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Bacteria from the fresh apples used to make cider can end up in your drink if the product is not pasteurized, meaning it has not been treated with heat or ultraviolet light to kill harmful ...
The Farmhouse ale is an ancient European tradition whereby farmers would produce beer for their own consumption using their own grain. Most farmers brewed ales for consumption during Christmastime and/or work in the late summer, but those with a plentiful-enough grain supply brewed for everyday drinking.
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“Drinking raw milk puts you at 640 times higher risk of getting sick than drinking pasteurized milk.” “Only about 3 percent of the population drinks raw milk but they account for 96% of all ...
The making and drinking of cider is traditional in several areas of northern Spain, mainly Galicia, the Principality of Asturias, Cantabria, and the Basque Country. The largest producer of cider in Spain is the Atlantic region of Asturias, where cider is considered not only a beverage but an intrinsic part of its culture and folklore.
In considering market-to-consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. Food safety, nutrition and food security are closely related. Unhealthy food creates a cycle of disease and malnutrition that affects infants and adults as well ...
The FDA has issued a warning against drinking raw milk, given that inactive pieces of the avian flu virus have been found in about 20% of samples of pasteurized milk. “The virus has been found ...
Farmhouse ales A grisette is a variety of beer originating from the mining regions along the border of France and Belgium. It is a close relative of other farmhouse ales of the region including saisons and bières de garde , though unlike those beers, which were prevalent among agricultural workers, grisettes were consumed primarily by miners.
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