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ISCOWP News Volume 10 Issue 1
Within this issue there is much discussion in the letter section concerning how different breeds produce different levels of milk production both in quantity and quality. Contrary to the commercial dairy system, a cow protector farmer is concerned with the male member of the breed as well as the female. The average farmer slaughters the male, the cow protector engages the male in work on the farm. Therefore, the adaptability and capabilities of the male member of a breed to becoming a working ox must be considered. The top picture shows a Durham breed of working ox at Colonial Williamsburg, Virginia. Here Balabhadra exchanged notes with their teamster. This breed makes very good, hard working oxen; the female of the breed producing an average quantity of milk with a good amount of butterfat. The bottom picture shows ISCOWP team Jaya & Nanda, a Holstein-Simmental mix who are gentle good workers. They are now a full grown team. The females of the breed produce a high quantity of milk with low butterfat.
World Ideologies as Explained by Reference to Cows Back to Back Issues Page
Dear Reader, For those who are not familiar with words originating from the Sanskrit contained in these letters: grahastras - householders From: Rohita (Dasa) talavan@com.org
Hare Krsna dasi: Comment: Hare Krsna dasi: Comment: Hare Krsna dasi: Comment: Hare Krsna dasi: Comment: Hare Krsna dasi: Comment: From: Madhava Gosh (das) ACBSP (New Vrindavan - USA)
Not the Holsteins. At NV they are milked by hand, and some give only 4 or 5 pounds a day. They keep milking them anyway, just to avoid breeding, but the homestead breeds would be better. Just had 2 more calves from a neighbors bull that was busting fences last summer, so still no conscious breeding going on. From: COM: Hare Krsna dasi (Brunswick, Maine - USA) On Sat, 19 Feb 2000, billy bob buckwheat wrote: From: "COM: Hare Krsna dasi (Brunswick, Maine -
USA)"
>*********************************** Hypocrisy and commercialism go hand in hand -- especially with the dairy industry. I don't know exact time but Visakha has been milking
for about 8 years with out beeing freshened. She presently gives about 10-15pds
in the morning and 8-10pds in the evening. magic mamma . Bhakta Derek Prabhu-- Such a wonderful cow. I still remember before she had her first calf back in 1989 or so, Sri Krsna said we should massage her udder so that she would be used to having people touch her udder. Such a very nice temperament. A daughter of Vrndavana the bull, I believe. Who was her mother? What a great cow -- Brown Swiss. Is Mother Kaulini still milking her also? Please give my
regards to Sometimes people think that they don't want a Brown Swiss
because the Brown Swiss are so big and require so much more food and more
pasturing ground than a smaller cow. At 3 gallons per day for the past 8 years, how many thousands of gallons of milk has Visaka produced? And that is with just one calf to train and pasture. Another cow, who is smaller, might have had to be bred 3 or 4 times to produce an equal amount of milk. And would have produced 3 or 4 calves, which probably would have required more feed and more pasturing ground than Visaka's one calf. For the average ISKCON farm, we don't really need so many calves, because we at present don't have so many devotees who know how to train and work them. So, it seems to me that the number of calves per quantity of milk produced -- in other worlds the total quantity of milk over the course of each lactation -- is a very important factor to consider in deciding the quality and breed of the cow to be bred. It's not the only factor. And in some cases, especially where there are trained devotees who want to work as many oxen as possible, it might be better to breed a cow who will produce less milk per lactation. But in general, I think that milk-production-per-lactation is an important consideration which is too often disregarded altogether. Again, Bhakta Derek, thanks for telling us about Visaka. A great news update on one of Lord Damodara's great cows! Machine Milking vs. Hand Milking From: Aradhya (Devi Dasi) ACBSP (New Mayapura - FR)
There is a technical reason for the cow drying up after machine milking. It is also the reason why the calves are important in keeping a cow in milk for a longer time. This reason is that at the beginning of the milking, the cow lets down fairly creamless milk - what we might call the rice, Dahl and vegetables part of her calf's meal. Towards the end, she lets down more and more cream. This is the dessert. It is designed to satisfy and cut the appetite of the nearly satiated calf. The heavier cream, however, is only let down by the cow if she is feeling pleasure in seeing her calf and in licking it. It is her maternal love that gives this last bit of affection in the form of cream. The downside of machine milking, (which is of course, quicker and cleaner than hand milking) is that this last cycle never gets started. The cow is not getting much enjoyment from the milking process. Her calf is gone and she is getting pushed around. She does not let down that last milk. Each day she lets down a little less. And that is indeed the process of drying off. If there is cream left, the cow's system says there is too much milk and produces less. However, if there is no cream left at all, as in when hand milked and finished by the calf, her system says, there is not enough milk, produce more. And that is the reasoning behind hand milking, and letting the calf finish off, at least when it is small enough to drink milk. For these reasons, the traditional butter makers of France hand milk their cows and keep the calf in sight of the cow. They do not use machines, even if it takes them all morning to milk a herd of cows and all evening to remilk them. Otherwise, they don't get enough butterfat to make their world famous butter and cream. Of course, there is a certain amount of butterfat, even with the machines, or we would not have butter or cream, would we? But the thickest, richest and most flavorful cream comes at the very end, as a gift to that dearly beloved calf. When we see pictures of Krsna milking the cow, in Krsna Book, with Srimati Radharani holding the calf back, it is evident that this same system was used by the Butter-thief's parents and friends. Mother Yasoda used to go to great lengths to feed her cows special herbs and grass that would flavor the milk better, so that Krsna wouldn't go and eat the butter at the neighbors'. So if Mother Yashoda had a problem satisfying Krsna, what to speak of us? Still, a cow can definitely be kept in milk for up to three years, with care and attention. This was a technical explanation, as given to me by Pierrette, the butter maker who taught us to milk, in France. Family Owned Farms vs. Community owned Farms From: Noelene Hawkins
Is there any reason for this? Are the ones on longest lactation providing lower quality milk, so that milk is best for curd? If we are to produce ghee, all the milk should be skimmed? Jerseys are good for self-sufficiency as they give really creamy milk, its about one-quarter cream! When I was churning butter, we didn't want to waste one drop of milk in any shape or form. So curd was only made if we could use all the whey, and after churning the butter, the buttermilk we'd turn into curd, rather than the milk which was a more drinkable product, and able to be used for making yogurt. Then the whey from the buttermilk curd, we used in making rice, because actually whey is very good for you, it is full of protein and calcium, in fact health shops sell whey powder as a body-builder! Cooperation among the families with regard to the breeding schedule could make things work very well. Especially in regards to ghee-making. If your cow is only giving 1 or 2 liters a day, how can you gather enough cream to make butter- churning worth-while? This is another reason why family owned farms, i.e. one family on a farm, would find it difficult to be self-sufficient and not over-breed. Another reason is that if you're only breeding one cow every 3 or 4 years, being only one family and not wishing to over-breed, (if you're sensible and not heading for disaster), then it may be on average a 6-8 year gap in between births of bullocks (oxen). Then how can you train such different size bullocks together? But on a larger property, with breeding of on average one per year, for 4 families, then you get them only 2 years apart on average, which makes it possible. Or for an even larger property, say twice that size, with one per 6 months, you'd get them on average 1 year apart. So it seems a shame that devotees after having tried to influence the management of ISKCON farms towards simple living, give up and buy their own- it has happened to more than one family I know, plus a few others are in the process of doing it. Because on your own, apart from the problems mentioned above, where is the support of other devotees, sadhu-sanga, and the support of the other varnas for practicality. Where most importantly is the ksatriya to provide you with FREE land in return for some of what you produce, so you don't have land repayments, be forced to cash-crop or give up dependence on bullocks, use the tractor instead, because the focus must be profit? Or give up sadhana, to get the time to grow enough with the bullocks, and market it, just to make repayments? Sorry to repeat what I have mentioned in other letters, actually Carol's idea is good. If you're stuck in that system, being on your own farm with repayments, and you still want to only use bullocks, then to grow HERBS which only requires a small amount of cultivation, would seem to be the way to go for a cash-crop. Especially high-priced medicinal herbs in big demand like Echinacea. So I hope I'm not mistaken for some sort of fanatic, but it just seems to me that there is a lot of drawbacks to family owned farms- milk product supply, availability of compatible bullocks, land repayments, availability of other varnas to assist, availability of a gurukula, availability of sadhu-sanga, or even someone the kids have to play with, some friends, because if they're deprived of that their whole life, they may become bitter about it later on. From: Madhava Gosh (das) ACBSP (New Vrindavan - USA) The scheme they are trying to work towards at NV is that a cow be bred and milked in the temple barn for the full of the flush, then after a year or so it would go out to a family. When breeding is resumed, the idea would be to bred about 5 cows a year for the temple, which would result in a stabilized herd size of under 100 animals (compared to the 200 currently and the 350 at the peak.) Hopefully, an endowment will be in place so each calf born will have a guarantee of lifetime support. The temple will have a good flow of milk, and in exchange for caring for a cow, the householder would have a cow that could provide it ample milk for several years. If a cow could be expected to milk one gallon a day for 3 years, that means at any given time as many as 15 families could have a producing cow, which is more than are willing and able to take them now. Hopefully Krsna will send such willing and able householders. The choice of semen will be milking shorthorn, as they are one of the more homestead type breeds that are available through AI, with good characteristics for oxen. NV has 2 bulls, but one is a Holstein and the other a Holstein/Simmental cross, neither of which they want to bred with. Years from now, when they pass on, their facilities will hopefully be occupied by a homestead breed bull so they can get away from the AI.
From: Ann Fletcher Interesting to see your comments on preference for the Shorthorn breed. After years of trial and error, we have also concluded at New Varshan (NZ) when we start breeding again, we will bring the Shorthorn back in. Good milk supply, excellent working bullocks and their average age is 15 years. From: Madhava Gosh (das) ACBSP (New Vrindavan - USA) Not meant that there aren't possibly even better heritage breeds for some one to think about, but the Milking Shorthorn seems to one of the better choices of the easily available breeds. Jerseys are great milkers, but the bulls are reputed to be extra vicious, and our own experience with a Jersey bull confirmed that (named Bu, rest his soul). The 2 oxen I did train (oh so long ago) were Jerseys, and they were mellow enough, but the Shorthorn are reputed to make better oxen. Date: Fri, 3 Dec 99 12:05 +1300 This is how I envisioned cow com to be. Pooling of info
and experiences for everyone's benefit. I agree re jersey bulls. The bulls tend
to have a temper streak in them and jersey bullocks are too mellow and lazy. The
Friesian bullocks are ok but very big on the land. The Shorthorns seem to be
alittle fiery but great workers and their milk, although not as creamy as the
jerseys or as volumous as the Fresians, seem to be a good blend of both
qualities. Regards,
From: Ann Fletcher Dear Niscala Prabhu, From: Madhava Gosh (das) ACBSP (New Vrindavan - USA) I have known several Jerseys to milk for years without coming fresh yearly. they gave 1 to 1.5 gallons daily, depending on season and feed. Balabhadra has a cow that looks just like a Holstein, although smaller than the common agribusiness size. He is getting even from this Holstein at least one half gallon a day, and it has been a long time since she came fresh, more than a year. (Editor's note: Balabhadra's cow ,Draupadi, has been milking for 4 years since she was calved.) To keep high yields, it is necessary to freshen cows yearly but for simple homesteading, the heritage breeds will give good milk for a long time. Certainly not on a competitive level , but adequate for a householder with just a couple of yogurt customers and his own family. From: (Bhakta) Dirk Vansant (Geel - B) Sent: 04 December
1999 19:19
I thought she was a Holstein and definitely looks like one. The thing smaller about her then the 'regular' Holstein might be her milk bag and super gentle and sweet nature.
hahaha... he who is actually tasting the nectar... From: Madhava Gosh (das) ACBSP (New Vrindavan - USA) And it is nectar :-) She is smaller in overall stature. The gene pool of modern Holsteins has definitely been narrowed to large size and large production. She is a bit of an anomaly. From: WWW: Rohita (Dasa) ACBSP (New Talavan MS - USA) I have milked Freisland (Holstein), Jersey, Guernsey, Swiss and crosses of the above with Gyr/Kankrej. Have never under feeding conditions ranging from excellent to poor, temperature range of 20' - 110'F have I been able to get production of greater than 1 gallon (~3 liters) past the two year mark. From: Noelene Hawkins
Were your milking cows getting high-grade feed at milking time? Our cows here regularly give milk for 3-4 years. No doubt at the end it is only a small amount. I think I remember the milking lady saying only a couple of liters a day. My point is that even a couple of litters a day is enough for drinking! If you have 4 cows milking on a farm with 8 families, then if they are bred at one per year, then they are all at different levels of milk production. But the TOTAL should be enough for milk consumption AND ghee production, etc. From: Hare Krsna dasi (Brunswick, Maine - USA) I remember that when Mother Kaulini at Gita-nagari was milking Visakha (Brown Swiss) Kaulini was still getting 3 gallons a day from Visakha after 3 years. Unusual, but it shows that with good feeding, good care -- and suitable climate, it is possible. I was still getting at least 1 gallon a day from Prema Vivahla (also Brown Swiss) after 2 years. That's probably more normal. I think Niscala is touching on an important point here. If among, for example, 4 families, each family breeds its cow in a different year, that would provide different qualities of milk which they could distribute among themselves. Perhaps the freshest cow could provide the hot milk, and the one currently on the longest lactation could provide milk for curd. Cooperation among the families with regard to the breeding schedule could make things work very well. From: Syamasundara (das) (Bhaktivedanta Manor - UK) At Bhaktivedanta Manor we are currently milking 7 cows. All at different stages of lactation. One cow which we have bred again and will calf in 2 months has just been dried off (last day today). We were milking her, her calf, her calf's calf and her calf's calf has impregnated two cows. A total milking time of up to 6 years. Before we started drying her off she was giving 3.5-4 liters of milk each day. She is a Friesian. We recently lost an old 18yr old cow who had milked for 6 years. On her last milking year she was giving 3 liters per day. She was a Friesian. Another cow (a shorthorn) is still milking after 4 years. She is giving 4 liters per day. We had a cow that milked for 8 years (she never even had a calf although was impregnated) giving 5 liters per day in her last year. She was a Friesian. My limited experience has definitely shown that the vast majority of cows can give milk for 4 years quite easily. We do however have a cow (half Belgian Blue) that started giving a small yield and dried off herself within 3 years. From: Sevabhiruci (das) SS (Gdansk - PL) Is it possible for "a virgin cow" to give milk? May I read about it in any book or better on any Web site? Thank you in advance for your comments and answers. From: Rohita (Dasa) ACBSP (New Talavan MS - USA) I have seen a cow who was rather old (12) produce milk without calving when another cow had a calf. But have not heard of a heifer (virgin cow) being able to produce milk as you have inquired about and I have been around cows for about 40 years.
When a new form of an old human disease appeared in England in 1995, some medical specialists immediately suspected that it might be a human version of "mad cow disease," but they had no proof.[1] Mad cow disease had appeared in British dairy cattle for the first time in 1985 and during the subsequent decade 175,000 British cows had died from it. British health authorities spent that decade reassuring the public that there was no danger from eating the meat of infected cows. They said a "species barrier" prevented mad cows from infecting humans. A "species barrier" does prevent many diseases from crossing from one species to another -- for example, measles and canine distemper are closely related diseases, but dogs don't get measles and humans don't get distemper. While the British government was placing its faith in the species barrier, British citizens began to die of a new disease, called "new variant Creutzfeld-Jakob disease" or nvCJD. A similar disease, CJD (Creutzfeld-Jakob disease) had been recognized for a long time but it almost never occurs in people younger than 30; nvCJD, on the other hand, strikes people as young as 13. There are several other differences between CJD and nvCJD, so nvCJD represents something new. To date, nvCJD has killed 48 people in England and one or two others elsewhere in Europe. The main feature of both mad cow disease and nvCJD is the progressive destruction of brain cells, inevitably leading to total disability and death. New research published late in 1999 showed that nvCJD is, in fact, a human form of mad cow disease,[2] dashing all hope that a species barrier can protect humans from this deadly bovine affliction. Mad cow disease is formally known as "bovine spongiform encephalopathy" or BSE. BSE is the cow version of a larger class of diseases called "transmissible spongiform encephalopathies," or TSEs. TSEs can afflict sheep, deer, elk, cows, mink, cats, squirrels, monkeys, humans and other species. In all species the symptoms of TSEs are the same -- progressive destruction of brain cells leading to dementia and death. Traditional Creutzfeld-Jakob disease (CJD) is a rare human affliction. The visible symptoms are similar to Alzheimer's disease; in fact, CJD is sometimes diagnosed as Alzheimer's and therefore may go unrecognized. CJD strikes one in a million people almost all of whom are older than 55. In people younger than age 30, CJD is extremely rare, striking an average of 5 people per billion each year, worldwide (not counting the recent outbreak in England). In cows, the latency (or incubation) period for mad cow disease is about 5 years, meaning that cows have the disease for five years before symptoms begin to appear. No one knows the latency period for nvCJD in humans, but it is thought to be around 10 years. Because of this uncertainty, no one is sure how many people in England already have the disease but are not yet showing symptoms. The British government's chief medical officer, Professor Liam Donaldson, said December 21, 1999, "We're not going to know for several years whether the size of the epidemic will be a small one, in other words in the hundreds, or a very large one, in the hundreds of thousands." The epidemic of mad cow disease was caused by an agricultural innovation -- feeding dead cows to live cows. Cows are, by nature, vegetarians. But modern agricultural techniques changed that. Cows that died mysteriously were sent to rendering plants where they were boiled down and ground up into the consistency of brown sugar, and eventually added to cattle feed. It was later determined that mad cow disease was being transmitted through such feed, and especially through certain specific tissues --brain, spinal cord, eyes, spleen and perhaps other nerve tissues. Ten new cases of nvCJD were reported in England in 1999, bringing the total to 48. It has been more than 10 years since government authorities banned the use of the particular parts of cows thought to transmit mad cow disease. The appearance of new cases of nvCJD in 1999 implies either that the latency period for the disease is longer than 10 years, or that infected meat was not effectively eliminated from the food chain when government authorities said it was, or both. The SUNDAY TIMES of London reported in late December that some meat banned for human consumption is still being marketed in England. After the mad cow scandal erupted, the British government attempted to eradicate the disease by requiring that all cows older than 30 months be slaughtered. As a result, by last September more than 2.5 million British cows had been killed. But the TIMES reported that British investigators have documented at least 50 cases of farmers and cattle dealers using bogus identity documents to falsify the ages of cows in order to sell them for human consumption. Furthermore, the Agriculture Ministry acknowledged that as many as 90,000 cattle could not be accounted for. About 1600 new cases of mad cow disease are still being reported each year in England. In December, French health authorities announced finding a second case of nvCJD, a 36-year-old woman in Paris. France has continued to refuse to import British beef, even though the European Union on August 1, 1999, formally declared British beef as safe as any in the European Union. The European Union said in December it will take France to the European Court of Justice to force it to import British beef. Germany is also refusing to import British beef. The U.S. government says mad cow disease has never been observed in any U.S. cows. However, a closely-related TSE disease, called chronic wasting disease (CWD), has been increasing for almost 20 years among wild deer and elk in northern Colorado and southern Wyoming. Since 1981, CWD has been spreading slowly among wild deer and elk herds in the Rocky Mountains and now afflicts between 4% and 8% of 62,000 deer in the region between Fort Collins, Colorado and Cheyenne, Wyoming.
Meanwhile, a 68-year-old Indiana man with a fondness for beef-brain sandwiches died of CJD last summer (1999). Beef-brain sandwiches are a local delicacy in Indiana, introduced years ago by German immigrants. The EVANSVILLE (INDIANA) COURIER reported that John Hiedingsfelder, a forensic pathologist in Evansville, said he had seen three cases of CJD in the past year. No connection to mad cow disease has been established in the Indiana cases. Roberta Heiman, a staff writer for the EVANSVILLE (INDIANA) COURIER reportedly received a warning from a cattleman's association not to publish any further articles about this subject.
[1] Unless a specific source is cited, information in this issue of Rachel's was taken from www.mad-cow.org a web site maintained by Thomas Pringle of Eugene, Oregon. Sources of information are cited at www.mad-cow.org [2] Michael R. Scott and others, "Compelling transgenic evidence for transmission of bovine spongiform encephalopathy prions in humans," PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES Vol. 96, No. 26 (December 21, 1999), pgs. 15137-15142. [3] Terry J. Allen, "Rare, Animal-Borne Disease a Medical Mystery; Officials Examine Maine Deer in Hunt for Clues," BOSTON GLOBE December 12, 1999, pg. C26. [4] Matthew Taylor, "Mad Cow Fears, Anger on Farms; Two Imported Sheep Herds Quarantined in Vermont," BOSTON GLOBE October 31, 1999, pg. F24.
Butter is made from milk. Keep in mind that the milk you are using should be from cows that are receiving lifetime protection. Often in a commercial dairy cows are fed hormones or other chemicals to increase their milk production. These chemicals transfer in- to the milk. Ghee can be made from butter and used in many recipes as a substitute for oil or butter. Ghee is butter without the impurities. In the next issue we will explain how to make ghee from butter. The following texts were sent to us by Hare Krsna dasi. They contain two methods of making butter. We use the first method because it is said that ghee made from yogurt is highly medicinal. It is known to clear the cholesterol in one's body and if you take some everyday you will live a long life. Making Butter [Text 848289 from COM] Here is one way to make butter. What about the "old fashion" way? Is it the same process for large quantities? And how is it done without refrigeration? Forwarded message On 20 Sep 1997, Subhadra dd wrote: Does anyone know how to make butter from yogurt??? Making Butter from Yogurt First start by boiling milk in a heavy bottom pot, stirring and scraping the bottom occasionally (if possible, this should be done immediately upon the milk's arrival when the milk is still warm from the cow. This makes it easier to boil and provides a better opportunity to reduce harmful bacteria). After it begins to boil, remove the pot from the stove. Repeat this boiling procedure two more times. After allowing the milk to cool to room temperature and without changing the pan, put the cool milk in the refrigerator on the top shelf overnight. The next morning, remove the pot and collect the thick layer of cream which has formed on top of the milk. The remaining milk can then be consumed for drinking, making yogurt or curd. Butter Add 1/4 cup of milk to 1 cup of cream and heat it until it is warm enough to make yogurt. Stir in 2 teaspoons of yogurt and mix well. Then place the mixture in a warm place to set overnight. When the cream and milk mixture has set into yogurt, chill it overnight and then put it into a blender until half full. Top it off with cold water until the 3/4 level and blend it at high speed for approximately five minutes until the butter separates. The butter will be on top and the buttermilk on bottom. Separate the butter and rinse it with cold water at least two times. The buttermilk can be either consumed as is or made into a
nectar and the butter used for cooking or made into ghee. Another way. Forwarded message From my Grandmother and my mother I have learnt to make butter in 2 different methods. First method ( Similar as described in Krishna book) I boil the milk fresh and boil again once at night and
make yogurt. Next morning you have to churn the yogurt mixed with cold water for
a long time. Then butter starts separating from the buttermilk. This should be
done as early in the morning before the sun rises. When it gets warm its
difficult to make. The buttermilk can be used for drinking or cooking. Second method. (similar to Trishakti dasi's method) I collect the cream in a glass bottle daily after boiling and cooling the milk. I add yogurt culture to the cream in the beginning itself to prevent it from getting bad or fungus. After collecting sufficient cream I add a little bit more fresh yogurt culture and make the whole thing into yogurt overnight. I don't boil or heat it up I leave it at room temperature. The next day I make it into butter. I usually use a rod mixer because that way the whole mixture doesn't get too warm as in a closed mixer. The butter yield is quite a lot and the process quicker in this method. The butter milk can be used for cooking or for plants if too sour. This is also a traditional method without any refrigerator.
War of the Roses Continued
Balabhadra has been having trouble with his back due to a back injury in his youth and much heavy physical labor for many years. He has to do less heavy physical labor in order to preserve his health. Therefore we hired John Hart, a contractor, to remove the weed rose bushes on the parcel where we will have the new ISCOWP headquarters. He has removed 25 acres of bushes so far which has revealed several plateau areas excellent for good size gardens. The removal also frees up the land to produce more pasture for the cows. He won't be able to remove all the bushes with the bulldozer this time since we have limited funds. The areas left to be done will be down by the shore of the creek.
Barn Campaign Continued Last year we began to raise funds for ridding the barn of mud by laying cement and drains. We were unable to proceed with the campaign until now. Labangalatika dasi from Raigad India has donated $5000 to the campaign and we are proceeding to raise additional funds for the project which must be done before the cold weather comes. The cows must traverse mud up to their knees in the outer barn yard where we feed the large bales. Balabhadra has told,me that we can not continue with this situation because next year it will be only worse. Due to the traffic of the tractor delivering the big bales the earth is becoming more an more worn away.and therefore muddier. Beside that It is an uncomfortable and potentially dangerous situation for the cows. We'll be writing you more about this campaign in the near future.
Ministry Annual Report Training
Giriraj das from Murari Sevaka in Tennessee spent one week at Vrajapura farm receiving ox teamster training from Balabhadra. As you may know Murari Sevaka is under new management striving for self-sufficiency using ox-power. Balabhadra is traveling to Gita-nagai in Pennsylvania next weekend to train Bhakta Derek in ox training. Need Some Help
WORLD IDEOLOGIES AS EXPLAINED BY REFERENCE TO COWS Forwarded message from Hare Krsna FEUDALISM PURE SOCIALISM BUREAUCRATIC SOCIALISM FASCISM PURE COMMUNISM RUSSIAN COMMUNISM PERESTROIKA CAMBODIAN COMMUNISM DICTATORSHIP PURE DEMOCRACY REPRESENTATIVE DEMOCRACY BUREAUCRACY CAPITALISM PURE ANARCHY ANARCHO-CAPITALISM SURREALISM OLYMPICS-ISM |
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