health effort; it was closely tied to his extensive investments in the dairy sector. He had significant stakes in several key companies that stood to profit from pasteurization:
<ul>
<li>Borden’s Condensed Milk Company: One of the largest dairy companies at the time, Borden’s was a major player in processed dairy products. Rockefeller’s investment in Borden’s allowed him to capitalize on the growing demand for pasteurized milk.</li>
<li>Chicago Milk Shed: This dairy cooperative supplied milk to the city of Chicago, and Rockefeller’s investments helped streamline milk production and distribution within the region.</li>
<li>Moffat Dairy Company: Rockefeller owned Moffat Dairy, another major processing and distribution company, giving him direct control over a significant portion of the milk supply.</li>
<li>Sheffield Farms Dairy Company: One of the largest dairy companies in the Northeast, Sheffield Farms was another of Rockefeller’s investments. This company had ties to other dairy ventures, including Breakstone Dairy.</li>
<li>Armour &amp; Company: Although better known for meatpacking, Armour also had a dairy division, in which Rockefeller held a stake.</li>
</ul>
Rockefeller’s financial interests were intricately linked to the growing centralization of dairy production, and pasteurization laws were the regulatory tool that allowed him to gain a dominant position in the market.
A Century Later: Abby Rockefeller and the Return to Raw Milk
In an ironic twist, over a century after John D. Rockefeller’s efforts to ban raw milk, his great-granddaughter, Abby Rockefeller, has taken a different stance. She now produces raw milk at her Biodynamic farm in New York, which is listed with the Raw Milk Institute (RAWMI). Abby Rockefeller has become a champion of raw milk, promoting it as a healthier and more sustainable alternative to industrialized dairy.
In her 2023 article for Barn Raiser titled "Could Raw Milk Reinvent the Future of Dairy?", Abby advocates for the benefits of raw milk, highlighting its potential to restore small-scale dairy farming and offer consumers a choice beyond pasteurized, mass-produced milk. Her farm, which operates with a focus on sustainability and biodynamics, represents a return to the very practices that her great-grandfather sought to regulate out of existence.
Conclusion
John D. Rockefeller’s push for pasteurization laws in the early 20th century forever changed the American dairy industry. His efforts helped to standardize milk production, improve public health, and consolidate the market, benefiting large corporations and his own financial interests. Today, the raw milk movement is making a resurgence, with advocates like Abby Rockefeller questioning whether pasteurization was the best solution after all. This return to raw milk highlights a growing demand for alternative food systems that prioritize transparency, quality, and consumer choice.
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Rockefeller and Raw Milk

Delivery Services

Curbside Pickup Service
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Convenient and Contactless
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For those who prefer to pick up their groceries, we offer a curbside pickup service. This option allows you to shop online and collect your order at a time that suits you, without having to leave your car.
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How It Works
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Place Your Order:
Shop our extensive range of products online and add them to your cart.
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Select Pickup from Store:
During checkout, choose the pickup option and select a convenient time for collection.
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On the day of your pickup, on the preferred timeslot, drive to our store and park in the designated curbside pickup area.
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Pickup from store

Delivery Services
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Welcome to Lakeview Farm Store's convenient and reliable delivery services! We understand that your time is valuable and that shopping for groceries can sometimes be a challenge. That’s why we are committed to bringing your essentials right to your doorstep with our efficient delivery services. Here’s everything you need to know about our delivery services, including scheduled delivery and curbside pickup:
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Scheduled Delivery Service
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At Lakeview Farm Store, we offer flexible delivery times to fit seamlessly into your busy schedule. Our regular delivery service is available daily from 9 AM to 9 PM (depending on your location), ensuring that you can receive your groceries at a time that is most convenient for you. Simply select the timeslot that works best for you when placing your order, and we will handle the rest.
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How It Works
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Place Your Order:
Browse our extensive range of products online and add your desired items to your cart. From fresh produce and dairy to pantry staples and household essentials, everything you need is just a few clicks away. Orders should be placed by Sunday night each week.
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During checkout, you will be prompted to choose a delivery timeslot. Our available timeslots are updated in real-time, so you can select a window that suits your schedule. Your area is served specific on specific dates, ensuring that we can always deliver the freshest products to your doorstep.&nbsp; - Pinellas County: Delivery on Tuesdays - Hillsborough County: Delivery on Wednesdays - Manatee &amp; Sarasota County: Delivery on Thursdays - Pasco County: Delivery on Fridays
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Order Confirmation:
Once you’ve placed your order, you will receive a confirmation email with your order details and chosen delivery timeslot. Our team will begin preparing your order based on your selection, ensuring the ultimate freshness &amp; best condition of your ordered products.
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Receive Your Order:
Our friendly delivery driver will arrive within your selected timeslot and deliver your groceries right to your doorstep. If you have any specific delivery instructions, such as a preferred drop-off location, please let us know in advance.
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Convenience:
Enjoy the ease of shopping from home and have your groceries delivered or ready for pickup at a time that works best for you.
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Freshness Guaranteed:
We take great care in selecting and packing your items to ensure they arrive fresh and in perfect condition. Our refrigerated delivery vehicles keep perishable items at the optimal temperature.
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We pride ourselves on our punctuality and reliability. Our delivery &amp; pickup timeslots ensure that you receive your groceries when you expect them, without any unnecessary delays.
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Our delivery and pickup teams follow strict hygiene and safety protocols to ensure your health and well-being. Contactless options are also available upon request.
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Experience the convenience of Wave Grocery regular and express delivery services with flexible 1-hour and 2-hour timeslots, or choose our curbside pickup for a contactless shopping experience. Place your order today and enjoy the simplicity of having your groceries delivered or ready for pickup at your convenience. Thank you for choosing [Your Supermarket Name] for all your grocery needs. We look forward to serving you!
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For more information about our delivery and pickup services or to place an order, please visit our website or contact our customer service team at&nbsp;<a class="notion-link-token notion-focusable-token notion-enable-hover" style="font-size: 1rem; cursor: pointer; color: inherit; overflow-wrap: break-word; text-decoration: inherit;" tabindex="0" href="mailto:mateobarbagelata@gmail.com" rel="noopener noreferrer" data-token-index="0">mateobarbagelata@gmail.com</a> or <a class="notion-link-token notion-focusable-token notion-enable-hover" style="font-size: 1rem; cursor: pointer; color: inherit; overflow-wrap: break-word; text-decoration: inherit;" tabindex="0" href="mailto:belubarbagelata02@gmail.com" rel="noopener noreferrer" data-token-index="0">belubarbagelata02@gmail.com</a>
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Delivery services

Louis Pasteur Never Pasteurized Milk: A Closer Look at the Myths and the Reality
Louis Pasteur, the famous French chemist and microbiologist, is often mistakenly associated with the pasteurization of milk. While his name is indeed tied to the process of pasteurization, Pasteur himself never actually pasteurized raw milk, nor did he advocate for its mandatory processing through industrial means. His work focused primarily on other liquids such as wine and beer, not the large-scale milk pasteurization that became a cornerstone of the dairy industry decades later.
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Louis Pasteur and the Origins of Pasteurization
Born in 1822, Louis Pasteur made groundbreaking discoveries in microbiology, particularly in the fields of vaccination, fermentation, and the sterilization process that came to be known as pasteurization. This process, which involves heating liquids to kill harmful bacteria, was first developed to address issues in the French wine industry. Pasteur found that by heating wine to a specific temperature, he could prevent spoilage and preserve its flavor, a major breakthrough for French wine producers who were struggling with contamination.
Interestingly, Pasteur’s early pasteurization experiments also included work with dog urine, as well as his more famous trials with wine. His innovations didn’t stop there—he even extended his pasteurization process to beer. Following the Franco-Prussian War, Pasteur’s work on beer became intertwined with a nationalist desire to outshine Germany’s beer industry, which was renowned for its quality. As the Science History Institute notes, Pasteur's "beer of revenge" was aimed at enhancing France's brewing capabilities, helping French brewers compete against their German counterparts. Pasteur demonstrated how pasteurization could stabilize beer, extending its shelf life and keeping it free from spoilage. His knowledge was shared with French breweries, but the process itself never involved raw milk.
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Pasteurization of Milk: A German Innovation
The pasteurization of milk came later, and not from Pasteur himself. It was a German scientist, Franz von Soxhlet, who first proposed milk pasteurization as a commercial practice in 1886. Soxhlet was concerned about the risks posed by unrefrigerated milk during transportation, which could spoil and harbor dangerous pathogens. His goal was to make milk safer for consumption, particularly in urban areas where fresh milk was harder to source and where outbreaks of milk-borne diseases, such as tuberculosis and typhoid fever, were common.
Soxhlet’s work laid the foundation for what would later become widespread milk pasteurization, particularly in the industrialized nations. Unlike Pasteur, whose focus was more on alcoholic beverages, Soxhlet directly targeted the health risks associated with milk, recognizing that it was a crucial staple in the diet of children and infants.
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The UK: Pasteurization Controversy and Failure to Mandate
While milk pasteurization spread rapidly in some countries, the United Kingdom had a more contentious relationship with it. Victor Rothschild, the 3rd Baron Rothschild, lobbied the UK Parliament to pass laws enforcing mandatory milk pasteurization, arguing that it was essential for public health. However, these efforts largely failed. Raw milk remained legally available in England and Wales, where farmers and consumers alike were resistant to government-imposed restrictions.
Scotland, on the other hand, eventually mandated pasteurization, making it illegal to sell raw milk. Today, Scottish consumers who want raw milk must travel to northern England, where it remains available. The debate over raw milk in the UK highlights how different countries have taken varying approaches to milk safety, with some opting for mandatory pasteurization while others have maintained consumer choice.
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The Rise of Milk Pasteurization in the United States
Milk pasteurization gained traction in the United States in the late 19th and early 20th centuries, driven by public health crises and scandals, such as the infamous Swill Milk Scandal. In cities like New York and Chicago, industrial dairies were producing milk under unsanitary conditions, feeding cows the byproducts of distilleries (swill), which resulted in contaminated milk that caused widespread illness and infant deaths.
Nathan Straus, a prominent businessman and philanthropist, was one of the key figures in the American pasteurization movement. Along with Dr. Abraham Jacobi, he advocated for the pasteurization of milk as a solution to these public health crises. Straus even funded the establishment of pasteurization stations in New York City to provide safe milk to the public, particularly to children. Their efforts were crucial in reducing infant mortality rates in urban centers where contaminated milk was a significant health issue.
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John D. Rockefeller and the Chicago Pasteurization Law
By 1909, pasteurization had become a highly debated topic in the U.S., with cities and states adopting various regulations to ensure milk safety. John D. Rockefeller, who had substantial investments in food processing and dairy industries, played a pivotal role in pushing for mandatory pasteurization laws in Chicago. At the time, Chicago was one of the hardest-hit cities by milk-borne illnesses, largely due to poor production practices in industrial dairies.
Rockefeller's influence led to Chicago becoming the first major U.S. city to require milk pasteurization. This move not only improved public health but also allowed larger dairy processors to dominate the market, as pasteurization favored centralized milk processing over smaller, local dairy farms. Rockefeller's backing of pasteurization wasn’t solely driven by public health concerns—he also saw the financial benefits of consolidating the dairy supply chain, further entrenching the role of large corporations in food production.
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Raw Milk Regulations in the Modern U.S.
Today, raw milk regulations in the United States are handled at the state level. Some states, such as California and Pennsylvania, allow raw milk to be sold in retail stores under strict conditions, while others, like New York, permit raw milk sales only directly from farms to consumers. In contrast, states like Wisconsin and Iowa have banned retail sales entirely, though raw milk can sometimes be purchased under "animal feed" labels in certain jurisdictions.
The legal landscape for raw milk remains complex and highly variable across the U.S., with advocates continuing to push for wider access to raw milk due to its perceived health benefits and opposition to over-regulation by food industry giants.
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Conclusion: Pasteur’s Legacy vs. Modern Pasteurization
Louis Pasteur's pioneering work in microbiology and sterilization undoubtedly shaped modern food safety practices, but it’s important to separate fact from myth: Pasteur himself never pasteurized milk. His work focused on preventing spoilage in wine, beer, and other liquids. It was later scientists, particularly Franz von Soxhlet, who applied pasteurization to milk.
Pasteurization has played a crucial role in reducing milk-borne diseases, but it has also facilitated the rise of large-scale dairy corporations, often at the expense of small farms. Today, the debate over raw versus pasteurized milk continues, with some consumers seeking out raw milk for its purported health benefits and natural qualities, while public health agencies caution against the risks.

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Louis Pasteur Never Pasteurized Milk: A Closer Look at the Myths and the Reality

<h3>1. Check your Zip code</h3>
Before you start shopping, enter your zip code using the option on the top right of the front page to see if we deliver to your area. 
<h3>2. Shop for Your Favorite Products</h3>
Once you've confirmed we deliver to your area, you can start adding items to your cart.
<h3> 3. Create or Log Into Your Account</h3>
To continue the checkout process, you 'll need an account. If you don't have one, you can create it during checkout. 
<h3>4. Understanding Delivery Schedules &amp; Fees</h3>
Visit our Delivery Areas Page to review our delivery deadlines, schedules and respective fees for your area. Delivery days and fees vary per location.
<ul>
<li>Minimum Order: $150 for delivery </li>
<li>Delivery fees: Vary based on your location </li>
<li>Store pickup: No minimum order or fee</li>
</ul>
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<h3>5. Delivery Time Slot</h3>
All deliveries will be made within a single time slot from 10 AM to 10 PM. Don't worry, this wide range allows us to plan routes more efficiently. We will notify you the day before with an estimated arrival time and confirm with you two hours before delivery. If you won't be home, you can leave out coolers (with ice if possible), and we 'll place your order inside to keep it fresh. 
<h3>6. Deadline for Orders</h3>
All orders must be placed by Saturday at 12 AM (midnight). Deliveries will start the following week based on your designated delivery schedule. 
<h3>7. Weight-Based Pricing Adjustment</h3>
Many of our products, such as meats and produce, are sold by approximate weight. Since we don't know the exact weight until we pack your order, we add a 5% charge to your total order as a temporary hold. If the final weight results in a lower total cost, we will refund the difference. 
<h3>8. Delivery/Handling Fee</h3>
<ol>
<li>Each order comes with a handling and delivery fee unless you pick it up at our farm store. </li>
<li>The handling fee pays for the time it takes to weigh, pack, and load each order, as well as the cost of coolers, packing supplies, etc.&nbsp;</li>
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<h3> 9. Support Small Farms</h3>
Our products come directly from small, regenerative farms, which means orders take time to be sources and prepared for delivery. We appreciate your patience and support! 
<h3>10. Thank You for Supporting Real Fool!</h3>
By shopping with us, your are helping small farmers thrive and ensuring access to high-quality, nutrient-dense foods. We appreciate your commitment to a healthier food system!

How it works

Welcome to Lakeview Farm Store
We are dedicated to offering real, nutrient-dense foods that are locally sourced, organic, and truly wholesome. At Lakeview, we believe in supporting local farmers who provide these quality foods, because we know how crucial their work is in a food system that often favors processed, low-quality options.
Why We’re Here In today’s world, small farms play a vital role in keeping us healthy. But they face challenges from a food system that frequently prioritizes processed and low-nutrient foods over the well-being of communities. At Lakeview, we’re here to help shift this dynamic. By providing clean, nutrient-dense options, we empower our community to live strong, vibrant lives. We believe that when we’re healthy, we’re more resilient and less dependent on quick fixes that don’t address the root of our well-being.
What We Offer Lakeview Farm Store is committed to offering foods that honor both people and the planet. This means:
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<li>Organic and Regeneratively Sourced Produce:&nbsp;We partner with local farms that follow organic and regenerative practices, ensuring produce that’s free from harmful chemicals and grown in ways that nourish the soil.</li>
<li>Grass-Fed Raw Dairy:&nbsp;Our raw dairy products are sourced from grass-fed cows that roam on open pasture, producing milk that’s naturally rich in nutrients.</li>
<li>Grass-Fed, Humanely Raised Meats:&nbsp;Our meats come from local, regenerative farms where animals are pasture-raised and cared for, ensuring ethical practices and superior nutrition.</li>
<li>Soy-Free and Corn-Free Options:&nbsp;We know many people are mindful of what goes into their food, so we prioritize soy-free, corn-free options that align with a health-conscious lifestyle.</li>
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Lakeview Farm Store is more than a place to shop—it’s a commitment to health, integrity, and supporting the hardworking farmers who keep us connected to real, nutritious food. We’re deeply grateful for our community’s support, which allows us to continue growing and spreading the word about the importance of eating real food.
Thank you for being part of this journey toward a stronger, healthier future.

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About us

Terms of Use
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Welcome to www.lakeviewfarmstore.com ("Website"). These Terms of Use ("Terms") govern your use of our Website and the services provided by Lakeview Farm Store ("Company"). By accessing or using our Website, you agree to comply with and be bound by these Terms. If you do not agree with any part of these Terms, please do not use our Website.
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You understand that all information, data, text, software, music, sound, photographs, graphics, video, messages, or other materials ("Content"), whether publicly posted or privately transmitted, are the sole responsibility of the person from which such Content originated. This means that you, and not the Company, are entirely responsible for all Content that you upload, post, email, transmit, or otherwise make available via the Service. The Company does not control the Content posted via the Service and, as such, does not guarantee the accuracy, integrity, or quality of such Content. Under no circumstances will the Company be liable in any way for any Content, including, but not limited to, for any errors or omissions in any Content, or for any loss or damage of any kind incurred as a result of the use of any Content posted, emailed, transmitted, or otherwise made available via the Service.
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Last Updated: February 2025

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Why Is Raw Milk So Expensive?
Raw milk often comes with a premium price tag, and understanding why requires looking at the vast differences between raw milk production and the conventional dairy industry. Conventional milk benefits from significant subsidies and is part of a highly industrialized system, which enables milk processors to sell it at artificially low prices. In contrast, raw milk producers operate on a much smaller, independent scale, where they face higher costs without the safety net of government subsidies. Interestingly, raw milk can sometimes be less expensive than organic pasteurized milk, which is also sourced from smaller-scale farms but undergoes additional processing.
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Why Does Raw Milk Cost More for Less Processing?
A common question arises: “If raw milk isn’t processed like pasteurized milk, why is it more expensive?” While pasteurization and other treatments add costs, raw milk production isn’t as simple as skipping a step. For example, it’s not uncommon to find organic pasteurized milk from brands like Horizon priced at $5.99 per half gallon, while raw milk on the same shelf ranges from $7 to $11 per gallon. In some cases, vat-pasteurized milk, which uses a slower, lower-temperature process, can be priced even higher than raw milk.
The key difference lies in the production and distribution systems. Raw milk producers, often smaller farms, don’t benefit from the same scale or infrastructure that conventional dairy processors do. The cost structure for producing raw milk is unique, with factors like smaller herd sizes, pasture-based feeding, and rigorous health and cleanliness standards contributing to the higher price point.
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Varying Costs Across Regions
Raw milk production is far less standardized than its conventional counterpart. Farmers have different costs based on their location, farming practices, and access to resources. For instance, a farmer using grass-fed or organic practices will likely face higher feed costs compared to a conventional operation. Additionally, labor-intensive practices, smaller herds, and limited distribution channels drive up costs for raw milk farmers.
On top of this, demand for raw milk can vary greatly depending on location. In areas where raw milk is in high demand but difficult to access, prices may skyrocket. Meanwhile, in places with more widespread availability, prices might be more competitive. This uneven demand adds another layer of complexity to pricing.
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The Impact of Dairy Subsidies
One of the biggest factors that keeps the price of conventional milk low is government subsidies. Between 1995 and 2023, U.S. federal farm subsidies totaled $522.7 billion, much of which ended up in the hands of large-scale processors and food corporations. These subsidies help cover production costs, crop insurance, and disaster relief, ultimately lowering the price of conventional milk for consumers.
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According to the USDA, the Milk Price Support Program (MPSP) ensures that dairy processors can buy milk at a government-mandated price, which was set at $9.90 per hundredweight (about 12 gallons) in the 2002 farm bill. This program doesn’t pay farmers directly but helps them secure a stable income by supporting the price processors pay for milk.
Raw milk farmers, on the other hand, are excluded from this system. They don't receive any government assistance, meaning their costs are entirely market-driven. Without subsidies, they must charge prices that cover their full production and distribution expenses, which is why raw milk prices fluctuate so widely across different markets.
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The Reality Behind Raw Milk Prices
The high price of raw milk occasionally generates controversy, particularly when prices seem exorbitant. For example, an image of Fresno-based Raw Farm’s milk priced at $26.99 per gallon in a Beverly Hills store made the rounds on social media, sparking jokes and outrage. However, this price reflects the unique economic conditions of a high-cost area like Beverly Hills, where inflation and other factors drive up prices. In other parts of California, such as Los Angeles or San Diego, the same raw milk sells for around $17.99 to $20 per gallon, illustrating how regional factors play a role in pricing.
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Why Raw Milk Costs Vary
Ultimately, the cost of raw milk is influenced by multiple factors—small-scale, specialized production, lack of government subsidies, regional demand, and the farming practices employed. Unlike conventional milk, which is standardized and industrialized, raw milk production is a decentralized, more artisanal process.
Farmers who produce raw milk face higher input costs related to their practices. For example, pasture-raised cows may require more land and higher-quality feed. Additionally, smaller-scale operations often involve more hands-on work, such as maintaining stringent cleanliness standards to meet health requirements without relying on pasteurization.
Demand for raw milk, too, is highly localized. In some areas, consumer interest in raw milk is high, but there are few farmers providing it, which pushes prices up. In contrast, areas with a higher concentration of raw milk farms might see more competitive pricing. It’s not just about production—it’s also about access, demand, and the choices farmers make about how they raise their animals and manage their land.
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Conclusion
Raw milk’s higher price compared to conventional milk can be attributed to several factors, from its exclusion from government subsidies to the small-scale, specialized nature of raw milk production. The variation in regional pricing further complicates the issue, as local demand and farming practices play a large role in determining the final cost to consumers. While the price tag might seem steep, raw milk’s cost reflects the true expenses of maintaining high-quality, sustainable dairy farming practices without the safety net of subsidies.
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Why Is Raw Milk So Expensive

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Corporate Interests and the Fight Against Raw Milk
It’s no secret that conventional dairy farmers often consume raw milk themselves, bottling up what they plan to drink before sending the rest off to industrial processors for pasteurization. This behind-the-scenes practice shows that the actual producers aren’t overly concerned about raw milk. Instead, it's the large corporate entities that are determined to keep it off the shelves, protecting the profits of their processed dairy products.
When you buy conventional milk from brands like Dairygold, Organic Valley, or Shamrock, you’re not buying directly from a farm. These companies act as middlemen, processing and packaging the milk they source from farms to sell under their corporate label. These corporations have vested interests in pasteurization, which not only extends shelf life but also gives them control over the dairy market.
What Makes Milk “Processed”?
While raw milk goes through a certain level of handling, it doesn’t undergo the extensive procedures that define processed milk. Processed milk refers to milk that has been sent off-site for various treatments like pasteurization, homogenization, and sometimes the addition of vitamins. Raw milk, on the other hand, comes directly from the farm, either sold on-site or through permitted retail channels in states where it's legal.
Big Dairy’s Opposition to Raw Milk
Contrary to what some might believe, Big Dairy is not backing the growth of raw milk sales. In fact, large dairy corporations are the main opponents to raw milk legalization. While grassroots movements advocate for consumer choice, Big Dairy interests lobby vigorously to maintain bans on raw milk, using medical experts and public health advocates as their spokespeople in policy discussions.
This opposition isn't necessarily because raw milk threatens to upend their business, but it does represent unwanted competition. By keeping raw milk off the market, these corporations can maintain their dominance over dairy sales. The introduction of raw milk would create a more diversified market, which these large processors seek to avoid.
A History of Suppression
Raw milk bans in the U.S. trace back to the early 20th century, with Chicago leading the charge in 1909. At the time, public health concerns dominated the narrative, especially following the publication of Upton Sinclair’s The Jungle and the Swill Milk Scandal. Over time, large dairy corporations that once opposed pasteurization began to see its benefits—realizing that the costs and regulations associated with pasteurization created barriers to entry for small farmers, thus protecting their market share.
Since 1987, the U.S. Food and Drug Administration (FDA) has upheld an interstate ban on raw milk sales, largely influenced by pressure from dairy processors and manufacturers. While raw milk legalization is mainly a state issue, the FDA's policy remains in place to prevent raw milk from crossing state lines and disrupting the uniformity of pasteurized milk in interstate commerce.
The Politics Behind Raw Milk Bans
The raw milk debate isn’t just about food safety; it's about corporate influence. In 2018, when an amendment that would have expanded access to raw milk was proposed, the National Milk Producers Federation (NMPF) and the International Dairy Foods Association (IDFA) applauded its defeat. These organizations, representing the interests of large dairy processors, argued that the amendment posed an “unnecessary risk to consumer safety and public health.” They leaned on selective statistics, citing studies that suggest raw milk is far more likely to cause foodborne illness than pasteurized milk.
However, a closer look at the numbers reveals that raw milk-related outbreaks are exceedingly rare. According to a 2020 report, 3.2% of Americans, or more than 10 million people, consume raw milk regularly. Of those, an estimated 761 individuals get sick each year, with 22 requiring hospitalization. This puts the risk of falling ill from raw milk at approximately 0.007%, with a 0.0002% chance of severe illness. These risks are comparable to, if not lower than, the risks associated with consuming leafy greens.
The Real Motivation: Stifling Competition
Ultimately, Big Dairy’s resistance to raw milk is less about public health and more about eliminating competition. The complexity and costs of pasteurization serve as a built-in barrier that prevents small farmers from entering the market. By keeping raw milk illegal or difficult to access, large dairy processors can continue to dominate the industry without fear of being undercut by small, local producers offering a product with growing consumer demand.
The push for raw milk legalization continues to gain traction at the state level, as more people advocate for their right to choose. Despite the efforts of industrial dairy groups to stifle this movement, the growing interest in raw milk reflects a broader desire for transparency, local sourcing, and consumer choice in our food system.
Conclusion
Raw milk’s journey from farm to consumer is fraught with legal and corporate roadblocks, driven largely by Big Dairy’s desire to maintain control over the market. As the conversation around raw milk evolves, it’s clear that many people are willing to accept the risks for the potential benefits, including supporting local farms and consuming a more natural product. The fight for raw milk legalization is part of a larger struggle to reclaim the food system from corporate interests, and that battle is far from over.
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Corporate Interests and the Fight Against Raw Milk

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Raw Goat Cottage Cheese (~ 6-8 oz)

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